Introduction The poultry industry has recently dealt with fluctuating spikes in the price of various feed ingredients. When the cost of protein-rich feed ingredients goes up, the reduction of dietary crude protein via the use of commercially available amino acids becomes an effective formulation strategy that can reduce diet costs, maintain broiler performance and not interfere with feed millin...

The structure of the leucine, isoleucine, valine-binding protein, an integral part of the high-affinity, branched-chain aliphatic amino acid transport system in Escherichia coli, has been solved at 3.0-A resolution by x-ray crystallography. Five isomorphous heavy atom derivatives, including anomalous differences from a samarium derivative, were used. A model of the polypeptide chain backbone re...

This study was conducted to examine the effects of dietary valine on the physical and flavor characteristics, fatty acid (FA) profile, antioxidant status and Nrf2-dependent antioxidant enzyme gene expression in the muscle of young grass carp (Ctenopharyngodon idella) fed increasing levels of valine (4.3, 8.0, 10.6, 13.1, 16.9 and 19.1 g/kg) for 8 weeks. Compared with the control group, the grou...

The fungus Alternaria tenuis normally produces tenuazonic acid (3-acetyl-5-secbutyltetramic acid). On supplementation of the culture substrate with l-valine and l-leucine, the organism formed two new tetramic acids, 3-acetyl-5-isopropyltetramic acid and 3-acetyl-5-isobutyltetramic acid, respectively. l-Phenylalanine was not utilized by the organism as a tetramic acid precursor.

ABSTRACT Tambaqui (Colossoma macropomum ) is one of the highly produced freshwater fish in Brazilian farming. However, its production efficiency associated with refinement diet formulations limited due to a lack information on nutritional requirements for certain essential amino acids such as valine. This study was designed estimate valine requirement tambaqui having different body weights. A t...

L-Alanine, L-threonine, L-valine, D-cystine and three derivatives of thiazole-4-carboxylic acid (thiostreptin, 1-aminomethylthiazole-4-carboxylic acid and thiostreptoic acid) were isolated from the acid-hydrolysate of thiopeptin B. In addition, the presence of dehydrobutyrine and dehydroalanine residues in the antibiotic was determined. Other components remain unidentified.

The influence of the chemical structure of the amino acid (or amino acid analogue) moiety of a number of synthetic cholyl amidates on deconjugation by cholylglycine hydrolase from Clostridium perfringens was studied in vitro at pH 5.4. Conjugates with alkyl homologues of glycine were hydrolyzed more slowly as the number of methylene units increased (cholylglycine greater than cholyl-beta-alanin...