Nutritional evaluation of meat–soya bean protein product blends

1980 ◽  
Vol 31 (7) ◽  
pp. 677-684 ◽  
Author(s):  
Roman Cichon ◽  
Krystyna Elkowicz ◽  
Halina Kozlowska ◽  
Antoni Rutkowski ◽  
Willem C. Sauer
Keyword(s):  
Protein Product ◽  
Soya Bean ◽  
Nutritional Evaluation ◽  
Bean Protein

Effects of graded levels of soya-bean protein on endogenous ileal lysine loss and amino acid digestibility in growing pigs

2005 ◽  
Vol 81 (2) ◽  
pp. 257-264 ◽  
Author(s):  
H. L. Zhang ◽  
S. Y. Qiao ◽  
X. J. Chen ◽  
X. Wang ◽  
J. J. Xing ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Level ◽  
Protein A ◽  
Latin Square ◽  
Protein Product ◽  
Soya Bean ◽  
Growing Pigs ◽  
Protein Levels ◽  
Sigmoid Curve ◽  
Bean Protein

AbstractThis experiment investigated the effects of feeding graded levels of a soya-bean protein product (HP300, Hamlet Protein A/S Company, Denmark) on endogenous ileal lysine loss, apparent ileal amino acid digestibility, standardized true ileal amino acid digestibility determined using the protein-free (PF) method, and real ileal amino acid digestibility determined using the homoarginine (HA) method. The soya-bean protein product was obtained by purifying and defattening soya bean via a proprietary microbial process that decreased the level of trypsin inhibitors and other anti-nutritional factors in soya bean. Six barrows, with an initial body weight of 37·4 ± 1·3 kg, were surgically fitted with simple T-cannulae at the distal ileum and offered six maize-starch-based diets according to a 6 × 6 Latin-square design. The six diets were formulated to provide 0, 50, 100, 150, 200, or 250 g crude protein (CP) per kg by dietary inclusion of 0, 90, 182, 274, 367 or 460 g/kg of soya-bean protein. Five kg of soya-bean protein product was guanidinated in order to estimate endogenous amino acid flow and real ileal amino acid digestibility. Chromium III oxide (5 g/kg) was included in the non-guanidinated diets while dysprosium chloride (0·1 g/kg) was included in the guanidinated diets as an indigestible marker. The experimental periods lasted 8 days. On day 6 of each period, ileal digesta was collected for 24 h to determine apparent and standardized true ileal amino acid digestibility of the non-guanidinated diets. At 08:00 h on day 8, the pigs were given a single meal of the diets containing guanidinated protein and their ileal digesta was collected for 24 h in order to determine the total HA flow and the real ileal digestibility of lysine. Endogenous ileal lysine flow appeared to follow a sigmoid curve starting at about 370 mg/kg dry matter (DM) intake for pigs given the PF diet and continuing asymptotically to about 750 mg/kg DM intake when the inclusion level of the soya-bean protein product was increased to 182 g/kg (100 g/kg of CP). The endogenous ileal lysine flow for pigs given the PF diet was similar (P > 0·05) to that of pigs given 90 g/kg soya-bean protein (50 g/kg of CP) and it increased sharply (P < 0·05) as the level of soya-bean protein increased from 90 to 182 g/kg (50 to 100 g/kg of CP). Thereafter, it was relatively constant (P > 0·05). With an increase in soya-bean protein, there was a quadratic increase (P < 0·01) in the apparent ileal digestibilities for all amino acids except valine and phenylalanine. Standardized true ileal amino acid digestibility decreased (P < 0·05) with an increase in soya-bean protein level. However, real ileal amino acid digestibilities were not influenced (P > 0·05) by soya-bean protein in the diet at levels between 90 and 367 g/kg (50 and 200 g/kg of CP). In conclusion, endogenous ileal lysine flow was not constant and was significantly affected by soya-bean protein level. The results of this study suggest that standardized true ileal amino acid digestibility should be measured between 100 and 200 g/kg of CP (182 and 367 g/kg soya-bean protein) while real ileal amino acid digestibility is unaffected by protein levels between 50 and 200 g/kg of CP (90 and 367 g/kg soya-bean protein).

