Tài liệu THE ROLES OF AMINO ACID CHELATES IN ANIMAL NUTRITION pdf

THE ROLES OF AMINO ACID CHELATES
IN
ANIMAL NUTRITION

THE ROLES OF
AMINO ACID CHELATES
IN
ANIMAL
NUTRITION
Edited
by
H.
DeWayne Ashmead
Albion Laboratories,
Inc.
Clearfield, Utah
Reprint Edition
NOYES PUBUCATIONS
Westwood, New Jersey, U.S.A.
Copyright © 1993 by Noyes Publications
No part
of
this book may be reproduced or utilized in
any form or by any means, electronic or mechanical,
including photocopying, recording or by any informa-
tion storage
and
retrieval system, without permission
in writing from the Publisher.
Library

of
Congress Catalog Card Number:
92-25242
ISBN:
0-8155-1312-7
Printed in the United States
Published
in
the United States of America
by
Noyes Publications
Fairview Avenue, Westwood, New Jersey 07675
1098
7 6 5
432
Library
of
Congress
Cataloging-in-
Publication Data
92-25242
CIP
1992
The Roles
of
amino acid chelates in animal nutrition / edited by
H.
DeWayne Ashmead.
p.
em.

Includes bibliographical references
(p.
) and indexes.
ISBN
0-8155-1312-7
1.
Amino acid chelates in animal nutrition.
1.
Ashmead,
H.
DeWayne.
SF98.A38R64
636.08'52 dc20
INTRODUCTION
Th
is
book
wi
11
be
of great
interest
to
anyone
concerned with
animal
feeds
and
feeding
programs

whether
one
is
studying bovine, porcine, equine, avian or lower
vertebrate
(fish
and
eel)
nutrition.
This information
is
critical
to the success of
an
animal
feeding program.
Somet
imes
the
di
fference
between
a successful
and
a
failing
program
can
be
traced to mineral

deficiencies
which
cause
either
abnormal
growth, reduced milk
production, interrupted
fertility
and
breeding,
compromised
immune
system
integrity
and/or decrement
in
normal
hemoglobin
concentration. Increased
morbidity/mortality
rates
can
make
a
profitable
animal
feeding
program
into a financial
failure

overnight
when
the replacement costs for a prize
animal
are considered.
These
abnormalities,
and
others, are addressed in the
pages
that
follow.
From
25
controlled studies
by
42
different
authors
in five
different
countries a diverse array of data
is
presented.
These
data
val
idate the
effect
iveness of

mineral
nutrients
presented
as
amino
acid chelates
when
compared
with the ionic
forms
derived
from
the inorganic
sal
ts.
These
studi
es
further
support the resul
ts
of
numerous
laboratory experiments
showing
increased
absorption, assimilation
and
reduced
toxicity

of the
forms
of minerals chelated to
amino
acids.
With
little
cost
and
effort
animals
can
be
supplemented with
amino
acid chelates
which
will promote, with
little
risk
of
overdose, a
fuller
genetic potential achievement
as
far
as
mineral requirements are concerned. Results of
this
supplementation are

reflected
in increased growth,
immunological
integrity,
and
more
consistent
reproduction (increased ovulation
and
conception
after
first
service)
as
a
result
of increased
bioavailability
of these chelated forms.
v
VI
Introduction
Of
novel
interest
are the
reports
showing
a
protein sparing

as
a
result
of
amino
acid chelate
supp
1ementat ion.
In
the face of
dwi
ndl
i
ng
protei n
sources for
animal
feeds,
this
effect
of chelated
minerals
needs
further scrutiny
in
feeding
programs
in
other
species.

