Biomaterial Database

Amino acid fortification of wheat diets fed at varying levels of energy intake to rats. 1977

G R Jansen, and D T Verburg

The effects on growth and nitrogen utilization of protein quality improvement of white bread fed under varying degrees of adequacy of food energy have been studied. Weanling rats were fed white bread bread plus lysine, and bread plus lysine plus threonine at energy levels ranging from 55% to 100% of ad libitum consumption. Weight gain, protein efficiency ratio (PER), net protein ratio (NPR), and net protein utilization (NPU) were measured and plotted against food consumption. The improvement in growth and nitrogen utilization resulting from amino acid fortification of bread, even when food intake was little more than half ad libitum consumption, was significant. For example, the NPR and NPU values obtained with lysine fortified bread fed at 70% of adlibitum consumption were 1.5 to 2 times those obtained with unfortified bread in spite of the fact that the latter rats consumed 25% more food energy. The implications of these findings for practical problems in human nutrition are discussed.

UI	MeSH Term	Description	Entries
D008239	Lysine	An essential amino acid. It is often added to animal feed.	Enisyl,L-Lysine,Lysine Acetate,Lysine Hydrochloride,Acetate, Lysine,L Lysine
D008297	Male		Males
D009584	Nitrogen	An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.
D001835	Body Weight	The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.	Body Weights,Weight, Body,Weights, Body
D001939	Bread	Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.	Breads
D004044	Dietary Proteins	Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.	Proteins, Dietary,Dietary Protein,Protein, Dietary
D004734	Energy Metabolism	The chemical reactions involved in the production and utilization of various forms of energy in cells.	Bioenergetics,Energy Expenditure,Bioenergetic,Energy Expenditures,Energy Metabolisms,Expenditure, Energy,Expenditures, Energy,Metabolism, Energy,Metabolisms, Energy
D005527	Food, Fortified	Any food that has been supplemented with essential NUTRIENTS either in quantities that are greater than those normally present, or which are not found in the food typically. Fortified food also includes food enriched by adding various nutrients to compensate for those removed by refinement or processing. (Modified from Segen, Dictionary of Modern Medicine, 1992).	Enriched Food,Food, Supplemented,Enriched Foods,Food, Enriched,Foods, Enriched,Foods, Fortified,Foods, Supplemented,Fortified Food,Fortified Foods,Supplemented Food,Supplemented Foods
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
D013912	Threonine	An essential amino acid occurring naturally in the L-form, which is the active form. It is found in eggs, milk, gelatin, and other proteins.	L-Threonine,L Threonine