scholarly journals The protein quality of meat meals as assayed with the rat and with Streptococcus zymogenes

1968 ◽  
Vol 22 (1) ◽  
pp. 129-131 ◽  
Author(s):  
R. Ferrando ◽  
Nicole Henry ◽  
P. Larvor
Keyword(s):  
Correlation Coefficient ◽  
Nutritive Value ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Efficiency Ratio ◽  
Meat Meal ◽  
Relative Nutritive Value

1. Seven samples of meat meal have been assayed with rats by the protein efficiency ratio (PER) test and with Streptococcus zymogenes by Ford's (1960) ‘relative nutritive value’ (RNV) test.2. A correlation coefficient of r = + 0·895 was obtained for the results from the two series of tests.

Evaluation of protein quality of poultry feedingstuffs. 1. Comparison of chick bioassays

1980 ◽  
Vol 94 (1) ◽  
pp. 105-110 ◽  
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Fish Meal ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Body Weight Gain ◽  
Efficiency Ratio ◽  
Accuracy And Precision ◽  
Incorporation Efficiency

SummaryBody-weight gain, protein efficiency ratio (PER), standardized protein efficiency ratio (Std PER) and gross protein value (GPV, GPV1 and GPV2) bioassays were compared with nitrogen incorporation efficiency (NTE) for their accuracy and precision to determine protein quality of fish meal (FM), groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) for poultry. Results showed that all the bioassays were significantly (P < 0·05) correlated with NIE and were equally effective in ranking the samples of FM, GN, MS and CS according to their protein quality although body-weight gain procedure was less sensitive.

Effects of Threonine Supplementation on the Slope Assay for Protein Quality

1977 ◽  
Vol 60 (6) ◽  
pp. 1291-1295
Author(s):  
John M McLaughlan ◽  
Murray O Keith
Keyword(s):  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Young Male ◽  
Male Rats ◽  
Reference Standard ◽  
Efficiency Ratio ◽  
Protein Sources ◽  
Protein Levels ◽  
Low Protein

Abstract Several diets considered to be marginally deficient in threonine were fed to young male rats at protein levels ranging from 3 to 9%. Protein sources included lactalbumin (reference standard), soy protein with added methionine, pea protein with added methionine, rice-casein, and peanut-sesame-fish. Chemical scores and plasma amino acid scores indicated that these diets were limiting in threonine at the 3–4% protein level; increased growth resulted from supplementation with threonine. After threonine supplementation, all protein sources except pea were limiting in lysine. Increased growth at low protein levels with little or no extra growth at high protein levels due to threonine supplementation resulted in decreased slopes in the relative protein value (RPV) assay. Consequently, threonine supplementation apparently decreased RPV values for these samples but the protein efficiency ratio was not affected. It was concluded that the RPV assay underestimates the protein quality of lysine-deficient proteins.

Effects of Salting and Smoking on Protein Quality of Cod

1965 ◽  
Vol 22 (1) ◽  
pp. 13-16 ◽  
Author(s):  
I. C. Munro ◽  
A. B. Morrison
Keyword(s):  
Nutritional Value ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Human Subjects ◽  
Efficiency Ratio ◽  
Biological Value ◽  
Available Lysine ◽  
Methionine Content

Salting and smoking had no effect on the biological value of cod protein, as indicated by Protein Efficiency Ratio, gross protein values, total lysine and methionine content, "available lysine" values, and plasma free lysine and methionine levels in human subjects. It was concluded that smoked and salted codfish can provide protein of high nutritional value.

scholarly journals Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

2017 ◽  
Vol 30 (6) ◽  
pp. 817-826
Author(s):  
Silvana Mariana SREBERNICH ◽  
Gisele Mara Silva GONÇALVES ◽  
Semíramis Martins Álvares DOMENE
Keyword(s):  
Ferrous Sulfate ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Iron Bioavailability ◽  
Standard Diet ◽  
Efficiency Ratio ◽  
Protein Retention ◽  
Pork Liver ◽  
Significant Difference ◽  
Net Protein

ABSTRACT Objective To evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. Methods Determinations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. Results For standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN–93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet) and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate) samples, but not between the test samples. Conclusion The fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108%) and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age.

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

scholarly journals Nutritive value of proteins of pearl millet of high-yielding varieties and hybrids

1969 ◽  
Vol 23 (4) ◽  
pp. 913-916 ◽  
Author(s):  
A. K Goswami ◽  
K. P Sharma ◽  
K. L SEHGAL
Keyword(s):  
Pearl Millet ◽  
Dietary Protein ◽  
Nutritive Value ◽  
Protein Efficiency Ratio ◽  
Optimum Level ◽  
Lysine Content ◽  
Efficiency Ratio ◽  
Reference Protein ◽  
Limiting Amino Acid ◽  
High Yielding Varieties

1. Two high-yielding varieties and three hybrids of pearl millet were evaluated for their chemical composition and protein efficiency ratio (PER) for rats at a level of 6.38% dietary protein. PER values ranged from 0.94 to 1.21 and were significantly different.2. Tryptophan contents of the proteins were above the optimum level of the FAO reference protein. Lysine content was deficient in all the samples and was probably the limiting amino acid in the PER test.