337. The supplementary relationships between the proteins of dairy products and those of bread and potato as affected by the method of feeding. With a note on the value of soya-bean protein

1946 ◽  
Vol 14 (3) ◽  
pp. 330-339 ◽  
Author(s):  
Kathleen M. Henry ◽  
S. K. Kon
Keyword(s):  
Dairy Products ◽  
Protein Intake ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Soya Bean ◽  
White Bread ◽  
Biological Value ◽  
Bean Flour ◽  
True Digestibility ◽  
Bean Protein

1. The biological value of proteins at an 8% level of protein intake measured on rats by the method of Mitchell (7, 10) was 52 for white bread of 73% extraction, 76 for Cheddar cheese, 75 for a mixture of both foods when each supplied 50% of the protein, and 67 when the two sources of protein were given on alternate days. The true digestibilities were, respectively, 99, 100, 98 and 99.2. Similar experiments with dried skim milk and dried cooked potatoes yielded biological values of 71 for potato, 89 for milk, 86 for the mixture and 81 for the substances fed separately on alternate days. The true digestibilities were, respectively, 82, 90, 82 and 87.3. An attempt to carry out experiments of the same type with dried whey and dried potato failed because of deaths of some rats receiving the whey diet, probably because of its high content of lactose. A biological value of 76 was obtained for the potato proteins and of 70 for a mixture of whey and potato in which whey supplied 25% of the protein. The true digestibilities were, respectively, 82 and 68.4. The biological value and the true digestibility of the proteins of a sample of edible soya-bean flour were, respectively, 73 and 90.5. It is concluded that there is a marked supplementary relationship between the proteins of milk and potato and those of bread and cheese when the members of each pair supply equal amounts of protein and when they are given together. No supplementary relationship is exhibited when the sources of protein are given separately on alternate days.

scholarly journals Dietary animal proteins and cholesterol metabolism in rabbits

1990 ◽  
Vol 64 (2) ◽  
pp. 473-485 ◽  
Author(s):  
Maria R. Lovati ◽  
Clive E. West ◽  
Cesare R. Sirtori ◽  
Anton C. Beynen
Keyword(s):  
Bile Acid ◽  
Whey Protein ◽  
Serum Cholesterol ◽  
Cholesterol Metabolism ◽  
Soya Bean ◽  
Liver Cholesterol ◽  
Fish Protein ◽  
High Background ◽  
Neutral Steroid ◽  
Bean Protein

The effect in rabbits of giving isonitrogenous purified diets containing casein, ovalbumin, fish protein, milk-whey protein and soya-bean protein were compared. The diets were balanced for cholesterol and for the amount and type of fat. When incorporated into low-cholesterol diets (0.8 g cholesterol/kg), casein, ovalbumin and soya-bean protein produced similar levels of serum cholesterol. With a high background of dietary cholesterol (1.5 g/kg), serum cholesterol concentrations increased with soya-bean protein, whey protein, casein and fish protein, in that order. Thus, the hypercholesterolaemic effect of casein in carefully balanced diets was only seen against a high-cholesterol background. The development of hypercholesterolaemia produced by giving fish protein was different from that produced by casein. First, less cholesterol accumulated in the very-low-density-lipoprotein fractions and more in the lipoproteins of higher density with fish protein than with casein. Second, fish protein, unlike casein, did not increase liver cholesterol. Third, transfer of rabbits from a diet containing soya-bean protein to one containing casein resulted in an immediate marked depression in neutral steroid and bile acid excretion in faeces. However, when rabbits were fed on the diet with fish protein after the diet with soya-bean protein, there was no significant depression in neutral steroid output and the depression in bile acid output was delayed. The present study suggests that different animal proteins cause hypercholesterolaemia by different mechanisms.

