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.

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.

THE METABOLISM OF NITROGEN AND THE DIGESTIBILITY COEFFICIENT AND BIOLOGICAL VALUE OF THE PROTEINS AND NET PROTEIN UTILIZATION IN POOR RICE DIET SUPPLEMENTED WITH METHIONINE-FORTIFIED SOYA FLOUR OR SKIM MILK POWDER

1964 ◽  
Vol 42 (5) ◽  
pp. 641-650 ◽  
Author(s):  
Myna Panemangalore ◽  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
A. N. Sankaran ◽  
M. Narayana Rao ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Skim Milk Powder ◽  
Protein Supplement ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a poor rice diet commonly used in India with methionine-fortified soya flour or skim milk powder was studied in seven girls aged 8–9 years, using as criteria: the retention of nitrogen, digestibility coefficient, biological value, and net protein utilization of the proteins. The retention of nitrogen on the rice diet was very low (20.3 mg/kg day). Supplementation of the rice diet with soya flour, methionine-fortified soya flour or skim milk powder, so as to provide about 1 g/kg extra protein, made up the protein deficiency in the rice diet and resulted in a significant increase in nitrogen retention (95.6, 112.1, and 113.6 mg/kg day). The retention of nitrogen on the rice diet supplemented with methionine-fortified soya flour (112.1 mg/kg day) or skim milk powder (113.6 mg/kg day) was nearly the same and significantly higher than that (95.6 mg/kg day) observed with a diet supplemented with soya flour. The biological value and net protein utilization of the mixed proteins of rice – skim milk powder diet and rice–methionine-fortified soya flour diet (62.4 and 62.2 and 53.3 and 54.0 respectively) were nearly the same and significantly higher than those (58.3 and 49.9) of rice – soya flour diet. The results show that methionine-fortified soya flour is almost as good as skim milk powder and significantly superior to soya flour as a protein supplement to rice diet.

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.

343. Studies of the Biological Value of the Proteins (Nitrogen) of Dried Skim Milk: Value As An Addition to Bread; Tests With Young and Olderrats; Effects of Storage

1946 ◽  
Vol 14 (3) ◽  
pp. 403-414 ◽  
Author(s):  
Kathleen M. Henry ◽  
S. J. Rowland
Keyword(s):  
Total Nitrogen ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Biological Value ◽  
Young Rats ◽  
A Value ◽  
True Digestibility

1. A sample of roller-dried skim-milk powder, found to possess the very low biological value of 55.2, supplemented slightly but definitely the proteins of national wheatmeal bread when it supplied 23% of the total nitrogen. No such effect was observed with another sample of milk with a biological value of 71.1 when it supplied 17 % of the total nitrogen, or with a further sample of milk with a biological value of 81.3 when added to bread at a 6 % level supplying about 15 % of the total nitrogen. On the first two occasions the biological value for two different samples of national wheatmeal bread was 48.9 and 55.0 respectively for young rats; for the same rats when mature the values were 55.8 and 64.6. No differences attributable to age were found with milk. Baking did not affect the biological value of the proteins of the milk added to the flour.2. The biological value of a sample of spray.dried skim milk declined from a value of 88.5, observed 18 months after manufacture, to 71.1 some 36 months later. The true digestibility remained unchanged.3. Commercial samples of spray.dried and roller.dried skim milk of good quality, and of over.neutralized and overheated roller.dried skim milk, yielded biological values of 78.6, 80.9, 78.2 and 76.2 respectively and true digestibilities of 90.5, 90.1, 89.4 and 88.8 respectively.

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.

FURTHER STUDIES ON RAISING DAIRY CALVES WITH LIMITED AMOUNTS OF MILK

1961 ◽  
Vol 41 (1) ◽  
pp. 16-22 ◽  
Author(s):  
R. D. Clark ◽  
F. Whiting
Keyword(s):  
Body Weight ◽  
Rapid Growth ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Body Growth ◽  
Dairy Calves ◽  
Whole Milk ◽  
Increase Rate

Ninety-four Holstein heifer calves were used in five experiments to study the effects of different rates and methods of feeding whole milk on body growth rate.Calves fed whole milk at a rate of 8 pounds per head daily until 4 weeks old and none thereafter made as rapid growth to 16 and 52 weeks of age as those fed milk at a rate of 10 per cent of body weight. Calves weaned from milk abruptly when 4 weeks old grew as fast thereafter as calves receiving the same total quantity of milk but weaned gradually. Inoculation of calves with cuds at frequent intervals did not increase rate of body gain.Calves that received 6 pounds of whole milk daily until 4 weeks old and none thereafter gained as well as those that received 8 pounds of whole milk until 4 weeks old or those that received 6 pounds of whole milk daily until 8 weeks old. The inclusion of 10 per cent skim milk powder in place of linseed oilmeal in the starter did not improve gains.

scholarly journals The effect of provision of the first-limiting amino acid, gastrointestinal microbial activity and the level of nitrogen intake on protein utilization and energy digestibility in rats

1985 ◽  
Vol 54 (3) ◽  
pp. 727-739 ◽  
Author(s):  
B. O. Eggum ◽  
R. M. Beames ◽  
K. E. Bach Knudsen
Keyword(s):  
Amino Acid ◽  
Microbial Activity ◽  
Protein Quality ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
Protein Sources ◽  
Limiting Amino Acid ◽  
Soya Bean Meal

