scholarly journals Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

1998 ◽  
Vol 80 (5) ◽  
pp. 477-484 ◽  
Author(s):  
Miguel A. Gutierrez ◽  
Takayuki Mitsuya ◽  
Hajime Hatta ◽  
Mamoru Koketsu ◽  
Rie Kobayashi ◽  
...  
Keyword(s):  
Body Weight ◽  
Protein Hydrolysate ◽  
Body Weight Gain ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
Biological Value ◽  
Hydrolysis Of ◽  
Net Protein

Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet options

2017 ◽  
Vol 37 (3) ◽  
pp. 275-284 ◽  
Author(s):  
RS Ferreira ◽  
L de Souza Morelini ◽  
EMC de Azeredo ◽  
ECS Vieira ◽  
EB Ferreira ◽  
...  
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Growth Performance ◽  
Soybean Meal ◽  
Body Weight Gain ◽  
Biological Evaluation ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
The Impact ◽  
Net Protein

Cereal-based diets formulated as semi-purified diets can provide flexibility for researchers, enabling open controlled formulas, besides being cheaper than purified diets. Seeking to widen the researchers’ options in their experimental design developments, we aimed at assaying the chemical score, growth performance and protein utilization of nine semi-purified experimental chows. These diets were formulated at 17.8%, 12% and 8% protein contents, using three variations of ingredients for each one, as follows: casein (C), casein+soybean meal (C+S, 1:1 w/w protein) and casein+soybean meal+corn gluten meal (C+S+G, 1:1:1 w/w protein), without cysteine supplementation and setting casein 17.8% (AIN-93G) as reference diet. The diets C and C+S (17.8%) had the Cys as the limiting amino acid once the addition of gluten turns the Lys as second limiting. All diets had the potential for promoting growth with body mass gain, feed conversion ratio (FCR; chow consumed per body weight gain, average 3.12) and feed efficiency ratio (FER; body weight gain per chow consumed, average 0.3), except for C+S+G 8% (FCR = 6 g; FER = 0.13). These variations were mainly due to the protein amounts independently from the protein ingredient used and could characterize the C+S+G 8% as unable to support growth. For the other parameters (digestibility, net protein ratio, net protein utilization and protein efficiency ratio), there were no relevant differences between the diets. We can conclude that 17.8%, 12% and 8% chows (C and C+S) allowed a proper combination of ingredients from the point of view of palatability, nutrient availability/utilization, metabolic processes, growth performance and feed utilization parameters.

THE EFFECT OF SUPPLEMENTING A RICE DIET WITH LYSINE, METHIONINE, AND THREONINE ON THE DIGESTIBILITY COEFFICIENT, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AND ON THE RETENTION OF NITROGEN IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 385-393 ◽  
Author(s):  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
V. A. Daniel ◽  
T. R. Doraiswamy ◽  
A. N. Sankaran ◽  
...  
Keyword(s):  
Body Weight ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
N Retention ◽  
Biological Value ◽  
True Digestibility ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a rice diet providing about 1.3–1.4 g protein per kg body weight with lysine, methionine, and threonine individually or together on true digestibility coefficient (DC), biological value (BV), and net protein utilization (NPU) of the proteins has been studied in girls aged 8–9 years. The retention of nitrogen on the rice diet was very low (9.5% of intake in the first series and 8.5% in the second series). The BV and NPU of the proteins of rice diet were 64.1 and 52.9 in the first series and 66.6 and 54.9 in the second series. Supplementation of the rice diet with lysine or methionine or lysine + methionine brought about a significant improvement in N retention (12.6, 12.0, 13.5% of intake) and in the BV (68.3, 66.3, 69.3) and NPU (54.8, 55.7, 55.8). When the rice diet was supplemented with lysine and threonine, a highly significant improvement in the N retention (18.9% of intake) and in the BV (77.4) and NPU (63.4) was observed. Addition of methionine to rice diet containing lysine and threonine resulted in a further improvement in N retention, BV, and NPU of the diets. The net available protein (g/kg body weight) from the different diets were as follows: rice diet, 0.71; rice diet + lysine, 0.76; rice diet + methionine, 0.74; rice diet + lysine + methionine, 0.77; rice diet + lysine + threonine, 0.85; rice diet + lysine + threonine + methionine, 0.91; and skim milk powder diet, 0.96–0.98.

