Premium
PROTEIN METABOLISM, GROWTH, AND LIVER COMPOSITION OF YOUNG RATS FED COMBINATIONS OF WHEAT, SOY CONCENTRATE, AND PEANUT PROTEIN WITH ADDED N‐ACETYL‐L‐METHIONINE
Author(s) -
OBIZOBA I. C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04096.x
Subject(s) - casein , methionine , chemistry , digestion (alchemy) , weight gain , soy protein , body weight , food science , composition (language) , zoology , amino acid , biochemistry , biology , endocrinology , chromatography , linguistics , philosophy
Fifty‐six Sprague‐Dawley male rats (55g) were divided into 8 groups of 7 rats each on the basis of body weight and fed 7 isonitrogenous diets in which wheat flour (WF), soy concentrate (SC), peanut flour (P), and N‐acetyl‐L‐methionine (AcMet) in different combinations provided 12.5% protein for 35 days. Combinations of WF (70%) with SC (30%) or P (30%) or a blend of SC (15%) with Acmet (0.28‐0.29%) produced varied effects on body weight, nitrogen digestibility, food intake, nitrogen retention, liver weight, liver nitrogen (N), and liver lipids (P < 0.05). Supplementation of WF diet with SC alone or in combination with AcMet produced N retention comparable to that of animals fed casein as control diet (P > 0.01). Addition of SC alone or SC plus Acmet to WF increased food intake, body weight gain, N retention, N digestion, liver weight, and liver N better than addition of an equal amount of P or P plus AcMet to WF (P < 0.01). These results appear to suggest that wheat protein was improved by the addition of various levels and blends of SC and AcMet; that the pattern of amino acids produced by these mixtures were equally utilized as those furnished by casein; and that SC is superior to 9 as a supplement to WF as judged by weight gain, digestibility, N retention, liver weight, and liver N.