The amino acid composition of rumen and abomasum tissues of sheep

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Abstract
Changes in amino acid composition of the rumen and abomasum tissues of Romney sheep from birth to maturity have been determined. Small changes (seldom exceeding 1 unit %) within the same tissue at different ages or between the rumen and abomasum tissues at the same age were found. The essential amino acid composition of the proteins of sheep rumen and abomasum tissues, although generally similar to that of lamb muscle, was distinguished by the presence of more (up to 1–5 units %) phenylalanine but of less isoleucine (0.5–1.7 units %), lysine (0.8–1.5 units %), and threonine (0.3–0.8 units %). Comparison with the FAD (1957) reference pattern of essential amino acids indicated that the rumen and abomasum tissues provided a good-quality protein. The low fat content (1.5–5.0%) and the high quality of the protein suggest that the sheep rumen and abomasum tissues could be usefully processed to provide bland protein concentrates for human consumption.

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