[Efficacy of the protein of canned tuna (Thunnus alalunga) in animal growth].
The effect of the manufacturing process on canned tuna (Thunnus alalunga) by the sterilization procedure at 115 degrees C for 60 and 90 minutes on its protein quality was studied. Protein quality was mainly evaluated according to its efficiency for animal growth. Protein from food obtained by the sterilization procedure at 115 degrees C for 60 minutes was similar for animal growth to that from a standard casein-methionine diet. No changes in digestibility and biological values were found between both proteins. Nevertheless, when the sterilization procedure was prolonged up to 90 minutes, the protein suffered modifications. Thus, protein digestibility decreased in spite of the fact that protein digestibility remained unmodified. On the other hand, introduction of the mixed protein into a diet based on flour plus tuna sterilized at 115 degrees C for 90 minutes, was not capable of maintaining the optimum patterns for weight evolution.
D000601:Amino Acids, Essential / Q000378:metabolism; D000818:Animals; D001835:Body Weight / Q000187:drug effects*; D004032:Diet; D004044:Dietary Proteins / Q000494:pharmacology*; D005260:Female; D005399:Fishes; D005511:Food Handling; D005519:Food Preservation; D008297:Male; D009753:Nutritive Value; D051381:Rats; D014413:Tuna
D000601:Amino Acids, Essential; D004044:Dietary Proteins
Eficacia de la proteína de la conserva de bonito (Thunnus alalunga) en el crecimiento animal.