Method for the determination of processing influences on the nutritional value of feedstuff raw materials

Abstract

The present invention relates to a method for the determination of processing influences on the quality of feedstuff raw materials and/or feedstuffs, in which the processing conditions indicator of the of feedstuff raw materials and/or feedstuffs is determined and the specific digestibility coefficient of an amino acid of a feedstuff raw material and/or feedstuff in an animal species is determined. The present invention also relates to a process for the optimization of feedstuffs considering the determined processing influences and the thus obtained and/or obtainable feedstuffs.

Claims

1. A method for determining processing influences on nutritional value of a feedstuff raw material and/or feedstuff, the method comprising a) subjecting a sample of a processed feedstuff raw material and/or feedstuff to a1) a quantitative analysis of at least one parameter selected from the group consisting of trypsin inhibitor activity, urease activity, protein solubility in alkali and protein dispersibility index; a2) a determination of a ratio of a reactive amount of lysine to a total amount of lysine comprising a quantitative analysis of the reactive amount of lysine and the total amount of lysine, followed by a formation of the ratio of the reactive amount of lysine to the total amount of lysine; and a3) a quantitative analysis of an amount of at least one amino acid selected from the group consisting of methionine, cysteine, cystine, threonine, leucine, arginine, isoleucine, valine, histidine, phenylalanine, tyrosine, tryptophan, glycine, serine, proline, alanine, aspartic acid and glutamic acid; b) plotting parameters obtained in a1) to a3) as a function of time points of processing of the sample in a); c) determining an area in the plot obtained in b), where a value of the trypsin inhibitor activity, expressed as mg of trypsin per g sample, is more than 4, an increase in pH value in determining the urease activity is more than 0.35, a value of the protein solubility in alkali, expressed as a percentage of protein in the sample that is soluble in an alkaline solution, is more than 85%, and/or a value of the protein dispersibility index, expressed as a percentage of the original nitrogen content of the sample, is more than 40%, and assigning the thus obtained area as under-processed; d) determining an area in the plot obtained in b), where the ratio of the reactive amount of lysine to the total amount of lysine is less than 90%, a value of the protein dispersibility index, expressed as a percentage of the original nitrogen content of the sample, is less than 15%, and/or a value of the protein solubility in alkali, expressed as a percentage of protein in the sample that is soluble in an alkaline solution, is less than 73%, and assigning the thus obtained area as over-processed; e) determining an area in the plot obtained in b), where a value of the trypsin inhibitor activity, expressed as mg of trypsin per g sample, is less than 4, a value of the protein solubility in alkali, expressed as a percentage of protein in the sample that is soluble in an alkaline solution, is between 73 and 85%, a value of the protein dispersibility index, expressed as a percentage of the original nitrogen content of the sample, is between 15 and 40% and/or the value of the ratio of the reactive amount of lysine to the total amount of lysine is at least 90%, and assigning the thus obtained area as adequately processed; and/or subtracting the areas determined in c) and d) from the plot of b) and assigning the thus obtained area as adequately processed; f) generating a processing scale by standardizing the areas obtained in c) to e) to equal size, sorting them from over-processing to under-processing or vice versa and assigning a continuous scale to the standardized and sorted areas; g) inserting the values of the parameters obtained in a1) to a3) into a power series, and obtaining a mean of the values obtained from each power series, wherein said mean is designated as the processing condition indicator (PCI); and h) plotting the processing conditions indicator obtained in g) into the processing scale obtained in f) to indicate whether a feedstuff raw material and/or feedstuff is over-processed, adequately processed or under-processed.

