New PDF release: Handbook of food analytical chemistry

By Ronald E Wrolstad; et al

ISBN-10: 0471663786

ISBN-13: 9780471663782

ISBN-10: 0471718173

ISBN-13: 9780471718178

ISBN-10: 0471721875

ISBN-13: 9780471721871

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Wt. loss of basal diet group protein consumed by test group (g) RNPR = NPR test protein x 100 NPR reference protein (casein) IN VIVO OR TRUE PROTEIN DIGESTIBILITY TO DETERMINE PROTEIN QUALITY ALTERNATE PROTOCOL 2 In vivo protein digestibility assays can be conducted separately as part of a protein digestibility-corrected amino acid score (PDCAAS, see Basic Protocol 2) experiment for estimating true protein digestibility or in conjunction with PER assays (using the same groups of rats as the PER experiment, see Alternate Protocol 3).

6. Calculate true protein digestibility using the equation in Alternate Protocol 2, step 9. ALTERNATE PROTOCOL 4 NET PROTEIN UTILIZATION (NPU) AND BIOLOGICAL VALUE (BV) TO DETERMINE PROTEIN QUALITY An NPU assay can be conducted in conjunction with a PER assay. NPU is used as a means of predicting the biological value of a protein. For NPU assays, the protein content of the animal carcasses is determined. Biological value (BV) measures the efficiency of the utilization of nitrogen by the animal.

6. Record body weight of each rat every 7 days, and at the end of the trial period. 7. Calculate the PER based on weight gained by test group in grams divided by the total amount of protein consumed (UNIT ~ 1 . Total protein is calculated based upon measurement of total nitrogen in the diet. The final PER value is an average of the weight gain and protein intake of the entire test group at day 28. PER = weight gain of test group (g) total protein consumed (g) 8. Calculate the relative PER (RPER).

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Handbook of food analytical chemistry by Ronald E Wrolstad; et al

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