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Protein quality measures determined in two allegedly poor quality fish meals and in two commercial capelin meals
Author(s) -
Aksnes Anders,
Njaa Leif R.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740351006
Subject(s) - methionine , capelin , fish meal , protein quality , food science , lysine , limiting , herring , fish <actinopterygii> , amino acid , chemistry , biology , biochemistry , fishery , engineering , mechanical engineering
Protein quality indices (PER, nitrogen balance, digestibilities of protein, methionine and lysine) were obtained for two allegedly poor quality fish meals of unknown origin and for two Norwegian capelin meals. The former two contained 40 and 50%, the latter two, 6 and 12% of their methionine in the form of methionine sulphoxide. A high sulphoxide content was associated with poor protein quality. Thus, autoxidation during production or storage may affect fish meal protein differently from oxidation with hydrogen peroxide in the laboratory. Methionine supplementation did not improve the PER‐values of any of the meals. This indicates that methionine was probably not the first limiting amino acid for protein utilisation in these meals for the young rat.