[Protein digestibility and energy in diets based on rice and beans in human adults].
Four studies were carried out for the purpose of measuring the digestibility of diets based on rice and beans (Phaseolus vulgaris), and in order to quantify the effect of their supplementation with animal protein (milk) and energy (oil), on the energy and protein digestibility of such diets in human adults. Diets were offered so that they supplied 46, 72, and 103 mg N/kg/day. When the basal diet--where rice provided 60% of the protein and beans 40%--was administered at a level of 102.5 mg of nitrogen/kg/day and 49.5 Kcal/kg/day of gross energy, an apparent and true nitrogen, energy and metabolizable energy digestibility of 59.1, 70.8, 93.8 and 92.5%, respectively, were observed. When substituting 10% of the vegetable protein by milk protein in the same diet, the same indicators revealed a digestibility of 65.3, 76.8, 93.5 and 92.1%, respectively. The information indicates that supplementation with animal protein improves nitrogen absorption at any of the energy levels studied. In contrast, caloric supplementation does not have any positive effect on nitrogen or energy absorption. It was also found that nitrogen apparent digestibility increases significantly when the N level in the diet is raised, and stabilizes when intake exceeds 100 mg nitrogen/kg/day. It is therefore proposed that for digestibility studies in diets where animal protein is utilized at a nitrogen level of around 120 mg/kg/day, true digestibility remains constant, no matter what nitrogen level is used in the diet.
D000328:Adult; D000818:Animals; D002417:Cattle; D004032:Diet; D004044:Dietary Proteins / Q000378:metabolism*; D004734:Energy Metabolism; D007887:Fabaceae; D006801:Humans; D008297:Male; D008892:Milk; D008894:Milk Proteins / Q000378:metabolism*; D009584:Nitrogen / Q000378:metabolism; D012275:Oryza; D010940:Plant Proteins / Q000378:metabolism*; D010946:Plants, Medicinal
D004044:Dietary Proteins; D008894:Milk Proteins; D010940:Plant Proteins; D009584:Nitrogen
Digestibilidad de la proteína y energía de dietas elaboradas a base de arroz y frijoles en humanos adultos.