A simple method for determination of net nitrogen utilization
1990
Hayakawa, S. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Suzuki, H.
Net nitrogen utilization (N.N.U.) is an index of the nutritive value of proteins in foods. It is defined as (Body nitrogen gain + metabolic and endogenous nitrogen)/nitrogen intake. However, measurement of body nitrogen content requires a great deal of labor and time. To omit measurement of body nitrogen content and simplify a method of N.N.U. determination, correlation between the body components was studied using rates fed 98 different kinds of diets. Body water content was correlated with protein content (Y = 0.285X - 1.57, gamma = 0.981, X: water content, Y: protein content). Moreover, a good correlation between body water and fat percentage (Y = -1.15X + 86.9, gamma = -0.922, X: water %, Y: fat %) was observed. Thus, body nitrogen content could be calculated from the value of body water content. A close agreement between calculated and measured values of body nitrogen content and N.N.U. was obtained. These results suggest that the simple method for N.N.U. determination proposed here is very useful and practical in laboratories
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