Effects of temperature of processing and of isoleucine fortification on the nutritive value of blood meal
Coser, A.M.; Jokl, L.; Vieira, E.C.
Archivos Latinoamericanos de Nutricion 27(3): 297-309
1977
ISSN/ISBN: 0004-0622 PMID: 615554 Document Number: 118875
Commercial blood meal prepared by heating at 100 deg C for about 9 h under pressure and blood meal prepared in the laboratory by heating in an open pan until precipitation of the proteins in about 30 min and then drying the proteins at 60 deg for 5 h were given to young rats weighing initially from 49.2 to 52.5 g to supply about 10.5% protein in their diet for 28 days. Both diets were given without or with 1.5% isoleucine added. Rats on both diets without the isoleucine supplement and those on the commercial blood meal with isoleucine had smaller food intake and lost weight. Rats given the laboratory blood meal and isoleucine gained 76.35 g against 86.34 g for controls given casein; corresponding protein efficiency ratios were 2.639 and 3.080. Available lysine was 47.2% of total lysine in the commercial meal and 74.3% in the laboratory meal.