{"refrec":{"BRefID":10728,"RR":"<b>Bressani, R.</b> (1962). Enrichment of lime-treated corn flour with doedorized fish flour, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 266-270","BEntID":10728,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 266-270","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Bressani, R.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Bressani, R.","Englishabstract":"In an effort to find a suitable protein concentrate to enrich tortillas made from lime-treated corn, several protein concentrates of animal and vegetable origin were added to the corn at varying levels, and the effects of such supplementation were studied through growth trials with weanling rats, and through nitrogen balance trials in young growing rats. The minimum levels of the protein concentrates for maximum protein efficiency ratios (PER) were: \"VioBin\" deodorized fish flour 3%; whole egg protein 3 %t; INCAP meat flour 4 %; nutritional Biochemicals Corporation vitamin-free casein 5%; torula yeast 5 % ; \"Dracket\" soybean protein 5 %; skim milk 7 %; local soybean flour 8 % and El Salvador cotton seed flour 8 %. Fish flour added at levels up to 10 % of the diet did not lead to any significant improvement in PER beyond that with the 3% addition. Slightly better growth with the 8 % fish flour diet was due to its higher protein level. When the basal diet was supplemented with corn gluten to give protein concentrations in the diets equal to those derived from the addition of the other protein supplements growth increased slightly but the PER decreased. This decrease indicates that the improvement in PER, obtained by the addition of protein supplements or lysine and tryptophan, was due largely to a real improvement in protein quality rather than to higher level of protein in the diets. In the nitrogen balance studies carried out with young growing dogs, addition of 5 % skim milk or 3 % torula yeast or 0.17 % <i>L</i>-lysine HCI plus 0.025 % <i>dl</i>-tryptophan improved nitrogen retention significantly. The addition of 4 % fish flour also improved nitrogen retention during the first four-day balance period. An unexpected decrease in food intake during the second four-day period in all three dogs resulted in a decreased nitrogen absorption and nitrogen retention, when expressed in absolute figures and as percentage of the nitrogen intake. When the nitrogen balance results were calculated as percentages of the nitrogen absorbed, the diet containing fish flour gave better results than did the basal diet.","AbstractOtherLang":"Pour tenter de trouver un concentré protéique convenabIe qui puisse permettre à l'enrichissement des \"tortillas\" faites de maïs chaulé on a ajouté à des taux différents plusieurs concentrés protéiques d'origine animale ou végetale; on a analysé les effets d'une telle supplémentation par des études de croissance sur des rats en sevrage et par des études de bilan d'azote sur de jeunes rats en cours de croissance. Les taux minimum de concentrés protéiques pour obtenir les rapports d'efficacité protéique (REP) maximum ont été: farine alimentaire de poisson désodorisée \"VioBin\", 3 %; protéine d'œuf entier, 3 %; farine de viande INCAP, 4 %; caséine nutritive sans vitamines de la Biochemicals Corporation, 5%; levure de torula, 5%; protéine de soja \"Dracket\", 5%; lait écrémé, 7%; farine de soja local, 8%; et farine de graines de coton El Salvador, 8 %. La farine alimentaire de poisson ajoutée à des taux atteignant 10% du régime alimentaire ne conduisait à aucune nouveIle améliorsation du REP par rapport au taux de 3 %. Une croissance légèrement meilleure avec un taux de 8% de farine alimentaire était imputable au taux protéique plus élevé. Quand le régime de base était supplémenté avec du gluten de maïs pour obtenir dans les régimes des concentrations en protéines égales à celles qui provenaient de l'addition des autres suppléments protéiques, la croissance augmentait légèrement, mais le REP diminuait. Cette diminution indique que l'amélioration dans Ie REP, obtenue par l'addition de suppléments protéiques ou de lysine et de tryptophane, était largement due à une amélioration de la qualité des protéines plutôt qu'à des taux élevés de protéines dans le régime. Dans les études de bilan d'azote conduites sur de jeunes chiens en cours de croissance, l'addition de 5% de lait écrémé ou de 3% de levure de Torula ou de 0,17% de <i>L</i>-Iysine HCI avec 0,025% de <i>dl</i>-tryptophane améliorait d'une façon nette la rétention de l'azote. L 'addition de 4% de farine alimentaire de poisson améliorait également la rétention de l'azote au cours des quatre premiers jours de la periode de bilan.Une diminution inattendue de la consommation d'aliment au cours des quatre jours suivants de cette periode chez tous les trois chiens étudiés s'est traduite par une diminution de l'absorption d'azote et de sa rétention, quand on les exprimait en chiffres absolus et en pourcentages de l'azote consommé. Quand les résultats du bilan de l'azote étaient calculés en pourcentages de l'azote absorbé, le régime qui contenait la farine alimentaire de poisson donnait de meilleurs résultats que le régime de base.","BibLvlCode":"AM","StandardTitle":"Enrichment of lime-treated corn flour with doedorized fish flour","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-11-14","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10728,"PubliDate":1962,"Pagination":"266-270","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. 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