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This feeding experiment using weanling Wister male rats was carried out to estimate a digestibility of the dried yeast cells and its nutritive value of protein.The yeast cells grown on a chemically purified n-paraffin were spraydried prior to use in the experiment. The yeast was fed to the animals at five protein levels providing 3, 6, 9, 12 and 15%. Lactalbumin was also ingested as a reference protein.The results obtained were as follows.(1) The rats fed the yeast diets showed relatively less weight gain in comparison with the rats fed the lactalbumin diets.(2) The dried yeast gave the lower protein efficiency ratio (PER) than that of lactalbumin at each dietary protein level.(3) The relative nutritive value of the yeast estimated by the method according to Hested et al. was approximately 50 vs. lactalbumin.(4) The yeast cells presumably contained 13.7% of undigestible materials.(5) True digestibility of the yeast protein was estimated to be approximately 91%.(6) Lactalbumin showed the highest value (81%) of apparent nitrogen retention at the 6% level of dietary protein, while the dried yeast showed that (51%) at the 12% level.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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