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5 . 2012

Research in vivo on the growing rats of biological value of protein-peptide ingredient of functional drink

AbstractThe abstract is devoted to research in vivo on the growing rats of biological value of protein hydrolyzate of meat-and-bone residues of poultry, fortified by defatted cow milk. Cow milk casein was chosen as a template. PER was determined by growing method, based on lab animals’ growth rate assessment. True protein digestibility was determined by balance method. The indices were fixed individually for each animal and then the group mean value was calculated. Accessibility of protein hydrolyzate of meat-and-bone residues of poultry fortified by defatted cow milk equals 100%. PER is 1,25 lower in comparison with casein , which can be explained by a lower retention.

Keywords:protein hydrolysates, biological value, protein efficiency ratio, true digestibility

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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