The Protein Efficiency Ratios of 30:70 Mixtures of Animal:Vegetable Protein Are Similar or Higher than Those of the Animal Foods Alone

Abstract

Animal foods in general are considered to be foods with high protein qualities, although their qualities are not always similar because of differences in essential amino acids. The purpose of this study was to compare the protein quality of different animal foods and of their mixtures with vegetable foods, mainly cereals, at the 30:70 animal:vegetable protein proportion with experiments performed under the same conditions. The animal foods were eggs, beef, pork, barbecued lamb, chicken, ham, sausage and milk powder. The vegetable foods used in the mixtures were rice, lime-treated corn flour, wheat flour and cooked black beans. The protein concentrations in the raw and cooked materials were analyzed. The protein efficiency ratios (PER) and digestibilities were determined in Fisher 344 weanling rats. Based on the corrected PER, the foods with the best protein quality were egg (3.24), sirloin beef (3.16), lamb (3.11) and chicken breast (3.07), which were significantly different (P < 0.05) from milk powder (2.88) and beef liver and beef round (2.81 and 2.70, respectively). The ham (2.63) and the pork loin (2.57) had a similar protein quality to that of casein (2.50). The lowest protein quality was found in sausages (2.14). In most of the mixtures of animal and vegetable protein (30:70), the PER was similar to or higher than that of the animal food alone. Beans were the vegetable food that showed the lowest response to the addition of animal food. The conclusion of the study is that some 30:70 mixtures of animal:vegetable protein, such as chicken, beef round and pork with cereals could be utilized for regular meals because of their high PER and low cost.

Avaliação in vivo da qualidade proteica de hambúrguer com fibras alimentares

“…Hernandez et al 15 ao avaliarem vários cortes de carnes de frango, bovina e suína desidratadas, encontraram um percentual de proteínas de 83,4% no peito de frango, 71,2% na coxa de frango, 70,3% no fígado de frango, 75,3% na alcatra bovina, 87,2% no lombo bovino, 70% no fíga-do bovino e 72% no lombo suíno. Negrão et al 16 aferiram a carne mecanicamente separada desengordurada de frango e o peito de frango em forma de farinha desidratada, encontrando respectivamente, 84,3% e 77,3% de proteína e 2,87% e 12,42% de lipídios.…”

“…Hernandez et al 15 analisando a digestibilidade de carne de frango, bovina e suína, encontraram os seguintes percentuais: 88,3% para o peito de frango, 89,1% para a coxa de frango, 83,8% para o fígado de frango, 88,2% para alcatra bovina, 89,3% para o lombo bovino, 83,4% para o fígado bovino e 90% no lombo de suíno. Garcia et al 19 .…”

Farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae), em associação ao feijão e arroz, na dieta de ratos em crescimento

“…Os valores encontrados para o CEP (Tabela 3), são semelhantes aos relatados por Pacheco et al (1997), que testaram a proteína da levedura (Saccharomyces sp) em ratos, ao nível de 10%; Hernandez et al (1996) obtiveram valores superiores para as células de leveduras submetidas ao tratamento de perclorato de sódio, quando comparadas com leveduras puras; e, para Poó & Millán (1990), os valores do CEP (2,7g) e ULP (3,1g) apresentaram-se sem nenhum prejuízo para o peso, quando a levedura foi empregada até 25%.…”

“…Os resultados citados neste trabalho estão baseados em diferentes pesquisas, nas quais foram constatados baixos coeficientes biológicos da proteína de fontes vegetais isoladas (feijão, arroz e soja), quando comparados com a caseína (Lam-Sanchez et al, 1993/1994Hernandez et al, 1996;Bion et al, 1997).…”

“…A literatura confirma o achado em relação à digestibilidade de diferentes leveduras, relatando valores em torno de 60% a 89% (Mariath & Zucas, 1980;Mariath & Zucas,1983b;Pacheco et al, 1997), bem como de outras proteínas vegetais (Carias et al, 1995;Hernandez et al, 1996;Sarwar, 1997).…”