The protein quality of meat meals as assayed with the rat and with Streptococcus zymogenes.
نویسندگان
چکیده
With the aim of finding whether the in vitro microbiological test of Ford (1960) could be used to assess the nutritional value of the protein in meat meals processed in different ways, we have investigated seventeen samples, using both a microbiological method and a measure of protein efficiency ratio (PER) determined with the rat. This is an extension of our earlier study with fish meals (Ferrando, Henry & Constantin, 1945).
منابع مشابه
A microbiological method for assessing the nutritional value of proteins
Within groups of similar proteins-for example whale-meat meals or fish meals of different manufacturethere may be large differences in nutritive quality but only relatively small differences in amino acid composition. From chemical and microbiological tests (Bunyan & Price, 1960; Ford, 1962) it appears that the differences in quality may not be specifically related to any one amino acid but ref...
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Of the several characteristics that determine the nutritive quality of a manufactured protein food, its digestibility may be of prime importance. Bunyan & Price (1960) examined a series of twelve whale-meat meals which, though broadly similar in amino acid composition (Ford, 1962) showed wide differences in nutritive quality. They found in tests with rats that protein quality ratings (NPU) of t...
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In vitro assay procedures were applied in the measurement of available amino acids in a selection of fish meals representing good- and poor-quality product. Results were assessed by comparing them with results from chick-growth assays. Available methionine and tryptophan were assayed microbiologically with Streptococcus zymogenes, after predigestion of the test samples with papain or pronase. R...
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عنوان ژورنال:
- The British journal of nutrition
دوره 22 1 شماره
صفحات -
تاریخ انتشار 1968