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

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.

NUTRITIVE VALUE OF AIR-CLASSIFIED RAPESEED FRACTIONS

1973 ◽  
Vol 53 (1) ◽  
pp. 153-156 ◽  
Author(s):  
A. J. LESLIE ◽  
J. D. SUMMERS ◽  
J. D. JONES
Keyword(s):  
Nutritive Value ◽  
Biological Evaluation ◽  
Fat Content ◽  
Feed Consumption ◽  
Protein Utilization ◽  
Dehulled Seed ◽  
Intact Seed ◽  
Original Seed ◽  
Three Samples ◽  
Net Protein

Three samples of rapeseed, composed of high, medium, and low glucosinolate cultivars, were air-classified into various fractions and these fractions were subjected to chemical and biological evaluation. The dehulled fraction of the seed had higher protein and fat content and lower fiber content than the original seed. Digestible nitrogen (DN) and digestible energy (DE) content increased when the hull was removed. Net protein utilization was also higher in the dehulled seed than in the intact seed. No effects of glucosinolate level in the seed were noted with respect to DN or DE but feed consumption of chicks was increased on all tests when the low glucosinolate meal was fed.

The effects of sweat nitrogen losses in evaluating protein utilization by preadolescent children

1976 ◽  
Vol 29 (6) ◽  
pp. 600-603 ◽  
Author(s):  
M K Korslund ◽  
E Y Leung ◽  
C R Meiners ◽  
M G Crews ◽  
J Taper ◽  
...  
Keyword(s):  
Nitrogen Losses ◽  
Protein Utilization ◽  
Preadolescent Children

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

EVALUATION OF PROTEIN IN FOODS: VII. FACTORS INFLUENCING NET PROTEIN UTILIZATION AS DETERMINED BY CARCASS ANALYSIS

1962 ◽  
Vol 40 (12) ◽  
pp. 1663-1670 ◽  
Author(s):  
A. B. Morrison ◽  
Z. I. Sabry ◽  
J. A. Campbell
Keyword(s):  
Direct Relationship ◽  
Nitrogen Retention ◽  
Analysis Data ◽  
Male Rats ◽  
Lysine Content ◽  
Control Groups ◽  
Protein Utilization ◽  
Protein Levels ◽  
Factors Influencing ◽  
Net Protein

The effects of deficiency of vitamins and minerals on net protein utilization (N.P.U.) values obtained with casein at various protein levels were studied in growing male rats. Animals given diets without added vitamins and minerals lost weight and had reduced N.P.U. values. Carcass analysis data indicated that nitrogen retention occurred in these animals concomitantly with loss of body water and fat. In further studies, a direct relationship was observed between N.P.U. values and the dietary lysine content, at lysine concentrations varying from 0.32 to 0.72%. The use of various control groups to estimate endogenous and metabolic nitrogen losses gave similar N.P.U. values.

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 Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

1968 ◽  
Vol 22 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Digna Ballester ◽  
ITA Barja ◽  
E. Yáñez ◽  
G. Donoso
Keyword(s):  
Wheat Flour ◽  
Skim Milk ◽  
Human Consumption ◽  
Protein Utilization ◽  
Whole Wheat ◽  
Triticum Sativum ◽  
Protein Rich ◽  
Net Protein ◽  
Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

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.

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