Darrell
J.
Graff,
Ph.D.
Weber
State University
Ogden,
Utah,
U.S.A.
A NOTE TO THE READER
In
the
late
1800's,
many
of the fundamental
concepts of
che
1
at
ion
chemi
stry
were
evo
1
vi
ng.
Chemi
sts

began
to recognize
that
certain
atoms
could
exist
in
more
than
one
valence
state,
but could not
comprehend
how
atoms
with
more
than
one
valence could
form
a highly
stable
compound.
Alfred
Werner,
a
German

chemist,
was
the
first
to
break with
traditional
thinking
and
propose
an
entirely
new
molecular
structure
to describe these highly
stable
molecules.
He
noted
that
certain
structural
entities,
which
he
called "complexes",
remained
intact
through a

series
of chemical transformations.
In
1893,
Werner
wrote,
"If
we
think of the
metal
ion
as
the center of
the
whole
system, then
we
can
most
simply place the
mo
1ecul
es
bound
to
it
at
the corners of
an
octahedron."(1)

For
the
first
time a chelate
had
been
described.
Werner
further refined
this
revolutionary concept
in the succeeding years.
He
concluded
that
a
metal
ion
was
characterized
by
two
valences.
The
first,
which
he
called the "principal valency",
is
now

termed
the
oxidation
state,
or oxidation
number,
of the metal.
The
second
valency,
which
he
called the "auxiliary valency",
represents the
number
of ligand
atoms
associated with
the central
metal
atom.
This
is
the
same
as
the
coord inati
on
number

of the metal.
(2-7)
Werner's concepts
were
fundamental
to the
comprehension
of chelates.
The
term, "chelate",
was
finally
used
by
Morgan
and
Drew,
in
1920,
to describe the molecular
structure
discovered
by
Werner.
As
noted above, the
fi
rst
chelating molecules
that

had
been
discovered
were
those
VII
VIII
A
Note
to
the Reader
with
two
points of attachment.
It
was
this
caliper-like
mode
of attaching the ligand (the chelating molecule) to
the
metal
atom
that
led
Morgan
and
Drew
to suggest the
word

"chelate" to describe the
molecule.(8)
The
word
is
derived
from
the
Greek
word
"chele",
meaning
lobster's
claw.
The
word,
IIchelate
ll
,
was
originally
used
as
an
adjective.
It
later
became
a
more

versatile
word
and
today is
used
as
an
adj ective, adverb, or
noun.
The
ligands are chelating agents,
and
the
complexes
they
form
are
metal
chelates.
Because
the claw, or ligand, held the cation, the
metal
was
no
longer free to enter into other chemical
reactions.
Thus
it
quickly
became

evident
that
when
a
metal
was
che
1ated, the
chemi
cal
and
phys
ical
characteristics
of the
constituent
metal
ion
and
ligands
were
changed. This
had
far
reaching consequences in the
realms of chemistry
and
general biology.
In
spite

of
the
knowledge
of
what
chelation could
do
to
and
for a
metal ion,
it
was
not until the early 1960's
that
anyone
thought seriously about using
this
molecule for
nutritional
purposes.
At
that
period, a handful of
investigators,
independent of
each
other,
each
conceived the idea

that
if
a metal ion could
be
chelated before feeding
it
to
animals, the ligand
would
sequester the cation
and
prevent
it
from
entering into various absorption
inhibiting
chemical reactions
in
the gut.
The
theoretical
consequence
was
greater
nutritional
uptake
of the ions.
Two
schools of thought quickly developed.
One,

led
by
the pioneering research of Albion Laboratories,
Inc.,
proposed
that
amino
acid chelates
were
the proper
chelates to enhance mineral absorption.
As
attested
by
a large
number
of research
reports,
lectures,
and
publications based
on
the research
efforts
both
A Note
to
the Reader
IX
coordinated

and
conducted
by
this
organization, the
use
of
amino
acid chelates in
animal
nutrition
were
both
positive
and
highly encouraging.
At
that
point in time
these
amino
acids
were
called "metal proteinates"
instead of
chelates.
Concurrently, with the development of the
amino
acid
chelates,