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.

scholarly journals Effect of dietary supplementation of biofloc meal on growth and survival of GIFT tilapia

2018 ◽  
Vol 65 (1) ◽  
Author(s):  
E. Prabu ◽  
C.B.T Rajagopalsamy ◽  
B. Ahilan ◽  
Jegan Michael Andro Jeevagan ◽  
M. Renuhadevi
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Body Weight Gain ◽  
Dietary Supplementation ◽  
Feed Conversion ◽  
Efficiency Ratio ◽  
Growth And Survival ◽  
Commercial Diet ◽  
Gift Tilapia ◽  
The Mean

A 60 days indoor growth trial was conducted to study the effect of dietary supplementation of biofloc meal on growth and survival of juvenile GIFT tilapia. Four isonitrogenous and isoenergetic experimental diets (32% crude protein) were prepared using biofloc meal at different inclusion levels viz., 0 (T0), 20 (T1), 30 (T2) and 40% (T3). A commercial diet (T4) was used for comparison. The feeding trial was conducted in 15 nos. of 40 l plastic troughs in triplicate, utilising GIFT tilapias weighing an average of 2 g. During the experimental period, water quality parameters were measured and recorded daily. The mean value of water temperature, pH, dissolved oxygen, salinity, ammonia-N, nitrite-N, nitrate-N, hardness and alkalinity recorded in the experimental systems were 28.5°C, 8.1, 5.5 ppm, 4.5 ppt, 0.03 ppm, 0.07 ppm, 11 ppm, 630 ppm and 162.5 ppm respectively. Among the biofloc meal enriched diets, diet T1 with 20% biofloc yielded the best results in terms of average body weight gain, feed conversion ratio (FCR), specific growth rate (SGR), protein efficiency ratio (PER) and feed efficiency ratio (FER). The mean body weight gain recorded in T1 was 25.28±0.81 g. The results demonstrated that biofloc meal is a potential ingredient that can be incorporated in GIFT tilapia diet at 20% level for better growth performance.

EVALUATION WITH RATS OF YEAST (Candida utilis) AND GARBAGE SWILL PROTEIN

1984 ◽  
Vol 64 (3) ◽  
pp. 743-748 ◽  
Author(s):  
A. MAYLIN ◽  
A. CERVANTES ◽  
R. BEAMES
Keyword(s):  
Key Words ◽  
Candida Utilis ◽  
Protein Digestibility ◽  
Protein Utilization ◽  
Biological Value ◽  
True Protein ◽  
Net Protein ◽  
True Protein Digestibility

True protein digestibility and biological value of three sources of protein used in the feeding of pigs in Cuba were measured with rats. The sources were dried yeast (Candida utilis), cream yeast (C. utilis), and autoclaved garbage swill. The true protein digestibility of swill (84.4%) was similar to that of dried yeast. However, the true protein digestibility of cream yeast (96.3%) was significantly higher. Biological values of swill, dried yeast and cream yeast were 79.7, 72.3 and 76.6%, respectively, to produce respective net protein utilization (true protein digestibility × biological value) values of 67.4, 61.4 and 73.8%. The results support the present policy in Cuba of feeding yeast in the undried form. Key words: Rats, yeast, garbage, protein evaluation

Extraction of Lipid-Protein Complexes from Egg Yolk

1972 ◽  
Vol 55 (5) ◽  
pp. 975-978
Author(s):  
J G Navarro ◽  
F Borie ◽  
J Saavedra
Keyword(s):  
Fatty Acids ◽  
Solvent Extraction ◽  
Enzymatic Hydrolysis ◽  
Free Fatty Acids ◽  
Protein Complexes ◽  
Egg Yolk ◽  
Yolk Protein ◽  
Residual Lipid ◽  
Mode Of Attachment ◽  
Hydrolysis Of

Abstract A residual lipid which is not removed by solvent extraction was detected and determined after enzymatic hydrolysis of defatted egg yolk protein. Free fatty acids were found to be the type of lipid bonded to the egg yolk protein. The mode of attachment of these fatty acids to the egg yolk protein is suggested and the composition of the fatty acids is reported.

scholarly journals Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation

2007 ◽  
Vol 13 (4) ◽  
pp. 372-379
Author(s):  
Ryoko KAJINO ◽  
Hiroatsu MATSUOKA ◽  
Kenji SASAGO ◽  
Toshiharu GOMYO
Keyword(s):  
Egg Yolk ◽  
Yolk Protein ◽  
Hydrolysis Of

THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 377-384 ◽  
Author(s):  
H. N. Parthasarathy ◽  
T. R. Doraiswamy ◽  
Myna Panemangalore ◽  
M. Narayana Rao ◽  
B. S. Chandrasekhar ◽  
...  
Keyword(s):  
Daily Intake ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
True Digestibility ◽  
The Mean ◽  
Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

scholarly journals Net protein utilization determined by rat bioassay of a protein hydrolysate and a diet for children with phenylketonuria