scholarly journals Effects of dietary deficiencies of protein and retinol on the plasma level of retinol-binding protein in the rat

1974 ◽  
Vol 32 (3) ◽  
pp. 549-558 ◽  
Author(s):  
H. Muhilal ◽  
J. Glover
Keyword(s):  
State Level ◽  
Soya Bean ◽  
Retinol Binding Protein ◽  
Carrier Protein ◽  
Weight Changes ◽  
Rice Protein ◽  
Control Value ◽  
Low Protein ◽  
Protein Diets ◽  
Bean Protein

1. The plasma concentration of retinol-binding holoprotein (holo-RBP) in rats given retinol-sufficient diets containing 50 g soya-bean protein/kg was 90 % of the concentration found in controls given 200 g soya-bean protein/kg, whereas in rats given 50 g rice protein/kg it was only 68 % of the control value. Plasma albumin concentrations in the low-protein groups were lower by 20–25 %.2. The rats given retinol-deficient diets, whose plasma levels of holo-RBP were reduced almost to zero after 5–8 weeks, were given 1·5 mg retinol/kg body-weight. Changes in plasma holo-RBP were measured for 7 d. The rapid rise in the latter to a peak above normal control levels within 1·5–2 h indicated that a pool of the apoprotein had accumulated in the liver during the period of deficiency and that retinol was necessary for its release.3. The maximum value reached in the groups of rats given the rice-protein diet was smaller than the values for the groups given the soya-bean-protein diets, reflecting a reduced rate of synthesis of the carrier protein in the livers of those groups.4. The administration of 100 g casein/kg diet to the rats receiving only 50 g rice-protein/kg immediately stimulated the synthesis of the carrier protein which was released into plasma, reaching a peak after 24 h before settling down after 3–4 d to the steady-state level expected for normal well-nourished controls.5. The half-life for excess holo-RBP released into plasma of rats receiving a normal level of good-quality protein was 7 h, where it was 14 h for the groups of low-protein diets.

Calcium absorption and bone utilization in spontaneously hypertensive rats fed on native and heat-damaged casein and soya-bean protein

1994 ◽  
Vol 71 (4) ◽  
pp. 583-603 ◽  
Author(s):  
Yvonne V. Yuan ◽  
David D. Kitts
Keyword(s):  
Spontaneously Hypertensive Rats ◽  
Calcium Absorption ◽  
Soya Bean ◽  
Whole Body ◽  
Hypertensive Rats ◽  
Balance Study ◽  
Spontaneously Hypertensive ◽  
Physical Measurements ◽  
Protein Diets ◽  
Bean Protein

The effects of dietary protein on Ca bioavailability and utilization in bone were examined in male spontaneously hypertensive rats (SHR) fed on diets containing either casein (200 g/kg (control), 60 g/kg or heat-damaged (HD) 200 g/kg) or soya-bean protein isolate (200 g/kg (control), 60 g/kg, or HD 200 g/kg). Casein was heat-damaged to limit caseinophosphopeptide (CPP) production in order to evaluate casein enhancement of Ca bioavailability. All diets contained an adequate level of Ca (5 g/kg). A 24 h mineral balance study was performed when animals were 10 weeks old, followed by measurement of in situ paracellular Ca disappearance, femur mineralization and biomechanics at 14 weeks of age. Digestibility of soya-bean and both HD proteins estimated in vitro was reduced compared with native casein. Animals fed on HD and 60 g/kg protein diets exhibited decreased (P < 0.05) body weight gain, dry matter intake and feed efficiency compared with controls. The ileal disappearance of 45Ca was lower (P < 0.05) in animals fed on HD casein and all the soya-bean protein diets. Ca balance was not strongly affected by dietary treatments. A significant (P < 0.05) interaction between protein source and reduced protein intake was observed for femur calcification and physical measurements. Femur bending failure energy and biomechanical force measurements were reduced (P < 0.05) in HD and 60 g/kg casein and soya-bean protein fed animals. These findings suggest that whole-body Ca homeostatic mechanisms were involved in compensating for reduced Ca bioavailability and retention from casein diets modified to reduce protein digestibility and CPP production.

