Protein quality of anchovy, mackerel and canned sardine samples.
- Author:
Abdul Salam Babji
;
Aidilla M.
;
Gugapreya C.
;
Lai C.J.
;
Nur Bazlina B.
;
Cahyana C.
;
Nor Hayati C.P.
;
Suriati Z
- Publication Type:Journal Article
- Keywords:
Protein Efficiency Ratio (PER);
in vivo Apparent Digestibility (AD);
Rat bioassay;
Mackerel;
Casein;
Canned sardine;
Anchovy
- MeSH:
Proteins;
Diet;
Caseins;
Protein measurement;
Rattus norvegicus
- From:
Malaysian Journal of Nutrition
2007;13(2):171-177
- CountryMalaysia
- Language:Malay
-
Abstract:
The protein nutritive value of anchovy, mackerel and canned sardine samples together with casein as a reference formulation were evaluated. Proximate composition, protein quality and protein digestibility were determined. Procedures for evaluation included Protein Efficiency Ratio (PER) using the rat bioassay and in vivo Apparent Digestibility (AD). Rats fed with canned sardine diet had the highest mean body weight (154.8±12.28g) while rats fed with anchovy diet had the lowest mean body weight (145.27±15.89g) with significant differences between all the groups. Mean body weight of rats fed with selected fish diet was higher compared to rats fed with casein diet. For PER value, canned sardine has the highest value (2.48), followed by anchovy (2.46) and mackerel (2.34). PER value for all selected fish is lower than that for casein (3.14). Mackerel had the highest value of in vivo AD (96.99%), followed by casein (96.96%), canned sardine (96.88%) and anchovy (91.29%). In conclusion, among the types of fish compared, sardine had the highest protein quality while mackerel showed the highest digestibility.
- Full text:W020150709563442886707.pdf