2. The method according to claim 1, further comprising i) determining the standardized ileal digestibility (SID) coefficient of an amino acid in a feedstuff raw material and/or feedstuff for an animal species by i1) quantitative analysis of the amount of said amino acid (AA.sub.intake) in the same sample as in a); i2) administering said sample to the animal species and determining the endogenous loss of said amino acid (AA.sub.basal, excret.)and the ileal amino acid outflow (AA.sub.ileal, outflow); and i3) inserting the values of the parameters obtained in i1) and i2) into formula (II): $\begin{array}{cc}\mathrm{SID}\left[\%\right]=\left[\frac{{\mathrm{AA}}_{\mathrm{intake}}-\left({\mathrm{AA}}_{\mathrm{ileal},\mathrm{outflow}}-{\mathrm{AA}}_{\mathrm{basal},\mathrm{excret}.}\right)}{{\mathrm{AA}}_{\mathrm{intake}}}\right]\times 100,& \left(\mathrm{II}\right)\end{array}$ and j) plotting the standardized ileal digestibility coefficient obtained in i) as a function of the processing conditions indicator obtained in g) and/or expressing said standard ileal digestibility coefficient in a calibration equation as a function of the processing conditions indicator obtained in g).

3. The method according to claim 2, wherein the animal species is an omnivore, a carnivore, a herbivore and/or a ruminant.

4. A computer-implemented method for assessing processing influences on nutritional value of a feedstuff raw material and/or feedstuff, the method comprising A) subjecting a sample of the same feedstuff raw material and/or feedstuff as in a) of the method according to claim 1 to near-infrared (NIR) spectroscopy; B) matching the absorption intensities at the respective wavelengths or wavenumbers in the NIR spectrum obtained in A) with the corresponding parameters and their values determined in a1) to a3); and C) plotting the matching of B) as a calibration graph and/or expressing the parameters determined in a1) to a3) in a calibration equation as a function of the absorption intensities at the respective wavelengths or wavenumbers matched in B).

5. The computer-implemented method according to claim 4, further comprising D) matching the absorption intensities at the respective wavelengths or wavenumbers in the NIR spectrum of a sample obtained in B) with the processing conditions indicator obtained for the same sample in g); and E) plotting the matching of D) as a calibration graph and/or expressing the processing conditions indicator in a calibration equation as a function of the absorptions intensities at the respective wavelengths or wavenumbers matched in D).

6. The computer-implemented method according to claim 5, wherein the calibration graphs and/or the calibration equations of C) and/or of E) are stored on a computer or a cloud.

7. The computer-implemented method according to claim 4, further comprising F) subjecting a sample of a feedstuff raw material and/or feedstuff of unknown origin or of the same origin as in a) to NIR spectroscopy; G) reading off the values of at least one of the parameters of a1) to a3) matching to the absorptions in the NIR spectrum obtained in F) from the calibration graph of C), and/or inserting the absorption intensities at the respective wavelengths or wavenumbers in the NIR spectrum obtained in F) into the calibration equation of C) to obtain the values for the parameters of a1) to a3); H) inserting the values for the parameters obtained in G) into power series and obtaining the mean of the values obtained from each power series, wherein said mean is designated as the processing condition indicator (PCI); and/or I) reading off the PCI from the calibration graph of E) and/or inserting the absorption intensities at the respective wavelengths or wavenumbers into the calibration equation of E) to obtain the processing conditions indicator; and J) plotting the processing conditions indicator obtained in H) and/or I) into the processing scale to indicate whether a feedstuff raw material and/or feedstuff is over-processed, adequately-processed or under-processed.

8. The computer-implemented method according to claim 7, wherein in G) the same parameters as in a1) to a3) are obtained.

9. The computer-implemented method according to claim 7, further comprising K) inserting the processing condition indicator obtained in H) into the calibration equation of j) and/or reading off the functional value for the processing conditions indicator obtained in I) to obtain a specific digestibility coefficient (D.sub.AA) of an amino acid in the feedstuff raw material and/or feedstuff of F).

10. The computer-implemented method according to claim 9, further comprising L) determining a differential amount between the desired value and the real value for the amount of an amino acid in a feedstuff raw material and/or feedstuff from the difference between a maximum of an ileal digestibility coefficient of said amino acid and the specific digestibility coefficient of said amino acid obtained in K).

11. The computer-implemented method according to claim 10, further comprising M) determining the digestible amount of an amino acid in a sample of a feedstuff raw material and/or feedstuff by multiplying the amount of said amino acid in the sample of a feedstuff raw material and/or feedstuff obtained in G) with the specific digestibility coefficient obtained in K).