Preparation and characterisation of glyceollin-enriched soya bean protein using solid-state fermentation

2017 ◽  
Vol 52 (8) ◽  
pp. 1878-1886 ◽  
Author(s):  
Yan-Qiong Chen ◽  
Hua-Jia Su ◽  
Ying Ouyang ◽  
Jin-Mei Wang ◽  
Xiao-Quan Yang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soya Bean ◽  
Bean Protein

scholarly journals The effect of different feeds, including those containing soya-bean products, on the passage of digesta from the abomasum of the preruminant calf

1975 ◽  
Vol 33 (3) ◽  
pp. 329-349 ◽  
Author(s):  
R. H. Smith ◽  
J. W. Sissons
Keyword(s):  
Milk Protein ◽  
Protein Isolate ◽  
Soya Bean ◽  
Cow’S Milk ◽  
Serum Antibodies ◽  
Cow's Milk ◽  
Dietary Nitrogen ◽  
Bean Flour ◽  
Whole Milk ◽  
Bean Protein

1. The effects of various factors on rates of flow and composition of digesta leaving the abomasum of preruminant calves were studied. The possible relation of some of these effects to the development of serum antibodies to certain dietary constituents has also been examined. Two situations were distinguished: (a) unsensitized responses, shown by calves receiving milk protein or soya-bean products for the first one or two occasions; (b) sensitized responses, shown by calves receiving certain soya-bean products, after a number of these feeds had been given.2. For unsensitized calves, the rate of flow of total digesta from the abomasum was greater in the first few hours after a feed consisting of a mineral solution was given, than after cow's milk was given. This difference was apparently due to differences in the composition of digesta entering the duodenum. Total digesta flows after giving synthetic milk feeds, prepared from different protein sources, were similar to those after cow's milk was given.3. For sensitized calves, rates of flow of total digesta from the abomasum were greatly affected by the nature of the protein source used in the diet. Soya-bean flour (heated or unheated) generally caused inhibition of flow for some hours after feeding; a soya-bean protein isolate (isoelectric) had a similar but smaller effect, but a soya-bean concentrate (prepared by alcohol extraction of a soya-bean flour) and milk protein had little or no effect. The inhibition, believed to be a sign of more general disorders, appeared to be caused by a factor entering the duodenum which induced a change in the way in which the calf responded, probably as the result of a gastrointestinal allergy.4. Calves given soya-bean flour or a soya-bean protein isolate (isoelectric) in their diets for several weeks, showed respectively high and low titres of serum antibodies to an antigen prepared from soya-bean flour. Calves given alcohol-extracted soya-bean concentrate had no similar antibodies.5. In addition to variations in total digesta flow, dietary nitrogen compounds were held up in the abomasum to different extents after different feeds. After a whole-milk feed or a synthetic feed prepared from casein, a slow, steady release of N occurred over at least 9 h. N hold-up after giving soya-bean-containing feeds was slight for the soya-bean flour, but extremely marked for the soya-bean protein isolate (isoelectric). The latter hold-up was followed after several hours by a rapid outflow of N from the abomasum.

scholarly journals Factors influencing the absorption of iron from soya-bean protein products

1987 ◽  
Vol 57 (3) ◽  
pp. 345-353 ◽  
Author(s):  
D. P. Derman ◽  
D. Ballot ◽  
T. H. Bothwell ◽  
B. J. Macfarlane ◽  
R. D. Baynes ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
G Protein ◽  
Geometric Mean ◽  
Soya Bean ◽  
Milk Formula ◽  
Fe Method ◽  
Mean Values ◽  
Significant Difference ◽  
Bean Protein