a second school of thought approached
animal
nutrition
with synthetic chelates based
on
ethylenediaminetetraacetic acid
(EOTA).
The
theory
was
the
same
as
before.
The
EOTA
ligand
would
chelate the
cation
and
protect
it
from
chemical reactions in the
gut.
While
it
successfully accomplished
its

mission
in
terms of protection,
it
genera
11
y fai1
ed
to enhance
mineral
nutrition
because
it
formed
chelates
that
were
too
stable.
The
biological ligands in the animals'
bodies
were
incapable of extracting the cations
from
the
EOTA
chelates,
even
after

they
were
absorbed into the
blood.
Thus,
the
EOTA
chelates
were
returned to the
lower
bowels
or excreted into the urine
still
protecting
the cations
that
the
animal
s
were
supposed to
have
utilized.
As
Bates,
et
li.,
concluded,
even

though
chelation plays a
dominant
role in mineral absorption,
"chelation
does
not,
in
itself,
insure
efficient
uptake
because the absorption of the
ferric
chelates of
EOTA,
NTA,
and
gluconate
were
not
significantly
different
than
that
of ferrous sul
fate.
,,(9)
These
synthetic chelates

were
heavily
promoted
in
the decade of the 60's
and
the early
part
of the
70's.
When
they could not
deliver
the enhanced mineral
nutrition
promised
by
the chelation concept,
all
nutritional
products using the
word
"chelation"
lost
favor with
most
animal
nutritionists.
The
"c"

word
became
a
word
to avoid
if
one
wished
to amicably discuss
animal
nutrition.
x
A Note
to
the Reader
It
was
for
this
reason
metal
proteinates
became
a
favored description for the
amino
acid chelates.
As
a
term, the

words
evolved out of the concept of complexing
metal
s
wi
th protei n.
Metal
protei nates
became
acceptable terminology because they successfully avoided
mention
of the "ell
word.
There
was
a
problem
with
that
approach,
however.
There
was
no
official
definition
to
describe a
metal
proteinate.

By
1970,
Albion Laboratories, Inc.
had
supplied
the necessary research to allow the
American
Association
of
Feed
Control
Officials
(AAFCO)
to
officially
define
metal
protei nates
as
the product resul t i
ng
from
the
chelation or
complexing
of a soluble
salt
with
amino
acids and/or hydrolyzed protein.

As
greater
numbers
of manufacturers
began
capital izing
on
the
metal
proteinate
definition,
it
became
evident
that
this
definition
was
too
broad
to
accurately define
Qllly those minerals
that
research
had
proven
were
efficacious.
Many

companies
were
not
making
chelates, but could
still
have
their
products defined
as
metal
proteinates.
Other companies,
who
may
have
been
making
chelates,
were
not
making
products
that
could
be
absorbed.
Thei
r
compounds

were
ei
ther
too
bi
g
(a
chelate over 1,500 daltons
can
not
be
absorbed), or the
mineral
was
bonded
to
whole
or
partially
hydrolyzed
protein
(which
had
to
be
digested with subsequent
release of the
metal
to
competing

reactions in the
chyme
similar
to those facing cations derived
from
any
other
feedstuff).
Because
of the confusion
among
feed
companies
in
trying to decide
which
metal
proteinates
were
valuable
sources of the
added
mineral
nutrition,
which
metal
proteinates
were
supported
by

scientific
studies,
and
which
were
"me
too" products
that
had
no
support data of
their
own,
Albion Laboratories, Inc. applied to
AAFCO
A Note
to
the Reader
XI
for a
new
definition
which
accurately
and
more
completely described
an
amino
acid chelate. Realizing

the
"e"
word
was
still
out of
vogue
among
many
nutritionists
due
to
their
earlier
experiences with
synthetic chelates, Albion
still
decided to
call
the
products
by
their
true
name
-
amino
acid chelates.
After several years of debate within the
AAFCO