12. A process for preparing a feedstuff, the process comprising F) to L) of the computer-implemented method according to claim 10, and at least one of N) further processing the feedstuff raw material and/or feedstuff, if the feedstuff raw material and/or feedstuff is indicated as under-processed, and O) supplementing the differential amount of an amino acid obtained in L) to the feedstuff raw material and/or feedstuff, if the feedstuff raw material and/or feedstuff is indicated as over-processed.

13. The method according to claim 1, wherein the feedstuff raw material and/or feedstuff is soy, soybeans, or a soybean product.

14. The method according to claim 1, wherein the quantitative analysis of the reactive amount of lysine in a2) comprises: (i) incubating the sample in O-methylisourea; (ii) analyzing the sample from (i) for homoarginine; (iii) derivatizing the sample from (ii) with ninhydrin; (iv) measuring absorbance of the sample from (iii) at a wavelength of 570 nm; (v) subjecting the sample from (iv) to a hydrolysis; (vi) determining a weight and a molar quantity of homoarginine in the sample from (v); and (vii) determining the reactive amount of lysine from the molar quantity of homoarginine obtained in (vi).

Description

FIGURES

(1) The FIGS. 1 to 12 show the ileal digestibility coefficients of amino acids (SID.sub.AA) in full-fat soybeans for poultry as a function of the processing conditions indicator (the bracket term is the mathematical equation for the corresponding calibration equation). The diamonds in these figure (indicated as statistical series 1) correspond to the individual values for the PCIs of the respective processed full-fat soybeans and the straight line (indicated as polynominal) represents the graph of the function for the individual SID for the respective amino acid.

(2) FIG. 1: Ileal digestibility coefficent of methionine in full-fat soybeans for poultry
(SID.sub.Met=−0.3581×PCI.sup.2+8.679×PCI+33.624)

(3) FIG. 2: Ileal digestibility coefficent of cystine in full-fat soybeans for poultry
(SID.sub.Cystine=−0.442×PCI.sup.2+11.983×PCI+13.905)

(4) FIG. 3: Ileal digestibility coefficent of methionine and cystine in full-fat soybeans for poultry
(SID.sub.Met+Cystine=−0.3861×PCI.sup.2+9.8435×PCI+13.53)

(5) FIG. 4: Ileal digestibility coefficent of lysine in full-fat soybeans for poultry
(SID.sub.Lys=−0.4187×PCI.sup.2+11.462×PCI+5.6474)

(6) FIG. 5: Ileal digestibility coefficent of threonine in full-fat soybeans for poultry
(SID.sub.Thr=−0.368×PCI.sup.2+9.2054×PCI+12.772)

(7) FIG. 6: Ileal digestibility coefficent of tryptophan in full-fat soybeans for poultry
(SID.sub.Trp=−0.4046×PCI.sup.2+9.7674×PCI+23.052)

(8) FIG. 7: Ileal digestibility coefficent of arginine in full-fat soybeans for poultry
(SID.sub.Arg=−0.3033×PCI.sup.2+7.3008×PCI+41.512)

(9) FIG. 8: Ileal digestibility coefficent of isoleucine in full-fat soybeans for poultry
(SID.sub.Ile=−0.3974×PCI.sup.2+9.211×PCI+29.802)

(10) FIG. 9: Ileal digestibility coefficent of leucine in full-fat soybeans for poultry
(D.sub.Leu=−0.3639×PCI.sup.2+8.3187×PCI+35.843)

(11) FIG. 10: Ileal digestibility coefficent of valine in full-fat soybeans for poultry
(SID.sub.Val=−0.388×PCI.sup.2+9.0608×PCI+29.464)

(12) FIG. 11: Ileal digestibility coefficent of histidine in full-fat soybeans for poultry
(SID.sub.His=−0.3554×PCI.sup.2+9.1547×PCI+25.938)

(13) FIG. 12: Ileal digestibility coefficent of phenylalanine in full-fat soybeans for poultry
(SID.sub.Phe=−0.3523×PCI.sup.2+8.0374×PCI+37.432)

(14) The FIGS. 13 to 30 show the ileal digestibility coefficients of amino acids (SID.sub.AA) in full-fat soybeans for pigs as a function of the processing conditions indicator (the bracket term is the mathematical equation for the corresponding calibration equation). The diamonds in these figures (indicated as statistical series 1) correspond to the individual values for the PCIs of the respective processed full-fat soybeans and the straight line (indicated as polynominal) represents the graph of the function for the individual SID for the respective amino acid.