1. The absorption of iron from soya-bean (Glycine hispida)-based and milk-based infant formulas was assessed in 138 multiparous Indian women, using the erythrocyte utilization of radioactive Fe method.2. Fe absorption was significantly greater from the basal milk formula (1.5 g protein) than it was from the basal soya-bean formula (2.3 g protein), with geometric mean values of 0.083 and 0.044 respectively.3. Ascorbic acid markedly increased Fe absorption from the milk-based formula in a dose-dependent fashion. The increase was fivefold when the ascorbic acid: Fe ratio on a weight-for-weight basis was 6: 1 and over tenfold when it was 20:1. In contrast, ascorbic acid had a less-marked effect on the absorption of Fe from the soya-bean-based formula, with only a two- to threefold increase at an ascorbic acid: Fe ratio of 20: 1.4. The geometric mean Fe absorption from the soya-bean formula (1.27 mg Fe, 2.3 g isolated soya-bean protein (ISP)) was somewhat less than that from the same amounts of ISP and ascorbic acid made up in milk (0.075 and 0.1 13 respectively). However, a direct comparison between the soya-bean formula in milk and in water showed no significant difference (0.043 and 0.060 respectively).5. Fe absorption from a drink containing 10 g ISP and 30 mg ascorbic acid was significantly better than that from a similar drink containing the soya-bean flour from which ISP is extracted (0.044 and 0.027 respectively).6. Heating ISP to 200° for 2 h before its use had no effect on Fe availability. When 2.3 g heated ISP (10 mg ascorbic acid) was compared with a similar formulation of untreated ISP, Fe absorption values were 0.135 and 0.099 respectively. Comparable values with 25 g ISP (no ascorbic acid) were 0.067 and 0.058.7. Citric acid in amounts of 1 4 g had a dose related but limited enhancing effect on Fe absorption from 10 g ISP, with a rise from 0.01 1 (no citric acid) to 0.068 (4 g citric acid).8. There was appreciable variability in the levels of Fe absorption in different studies, which suggested that unidentified manufacturing or preparative differences might be influencing the overall results.

scholarly journals Ontogenic changes in hepatic glutathione and metallothionein in rats and the effect of a low-sulphur-containing diet

1990 ◽  
Vol 63 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Misako Taniguchi ◽  
M. George Cherian
Keyword(s):  
Amino Acids ◽  
Rat Liver ◽  
Soya Bean ◽  
Protein Diet ◽  
Major Protein ◽  
Newborn Rat ◽  
Pregnant Rats ◽  
Hepatic Glutathione ◽  
Sulphur Amino Acids ◽  
Bean Protein

Metallothionein contains about 30% cysteine and is a major protein in newborn rat liver. This protein and glutathione constitute two major intracellular cysteine pools in newborn rat liver. When pregnant rats were fed on a soya-bean-protein diet, low in sulphur amino acids, the hepatic glutathione levels of the dams were decreased. However, this did not affect the levels of glutathione or metallothionein in the pups. The activity of the glutathione-degrading enzyme γ-glutamyltransferase (EC2.3.2.2) in the livers of pups was maximum at birth and gradually decreased with age when the hepatic glutathione was transported to the kidney. In the pups born from dams fed on soya-bean-protein diet the decline in the hepatic enzyme activity was delayed, suggesting a continued degradation of glutathione in the liver. These results suggest that even with a maternal nutritional deficiency of sulphur amino acids, the transfer of cysteine to the fetus is not impaired. However, the hepatic intra-organ degradation of glutathione is continued in these pups for a prolonged period after birth compared with pups born from control mothers. The increased degradation of glutathione in the liver may be essential to meet the requirement of cysteine in pups born from dams fed on the soya-bean-protein diet.

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