Protein and energy utilization of rice milling fractions by rats |
| |
| Authors: | Bjørn O. Eggum Dr. Bienvenido O. Juliano Clodualdo C. Maningat |
| |
| Affiliation: | (1) Department of Animal Physiology and Chemistry, National Institute of Animal Science, Copenhagen, Denmark;(2) Chemistry Department, The International Rice Research Institute, Los Baños, Laguna, The Philippines;(3) Chemistry Department, The International Rice Research Institute, PO Box 933, Manila, The Philippines |
| |
| Abstract: | ![]()
Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran. |
| |
| Keywords: | bran brown rice milled rice polish protein and energy utilization |
| 本文献已被 SpringerLink 等数据库收录！ |
|
