The basic amino-acids of typical forage grass proteins

THE need for accurate information as to the quantities of amino-acids yielded on acid hydrolysis by proteins derived from green forage crops requires no emphasis in view of their value to the animal as food. Particularly important are arginine, histidine and lysine, the last being one of the two indispensable amino-acids which the animal body apparently cannot synthesise. This is especially exemplified in milk production from cows, for, the milk proteins being relatively rich in lysine, the milk yields will be low if insufficient of this aminoacid be present in the pasturage cf. Morris and Wright, 1933, 1, 2.