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New method of checking the quality of food proteins required for maintenance. 2. 15N excretion in feces of test rats labelled with 15N after feeding with different protein sources



New method of checking the quality of food proteins required for maintenance. 2. 15N excretion in feces of test rats labelled with 15N after feeding with different protein sources



Archiv für Tierernahrung 28(9): 585-602



For 7 days 37 test rats received a casein diet with an extra of 6.6 mg 15N-excess in the form of ammonium acetate. From the eighth test day onwards 4 resp. 5 rats each received various protein sources under maintenance conditions (115 kcal/kg body mass0,75). The atom-% 15N-excess was determined in feces, blood liver and muscles (urine cf. 1st information). The endogenous quota of N in the feces was calculated as follows: (formula: see text). The numerical value of the TCA-soluble fraction of N in the total blood was corrected by the decrease of the atom-%15N' in the last 12 hours (time for the passage of the fecel matter from small intestines to excretion). Since the endogenously excreted N-amount varied greatly according to different feed, a scale is proposed as biologic value of food proteins, which exclusively refers to the metabolic fecal nitrogen (MFN) under conditions of maintenance (abbr. MFN-BV). A proposal for its definition is: (formula: see text). Above that, a total BV is suggested which also refers to maintenance metabolism. The total BV is calculated as follows: (formula: see text). The following values were ascertained for MFN-BV and total BV: casein = 80 and 82; complete egg=68 and 67; fish meal=61 and 86; Torula yeast=31 and 46; peas=41 and 43; soya (assay protein)=73 and 61; wheat=47 and 71; gelatin=64 and 42. Finally, the recommendation is given to include in feed tables real digestibility values for food proteins ascertained with the 15N method. In the above mentioned order the following values of the real digestibility of proteins were ascertained with the 15N method and classical methods: casein=98.2 and 97.2; complete egg=100.0 and 98.7; fish meal=96.9 and 93.4; Torula yeast=83.0 and 67.6; peas=97.1 and 85.6; soya (assay protein)=98.3 and 96.4; wheat=95.7 and 87.3; gelatin=99.1 and 96.0. *cf. 1st information Bergner et al. (1978)

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Accession: 040801651

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PMID: 742976



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