Studies on Nutritive Value of the Protein of Antarctic Krill (Report 2)

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  • Kobatake Y.
    Div. of Food Science The National Institute of Nutrition
  • Innami S.
    Div. of Food Science The National Institute of Nutrition
  • Iwaya M.
    Div. of Basic Nutrition The National Institute of Nutrition
  • Tamura E.
    Div. of Maternal Child Nutrition, The National Institute of Nutrition

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Other Title
  • オキアミたんぱく質の栄養価　ＩＩ　　ラットにおけるオキアミたんぱく質の栄養価におよぼす試料処理方法，およびアミノ酸補足の影響
  • オキアミ タンパクシツ ノ エイヨウカ ニカンスルケンキュウ 2 ラット ニ
  • ラットにおけるオキアミたん白質の栄養価に及ぼす試料処理方法及びアミノ酸補足の影響

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Abstract

Effects of several treatments of krill samples and of amino acid supplemention to krill samples on the nutritive value of their protein were examined in growing rats.<br>The nutritive value of protein in precooked krill was slightly higher than that of raw krill in the lyohilized samples. Whereas, when raw krill, but not precooked krill, was dehydrated by heatair drying, the nutritive value of krill protein was markedly decreased. When raw and precooked krills were defatted, biological value and protein efficiency ratio (PER) were increased, but true digestibility tended to decrease. It was indicated that the decrease of the nutritive value by heatair drying was caused by the partial loss of some essential amino acids such as basic amino acids. Raising krill protein level in diets over 15%, lowered weight gain and PER, but not in the case of whole egg protein. PER and biological value of raw krill were increased by supplementation of L-methionine. However, no supplemental effects of several amino acids which are insufficient in the raw krill protein were observed.

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