Quantification of Maillard reaction products in animal feed

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

  • Thomas Hofmann - , TUD Dresden University of Technology (Author)
  • Anne Christin Engling - , TUD Dresden University of Technology (Author)
  • Siriwan Martens - , Saxon State Office for Environment, Agriculture and Geology (LfULG) (Author)
  • Olaf Steinhoefel - , Saxon State Office for Environment, Agriculture and Geology (LfULG) (Author)
  • Thomas Henle - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)

Abstract

Individual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-epsilon-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

Details

Original languageEnglish
Pages (from-to)253-256
Number of pages4
JournalEuropean Food Research and Technology
Volume246
Issue number1
Publication statusPublished - Jan 2020
Peer-reviewedYes

External IDs

Scopus 85075485749

Keywords

Keywords

  • Maillard reaction, Glycation, Cattle feed, Pyrraline, N-epsilon-(carboxymethyl)lysine (CML), Methylglyoxal-derived hydroimidazolone 1 (MG-H1), Furosine, NUTRITIVE-VALUE, TRANSPORT, FUROSINE, LYSINE, MILK