Impact of amino acid availability on the protein digestibility corrected amino acid score
1998
Darragh, A.J. | Moughan, P.J. (Massey Univ., Palmerston North (New Zealand). Inst. of Food, Nutrition and Human Health) | Schaafsma, G.
A significant change in the assessment of dietary protein quality occurred with the introduction of the protein digestibility corrected amino acid score (PDCAAS) which combines traditional chemical scoring of a protein, based on its amino acid (AA) composition relative to requirements, with a biological assessment of AA availability. This paper focuses on several issues relating to determining the availability of AAs in a protein. The impact of using ileal versus faecal, and true versus real digestibility coefficients to assess protein quality is discussed.
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