EVALUATION OF THE NUTRITIVE VALUE OF PORCINE WHOLE BLOOD PROTEIN
- VernacularTitle:猪全血蛋白质营养价值的评价
- Author:
Yuguang LIN
;
Shusheng PENG
- Publication Type:Journal Article
- Keywords:
porcine whole blood protein nutritive value
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
The Present study designed according to AOAC is conducted to evaluate the practical protein quality of the porcine blood solely and mixed with other dietary proteins.Proximate analysis shows the average contents of crude protein and water in the spray-drying porcine blood are 85.0% and 12.0% respectively.The porcine blood protein is scant of Isoleucine (0.5%) and its Leu/Ile ratio is as high as 26. The amino acid pattern results in poor protein quality of the porcine blood, with BV, NPU and NPR value being only 16.5, 15.5 and 0 respectively. Therefore diets containing porcine blood as a sole source of protein can not maintain the normal body weight of rats.But porcine whole blood protein is rich in Lysine (7.8%) . When the spray-drying porcine blood is mixed with the wheat flour in proportion of 3%, the protein quality of the mixed dietary protein comparing with either of its constitutional proteins, is improved remarkably and its nutritive parameter values (BV:73.3, NPU: 61.8, PER: 2.46, Calbrated PER:1.9 and NPR: 4.3 respectively) are higher than those of the wheat flour protein (BV: 55.3, NPU: 46.6, PER: 1.01, Calibrated PER: 0.8 and NPR: 3.1 respectively).