organization, a debate
which
was
primarily fueled
by
companies
using Albion's research to
promote
dissimilar
products ascribed to the proteinate
definition,
a
new
definition
was
ultimately approved.
The
new
definition
for a
metal
amino
acid chelate
rectified
the looseness
of the
metal
proteinate
definition
by

including absolute
requirements for molecular weights, molar
ratios
of
ami
no
ac
ids to
metal
s,
and
the
abso
1ute presence of
chelation.
The
amino
acid chelate
definition
also
disbarred the
complexing
of metals with protein or
peptides, both of
which
require further digestion before
absorption.
The
formation of chelates too large to
be

absorbed
was
thus disallowed.
As
defined
by
the
American
Association of
Feed
Control
Officials,
a
metal
amino
acid chelate
is
lithe
product
resulting
from
the reaction of a
metal
ion
from
a soluble
salt
with
amino
acids with a

mole
ratio
of
one
mole
of
metal
to
one
to three (preferably
two)
moles
of
amino
acids to
form
coordinate covalent bonds.
The
average weight of the hydrolyzed
amino
acids
must
be
approximately
150
and
the
resulting
molecular weight of
the chelate

must
not exceed 800."
(0
)
This
book
is
about
amino
acid chelates.
With
few
exceptions, the research contained within
it
was
conducted
by
investigators independent of Albion
Laboratories, Inc.
The
organization with
which
each
investigator
is
affiliated
is
noted
on
the

list
of
contributors
and
at
the beginning of
each
chapter.
XII
A Note
to
the Reader
The
book
is
divided into several sections
so
that
a reader,
who
may
not
wish
to read the
entire
book,
can
quickly turn to his or her
own
area of primary

interest.
Separate sections are devoted to
cattle,
pigs, poultry,
horses
and
fish.
The
beginning section discusses the
fundamentals of
amino
acid chelation
as
they
relate
to
the various aspects of
animal
nutrition
discussed in
each
of the subsequent sections.
It
is
strongly
recommended
that
the reader
who
has

primary
interest
in
only
one
species of
animal
still
read
this
first
section
prior
to addressing the species of
interest.
The
first
section will provide
numerous
basic concepts
that
will
enhance the
reader's
comprehension of the data in the
subsequent sections.
For
the
animal
nutritionist,

veterinarian,
and
others
whose
interests
range
further
than a si
ngl
e
species, reading the
book
in
its
entirety
is
recommended.
As
noted above,
it
is
divided into five
additional sections
beyond
the introductory section plus
a
summary.
The
second secti
on

deal s
wi
th several
aspects of dairy
and
beef
cattle
mineral
nutrition.
Some
topics discussed include
immunity,
fertility,
increased
mi
1k production,
greater
growth
rates,
and
improved
feed conversions.
The
third
section addresses
several important concepts of
swine
nutrition
including
baby

pig anemia,
improved
reproductive capacity in older
sows,
and
leaner pork. Poultry
is
handled
in
the fourth
section. Topics include
improvements
in
breeder/broiler
operations,
egg
production
and
enhanced turkey
production.
The
next section deals with equine
nutrition
as
it
relates
to
fertility
and
proper

growth
and
development of the legs.
The
last
section deals
with enhanced performance
in
fish
and
eels.
Although the data are conclusive in
most
cases,
the research reported in these sections
is
by
no
means
complete.
In
many
instances the
editor
was
faced with
A Note to the Reader
XIII
making
painful decisions

as
to
whose
research to
include, or not to include, in order to avoid excessive
repetition.
In
spite
of these
efforts,
some
repetition
was
unavoidable, but hopefully not redundant.
The
purpose of reporting
this
research
in
the
form
of a
book
has
been
two-fold.
The
first
is
to stimulate

others to piek
up
the torches
that
have
been
lighted
by
the researchers
who
have
contributed to
this
book
and
to
conti
nue
onward
from
where
they stopped.
The
second
purpose
is
to
make
the "
e

