Abstract
An experiment on the weanling rats were proceeded to estimate the nutritional value of the utilization of skim-milk in the farm village diets of the Tohoku District (especially, eastern side) of Japan.The farm village diets were divided into two groups by the protein content. Low and high protein diets contained 9.05% and 11.71% protein in average, and used as the experimental diet I and IV respectively. Experimental diets II and V were added skim-milk to the diets I and IV respectively to make the protein content of about 18%. Experimental diets HI and VI were added V. B2 to the diets I and IV respectively to make its content as of the diets II and V.Thirty-six weanling rats of Wister strain were divided into six groups I to VI.Each groups consisted of six rats, three males and three females, and was fed with the corresponding experimental diet I to VI.During and after 40 days feeding, the animals were examined on the following items as the indication of the nutritional values of these diets: increasing rate of body weight, efficiency ratio of diet, weight of liver, spleen and kidney, bone length and weight, calcification of bone, the liver fat content, the level of blood hemoglobin, serum alkaline phosphatase activity. The following results were concluded from the experiment.The diets II and V had a higher nutritional value to growing rats than the other diets and the differences were statistically significant, especially in the point of view of body weight, visceral weight, bone length and content of minerals in bone. On the mean of the liver fat content, there was no significant difference among each group of different diet, except between diets I and V (I was higher than V). The low protein, low calcium diet seemed to have a contributing factor in liver fat deposition. The level of serum alkaline phosphatase of the rats of diets II and V were lower than that of the other groups. The differences were statistically significant. The level of blood hemoglobin seemed to reflect the amont of V. B2 in diets.
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