(15) FIG. 13: Standard ileal digestibility coefficent of methionine (SID.sub.Met) in full-fat soybeans for pigs
(SID.sub.Met=−0.3286×PCI.sup.2+7.3561×PCI+43.444)

(16) FIG. 14: Standard ileal digestibility coefficent of cystine (SID.sub.Cys) in full-fat soybeans for pigs
(SID.sub.Cys=−0.4982×PCI.sup.2+13.115×PCI−11.392)

(17) FIG. 15: Standard ileal digestibility coefficent of lysine (SID.sub.Met+Cystine) in full-fat soy beans for pigs
(SID.sub.Met+Cystine=−0.4237×PCI2+10.534×PCI+14.77)

(18) FIG. 16: Standard ileal digestibility coefficent of lysine (SID.sub.Lys) in full-fat soybeans for pigs
(SID.sub.Lys=−0.4397×PCI.sup.2+11.359×PCI+11.75)

(19) FIG. 17: Standard ileal digestibility coefficent of threonine (SID.sub.Lys) in full-fat soybeans for pigs
(SID.sub.Trp=−0.291×PCI.sup.2+6.2769×PCI+44.594)

(20) FIG. 18: Standard ileal digestibility coefficent of thryptophan (SID.sub.Trp) in full-fat soybeans for pigs
(SID.sub.Arg=−0.3167×PCI.sup.2+6.6559×PCI+45.534)

(21) FIG. 19: Standard ileal digestibility coefficent of arginine (SID.sub.Arg) in full-fat soybeans for pigs
(SID.sub.Arg=−0.261×PCI.sup.2+5.3573×PCI+63.685)

(22) FIG. 20: Standard ileal digestibility coefficent of isoleucine (SID.sub.Ile) in full-fat soybeans for pigs
(SID.sub.Ile=−0.3204×PCI.sup.2+6.7739×PCI+48.135)

(23) FIG. 21: Standard ileal digestibility coefficent of leucine (SID.sub.Leu) in full-fat soybeans for pigs
(SID.sub.Leu=−0.2901×PCI.sup.2+5.7556×PCI+55.925)

(24) FIG. 22: Standard ileal digestibility coefficent of valine (SID.sub.Val) in full-fat soybeans for pigs
(SID.sub.Val=−0.2801×PCI.sup.2+5.8136×PCI+52.234)

(25) FIG. 23: Standard ileal digestibility coefficent of histidine (SID.sub.His) in full-fat soybeans for pigs
(SID.sub.His=−0.2915×PCI.sup.2+6.548×PCI+48.067)

(26) FIG. 24: Standard ileal digestibility coefficent of histidine (SID.sub.Phe) in full-fat soybeans for pigs
(SID.sub.Phe=−0.2676×PCI.sup.2+4.9292×PCI+62.59)

(27) FIG. 25: Standard ileal digestibility coefficent of glycine (SID.sub.Gly) in full-fat soybeans for pigs
(SID.sub.Gly=−0.3377×PCI.sup.2+7.7741×PCI+35.285)

(28) FIG. 26: Standard ileal digestibility coefficent of serine (SID.sub.Ser) in full-fat soybeans for pigs
(SID.sub.Ser=−0.3257×PCI2+6.9689×PCI+44.913)

(29) FIG. 27: Standard ileal digestibility coefficent of proline (SID.sub.Pro) in full-fat soybeans for pigs
(SID.sub.Pro=−0.4428×PCI.sup.2+10.473×PCI+36.719)

(30) FIG. 28: Standard ileal digestibility coefficent of alanine (SID.sub.Ala) in full-fat soybeans for pigs
(SID.sub.Ala=−0.3002×PCI.sup.2+6.6179×PCI+44.817)

