A comparison of the availability and ileal digestibility of lysine in cottonseed and soya-bean meals for grower/finisher pigs.

The availability of lysine and the ileal digestibility of amino acids in three cottonseed meals and a soya-bean meal for grower/finisher pigs were determined. The usefulness of the availability estimates for formulating diets was assessed. The availability of lysine, as assessed with a slope-ratio assay, was (proportion of total): cottonseed meal no. 1, 0.27; no. 2, 0.30; no. 3, 0.29; soya-bean meal, 0.90. Ileal digestibility of lysine in the meals (proportion of total) was: cottonseed meal no. 1, 0.58; no. 2, 0.68; no. 3, 0.72; soya-bean meal, 0.89. Pigs given diets formulated to the same available lysine concentration grew at similar rates and retained the same amount of lysine in the carcasses. The results indicate that, for meals of high availability (soya-bean meal), reduced ileal digestibility appears to be the main reason for reduced availability. However, in meals of low availability (cottonseed meal), reduced ileal digestibility only accounts for part of the reduced availability. Thus, the ileal digestibility of lysine is not a reliable indicator of lysine availability.

Nutritional value of lupin (Lupinus albus)-seed meal for growing pigs: availability of lysine, effect of autoclaving and net energy content.

1. Two experiments were conducted to assess the nutritional value of lupin (Lupinus albus)-seed meal for growing pigs. In the first, the availability of lysine was assessed using slope-ratio analysis. In the second, the effects of autoclaving lupin seeds and formulating the diets on the basis of estimated digestible or net energy were assessed. 2. In the first experiment, the availability of lysine in three samples of lupin-seed meal was compared with that in meat-and-bone meal and soya-bean meal. Availability of lysine in the five protein concentrates, using food conversion efficiency on a carcass basis as the criterion of response, was (proportion of total): lupin-seed meal no. 1 0.44, no. 2 0.57, no. 3 0.53, meat-and-bone meal 0.42, soya-bean meal 0.80. 3. Availability estimates, based on protein deposited:food intake, were: lupin-seed meal no. 1 0.82, no. 2 0.73, no. 3 0.70, meat-and-bone meal 0.27, soya-bean meal 0.77. These estimates had higher standard deviations than those based on carcass response. 4. Regressing the measures of response v. lysine intake resulted in estimates of availability similar to, or higher than, the slope-ratio analysis but was associated with greater statistical invalidity and higher standard deviations. 5. The proportion of energy retained in the carcasses was unaffected by the inclusion levels of lysine or soya-bean meal. Energy retention was depressed (P less than 0.05) with the three lupin-seed meals and the meat-and-bone meal. 6. In the second experiment, the response of pigs given a diet containing lupin-seed meal was inferior, on a carcass basis (P less than 0.05), to that of pigs given a diet containing soya-bean meal formulated to similar total lysine and digestible energy contents. 7. The addition of soya-bean oil to the diet containing lupin-seed meal, to equalize the estimated net energy of the diet to that of the diet containing soya-bean meal, depressed protein deposition (P less than 0.05) and increased fat deposition (P less than 0.05), indicating that energy was not limiting the growth of pigs given the lupin-seed-meal diet. 8. Autoclaving the lupin-seed at 121 degrees for 5 min had no effect on the growth of pigs, indicating that the low availability of lysine was not due to the presence of heat-labile anti-nutritional factors.

Availability of lysine in meat meal, meat and bone meal and blood meal as determined by the slope-ratio assay with growing pigs, rats and chicks and by chemical techniques.

1. The availability of lysine in four meat meals (MMs), four meat and bone meals (MBMs) and two blood meals was determined using the slope-ratio assay with growing pigs, rats and chicks and with two chemical techniques. 2. The availability of lysine (proportion of total) in the eight MMs or MBMs ranged from 0.48 to 0.88 for pigs, from 0.49 to 0.88 for rats and from 0.68 to 0.88 for chicks. There was no apparent relation between the availability estimates for pigs, rats and chicks for the individual meals. 3. For the two blood meals, availability estimates were 1.03 and 1.13 for pigs, 0.81 and 0.80 for rats and 1.07 and 1.02 for chicks. 4. Values for the indirect and direct 1-fluoro-2,4-dinitrobenzene-'available'-lysine assays ranged from 0.77 to 0.88 and 0.78 to 0.93 respectively for the eight MMs and MBMs. There appeared to be no relation between these values and the pig estimates.

