Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

• DOI: 10.1017/s000711459800155x
• Publication Date: 2019-05-10T19:57:50Z
• Authors: Miguel A. Gutierrez; Takayuki Mitsuya; Hajime Hatta; Mamoru Koketsu; Rie Kobayashi; Lekh R. Juneja; Mujo Kim
• Keywords: Yolk; Biological value; Protein quality; Protein metabolism; Net protein utilization

Egg-yolk protein hydrolysate (YPp) is an alternative source in formulas for infants with intolerance to cow's milk or soyabean protein, patients intestinal disorders. However, the nutritional value of YPp has never been investigated. was prepared by enzymic hydrolysis delipidated yolk which led average peptide length 2.6 residues. Three experiments were performed. In Expt 1, we compared absorption rate and (SPp) rats. SPp solutions injected into duodenum anaesthetized rats blood samples taken from portal vein at 7, 15, 30, 60, 120 min. A higher amino acid concentration serum group demonstrated that absorbed faster than SPp. 2, effects dietary on body-weight gain, efficiency ratio (PER) feed (FER) determined. At end experiment, body weight had increased both groups, while PER FER significantly fed YPp. 3, investigate N metabolism, determined biological net utilization. Yolk reference protein. Biological utilization values very similar between animals diets, diet. The present findings demonstrate there no adverse effect utilization, nutritive superior