Nutrition evaluation of wheat flour fortified with lysine and some kinds of the vitamins / 中华疾病控制杂志
Huimei WANG; Qingtian LI; Zhixin ZHANG; Jianmei TANG.
Chinese Journal of Disease Control & Prevention
; (12): 39-41, 2001.
Artículo
en Zh
| WPRIM | ID: wpr-411687
Objective To investigate the nutrition value of w heat flour fortified with lysine，vitamin B1，vitamin B2，vitamin A. Methods White rat cut off milk were allocated into four gro ups ( Ⅰ、Ⅱ、Ⅲ、Ⅳ)at random. Control group (Ⅰ) was raised with ordinary wheat flou r non-fortified and experiment group (Ⅱ、Ⅲ、Ⅳ) were raised with nutriment wh eat flour with different prescription. The observer watched each group of animal periodically in weight, nitrogen balance, food raised efficiency , thermal energy efficiency, protein efficiency ratio, and swimming persisting ti me under burdon, and so on. Results After raised for 28 days amo ng each group, the targets mentioned above in experiment group was found significently higher than that of control. Conclusions The wheat flour possessed higher nutrition evaluation of protein which benefit s the development of white rat when fortified with lysine and some kinds of th e vitamins.
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