A nutritional evaluation of diets containing meat meal for growing pigs. 7. The value of meat meal as a potein supplement to barley, oats, sorghum and wheat based diets

1970 ◽  
Vol 10 (46) ◽  
pp. 539 ◽  
Author(s):  
ES Batterham ◽  
MB Manson
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Protein Quality ◽  
Growing Pigs ◽  
Feed Conversion ◽  
Nutritional Evaluation ◽  
Digestible Energy ◽  
Dry Matter Digestibility ◽  
Meat Meal

The comparative value of meat meal as a protein supplement to barley, oats, sorghum, and wheat-based diets was investigated for pigs during the 18-45 kg growth phase. Diets were offered at the rate of 129 kcal digestible energy and 7 g crude protein per kg liveweight per day. Two methods of estimating digestible energy in the diets were also examined. The major differences recorded (Pt0.05) were : Growth rates-Wheat barley and sorghum, oats and barley sorghum. Feed conversion ratios-Wheat barley: oats and sorghum. Protein efficiency ratios-Wheat and oats barley sorghum. Lean in ham-Oats and barley sorghum and wheat. When the magnitude of all differences was considered the results indicated that the protein quality of the sorghum-meat meal diet was lower than that of the other three diets. The correlation between digestible energy values estimated by two methods (energy in feed X dry matter digestibility) and (energy in feed-energy in faeces/feed intake) was significant (r = 0.98)

Assessment of Rat Growth Methods for Estimating Protein Quality: Interlaboratory Study

1980 ◽  
Vol 63 (3) ◽  
pp. 462-467 ◽  
Author(s):  
J Murray Mclaughlan ◽  
G Harvey Anderson ◽  
L Ross Hackler ◽  
Douglas C Hill ◽  
G Richard Jansen ◽  
...  
Keyword(s):  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Interlaboratory Study ◽  
Official Method ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
Reference Protein ◽  
Rat Growth ◽  
Growth Methods ◽  
Net Protein

Abstract An interlaboratory study involving protein efficiency ratio (PER), net protein ratio (NPR), relative NPR (RNPR) and relative nitrogen utilization (RNU) was carried out. Six collaborators assayed 6 samples, including casein plus methionine which was used as a reference protein. Collaborators prepared their own diets and analyzed the diets for nitrogen. Test proteins were added at the 8% level (N × 6.25). PER values varied more than NPR values which varied more than either RNPR or RNU. RNU and RNPR produced almost identical values, but RNPR remains the official method of choice, because it is a well established method.

scholarly journals Protein quality of insects as potential ingredients for dog and cat foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Guido Bosch ◽  
Sheng Zhang ◽  
Dennis G. A. B. Oonincx ◽  
Wouter H. Hendriks
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Protein Source ◽  
Poultry Meat ◽  
Black Soldier Fly ◽  
Meat Meal ◽  
Pet Owner ◽  
Mealworm Larvae

AbstractInsects have been proposed as a high-quality, efficient and sustainable dietary protein source. The present study evaluated the protein quality of a selection of insect species. Insect substrates were housefly pupae, adult house cricket, yellow mealworm larvae, lesser mealworm larvae, Morio worm larvae, black soldier fly larvae and pupae, six spot roach, death's head cockroach and Argentinean cockroach. Reference substrates were poultry meat meal, fish meal and soyabean meal. Substrates were analysed for DM, N, crude fat, ash and amino acid (AA) contents and for in vitro digestibility of organic matter (OM) and N. The nutrient composition, AA scores as well as in vitro OM and N digestibility varied considerably between insect substrates. For the AA score, the first limiting AA for most substrates was the combined requirement for Met and Cys. The pupae of the housefly and black soldier fly were high in protein and had high AA scores but were less digestible than other insect substrates. The protein content and AA score of house crickets were high and similar to that of fish meal; however, in vitro N digestibility was higher. The cockroaches were relatively high in protein but the indispensable AA contents, AA scores and the in vitro digestibility values were relatively low. In addition to the indices of protein quality, other aspects such as efficiency of conversion of organic side streams, feasibility of mass-production, product safety and pet owner perception are important for future dog and cat food application of insects as alternative protein source.

Sign in / Sign up

Export Citation Format

Share Document