1. The present work with growing rats was undertaken to study the effect of protein quality, gastrointestinal microbial activity and the level of nitrogen intake on protein utilization and energy digestibiiity. The experiment involved a total of thirty-six dietary treatments in a 9 x 4 factorial design, with five rats per treatment. The thirty-six diets resulted from nine protein sources. Each diet was composed of a basal N-free mixture plus minerals and vitamins, with N sources added at the expense of the N-free mixture to provide 15.0 gN/kg dry matter (DM) in the first three protein-addition treatments and 30.0 gN/kg DM in the fourth protein-addition treatment. The nine protein sources were soya-bean meal, casein, wheat gluten, skim-milk powder, meat-and-bone meal, wheat bran, barley, wheat and cooked brown beans (Phaseolus vulgaris). The four formulations for each protein source incorporated the protein unsupplemented at 15.0 gN/kg DM, unsupplemented at 30.0 gN/kg DM, or supplemented at 15.0 gN/kg DM with the estimated first-limiting amino acid or the antibiotic Nebacitin.2. With all protein sources, the inclusion of the first-limiting amino acid had no effect on either protein or energy digestibility.3. The microbial activity in the digestive tract affected protein utilization and energy digestibility to a different degree depending primarily on the level and type of dietary fibre. True protein digestibility (TD) of skim-milk powder and brown beans, both rich in easily-fermentable energy, increased from 0.959 to 1.000 and from 0.680 to 0.777 respectively by the addition of Nebacitin. TD of the other protein sources was only marginally affected by the antibiotic treatment. Only with brown beans was the biological value (BV) markedly affected by Nebacitin with an increase from 0.482 to 0.557 by the treatment. Energy digestibility was significantly lower in rats given antibiotic with soya-bean meal, wheat bran, barley, wheat and brown beans.4. The effect of level of N intake on protein utilization was dependent on both protein quality and the fibre concentration of the diet. Protein sources with high BV were more affected than proteins of lower BV. It was concluded that TD is not always independent of dietary protein concentration.

scholarly journals Nitrogen retention in the pig

1977 ◽  
Vol 37 (2) ◽  
pp. 143-155 ◽  
Author(s):  
J. R. Carr ◽  
K. N. Boorman ◽  
D. J. A. Cole
Keyword(s):  
Body Weight ◽  
Regression Analysis ◽  
Nitrogen Retention ◽  
N Losses ◽  
Protein Utilization ◽  
N Retention ◽  
Protein Requirements ◽  
Gross Efficiency ◽  
N Utilization ◽  
Net Protein

1. Published results have been used to study the relationships between nitrogen retention (NR), body-weight (W) and N intake in the pig.2. The general decrease in maximal NR (g/d per kg W0.75) with increasing W (kg) was curvilinear for values of W from 1.5 to 45: NR = 3.324−0.098 W+0.001 W2; and rectilinear for values of W from 45 to 165: NR = 1.252−0.006 W. Values for protein requirements derived from these equations agreed closely with published estimates.3. The slopes of the curves for NR (g/d per kg W0.75) v. N intake (g/d) decreased as W (kg) increased from about 2.5 to 190. After extrapolation to a proposed common intercept on the NR axis of -150 mg N/d per kg W0.75, regression analysis of the intercepts of these curves on the N-intake axis v. W gave an estimate of N requirements for maintenance of 246±19 mg/d per kg W0.75.4. The results also indicated that at low N intakes net protein utilization (N retention+ total obligatory N losses ÷ N intake) was essentially independent of W, whereas the gross efficiency of N utilization (NR ÷ N intake) was influenced by both W and N intake.

Nutritional evaluation of complementary food formulated from fermented maize, pigeon pea and soybeans

2014 ◽  
Vol 44 (5) ◽  
pp. 464-470 ◽  
Author(s):  
Samson Ishola Ibironke ◽  
Mojisola Aderonke Adeniyi ◽  
Joseph Bandele Fashakin
Keyword(s):  
Pigeon Pea ◽  
Complementary Food ◽  
Albino Rats ◽  
Average Weight ◽  
Standard Diet ◽  
Protein Utilization ◽  
Content Type ◽  
Biological Value ◽  
True Digestibility ◽  
Net Protein

Purpose – The purpose of this study is to nutritionally evaluate complementary food formulated from fermented maize, pigeon pea (Cajanus cajan L.) and soybean. Design/methodology/approach – Maize, pigeon pea and soybean were the sole energy and protein sources, respectively. Experimental diets consist of dietary Basal (A), fermented maize–soybean–pigeon pea 70:15:15 (B), fermented maize–soybean 70:30 (C), fermented maize–pigeon pea 70:30 (D) and Nutrend (E) a commercial dietary. A commercial product (Nutrend) manufactured by Nestle Plc was obtained at Orisunmibare central market, Oshogbo, Osun State, Nigeria, and was used as standard diet. The formulated complementary foods were fed to 30 albino rats for 28 days. Findings – The results showed that the average weight gained increased for dietary B, C, D and E (73.8-142.60, 73.8-98.26, 73.8-93.62 and 73.8-91.86, respectively), but diet A caused a decrease from 73.8 to 62.72 g. Protein qualities of dietary samples including biological value (BV; 94.26-98.67), true digestibility (TD; 72.55-80.46), net protein utilization (NPU; 71.72-76.53), protein efficiency ratio (1.63-3.49), feed efficiency (0.16-0.35), net protein ratio (2.49-4) and protein retention efficiency (46.38-61.24). Originality/value – Protein qualities of dietatry samples determined including biological value (BV), true digestibility (TD), net protein utilization (NPU) among others. The complementary food formulated from maize, pigeon pea and soybean supported animal growth and favourably compared with the standard. Meaning that, the application of multiple plant protein (pigeon pea and soybean) in the formulation of complementary food may be suitable for feeding of infants or children in developing countries to alleviate protein energy malnutrition.

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