1985 ◽  
Vol 54 (2) ◽  
pp. 349-353 ◽  
Author(s):  
Elisabeth Kindt ◽  
Halvor Holm ◽  
Sverre Halvorsen ◽  
Sverre O. Lie
Keyword(s):  
Amino Acids ◽  
Milk Protein ◽  
Ad Hoc ◽  
Protein Hydrolysate ◽  
Essential Amino Acids ◽  
Intact Protein ◽  
Expert Committee ◽  
Protein Utilization ◽  
Net Protein

1. In a previous study (Kindt et al. 1983, 1984) it was assumed that a protein hydrolysate, devoid of phenylalanine, together with intact protein as given to children with phenylketonuria (PKU), was equivalent to egg or milk protein. One group of children was given this ‘PKU protein’ in amounts corresponding to the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations. The results indicated that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of protein intake were marginal.2. The purpose of the present study was to evaluate whether the quality of the protein hydrolysate, together with intact protein (‘PKU protein’), is equivalent to egg or milk protein. This was done using a rat bioassay. Four protein sources were used: (1) egg protein, (2) protein hydrolysate, (3) protein hydrolysate diluted with non-essential amino acids, (4) protein hydrolysate mixed with food proteins (‘PKU protein’), comparable with the diet previously used (Kindt et al. 1983, 1984).3. The results indicated that the ‘PKU protein’ was of very high qua1ity: net protein utilization (NPU) > 90. The protein hydrolysate alone and the protein hydrolysate diluted with non-essential amino acids gave a NPU > 80.4. The conclusion drawn from the present study is that the ‘PKU protein’, as used in the treatment of children with PKU, is equivalent to egg or milk protein. This supported the view that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of intake were marginal.

scholarly journals Efisiensi penggunaan protein oleh babi yang mendapat pakan mengandung tepung temulawak (Curcuma xanthorrhiza)

2020 ◽  
Vol 7 (1) ◽  
pp. 55-62
Author(s):  
Ninengah Suryani ◽  
I Made Suaba Aryanta
Keyword(s):  
Body Weight ◽  
Protein Efficiency Ratio ◽  
Body Weight Gain ◽  
Block Design ◽  
Basal Diet ◽  
Efficiency Ratio ◽  
Protein Consumption ◽  
Randomized Block Design ◽  
Curcuma Xanthorrhiza ◽  
Average Body

The aimed of this study was to determine the effect of Curcuma Xanthorrhiza meal 0%, 0.5%, 0.75% and 1% on the efficiency of protein use (protein consumption, protein intake, body weight gain and protein efficiency ratio (REP). Twelve castration male pigs aged 3 months with an average body weight of 33.8 kg (CV = 23%). This study used a randomized block design (RBD) with four treatments and three replications. The treatment diets namely: R0 (100% basal diet without curcumin meal), R1 (basal diet + 0.5% curcumin meal), R2 (basal diet + 0.75%  curcumin meal and R3 (basal deat + 1% curcumin meal). The results showed that the addition up to 1% had no significant effect on ration consumption, protein consumption, protein utilization and protein efficiency ratio (PER) (P <0.05). It was concluded that the addition up to 1% curcuma meal could not increased protein efficiency. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui efek penambahan tepung temulawak (Curcuma xanthorrhiza) 0%, 0,5%, 0,75% dan 1% dalam ransum terhadap efisiensi penggunaan protein: konsumsi protein, asupan protein, pertambahan bobot badan dan rasio efisiensi protein (REP) ternak babi.  Dua belas ekor babi jantan kastrasi umur 3 bulan dengan bobot badan rata-rata 33,8 kg (CV=23%).  Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan empat perlakuan dan tiga ulangan.  Perlakuan pakan terdiri dari : R0 (100 % ransum basal tanpa tepung temulawak), R1 (ransum basal + 0,5% tepung temulawak), R2 (ransum basal + 0,75% tepung temulawak) dan R3 ransum basal + 1% tepung temulawak).  Hasil penelitian menunjukkan penambahan tepung temulawak sampai 1% berpengaruh tidak nyata terhadap konsumsi ransum, konsumsi protein, asupan protein  dan Rasio Efisiensi Penggunaan Protein (REP) (P>0,05).  Disimpulkan bahwa penambahan tepung temulawak sampai1% belum mampu meningkatkan efisiensi penggunaan protein oleh ternak babi fase pertumbuhan.

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