Read article
 . 

Comparative evaluation of the influence of homogenate and enzymatic hydrolyzate of mussels’ meat in the growth rats and their protein assimilation

AbstractThe experiment in vivo by a comparative assessment of the biological value of peptide fractions in structure of enzymatic hydrolyzates of mussels’ meat and protein in structure of homogenate of mussels’ meat (raw material) was carried out. The experiment was made in growing male rats of Wistar line, who got semi-synthetic diet with a source of protein presented by homogenate of mussels meat and enzymatic hydrolyzate of mussels meat. Throughout the study were defined the individual parameters of palatability of feed and increase of body weight of each animal; during the so-called exchange period, besides the listed parameters, were taken into account the quantity of nitrogen removed with excrement. Biological value of protein in structure of homogenate of mussels meat and peptide fractions in structure of enzymatic hydrolyzate of mussels meat was evaluated by determining the coefficient of efficiency of the protein and true digestibility of the protein. The findings show a high biological value of new source of protein – enzymatic hydrolyzate of mussels meat, the prospectivity of the further researches by evaluating a possible antistress properties of enzymatic hydrolyzate of mussels meat, as well as the opportunity of its use as a component of preventive food product of a broad spectrum of action.

Keywords:biological value, coefficient of efficiency of the protein, true digestibility, enzymatic hydrolyzate, meat of mussels


Journals of «GEOTAR-Media»