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.

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.

Evaluation of Infant Formula Protein Quality: Comparison of In Vitro with In Vivo Methods

1988 ◽  
Vol 71 (2) ◽  
pp. 353-357
Author(s):  
David A Harris ◽  
Robert A Burns ◽  
Rida Ali
Keyword(s):  
Infant Formula ◽  
Protein Efficiency Ratio ◽  
Protein Quality ◽  
Infant Formulas ◽  
Efficiency Ratio ◽  
Protein Ratio ◽  
In Vitro Methods ◽  
Net Protein

Abstract Two-week protein efficiency ratio (2-wk PER), net protein ratio (NPR), calculated-protein efficiency ratio (C-PER), and discriminant computed- protein efficiency ratio (DC-PER) of milk- and soy-based infant formulas were compared to a 4-week protein efficiency ratio (PER). Expressed relative to ANRC casein, 2-week PER and NPR correlated significantly (P < 0.01, r = 0.90) with PER. Although C-PER and DC-PER also correlated significantly (P < 0.01) with PER, r = 0.71 and r = 0.87, respectively, these in vitro methods did not distinguish differences in protein quality among soy-based infant formulas. C-PER and DC-PER, as currently designed, are not applicable to the measurement of protein quality for all types of infant formulas.

Influence of Salinity on Protein Requirements of Coho Salmon (Oncorhynchus kisutch) Smolts

1974 ◽  
Vol 31 (6) ◽  
pp. 1145-1148 ◽  
Author(s):  
Ibrahim H. Zeitoun ◽  
Duane E. Ullrey ◽  
John E. Halver ◽  
Peter I. Tack ◽  
W. T. Magee
Keyword(s):  
Protein Efficiency Ratio ◽  
Coho Salmon ◽  
Oncorhynchus Kisutch ◽  
Minor Effect ◽  
Efficiency Ratio ◽  
Protein Requirements ◽  
Protein Retention ◽  
Major Consequence ◽  
A Minor ◽  
Net Protein

Six purified diets ranging from 30 to 55% protein in 5% increments were fed for 10 wk to duplicate groups of coho salmon (Oncorhynchus kisutch) smolts maintained at 10 or 20‰ salinity. The data indicated that minimum protein requirements did not differ for fish at either salinity, and weight gain and protein retention levelled off after 40% protein in the diet was reached. Salinity had a minor effect on the criteria measured whereas the different dietary protein concentrations were of major consequence. The protein efficiency ratio (PER) of the casein diet containing 40% protein was 2.20 ± 0.11 whereas apparent net protein utilization (NPU) at the same level was 36.1 ± 1.8.

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.

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.

Konsep Dasar Ilmu Gizi

2021 ◽  
Author(s):  
Nurul Inayaht
Keyword(s):  
Protein Efficiency Ratio ◽  
Efficiency Ratio ◽  
Protein Utilization ◽  
Nutrition Science ◽  
Normal Vitamin ◽  
Net Protein

Pengertian dari ilmu gizi (nutrition science) adalah “ Ilmu yg mempelajari segala sesuatu tentang makanan dalam hubungannya dengan kesehatan optimal”. Karbohidrat merupakan senyawa organik yang terdiri dari unsur karbon (C), hidrogen (H), dan oksigen(O) . Fungsi Karbohidrat adalah sebagai Sumber energi, pemberi rasa manis pada makanan, penghemat protein, pengatur metabolisme lemak, membantu pengeluaran feses. Lemak adalah senyawa organik yang larut dalam pelarut non polar seperti etanol, kloroform dan benzena, tetapi tidak larut dalam air. Lemak mengandung karbon , hidrogen dan oksigen. Fungsi umum lemak di dalam tubuh adalah menghasilkan energi terkonsentrasi yang memberikan kalori sebesar 9 kal/gram.Protein terdiri atas rantai-rantai panjang asam amino yang terikat satu sama lain dalam ikatan peptide. Asam amino terdiri atas unsur-unsur karbon, hidrogen, oksigen dan nitrogen, unsur nitrogen adalah unsur utama protein, Mutu protein ditentukan melalui : Nilai Biologik (NB), Net Protein Utilization (NPU), Protein Efficiency Ratio (PER), dan Skor Kimia (Skor Asam Amino). Vitamin adalah senyawa organik yang tersusun dari karbon, hidrogen, oksigen, dan terkadang nitrogen atau elemen lain yang dibutuhkan dalam jumlah kecil agar metabolisme, pertumbuhan dan perkembangan berjalan normal. Vitamin dapat dipilahkan menjadi 2 kelompok yaitu kelompok yang larut dalam lemak dan yang larut dalam air. Mineral berdasarkan kebutuhan digolongkan menjadi mineral makro dan mineral mikro.

