Sequence of Limiting Amino Acids in Fish Protein Concentrate Produced by Isopropyl Alcohol Extraction of Red Hake (Urophycis chuss)

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Abstract
Experiments were conducted to determine the sequence of limitation of the essential amino acids in fish protein concentrate (FPC) produced by isopropyl alcohol extraction of whole red hake (Urophycis chuss). Diets were prepared containing 1.28% nitrogen from FPC and 0.32% nitrogen from various combinations of amino acids. The diets were fed to weanling rats for 4 weeks; and weight gain, feed intake and protein efficiency ratio were determined. The studies indicated that, as a nonessential nitrogen source, glutamic acid was utilized as efficiently as was a mixture of nonessential amino acids. From the results of these studies, the amino acids in FPC were grouped according to their limitation, from greatest to least, as follows: 1) methionine; 2) histidine, tryptophan and threonine; 3) valine, isoleucine and phenylalanine; and 4) leucine, lysine and arginine.