Determinação do valor nutritivo relativo (R.N.V.) de proteínas
DOI:
https://doi.org/10.5433/1679-0367.1989v10n2p93Keywords:
Diets, R.N.V., Lactoalbumin, Isolate of soy protein, Wheat gluten.Abstract
The Relative Nutritive Value (R.N. V.) of protein was obtained with white rats, Rattus ratus, wis far strain, 23 days old, fed during 28 days with diets containing 4, 7, 10 and 20% lactoalbumin (standard); soy protein isolates and wheat gluten. The value obtained on RNV tests were calculated from regression analysis, on the range of linear protein consumptions. The nutritional efficiency of soy protein isolates was of 64% and of wheat gluten f 34% both in relation to lactoalbumin.
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