Nutritional assessment of twelve protein foods/ingredients.
1989
Jenkins M.Y. | Mitchell G.V.
The present study was conducted to determine the nutritional value of 12 protein foods/ingredients. Male weanling Sprague-Dawley rats were fed diets containing 10% protein by weight of each of the test samples for 4 weeks. The basal diet contained adequate amounts of all other required nutrients. For foods containing milk protein as the main ingredient, the protein efficiency ratios (PERs) expressed as percentages of ANRC casein ranged from 41 to 129. The PERs of milk-egg blends with different matrices ranged from 89 to 124%. The plant proteins soy protein isolate, defatted peanut protein, and wheat protein isolate had PER values of 72, 56 and 0%, respectively. The single-cell proteins autolyzed yeast and blue-green algae had values of 66 and 78%, respectively. The PER values of nondefatted and defatted liver powder were 33 and 69%, respectively. PER values were positively associated with plasma total protein and albumin levels and negatively associated with blood urea nitrogen levels (P less than 0.0001). Enlarged organs and increased deposition of liver lipid were noted in rats fed some of the test samples. The protein content and protein quality of the protein foods/ingredients varied greatly, demonstrating the need for continued evaluations.
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