"
word
once
again
an
acceptable
word
in
animal
nutrition
circles.
H.
DeWayne
Ashmead
XIV
A Note
to
the Reader
References
1.
Werner, A.,
"Beitrag
zur
Konstitution
Anaorgan i
scher
Verbi ndungen,"
Z.,
anorg. u.
all

gem.
Chern.,
3:267, 1893.
2. Werner,
A.
and
Miolati,
A.,
Z.
physik.
Chern.
(Leipzig),
14:506, 1894.
3. Werner,
A.
and
Vilmos,
Z.
"Beitrag
zur
Konstitution
Anaorganischer Verbindungen,"
l.
anorg. u. allegem.
Chern.,
21:153, 1899.
4. Werner, A., "Ueber Acetyl acetonverbi ndungen des
Platins,"
Ber.
deut.

chern.
Ges., 34:2584, 1901.
5.
Werner,
A.
,
Kobaltatoms.
1911.
"ler
Kenntnis des Asymmetrischen
V,"
Sere
deut.
chern
Ges., 45:121,

6. Werner, A., "Uber
spiegelbild-isomerie
bei
chromverbi ndungen. III
,"
Ber.
deut.
chern.
Ges.,
45:3065, 1912.
7. Werner, A.,
"lur
Kenntris des Asymmetrischen
Kobaltatoms XII.

Uber
Optische
Aktivitat
bei
Koh
1
enstoffrei
en
Verbi ndugen,
II
Ber.
deut.
chern.
Ges., 47:3087, 1914.
8. Morgan,
G.
and
Drew,
H., "Research
on
residual
affinity
and
coordination.
II.
Acetylacetones
of
selenium
and
tellurium,"

J.
Chern.
Soc.,
117:1456,
1920.
9. Bates, G.,
et
li.,
"Facil
itation
of
iron
absorption
by
ferric
fructose,"
Am.
J.
Cline.
Nutr.,
25:983,
1972.
10.
Haas, E.,
et
li.,
eds.,
Official
Publication
1989

(Atlanta:
American
Association
of
Feed
Control
Officials,
Inc.)
159, 1989.
CONTRIBUTORS
Ashmead,
H.
DeWayne
Albion Laboratories, Inc.
Clearfield, Utah, U.S.A.
Ashmead, Harvey
H.
Albion Laboratories, Inc.
Clearfield, Utah, U.S.A.
Atherton, David
Thomson
& Joseph Limited
Norwich, England
Biti,
F.
Ricci
University of Bologna
Bologna, Italy
Boling, James
A.

University of Kentucky
Lexington, Kentucky,
U.S.A.
Bolsi, Danielle
University of Parma
Parma, Italy
Bonomi, Alberto
University of Parma
Parma, Italy
xv
Cagliero, Germano
Agrolabo, S.P.A.
Turin, Italy
Coffey, Robert
T.
Newton, Iowa, U.S.A.
Corradi, Fulvio
University of Bologna
Bologna, Italy
Cuiton, Louis
Productos Quimico
Agropecuarios,
S.A.
Mexico City, Mexico
Cuplin, Paul
Idaho State Fish and Game
Department
Boise, Idaho, U.S.A.
Darneley,
A.

H.
Dorset, England
Ferrari, Angelo
Zoopropylactic Institute of
Piedmont
Liguria and Valle d'Aosta
Italy
XVI
Forfa, Richard
J.
University of Marytand
College Park, Maryland
Formigoni, Andrea
University of Bologna
Bologna, Italy
Guillen, Eduardo
Productos Quimico
Agropecuarios,
S.A.
Mexico City, Mexico
Hardy, Ronald
W.
University of Washington
Seattle, Washington, U.S.A.
Herrick, John
B.
Iowa State University
Ames, Iowa, U.S.A.
Contributors
Jeppsen, Robert