scholarly journals THE SUBSTITUTION OF PIGEON PEA SEED (CAJANUS CAJAN) FOR GROUNDNUT CAKE AND MAIZE IN BROILER FINISHER RATION

2021 ◽  
Vol 25 (1) ◽  
pp. 9-12 ◽  
Author(s):  
K. U. AMAEFULE ◽  
F. C. OBIOHA
Keyword(s):  
Weight Gain ◽  
Feed Intake ◽  
Protein Intake ◽  
Protein Efficiency Ratio ◽  
Pigeon Pea ◽  
Feed Conversion ◽  
Efficiency Ratio ◽  
Groundnut Cake ◽  
Significant Difference ◽  
Pea Seed

One   hundred  and   twenty  4  -   week  old broilers were used to study the effect of substituting pigeon pea seed meal (PPSM) for groundnut cake and maize in broiler finisher rations.  The 4 diet groups contained 0, 30, 40, and  50% PPSM  and  measurements  taken  in the 3 week study  were weight gain,  feed  intake feed conversion ration and   protein  efficiency ratio. Results  showed  that   body weight gain of the  birds  increased as  the  proportion  of PPSM in the diets increased. The final body weights  were  1.47,  1.64,  1.71  and   1.73kg  for 0.30,  40,  and   50%  respectively. Feed   and protein   intake   significantly   increased  as   a result of replacing groundnut cake  and  maize with   PPSM   up   to  40%,  but  did   not   show significant  difference   between   40  and   50%. I Feed  intake   figures  were  96.80, 129.90, 144.30 and  142.60g and  corresponding protein intake figures  were  20.67, 27.64, 30.72 and  30.57g  for 0,   30,   40   and    50%    inclusion    of   PPSM respectively. Feed conversion ratio  and protein efficiency ratio did not significantly differ among the diets.

Influence of Salinity on Protein Requirements of Rainbow Trout (Salmo gairdneri) Fingerlings

1973 ◽  
Vol 30 (12) ◽  
pp. 1867-1873 ◽  
Author(s):  
I. H. Zeitoun ◽  
J. E. Halver ◽  
D. E. Ullrey ◽  
P. I. Tack
Keyword(s):  
Rainbow Trout ◽  
Protein Efficiency Ratio ◽  
Salmo Gairdneri ◽  
Efficiency Ratio ◽  
Protein Requirements ◽  
Protein Levels ◽  
Major Consequence ◽  
Percentage Weight ◽  
Net Protein ◽  
Representative Samples

Rainbow trout (Salmo gairdneri) juveniles maintained at 10 and 20 ppt salinity were fed seven diet treatments from 30 to 60% protein in 5% increments for 10 weeks. The fish were stocked in cones, initially 50 fish per cone. Biweekly weights of diets and fish were determined and mortality was recorded daily. Percentage weight gain, gross diet efficiency, and protein efficiency ratio (P.E.R.) were computed. The minimum protein levels required for fish to achieve highest performance using these criteria were 40 and 45% for those maintained at 10 and 20 ppt, respectively. Mortality was significantly (P < 0.05) higher for fish maintained at the higher salinity. Analyses of the fish carcasses were conducted at the beginning and end of the experiment on representative samples to estimate the grams protein retained and apparent net protein utilization (N.P.U.) to verify the above findings. All the available data showed that dietary protein was of major consequence on all measurements until the minimum required level of protein in the diet was reached, while salinity was of minor consequence. P.E.R. and apparent N.P.U. were 2.10 and 34.4, respectively, for casein diets at the 40% protein level.

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