Eficácia alimentar e qualidade proteica de misturas de caseína com gelatina em dietas com baixos teores de proteína
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Data
2012-02-03
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Universidade Federal de Goiás
Resumo
Gelatin is widely used in human feed, but has limited protein value. The
composition in essential amino acids is quite atypical, since the levels of all
the amino acids are below the benchmark of Food and Nutrition Board of the
Institute of Medicine of the National Academy of Sciences of USA
(FNB/IOM), with the aggravating not contain tryptophan in its composition.
This study evaluated the effectiveness of food and the quality of protein
mixtures of casein with gelatin (4:1 protein-based), in diets with low protein
levels. An experimental study on animal model using 36 wealing male Wistar
rats (21 to 23 days of age), divided into six groups of six animals each. The
following were fed with diets: C10: 10% protein (casein); C8G2: 10% protein
(8% casein; 2% gelatin); C12.5: 12.5% protein (casein); C10G2.5: 12.5% protein
(10% casein; 2.5% gelatin); G10: 10% protein (gelatin); AP: protein-free. The
duration of the experiment was 28 days for groups C10; C8G2; C12.5 e C10G2.5
and 14 days for groups G10 e AP. The effectiveness of food diets containing
mixing casein:gelatin was influenced by the gelatin, according to the Food
Conversion Ratio to protein level of 10% (C10 = 3.35 ± 0.19 versus C8G2 =
3.91 ± 0.34) and in supplementation with gelatin (C10 = 3.35 ± 0.19 versus
C10G2.5 = 3.86 ± 0.32). The protein effectiveness was reduced in the protein
level of 10% (C10 = 2.90 ± 0.17 versus C8G2 = 2.41 ± 0.22), in protein level of
12.5% (C12.5 = 2.32 ± 0.19 versus C10G2.5 = 2.03 ± 0.16) and supplementation
with gelatin (C10 = 2.90 ± 0.17 versus C10G2.5 = 2.03 ± 0.16) according PER
(Protein Efficiency Ratio). The animals that consumed gelatin (G10) had
similar weight loss to the protein-free group. Gelatin in mixtures of casein
with gelatin (4:1 protein-based), in diets with low protein content, reduces the
effectiveness of food protein of casein.
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BORDIN, Cláudia Cantelli Daud. Food and protein efficiency mixtures of gelatin with
casein in diets with low levels of protein. 2012. 60 f. Dissertação (Mestrado em Ciencias da Saude) - Universidade Federal de Goiás, Goiania, 2012.