A Correction for Maintenance Nitrogen in the Determination of Net Protein Utilization of the Proteins

1969 ◽  
Vol 11 (3) ◽  
pp. 193-197
Author(s):  
Narayana Rao
Keyword(s):  
Protein Utilization ◽  
Net Protein

scholarly journals The N:H2O ratio in the Sprague–Dawley rat and its variation with diet under the conditions of determination of net protein utilization

1967 ◽  
Vol 21 (3) ◽  
pp. 609-616 ◽  
Author(s):  
P. L. Pellett
Keyword(s):  
Dietary Protein ◽  
Age Groups ◽  
Weight Ratio ◽  
Body Water ◽  
Good Prediction ◽  
Sprague Dawley ◽  
Protein Utilization ◽  
Protein Free Diet ◽  
Net Protein

1. Analytical values are presented for body nitrogen, both on a fresh and dry carcass basis, body water and N to body water ratios for rats, of various ages, of the Sprague–Dawley Strain.2. For 33- and 40-day-old animals, there were significant differences in body composition, including N:H2O ratio, between animals given a protein-free diet and those given protein at the 10% dietary level. For all age groups the N and water percentages were higher in the carcasses of animals given the non-protein diet.3. For all age groups there were significant negative correlations between the percentage of N in the dry carcass and the net dietary protein value (NDpv) of the diet. For 33-, 37- and 40-day old animals there were significant negative correlations between the N content of the fresh carcass and the NDpv of the diet. For 33-day-old animals only, the correlation between N:H2O ratio and NDpv was also highly significant.4. Body N values calculated from N:H2O ratio and from N:body-weight ratio were compared. At all ages, an equally good prediction was obtained from the N:body-weight ration as from the N:H2O ratio provided that the correct factors were used for animals given the non-protein and test diets.

scholarly journals Note on the determination of net protein utilization by carcass analysis

1957 ◽  
Vol 11 (2) ◽  
pp. 138-139 ◽  
Author(s):  
A. E. Bender ◽  
B. H. Doell
Keyword(s):  
Protein Utilization ◽  
Net Protein

scholarly journals A new biological method for estimating food protein nutritive value

1969 ◽  
Vol 23 (3) ◽  
pp. 491-495 ◽  
Author(s):  
Shoshana Mokady ◽  
S. Vila ◽  
G. Zimmermann
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Wheat Gluten ◽  
Protein Isolate ◽  
Food Protein ◽  
Protein Utilization ◽  
Nitrogen Intake ◽  
New Criterion ◽  
Net Protein

1. A new method has been devised for the nutritional evaluation of food protein quality. The method is analogous to the classical determination of net protein utilization (NPU). The suggested new criterion, the protein utilization by the liver (LPU), expresses the amount of food nitrogen ‘retained’ in the liver as a percentage of the food nitrogen intake.2. Five different foods, casein, soya-bean protein isolate, maize gluten, wheat gluten, cottonseed meal alone or with supplements of amino acids, a total of thirteen samples, were tested for LPU and NPU in groups of six rats. The correlation coefficient between values for LPU and NPU for all seventy-eight rats was +0.85 and was highly significant.

Applicability to Chicks of the Carcass Analysis Method for Determination of Net Protein Utilization

1965 ◽  
Vol 85 (4) ◽  
pp. 386-392 ◽  
Author(s):  
H. J. H. de Muelenaere ◽  
Rosalie S. Martin ◽  
M. G. Murdoch
Keyword(s):  
Analysis Method ◽  
Protein Utilization ◽  
Net Protein

scholarly journals A Rapid Method for the Determination of Net Protein Utilization Values with Chicks

1963 ◽  
Vol 42 (6) ◽  
pp. 1423-1427 ◽  
Author(s):  
J.E. Braham ◽  
R. Bressani ◽  
M.A. Guzmán
Keyword(s):  
Rapid Method ◽  
Protein Utilization ◽  
Net Protein

scholarly journals Obligatory Nitrogen Losses in Pregnant Rats with Special Reference to Estimation of Net Protein Utilization.

1992 ◽  
Vol 38 (5) ◽  
pp. 493-499
Author(s):  
Sadaichi SAKAMOTO ◽  
Masahiro MORI ◽  
Masaharu OHNAKA ◽  
Yoshiaki NIIYAMA
Keyword(s):  
Special Reference ◽  
Nitrogen Losses ◽  
Pregnant Rats ◽  
Protein Utilization ◽  
Net Protein

A simple fluorescent method for quantitative determination of aortic protein uptake

1975 ◽  
Vol 39 (1) ◽  
pp. 145-149 ◽  
Author(s):  
M. E. Katora ◽  
T. M. Hollis
Keyword(s):  
Bovine Serum Albumin ◽  
Wistar Rats ◽  
Fluorescein Isothiocyanate ◽  
Protein Uptake ◽  
Fluorescent Method ◽  
Endothelial Surface ◽  
Net Uptake ◽  
Net Protein ◽  
Isotopic Technique

A quantitative system for direct protein tracing and measurement of net protein uptake in the aorta using fluorescein isothiocyanate conjugated bovine serum albumin (FITCBSA) is described. Using Wistar rats, a mean aortic FITCBSA net uptake of 29.7 times 10(-17) g FITCBSA per mum2 aortic endothelial surface area per 24 h was obtained. Intra-aortic localization of the FITCBSA was observed along the endothelium and the collagen-elastin bands. The values obtained using this FITCBSA system are comparable with those of a previously established isotopic technique measuring aortic albumin flux and reconfirm the previous findings of the existence of an albumin permeability gradient in the thoracic aorta.

EVALUATION OF PROTEIN IN FOODS VIII. INFLUENCE OF QUALITY AND QUANTITY OF DIETARY PROTEIN ON NET PROTEIN UTILIZATION

1963 ◽  
Vol 41 (2) ◽  
pp. 275-281 ◽  
Author(s):  
A. B. Morrison ◽  
Z. I. Sabry ◽  
N. T. Gridgeman ◽  
J. A. Campbell
Keyword(s):  
Linear Model ◽  
Dietary Protein ◽  
Nutritional Value ◽  
Prediction Equation ◽  
Protein Utilization ◽  
New Model ◽  
Chemical Score ◽  
Net Protein ◽  
Maximum Utilization ◽  
General Prediction

The relation between the percentage of dietary Calories derived from protein (P) and the corresponding net protein utilization (N.P.U. or U) was studied with various proteins of different nutritional value. At P > 40 the experimental results (from rats) did not fit the Miller–Payne linear model. A semilogarithmic plot, however, accommodated all the data, ranging from P = 10 to P = 80. The new model yields, by extrapolation, values of maximum utilization that agree well with the protein (chemical) scores. A general prediction equation is given that enables N.P.U. to be calculated from a knowledge of P and of the chemical score of the protein or protein mixture at issue.

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