Abstract
SummaryThe Relative Nutritive Value (RNV), microbiologically available amino acids, Net Protein Utilization (NPU) and pepsin digestibility (used to predict NPU for fish protein concentrates limited by methionine) were determined for heated casein samples. The microbiological availabilities of seven amino acids fell uniformly and both available methionine and available isoleucine correlated with RNV. Microbiological availabilities were higher than chemically determined values reported previously and an explanation of this has been given. The pepsin digestibility method did not predict the NPU or RNV of severely heated casein and possible reasons for this have been discussed.
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