Digestibility of protein and amino acids in selected foods as determined by a rat balance method

Values (%) for true digestibility of crude protein and individual amino acids in 20 selected foods were determined by the rat balance (fecal) method. The products were fed as the sole source of protein in diets containing 8% crude protein (N x 6.25). Lowest true protein digestibility values (79-84)...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1989-03, Vol.39 (1), p.23-32
Main Authors: Sarwar, G. (Health and Welfare Canada, Ottawa (Canada). Bureau of Nutritional Sciences), Peace, R.W, Botting, H.G, Brule, D
Format: Article
Language:English
Subjects:
ACIDE AMINE
ALIMENTOS
AMINO ACIDS
Amino Acids, Essential - analysis
Amino Acids, Essential - metabolism
AMINOACIDOS
Animals
BIOASSAY
Dietary Proteins - analysis
Dietary Proteins - metabolism
DIGESTIBILIDAD
DIGESTIBILITE
DIGESTIBILITY
Digestion
Edible Grain - analysis
Edible Grain - metabolism
ENSAYO BIOLOGICO
ESSAI BIOLOGIQUE
Fabaceae - analysis
Fabaceae - metabolism
Feces - analysis
FOODS
Male
Plants, Medicinal
PRODUIT ALIMENTAIRE
PROTEINAS
PROTEINE
PROTEINS
RAT
RATA
RATS
Rats, Inbred Strains
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Summary:Values (%) for true digestibility of crude protein and individual amino acids in 20 selected foods were determined by the rat balance (fecal) method. The products were fed as the sole source of protein in diets containing 8% crude protein (N x 6.25). Lowest true protein digestibility values (79-84) were obtained for pinto beans, kidney beans and lentils; intermediate values (89-92) were obtained for chick peas, beef stew, skim milk (over heated), rolled oats, whole wheat cereal, and pea protein concentrate; and highest values (94-100) were obtained for sausage, macaroni-cheese, rice-wheat gluten cereal, skim milk, tuna, soy isolate, peanut butter, chicken frankfurters, beef salami, casein and casein + methionine. In animal foods, peanut butter and soy isolate, the differences between true digestibility of crude protein and most individual amino acids were less than 5%. However, the values for true digestibility of methionine and cystine were up to 44% lower than those of crude protein in pinto beans, kidney beans, lentils, chick peas and pea concentrate. In these legumes, digestibility of crude protein was not a good predictor of digestibility of the limiting amino acids.
ISSN:0921-9668
1573-9104
DOI:10.1007/BF01092398