(31) FIG. 29: Standard ileal digestibility coefficent of aspartic acid (SID.sub.Asp) in full-fat soy beans for pigs
(SID.sub.Asp=−0.4159×PCI.sup.2+10.756×PCI+9.9347)

(32) FIG. 30: Standard ileal digestibility coefficent of glutamic acid (SID.sub.Glu) in full-fat soy beans for pigs
(SID.sub.Glu=−0.3041×PCI.sup.2+6.9635×PCI+44.434)

EXAMPLES

(33) 1. Determining the Processing Influences on the Nutritional Value of Full-Fat Soybeans and the Standardized Ileal Digestibility Coefficient of Amino Acids in Poultry

(34) Full-fat soybeans (FFSB) manufactured from a single batch were used to determine the effect of different heat treatment procedures on the nutritional composition and the standardized ileal digestibility (SID) of amino acids in poultry. Raw FFSB (K0) were subjected to a short time processing using wet heating at 80° C. for 1 minute (K1) or a long time processing at 100° C. for 6 minutes (K2) or at 100° C. for 16 minutes (K3), followed by further expanding at 115° C. for 15 seconds (K1/K2/K3-115) or at 125° C. for 15 seconds using an HL extruder OEE 15.2 from Amandus Kahl GmbH & Co. KG, Hamburg, Germany. Subsamples of K3 were further subjected to a heat treatment in an autoclave at 110° C. for 15 minutes (Z1), 30 minutes (Z2), 45 minutes (Z3), 60 minutes (Z4), 120 minutes (Z5), 180 minutes (Z6), 240 minutes (Z7), 300 minutes (Z8) or 360 minutes (Z9). Coming out of the expander the processed FFSB are transferred at a temperature of approximately 90° C. for 20 seconds to a dryer, where the FFSB are dried for 5 minutes with a temperature gradient from 85° C. to 40° C. After the drying stage the FFSB are allowed to cool to a temperature of 20° C. for 5 minutes.

(35) The total amounts of the amino acids and the amount of reactive lysine in the different processed FFSB and the processing conditions indicator (PCI) of amino acids in poultry were determined using the method according to the present invention.

(36) The different processed FFSB, the determined amounts of the individual amino acids and the processing conditions indicator (PCI) of amino acids in poultry are summarized in the table 1.

(37) The standardized ileal digestibility (SID) for each amino acid in poultry as a function of the PCI are shown in the FIGS. 1 to 12.

(38) The PCI of FFSB is compared with the curve of the SID for each amino acid of the FIGS. 1 to 12. This comparison shows that the PCIs of the FFSB indicated as Z1 or Z2 always a SID which is at the or at least close to the maximum of the individual curve. Thus, the FFSB indicated as Z1 or Z2 are considered as adequately-processed. By comparison, the FFSB indicated as K0, K1-115/125, K2-115/125 and K3-115/125 always have a SID which is right from the maximum of the individual curve and thus are considered as under-processed. Further, the SID of the FFSB indicated as Z3 to Z9 is always left from the maximum of the individual curve and thus are considered as over-processed.

(39) A study of the standardized ileal digestibility coefficents of amino acids summarized in table 1 proves that the classification of the FFSB indicated as Z1 and Z2 as adequately-processed, of the FFSB indicated as K0, K1-115/125, K2-115/125 and K3-115/125 as under-processed and of the FFSB indicated as Z3 to Z9 as over-processed is correct because the FFSB indicated as Z1 and Z2 contain the highest digestibility coefficents. By comparison, all the other FFSB contain lower digestibility coefficents. This proves that the use of the PCI is a useful tool for the description of the influence of the processing conditions on the quality of the feedstuff raw material and/or feedstuff.

