[Quality characterization of several bolognas in Mexico. II. Evaluation of the nutritive value of their proteins].
Bologna is the most widely consumed processed meat product in the State of Sonora, Mexico. In the study herein described, the nutritive value of the protein in each brand was evaluated by means of the protein efficiency ratio (PER). Additionally, protein apparent digestibility (Cr2O3) and protein digestibility, both in vivo and in vitro, were determined, as well as apparent digestible energy in the same products. Results revealed significant differences in PER (p less than 0.05) among the commercial bologna brands with respect to ANRC casein. Nevertheless, when tested against the specific contrast, no significant PER differences were detected among the six bologna brands, and the control. Neither was there any difference detected in regard to apparent digestible energy consumption, or protein digestibility in vitro or in vivo.
Pacheco
R
R
Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.) Hermosillo, Sonora, México.
Valencia
M
M
Esparza
M
M
Domínguez
R
R
González-Méndez
N
N
Ramos
E
E
D000704:Analysis of Variance; D000818:Animals; D002417:Cattle; D004044:Dietary Proteins / Q000008:administration & dosage* / Q000378:metabolism; D005260:Female; D008297:Male; D008461:Meat Products; D008800:Mexico; D009753:Nutritive Value; D051381:Rats
D004044:Dietary Proteins
Caracterización de la calidad de algunas bolognas en México. II. Evaluación del valor nutritivo de sus proteínas.