The effect of heat on lysine with special reference to amasol amino

Abstract

The effect of heat on Lysine has been extensively studied, however, several problems were encountered when determined the available lysine after early or late Maillard reaction have taken place. This study investigates the possibility of a new chemical methodology, designed by Paul Moughan et al., (1996) patented in New Zealand (Patent Number 212486) to determine lysine damage taking place in a commercially produced anti-stress tonic. The results carried out by the new chemical methodology were compared to a guinea pig bioassay. A diet deficient in lysine was formulated, pelleted, and air dried. This was fed ad libitum to 12 guinea pigs. The source of lysine under test was Amasol Amino, an anti-stress tonic, and was subjected to different heat treatments, 5C, 30C, 37C, 43C, 48C for a one month period. The Guinea pigs, and the amount of feed consumed were weighed daily at 7:00am. The amount of lysine to meet NRC requirements was recorded, and the corresponding amount of Amasol Amino was administered to the guinea pigs through the mouth in three divided portions. The study was carried out over a three week period.