B.
Albion Laboratories, Inc.
Clearfield, Utah, U.S.A.
Kropp, Robert
J.
Oklahoma State University
Stillwater, Oklahoma, U.S.A.
Lucchelli, Luigina
University of Parma
Parma, Italy
Maletto, Silvano
University of Turin
Turin, Italy
Manspeaker, Joseph
E.
University of Maryland
College Park, Maryland, U.S.A.
Hildebran, Susan
Wapakoneta, Ohio, U.S.A.
Hunt, John
Sugar Creek Veterinary Service
Greenfield, Indiana, U.S.A.
Iwahasi, Yoshito
Shizuoka Prefectural Fisheries
Experimental Station
Lake Hamanako Branch
Shizuoka, Japan
Ming Lian, Feng
Beijing Agriculture Science
Institute

Beijing, China
Parisini, Paolo
University of Bologna
Bologna, Italy
Quarantelli, Afro
University of Parma
Parma, Italy
Contributors
XVII
Robl, Martin
G.
University of Maryland
College
Park, Maryland, U.S.A.
Sabbiono, Alberto
University of Parma
Parma, Italy
Sacchi,
C.
University of Bologna
Bologna, Italy
Shearer, Karl
D.
University of Washington
Seattle, Washington, U.S.A.
Superchi, Paola
University of Parma
Parma, Italy
Suzuki, Katsuhiro
Shizuoka Prefectural Fisheries

Experimental Station
Lake Hamanako Branch
Shizuoka, Japan
Takatsuka, Takeharu
Shizuoka Prefectural Fisheries
Experimental Station
Lake Hamanako Branch
Shizuoka, Japan
Volpelli,
L.
A.
University of Bologna
Bologna, Italy
Wakabayashi,
Takaaki
Eisai, Co., Ltd.
Tokyo, Japan
Xian-Ming, Cao
Beijing Agriculture Science
Institute
Beijing, China
Van Ping, Zhou
Beijing Agriculture Science
Institute
Beijing, China
Zunino, Hugo
University of Chile
Santiago, Chile
Notice
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is
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Publisher.

XVIII
Contents
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

V
Darrell
J.
Graff
A NOTE TO THE READER
VII
CONTRIBUTORS XV
SECTION
1
AMINO ACID CHELATION
1.
MINERALS
IN
ANIMAL HEALTH 3
John
B.
Herrick
2.
FACTORS WHICH AFFECT THE INTESTINAL
ABSORPTION OF MINERALS
21
H.
DeWayne Ashmead and Hugo Zunino
3.
COMPARATIVE INTESTINAL ABSORPTION AND
SUBSEQUENT METABOLISM OF METAL AMINO ACID

CHELATES AND INORGANIC METAL SALTS
47
H.
DeWayne Ashmead
4. INCREASING INTESTINAL DISACCHARIDASE
ACTIVITY
IN
THE SMALL INTESTINE WITH
AMINO ACID CHELATES 76
Silvano Maletto and Germano Cagliero
XIX
xx
Contents
5. EVALUATION OF THE NUTRITIONAL
EFFICIENCY OF AMINO ACID CHELATES
86
Silvano Maletto
and
Germano Cagliero
6.
AN
ASSESSMENT OF
LONG
TERM
FEEDING OF
AMINO ACID CHELATES 106
Robert
B.
Jeppsen
SECTION 2

CATTLE
7. THE
USE
OF AMINO ACID CHELATES
TO
ENHANCE
THE IMMUNE SYSTEM 117
Robert
T.
Coffey
8.
THE
USE
OF AMINO ACID CHELATES
IN
BOVINE
FERTILITY AND EMBRYONIC VIABILITY 140
Joseph
E.
Manspeaker
and
Martin
G.
Robl
9.
THE ROLE OF COPPER
IN
BEEF CATTLE FERTILITY

154

J.
Robert Kropp
10.
THE
USE
OF AMINO ACID CHELATES
IN
HIGH
PRODUCTION MILK COWS 170
Andrea Formigoni, Paoli Parisini,
and
Fulvio Corradi
11.
THE FEEDING OF AMINO ACID CHELATE
SUPPLEMENTS
TO
BEEF CALVES 187
James
A.
Boling
SECTION 3
SWINE
12.
THE ROLE OF IRON AMINO ACID CHELATE
IN
PIG
PERFORMANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
H.
DeWayne Ashmead
13.

