Enrichment of lime-treated corn flour with doedorized fish flour
Bressani, R. (1962). Enrichment of lime-treated corn flour with doedorized fish flour, in: Heen, E. et al. Fish in nutrition. pp. 266-270
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more
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| Abstract |
In an effort to find a suitable protein concentrate to enrich tortillas made from lime-treated corn, several protein concentrates of animal and vegetable origin were added to the corn at varying levels, and the effects of such supplementation were studied through growth trials with weanling rats, and through nitrogen balance trials in young growing rats. The minimum levels of the protein concentrates for maximum protein efficiency ratios (PER) were: "VioBin" deodorized fish flour 3%; whole egg protein 3 %t; INCAP meat flour 4 %; nutritional Biochemicals Corporation vitamin-free casein 5%; torula yeast 5 % ; "Dracket" soybean protein 5 %; skim milk 7 %; local soybean flour 8 % and El Salvador cotton seed flour 8 %. Fish flour added at levels up to 10 % of the diet did not lead to any significant improvement in PER beyond that with the 3% addition. Slightly better growth with the 8 % fish flour diet was due to its higher protein level. When the basal diet was supplemented with corn gluten to give protein concentrations in the diets equal to those derived from the addition of the other protein supplements growth increased slightly but the PER decreased. This decrease indicates that the improvement in PER, obtained by the addition of protein supplements or lysine and tryptophan, was due largely to a real improvement in protein quality rather than to higher level of protein in the diets. In the nitrogen balance studies carried out with young growing dogs, addition of 5 % skim milk or 3 % torula yeast or 0.17 % L-lysine HCI plus 0.025 % dl-tryptophan improved nitrogen retention significantly. The addition of 4 % fish flour also improved nitrogen retention during the first four-day balance period. An unexpected decrease in food intake during the second four-day period in all three dogs resulted in a decreased nitrogen absorption and nitrogen retention, when expressed in absolute figures and as percentage of the nitrogen intake. When the nitrogen balance results were calculated as percentages of the nitrogen absorbed, the diet containing fish flour gave better results than did the basal diet. |
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