Effect of pressure and temperature on the availability of lysine in meat and bone meal as determined by slope-ratio assays with growing pigs, rats and chicks and by chemical techniques.

1. The availability of lysine for pigs, rats and chicks was determined using samples of meat and bone meal (MBM) subjected to different pressure and temperature treatments during dry-rendering processing. The relation between slope-ratio estimates and three chemical tests for estimating 'available' lysine was assessed. 2. The availability of lysine (proportion of total) for pigs was 0.97 in the control. Pressure (275 kPa gauge, 141 degrees, for 30 min) in the early stage of rendering reduced availability to 0.74 and, in the late stage, to 0.46. Maintaining the final temperature at 125 degrees for 4 h had little effect (0.84) whereas a higher temperature of 150 degrees for 4 h reduced availability to 0.38. 3. Availability estimates for rats were lower than those of the pig, ranging from 0.88 in the control to 0.21 for the high-temperature treatment (150 degrees for 4 h). The effects for temperature were similar to those for the pig, whereas the effect of pressure was equally detrimental in both the early and late stages (0.45 and 0.43 respectively). 4. For chicks, availability estimates were similar to those for the pig for the control (0.93) and the two temperature treatments (0.86 and 0.31 for the 125 degrees and 150 degrees treatments respectively). The chick was less susceptible to the effect of pressure applied to the MBM (0.78 and 0.63 for the early- and late-stage treatments respectively). 5. Values for the indirect- and direct-1-fluoro-2,4-dinitrobenzene-(FDNB)-'available'-lysine assays decreased from 0.86 and 0.74 to 0.57 and 0.54 for the control and 150 degrees for 4 h treatments respectively, indicating that approximately half the reduced availability involved reactions with the epsilon-amino group of lysine. There was little relation between the FDNB values and lysine availability for the treatments involving changes in pressure. 6. There was little or no relation between dye-binding capacity of the meals, as assessed by the Acid Orange-12 dye-binding procedure (Hurrell et al. 1979), and lysine availability for the three species.

Making clinical research a reality.

An approach to foster research by individual physical therapists in a specific clinical setting is presented. The issues surrounding the establishment of a mechanism for the conduct of clinical research are discussed and a process for establishing the support system is discussed.

Receptivity to full-time early clinical education experience.

This report describes feedback from clinical instructors, academic faculty members, and students following a part-time to full-time change in the scheduling of early clinical education in the Curriculum in Physical Therapy at the University of Michigan. A questionnaire was distributed to all academic faculty members and students of the physical therapy program and to all center coordinators of clinical education and primary clinical instructors who worked with students during the trial year. Results of the study indicated strong support for the full-time schedule.

External review in quality assurance.

This paper describes the application of external review to a physical therapy practice setting. The roots of the approach are examined in terms of consultation, accountability, and recognition of professionalization in physical therapy. The use of the structured interview as a data-gathering instrument is presented and the estimating of validity, reliability, and practicality is discussed. Implications for the use of external review as a tool in quality assurance are explored.

Trends in compensation and benefits provided to physical therapy students during clinical education.

Many facilities offering physical therapy clinical education for full-time affiliation students also provide some sort of compensation or benefits to students. Fiscal policy trends within health care institutions have influenced the extent to which these benefits are provided. The purpose of this study was to examine trends in providing specific benefits, namely, stipend, housing, meals, and uniform laundry, to students in full-time clinical education at the University of Michigan from 1967 to 1977. Data from annual facility information forms showed that, in general, these benefits have decreased during the years examined.

Cross-modality: delivery of health services through non-professionals.

The cross-modality (C-M) system of health care delivery was developed as one response to numerous societal requirements for better health care delivery. A pilot program is described which established C-M program in several institutions for the mentally retarded, using attendant staff as "primary deliverers of service." While the purpose of the program was to demonstrate the improved effectiveness of care, the additional cost-benefits of a C-M system appear significant. Dietetic literature supports the appropriateness of delivering certain dietetic services in selected environments through such a system.

Dietetic services in a cross-modality system.

The nutrition component of a cross-modality training program is described. This training specifically enabled non-professionals to provide selected dietary and clinical evaluations and basic nutrition education. The role development of a dietitian, either functioning in a C-M system or facilitating the introduction of such a system, is discussed. The dietitian's contributions and limitations are presented from the viewpoint of the dietitian as a member of a C-M training team. Implications are drawn from utilization of the C-M system in institutions.