Effects of Protein Quality and Quantity on Protein Utilization

McLaughlan, J. M.

doi:10.1016/b978-0-12-048005-0.50007-5

Cited by 4 publications

(2 citation statements)

References 45 publications

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“…Biological values (BV) and food nitrogen digestibility was calculated as described by the FAO (18). The endogenous fecal and urinary nitrogen excretions were not determined experimentally but assumed to be 10 mg/100 g rat and 24 h (feces), and 15 mg/ 100 g rat and 24 h (urine), respectively (19). Nitrogen (N) balance was defined and calculat ed according to Dreyer (20).…”

Section: Methodsmentioning

confidence: 99%

Effect of Chlorogenic Acid in a Casein Diet for Rats

Eklúnd¹

1975

Ann Nutr Metab

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3-week-old male rats were fed on a casein diet containing 1 % (w/w) of chlorogenic acid in order to find out if the ingestion of chlorogenic acid may be associated with a reduced utilization of dietary proteins or with causing other adverse effects. The protein efficiency ratio, biological value and digestibility of this diet did not differ from a corresponding casein diet free from chlorogenic acid. No change was observed in the nitrogen balance of the experimental rats. Neither did the rats show any change in hematological values or volumes and pH of the urine. Some deviation was noticed in the weights of kidneys and adrenals of the chlorogenic acid-treated animals when compared with rats on the chlorogenic acid-free casein diet. The findings that were made were normal in the microscopic examinations of various organs. Chlorogenic acid did not seem to influence the ultrastructure of the liver as revealed by electron microscopy.

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Section: Methodsmentioning

confidence: 99%

Effect of Chlorogenic Acid in a Casein Diet for Rats

Eklúnd¹

1975

Ann Nutr Metab

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“…This procedure allows for maintenance requirement which is the assumed weight loss. It also permits the evaluation of poor quality proteins which do not promote growth (48) . The results obtained are independent of food consumption.…”

Section: Composition Of the Dietsmentioning

confidence: 99%

Evaluation of Corn Tortillas Supplemented With Cottonseed Flour

McPHERSON

1976

Journal of Food Science

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The nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by ammo acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine-isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.

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The Problem of Curvature in Slope Assays for Protein Quality

McLaughlan¹

1978

Nutritional Improvement of Food and Feed Proteins

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Effects of Protein Quality and Quantity on Protein Utilization

Cited by 4 publications

References 45 publications

Effect of Chlorogenic Acid in a Casein Diet for Rats

Effect of Chlorogenic Acid in a Casein Diet for Rats

Evaluation of Corn Tortillas Supplemented With Cottonseed Flour

The Problem of Curvature in Slope Assays for Protein Quality

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