EVALUATION OF THE NUTRITIVE VALUE OF PORCINE WHOLE BLOOD PROTEIN / 营养学报

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 (BV73.3, NPU 61.8, PER 2.46, Calbrated PER1.9 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).