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The nutritive value of native and modified lucerne juice for rats
Author(s) -
Hanczakowski Piotr,
Skraba Bogumila
Publication year - 1988
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.2740450103
Subject(s) - chemistry , food science , fermentation , biological value , methionine , nutrient , casein , polyethylene glycol , amino acid , biochemistry , organic chemistry
An attempt was made to improve the nutritive value of lucerne juice as a protein source for rats. Diets, based on ground barley and lucerne juice, were supplemented with amino acids (methionine and/or lysine), polyethylene glycol (to neutralise phenolic compounds), cholesterol (to neutralise saponins), or fat. In one diet the content of calcium and potassium was lowered. Aerobic fermentation of juice with or without yeasts was also carried out. The biological value (BV) and true digestibility (TD) of proteins were estimated using the Thomas‐Mitchell balance method. The amino acid supplement improved the BV of protein from 52 to 57 as a result of its supplementary effect on barley rather than juice protein. The addition of polyethylene glycol (PEG) had an adverse effect on the nutritive value of the mixture (BV was reduced from 48 to 39). The BV of proteins was slightly lowered by aerobic fermentation with or without yeasts (control 42, 41 and 37, respectively) but differences were not statistically significant. The effect of lucerne juice and casein on apparent digestibility of basal nutrients was also compared. Lucerne juice had an adverse effect on digestibility of all nutrients, especially fibre, and on availability of minerals, which may have been caused by changes in the caecum of the rats.