Mechanically deboned chicken meat (

Mechanically deboned chicken meat (MDCM) is a meat product obtained by crushing tissues after meat removal and is largely used in meat products. Protein quality of flour prepared from defatted MDCM and from fresh chicken breast meat (FCBM) was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and FCBM showed protein contents of 90.5% and 82.2%, lipid contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a relatively good balance of essential amino acids in both samples although lysine was in low concentration in MDCM being a limiting amino acid. Feeding of flour diets resulted in high protein efficiency ratio, a high net protein utilization and high nitrogen balance, thus showing a high biological value and also high true digestibility and, consistently, NPU for both samples is similar to casein.

Kết quả (Anh) 1:

Mechanically deboned chicken meat (MDCM) is a meat product obtained by crushing tissues after meat removal and is largely used in meat products. Protein quality of flour prepared from defatted MDCM and from fresh chicken breast meat (FCBM) was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and protein contents of 90.5% showed FCBM and 82.2%, lipids contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a relatively good balance of essential amino acids in both samples although lysine was in low concentration hand in MDCM being a limiting amino acid. Feeding of flour diets resulted in high protein efficiency ratio, a high net protein utilization and high nitrogen balance, thus showing a high biological value and also high true digestibility and, consistently, the NPU for both samples is similar to casein.

Kết quả (Anh) 2:

Mechanically deboned chicken meat (MDCM) is a meat product by crushing Tissues thu được meat after removal and is largely used in meat products. Protein quality of the prepared from defatted flour from fresh chicken breast MDCM and meat (FCBM) was chemically and biologically Evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and FCBM 90.5% showed protein contents of 82.2% and, lipid contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a good balance of essential Relatively amino acids in samples cả although low in lysine concentration was in MDCM being a limiting amino acid. Feeding of flour Diets high in protein resulted Efficiency ratio, a high protein Utilization and high net nitrogen balance, showing a high thì BIOLOGICAL true value and am also high digestibility and, consistently, NPU for samples is similar to casein cả.