Proteic‐anabolic capacity in rats — influence of the quality and quantity of dietary protein

Abstract

The effect of quality (casein + 5% DL-methionine, normal or heated at 180 degrees C for 20 min) and quantity (4%, 6%, 10%, 15% and 20%) of dietary protein on food intake, weight increase and nitrogen retention, has been studied in both sexes weaning Nestle rats. Our results show that food intake, when expressed as g dry matter/100 g body weight and day, is not dependent on the quality and quantity of dietary protein. Weight increase goes up at a 10% dietary protein level. At higher protein levels (15% and 20%) values are only maintained. Protein quality do not cause any difference. Nitrogen retention goes up on increasing dietary protein level, with a maximum at 10% casein-methionine and 15% heated protein, being retention heated casein-methionine significantly lower. At a higher protein level, the maximal anabolic capacity for protein is maintained. Maximum Protein Productive Value (PPV) is obtained from diets containing 10% protein level (normal or heated). There is a significant decrease at higher protein levels (15% and 20%). The PPV of heated casein-methionine is lower than PPV of normal one at 6%, 10%, 15% and 20% protein levels. The results state that in our assays, in spite of the good quality of heated casein-methionine, its metabolic efficiency is below non heated protein values even when protein contribution is increased. We can assume that protein quantity is not a balancing factor for protein quality.