Near-Infrared Reflectance Spectroscopy for Predicting Amino Acids Content in Intact Processed Animal Proteins

Near-infrared calibrations were developed for the instantaneous prediction of amino acids composition of processed animal proteins (PAPs). Two sample presentation modes were compared (ground vs intact) for demonstrating the viability of the analysis in the intact form, avoiding the need for milling....

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-10, Vol.54 (20), p.7703-7709
Main Authors: De la Haba, Ma José, Garrido-Varo, Ana, Guerrero-Ginel, José Emilio, Pérez-Marín, Dolores C
Format: Article
Language:English
Subjects:
amino acid composition
amino acid content
Amino Acids - analysis
Animal Feed - analysis
animal source protein
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Animals
Biological and medical sciences
Bone and Bones - chemistry
Cattle
equations
feeds
Food industries
Fundamental and applied biological sciences. Psychology
meat and bone meal
meat meal
Meat Products - analysis
near-infrared reflectance spectroscopy
poultry meal
Poultry Products - analysis
prediction
processed animal proteins
Proteins - chemistry
Spectroscopy, Near-Infrared
Swine
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Summary:Near-infrared calibrations were developed for the instantaneous prediction of amino acids composition of processed animal proteins (PAPs). Two sample presentation modes were compared (ground vs intact) for demonstrating the viability of the analysis in the intact form, avoiding the need for milling. Modified partial least-squares (MPLS) equations for the prediction of amino acids in PAPs were developed using the same set of samples (N = 92 PAPs) analyzed in ground and intact form and in three cups differing in the optical window size. The standard error for cross validation (SECV) and the coefficient of determination (1-VR) values yielded with the calibrations developed using the samples analyzed in the intact form showed similar or even better accuracy than those obtained with finely ground samples. The excellent predictive ability (1-VR > 0.90; CV < 3.0%) obtained for the prediction of amino acids in intact processed animal proteins opens an enormous expectative for the on-line implementation of NIRS technology in the processing and marketing of these important protein feed ingredients, alleviating the costs and time associated with the routine quality controls. Keywords: Processed animal proteins; NIRS; amino acids composition; intact NIRS analysis
ISSN:0021-8561
1520-5118
DOI:10.1021/jf061727v