The Significance and Accuracy of Biological Values of Proteins Computed from Nitrogen Metabolism Data

Mitchell, H. H.; Burroughs, Wise; Beadles, Jessie R.

doi:10.1093/jn/11.3.257

Cited by 38 publications

(10 citation statements)

References 9 publications

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“…The analysis of variance indicated no significant differences between varieties. T h e biological values obtained by us are in agreement with the value of 51.4 reported by Balasundaram, Cama, Malik & Venkateshan (1958) but are lower than the value of 57.8 obtained by Mitchell et al (1936). Forbes et al (1958) reported values of 61 and 55 at protein levels of 8.2 and 12.6% respectively.…”

Section: Results a N D Discussionsupporting

confidence: 90%

Nutritive value of groundnut (Arachis hypogaea)

Chopra

Sidhu

1967

Br J Nutr

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I.The nutritive values of nine varieties of groundnut were determined by the nitrogen balance method in diets containing 10% protein. The results indicated that the varietal differences did not affect the biological values significantly.2. Three varieties showing small but significant differences of approximately 5 % in methionine content were further assayed for protein efficiency ratio at the 10 % level of protein for a period of 4 weeks. No significant differences in PER were obtained, but the least significant difference that could have been detected under these conditions was approximately 8 %.

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Section: Results a N D Discussionsupporting

confidence: 90%

Nutritive value of groundnut (Arachis hypogaea)

Chopra

Sidhu

1967

Br J Nutr

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“…Biological value is the most common measure and is defined as the percentage of absorbed protein that is retained (Robbins 1993). Classically, biological values were measured in growing or producing animals at relatively low dietary protein concentrations that maximized protein utilization (Mitchell 1924;Mitchell et al 1936). When done in this manner, the most important variable is the extent to which the essential amino acid spectrum of the absorbed proteins matches the animal's requirement.…”

Section: Methodsmentioning

confidence: 99%

The effect of dietary protein quality on nitrogen isotope discrimination in mammals and birds

2005

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We tested the competing hypotheses that (1) nitrogen discrimination in mammals and birds increases with dietary nitrogen concentration or decreasing C:N ratios and, therefore, discrimination will increase with trophic level as carnivores ingest more protein than herbivores and omnivores or (2) nitrogen discrimination increases as dietary protein quality decreases and, therefore, discrimination will decrease with trophic level as carnivores ingest higher quality protein than do herbivores. Discrimination factors were summarized for five major diet groupings and 21 different species of birds and mammals. Discrimination did not differ between mammals and birds and decreased as protein quality (expressed as biological value) increased with trophic level (i.e., herbivores to carnivores). Relationships between discrimination factors and dietary nitrogen concentration or C:N ratios were either the opposite of what was hypothesized or non-significant. Dietary protein quality accounted for 72% of the variation in discrimination factors across diet groupings. We concluded that protein quality established the baseline for discrimination between dietary groupings, while other variables, such as dietary protein intake relative to animal requirements, created within-group variation. We caution about the care needed in developing studies to understand variation in discrimination and subsequently applying those discrimination factors to estimate assimilated diets of wild animals.

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“…The original method of Mitchell (1924) for measuring digestibility and biological values was used with slight modifications. Relative effects of the previous history of the rats were minimized by feeding concurrently the milk being compared and by exchanging rats used €or successive tests of the different kinds of milk.…”

Section: Methodsmentioning

confidence: 99%

“…Conditions for making these measurements have been stated by Martin and Robinson (1922) and Thomas (1930). Techniques for rats have been discussed by Mitchell (1924) ;Mitchell, Burroughs, and Beadles (1936) ;Johnson, Hogan, and Ashworth (1936) ;and French, Routh, and Mattill (1941). Fairbanks and Mitchell (1935) have studied the quality of the protein of dried skimmed milk in relation to differences in the method of drying the milk.…”

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confidence: 99%

NUTRITIVE VALUE OF MILK PROTEIN¹

Whitnah¹

1943

Journal of Food Science

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The nutritive value of a protein depends on two factors, its digestibility and its biological value. The digestibility is defined as the percentage of ingested protein which is absorbed from the intestinal tract, while the biological value is the percentage of the absorbed protein which is retained by the animal being nourished. Conditions for making these measurements have been stated by Martin and Robinson (1922) and Thomas (1930). Techniques for rats have been discussed by Mitchell (1924) ; Mitchell, Burroughs, and Beadles (1936) ; Johnson, Hogan, and Ashworth (1936) ; and French, Routh, and Mattill (1941). Fairbanks and Mitchell (1935) have studied the quality of the protein of dried skimmed milk in relation to differences in the method of drying the milk. Henry, Houston, Eon, and Osborne (1939) have studied effects of evaporation and sterilization by the British process. The present study deals with five factors which might be expected to influence the protein quality of American evaporated milk. They are (1) the process of evaporating, irradiating, and canning; (2) the storage of canned milk; (3) the storage of raw milk as influenced by time, temperature, and preservatives; (4) the quality and quantity of protein fed the COW producing the milk; and (5) the stage of lactation of the cow producing the milk. EXPERIMENTAL PROCEDUREThe original method of Mitchell (1924) for measuring digestibility and biological values was used with slight modifications. Relative effects of the previous history of the rats were minimized by feeding concurrently the milk being compared and by exchanging rats used €or successive tests of the different kinds of milk. The 10 per cent sucrose in Mitchell's diet was replaced by 10 per cent lactose because lactose would be a significant part of all the supplements used. Collection periods of four days were used t o avoid the use of the additional protein egg white, and because the rats were in much more normal condition after one week on the basal diet than on the 10 days needed for three preliminary days and a collection period of seven days. Water-soluble vitamins were supplied as Parke-Davis vitamin B complex and also as an extract with 90 per cent ethyl alcohol of 14nheuser-Busch dried brewers yeast Strain C-50.

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The Significance and Accuracy of Biological Values of Proteins Computed from Nitrogen Metabolism Data

Cited by 38 publications

References 9 publications

Nutritive value of groundnut (Arachis hypogaea)

Nutritive value of groundnut (Arachis hypogaea)

The effect of dietary protein quality on nitrogen isotope discrimination in mammals and birds

NUTRITIVE VALUE OF MILK PROTEIN¹

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The Significance and Accuracy of Biological Values of Proteins Computed from Nitrogen Metabolism Data

Cited by 38 publications

References 9 publications

Nutritive value of groundnut (Arachis hypogaea)

Nutritive value of groundnut (Arachis hypogaea)

The effect of dietary protein quality on nitrogen isotope discrimination in mammals and birds

NUTRITIVE VALUE OF MILK PROTEIN1

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NUTRITIVE VALUE OF MILK PROTEIN¹