Comparison of methods for the determination of available lysine value in animal and vegetable protein sources

Abstract

Abstract The measurement of available lysine in high‐protein animal and vegetable meals for use in compounded animal feedingstuffs, is discussed. A semi‐automatic method, based on the measurement of total lysine and the lysine remaining after treatment of the meals with fluorodinitrobenzene, is compared for fish and groundnut meals with the established methods of Carpenter and of Rao et al .