THE EFFECT OF IRON AMINO ACID CHELATE
ON
THE PREVENTION OF ANEMIA
231
Cao Xian-Ming, Feng Ming Uan,
and
Zhou Yan Ping
14.
THE EFFECT OF AMINO ACID CHELATED IRON
IN
PREGNANT AND LACTATING SOWS 243
P.
Parisini,
F.
Ricci Biti, L.A. Volpelli
and
C.
Sacchi
Contents
XXI
15. IMPROVING REPRODUCTIVE PERFORMANCE WITH
IRON AMINO ACID CHELATE
251
A.H. Darneley
16.
A NUTRITIONAL APPROACH
TO
MAXIMIZING
CARCASS LEANNESS 269
David Altherton

SECTION 4
POULTRY
17. THE EFFECT OF AMINO ACID CHELATES
IN
CHICK
MORTALITY
291
David Atherton
18.
THE DYNAMICS OF FEEDING AMINO ACID CHELATES
TO
BROI
LERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 302
Alberto Bonomi, Afro Quarantelli, Paola Superchi,
Alberto Sabbiono, and Luigina Lucchelli
19.
GROWTH RATES AND
FEED
CONVERSION
IN
BROilER
Ct-IICKS
FED
AMINO ACID CHELATES 318
Louis Cuitun and Eduardo Guillen
20.
THE
USE
OF AMINO ACID CHELATES
IN

GROWING
TURKEYS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330
Alberto Bonomi, Afro Quarantelli, Paola Superchi,
Alberto Sabbiono, and Danielle Bolsi
21. THE ROLE OF AMINO ACID CHELATES
IN
OVERCOMING THE MALABSORPTION SYNDROME
IN
POULTRY 349
Angelo Ferrari and Germano Gagliero
22.
THE VALUE OF AMINO ACID CHELATES
IN
EGG
PRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 366
Alberto Bonomi, Afro Quarantelli, Paoli Superchi and
Alberto Sabbiono
23.
THE ROLE OF AMINO ACID CHELATED MAGNESIUM
IN
EGG
PRODUCTION 380
David Atherton
XXII Contents
SECTION 5
HORSES
24.
THE EFFECTS OF AMINO ACID CHELATES
ON
THOROUGHBRED MARES 393

Martin
G.
Robl and Richard J. Forta
25.
COPPER-RESPONSIVE EPIPHYSITIS AND TENDON
CONTRACTURE
IN
A FOAL
400
Susan Hildebran and John Hunt
SECTION 6
FISH
26.
THE
USE
OF AMINO ACID CHELATES
IN
RAINBOW
TROUT OPEN-FORMULA DIETS 413
Harvey
H.
Ashmead and Paul Cuplin
27. THE
USE
OF ZINC AMINO ACID CHELATES
IN
HIGH
CALCIUM AND PHOSPHORUS DIETS OF RAINBOW
TROUT 424
Ronald W Hardy and Karl

D.
Shearer
28.
THE EFFECTS OF
IRON
AMINO ACID CHELATE
IN
CULTURE EELS
440
Katsuhiro Suzuki, Yoshito Iwahasi, Takeharu Takatsuka
and Takaaki Wakabayashi
SECTION 7
SUMMARY AND CONCLUSION
29. SUMMARY AND CONCLUSION 457
H.
DeWayne Ashmead
NAME INDEX 473
INDEX 475
Section 1. AMINO ACID CHELATION