Nutritive efficiencies of lactalbumin and wheat gluten at very low levels of intake in adult rats.

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  • 宮谷 秀一
    Department of Nutrition, School of Medicine, Tokushima University
  • 岸 恭一
    Department of Nutrition, School of Medicine, Tokushima University
  • 高橋 佳代子
    Department of Nutrition, School of Medicine, Tokushima University Department of Physiology
  • 頭士 房子
    Department of Nutrition, School of Medicine, Tokushima University

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  • Nutritive efficiencies of lactalbumin a

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The nutritive values of proteins in relation to their intake levels were evaluated by feeding adult male rats weighing 250g diets containing 0%, 0.39%, 0.78%, 1.56%, 2.34%, 3.90%, 7.79% and 15.58% lactalbumin or wheat gluten for three weeks. The biological values (BV) of both proteins were high at low levels of protein intake but decreased with increase in protein intake. The BY of wheat gluten was estimated to be about 100 at a level of intake of 1.56% but only 25 at a level of 15.58%. Similarly, the BV of lactalbumin decreased with increase in the protein level, being 67 at a level of 7.79%. The BVs of both proteins at low levels of dietary protein (below 2.34% of lactalbumin or 0.78% of wheat gluten) were apparently more than 100 because urinary N excretion was less than endogenous N. The BVs also decreased with time during the three-week test period. It is concluded that the BV of a protein is not a fixed value but varies with the experimental conditions especially with changes in the amount of intake, and that differences in the qualities of various proteins cannot be compared quantitatively at a single level of protein. The results were briefly discussed in relation to protein require-ments.

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