(40) TABLE-US-00001 TABLE 1 Summary of the different processed FFSB, the determined standardized ileal digestibility coefficents of individual amino acids and the processing conditions indicator (PCI) in poultry. Processing CP Met Cystine Met + Cystine Lys Thr Trp Arg Ile Leu Val His Phe PCI K0 40 43 28 35 49 38 32 47 29 32 30 48 33 23.6 K1-115 58 56 39 47 63 52 47 65 48 51 49 62 53 20.4 K1-125 69 75 59 67 74 68 70 73 67 68 67 75 68 18.5 K2-115 71 77 61 69 75 71 73 75 70 71 70 76 70 17.1 K2-125 75 78 61 69 79 72 70 81 72 73 72 79 74 16.7 K3-115 70 76 62 69 75 70 71 75 70 70 69 76 70 16.8 K3-125 76 81 64 72 81 75 77 80 77 77 76 81 77 15.7 Z1 81 85 68 76 84 80 82 85 82 82 81 85 82 12.3 Z2 82 87 67 77 85 80 83 86 84 84 83 86 84 11.9 Z3 79 85 63 74 82 77 80 85 82 82 81 84 82 10.8 Z4 80 85 65 75 82 78 81 85 83 83 82 84 82 10.1 Z5 78 85 58 72 78 77 81 86 83 84 82 82 84 8.7 Z6 74 82 52 68 71 74 77 82 80 82 80 77 81 7.2 Z7 67 74 46 61 62 66 69 76 73 75 72 71 75 6.5 Z8 64 71 40 57 57 61 65 73 69 71 68 65 72 5.4 Z9 52 60 25 44 40 50 53 63 58 61 57 54 62 4.5
2. Determining the Processing Influences on the Nutritional Value of Full Fat Soy Beans and the Standard Ileal Digestibility Coefficient of Amino Acids in Pigs

(41) Full-fat soybeans (FFSB) manufactured from a single batch were used to determine the effect of different heat treatment procedures on the nutritional composition and the standardized ileal digestibility (SID) of amino acids in pigs. Raw FFSB (K0) were subjected to a short time processing using wet heat at 80° C. for 1 minute followed by further expanding at 125° C. for ca. 15 seconds (K4), a long time processing at 100° C. for 6 minutes followed by further expanding at 125° C. for ca. 15 seconds (K5), or a long time processing at 100° C. for 16 minutes followed by further expanding at 125° C. for ca. 15 seconds (K6), using an extruder OEE 15.2 from Amandus Kahl GmbH & Co. KG, Hamburg, Germany. Subsamples of K6 were further processed in an autoclave at 110° C. for 15 minutes (Z10), 30 minutes (Z11), 45 minutes (Z12), and 60 minutes (Z13). Coming out of the expander the processed FFSB are transferred at a temperature of approximately 90° C. for 20 seconds to a dryer, where the FFSB are dried for 5 minutes with a temperature gradient from 85° C. to 40° C. After the drying stage the FFSB are allowed to cool to a temperature of 20° C. for 5 minutes. Another part of the raw FFSB (K0) were subjected to a heat treatment at 110° C. in an autoclave for 15 minutes (Z14) or for 30 minutes (Z15), or to a heat treatment at 150° C. in an autoclave for 3 minutes (Z16), 6 minutes (Z17), 9 minutes (Z18) or 12 minutes (Z19).

(42) The total amounts of the amino acids and the amounts of reactive lysine in the differently processed FFSB and the processing conditions indicator (PCI) of amino acids in pigs were determined using the method according to the present invention.

(43) The differently processed FFSB, the determined reactive amount of the individual amino acids and the processing conditions indicator (PCI) of amino acids in pigs are summarized in table 2.

(44) The standardized ileal digestibility coefficient (SID) for each amino acid in pigs as a function of the PCI are shown in the FIGS. 13 to 30.

(45) The PCI of FFSB is compared with the curve of the SID for each amino acid of the FIGS. 13 to 30. This comparison shows that the PCIs of the FFSB indicated as Z11 and Z12 always had an SID which is at the maximum or at least close to the maximum of the individual curve. Thus, the FFSB indicated as Z11 to 12 are considered as adequately-processed. By comparison, the FFSB indicated as K0, and K4 to K6 always have an SID which is right from the maximum of the individual curve, and thus they are considered as under-processed. Further, the SID of the FFSB indicated as Z13 to 19 is always left from the maximum of the individual curve and thus they are considered over-processed.

