scholarly journals Net Protein Utilization and Amino Acid Deficiencies of Glandless Cottonseed Meal

1971 ◽  
Vol 50 (4) ◽  
pp. 1197-1200 ◽  
Author(s):  
Hans Fisher ◽  
J.H. Quisenberry
Keyword(s):  
Amino Acid ◽  
Cottonseed Meal ◽  
Protein Utilization ◽  
Glandless Cottonseed ◽  
Net Protein

EFFECT OF STEAM PELLETING AND REGRINDING ON THE DIGESTIBILITY OF PROTEIN IN CEREAL GRAINS, SOYBEAN MEAL AND WHEAT BRAN BY THE RAT

1968 ◽  
Vol 48 (1) ◽  
pp. 35-39 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Cereal Grains ◽  
Protein Utilization ◽  
Amino Acid Availability ◽  
Net Protein

The effect if steam pelleting and regrinding on digestibility of protein in corn, wheat, barley, oats, soybean meal and wheat bran was tested with rats. Percentage amino acid absorption and net protein utilization (NPU) were determined for the wheat bran. Pelleting and regrinding improved the digestibility of protein in bran but had no effect on the digestibility of protein in the other ingredients tested. Increased absorption of amino acids caused by the increased digestibility of protein in bran varied considerably for individual amino acids, being greatest for isoleucine, lysine, methionine and threonine of the essential amino acids. The improvement in protein digestibility and amino acid availability was reflected in a higher NPU.

The Pepsin-Digest-Residue (PDR) Amino Acid Index of Net Protein Utilization

1956 ◽  
Vol 60 (1) ◽  
pp. 105-120 ◽  
Author(s):  
A. Leonard Sheffner ◽  
Gladys A. Eckfeldt ◽  
Harry Spector
Keyword(s):  
Amino Acid ◽  
Protein Utilization ◽  
Amino Acid Index ◽  
Net Protein ◽  
Acid Index

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

Anabolic action of insulin on skin wound protein is augmented by exogenous amino acids

2002 ◽  
Vol 282 (6) ◽  
pp. E1308-E1315 ◽  
Author(s):  
Xiao-Jun Zhang ◽  
David L. Chinkes ◽  
Øivind Irtun ◽  
Robert R. Wolfe
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Normal Skin ◽  
Interactive Effect ◽  
Skin Wound ◽  
Skin Wound Healing ◽  
Protein Kinetics ◽  
Protein Balance ◽  
Metabolic Basis ◽  
Net Protein

To investigate the metabolic basis of skin wound healing, we measured in anesthetized rabbits the responses of protein kinetics in scalded skin to insulin and amino acids.l-[ ring-13C6]Phe was infused on the 7th day after the ear was scalded, and the scalded ear was used as an arteriovenous unit to reflect protein kinetics in skin wound. The ipsilateral carotid artery was clamped to control the wound blood flow within four- to fivefold the normal skin rate to measure the enrichment difference in the scalded ear during hyperaminoacidemia. Neither insulin (2.5 mU · kg−1· min−1) nor amino acid (2.5 mg · kg−1· min−1) infusion alone improved net protein balance in the skin wound. In contrast, combined infusion of insulin and amino acids increased the net protein balance in skin wound from −6.5 ± 4.5 to 1.4 ± 5.2 μmol · 100 g−1· h−1( P < 0.01, control vs. insulin plus amino acids). We conclude that there is an interactive effect of insulin and sufficient amino acid supply on protein metabolism in skin wound, meaning that their combined anabolic effect is greater than the sum of their individual effects.

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.

NUTRITIONAL EVALUATION OF AN ENSILED PRODUCT FROM FISH

1965 ◽  
Vol 43 (11) ◽  
pp. 1879-1883 ◽  
Author(s):  
M. A. Krishnaswamy ◽  
S. B. Kadkol ◽  
G. D. Revankar
Keyword(s):  
Protein Efficiency Ratio ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
Protein Utilization ◽  
Streptococcus Lactis ◽  
Available Lysine ◽  
Net Protein

Ensiled fish was prepared from a local variety of freshwater fish (Barbus carnaticus) by fermentation with a pure culture of Streptococcus lactis, commercial lactose being used as a source of fermentable carbohydrate. The fermented material (pH 4.7) was roller dried. The finished product was cream colored and had a somewhat aromatic odor. It had a protein content of about 72%. Total lysine, available lysine, methionine, cystine, and tryptophan of the ensiled fish (expressed as g/16 g N) were 10.1, 8.1, 3.6, 1.1, and 1.2%, respectively. Hygienically, the product, being free from coliforms, enterococci, Salmonella, coagulase-positive staphylococci, and pathogenic anaerobes, was satisfactory. The biological value of the product as determined by protein efficiency ratio (3.3), net protein utilization (82.3%), and net protein ratio (4.2) was not significantly different from that of skim milk powder, which has a protein efficiency ratio of 3.2, net protein utilization of 82.8%, and net protein ratio of 4.9.

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