Methionine;
Methionine is an essential and first limiting amino acid required to sustain life and growth in poultry. Methionine deficiency leads to poor F.C.R., retarded growth in chickens, reduced egg production in layers and breeders beside weakness, poor feathering and immune-suppression. All poultry feed Mfg. are required to post the amount of Methionine and Lysine that is in there feed on there feed tag.
Amino acids;
Amino acids play central roles both as building blocks of proteins and as intermediates in metabolism. The 21 amino acids that are found within proteins convey a vast array of chemical versatility. The precise amino acid content, and the sequence of those amino acids, of a specific protein, is determined by the sequence of the bases in the gene that encodes that protein. The chemical properties of the amino acids of proteins determine the biological activity of the protein. Proteins not only catalyze all (or most) of the reactions in living cells, they control virtually all cellular process. In addition, proteins contain within their amino acid sequences the necessary information to determine how that protein will fold into a three dimensional structure, and the stability of the resulting structure.
Here are the 21 amino acids that are found within proteins.
* Alanine
* Arginine
* Asparagine
* Aspartic acid
* Creatine
* Cysteine
* Glutamic acid
* Glutamine
* Glycine
* Histidine
* Isoleucine
* Leucine
* Lysine
* Methionine
* Phenylalanine
* Proline
* Serine
* Threonine
* Tryptophan
* Tyrosine
* Valine
Here is a quick list of common foods/ treats that people give the chickens that is high in Methionine:
· Cottage cheese (dry) 1,200 mg/cup
· Cottage cheese (crmd) 854 mg/cup
· Fish & other seafoods 2,000-3,500 mg/lb
· Meats 750-2,500 mg/lb · Poultry 1,500-2,000 mg/lb
· Peanuts, roasted w skin 640 mg/cup
· Sesame seeds 1,400 mg/cup · Dry, whole lentils 350 mg/cup
· Eggs 2 g to 3 g of methionine in every 100 g of eggs, making the food among the highest of natural sources for methionine
· All poultry ranges from 1.5 g to 2 g of methionine per pound of meat, which is higher than beef products, but still less than most fish and seafood products.
Chris
