ABSTRACT
The Present study designed according to AOAC is conducted to evaluate the practical protein quality of the porcine blood solely and mixed with other dietary proteins.Proximate analysis shows the average contents of crude protein and water in the spray-drying porcine blood are 85.0% and 12.0% respectively.The porcine blood protein is scant of Isoleucine (0.5%) and its Leu/Ile ratio is as high as 26. The amino acid pattern results in poor protein quality of the porcine blood, with BV, NPU and NPR value being only 16.5, 15.5 and 0 respectively. Therefore diets containing porcine blood as a sole source of protein can not maintain the normal body weight of rats.But porcine whole blood protein is rich in Lysine (7.8%) . When the spray-drying porcine blood is mixed with the wheat flour in proportion of 3%, the protein quality of the mixed dietary protein comparing with either of its constitutional proteins, is improved remarkably and its nutritive parameter values (BV:73.3, NPU: 61.8, PER: 2.46, Calbrated PER:1.9 and NPR: 4.3 respectively) are higher than those of the wheat flour protein (BV: 55.3, NPU: 46.6, PER: 1.01, Calibrated PER: 0.8 and NPR: 3.1 respectively).
ABSTRACT
34 medical college students and 26 patients with primary hypertension were served as the subjects on low sodium salt diet for 4 weeks. Before and after the experiment, serum and urinary sodium and potassium, as well as blood presure, pulse rate, and body weight were measured. During the testing period, calorie and protein were supplied sufficiently and the salt content in their common diet taken was restricted strictly. The results showed that the serum sodium decreased, potassium increased at the end of the experiment, but the changes were all within the physiological permissible limits. On the contrary, urinary sodium increased, potassium decreased and the Na/K dropped markedly, body weight increased slightly in healthy subjects and decreased by 1.0-3.0kg in patients with hypertension. The blood pressure, both systolic and diastolic, was decreased but no change in the pulse rate was observed.It was obvious that in the subjects on common salt diet, the body sodium was high and potassium low, otherwise on low sodium salt diet, such situation might be improved, and the high blood pressure could also be ameliorated in the type Ⅰ and Ⅱ of hypertension.