(46) A study of the standardized ileal digestibility coefficients of amino acids summarized in table 2 proves that the classification of the FFSB indicated as Z11 and Z12 as adequately-processed, of the FFSB indicated as K0 and K4 to K6 as under-processed and of the FFSB indicated as Z13 to Z19 as over-processed is correct because the FFSB indicated as Z11 and Z12 contain the highest digestibility coefficients of the amino acids. By comparison, all the other FFSB contain lower digestibility coefficents of amino acids. This proves that the use of the PCI is a useful tool for the description of the influence of the processing conditions on the quality of the feedstuff raw material and/or feedstuff.

(47) TABLE-US-00002 TABLE 2 Summary of the different processed FFSB, the determined standardized ileal digestibility coefficients of individual amino acids and the processing conditions indicator (PCI) in pigs. Met Proc- + ess- Cys- Cys- ing CP Met tine tine Lys Thr Trp Arg Ile Leu Val His Phe Gly Ser Pro Ala Asp Glu PCI K0 41.7 40.0 30.1 35.3 42.3 36.7 32.9 49.5 35.4 36.0 39.0 45.6 35.2 38.5 34.4 48.5 39.9 38.9 44.8 23.6 K4 52.4 52.6 41.4 47.4 57.4 47.2 43.8 61.3 48.3 47.2 49.8 56.6 46.8 48.9 46.4 60.5 51.3 51.4 56.5 18.5 K5 70.2 73.6 65.3 70.2 74.8 66.0 66.2 79.7 70.9 70.9 69.8 74.9 70.7 65.9 69.2 81.6 68.6 71.7 74.7 16.7 K6 80.5 82.6 75.2 79.8 84.0 76.1 78.1 87.9 81.5 81.0 80.1 83.4 80.6 77.4 79.7 91.8 78.9 81.0 82.7 15.7 Z10 81.3 84.2 74.8 80.4 83.7 77.6 80.1 89.7 83.1 83.0 81.3 84.2 82.4 78.6 81.5 93.0 79.9 80.2 83.9 12.3 Z11 81.8 84.3 72.5 79.1 83.9 77.7 80.7 91.0 83.8 83.9 81.6 84.6 83.6 78.8 82.1 94.9 80.4 79.2 84.7 11.9 Z12 83.2 86.9 73.8 81.1 84.9 79.7 82.6 92.1 86.3 86.3 84.3 86.1 85.8 81.1 83.6 95.8 82.9 79.3 85.7 10.8 Z13 81.4 85.9 69.1 78.1 82.0 78.5 81.4 91.3 85.6 85.6 83.1 84.3 84.6 78.5 82.3 93.1 81.8 75.9 84.1 10.1 Z14 87.4 85.3 77.7 82.4 88.2 81.4 81.6 93.2 84.5 85.2 83.9 87.0 86.8 86.8 84.5 122.3 86.0 81.7 85.2 10.9 Z15 86.3 86.7 77.3 82.9 86.4 82.8 83.5 93.9 85.6 86.6 85.3 87.7 88.7 86.7 85.3 111.7 84.9 76.9 87.1 8.2 Z16 77.4 81.1 61.6 71.8 73.2 77.3 79.0 89.3 81.0 83.2 80.9 81.9 85.4 76.8 80.2 89.4 77.7 65.5 80.2 6.8 Z17 72.6 76.7 50.8 63.9 65.9 73.0 74.9 87.9 78.4 81.0 78.3 78.2 83.4 72.8 76.1 85.1 75.0 59.5 76.5 6.08 Z18 68.9 74.0 45.7 59.9 60.5 70.0 73.0 85.2 75.3 78.2 75.3 75.4 81.0 70.4 73.4 90.5 72.2 58.2 73.8 5.73 Z19 57.6 63.9 25.0 44.0 44.4 59.8 62.4 77.9 67.6 71.8 67.5 65.5 75.2 49.5 63.6 52.4 61.9 44.6 63.5 4.76