The Protein Content of the Organs and Tissues at Different Levels of Protein Consumption: Two Figures

Abstract

Diets containing 6, 11, 16, 27 and 43% of protein, respectively, that were almost isocaloric and that contained adequate and equal mineral and vitamin concentrations were constructed by substituting casein for cornstarch. These diets were given for 18 days to five groups of rats, twenty rats in each group, each group having at 0 days an identical body weight of 150 gm. On the eighteenth day the protein content of various organs and tissues was determined. A sixth group of rats similar in every respect to the others was killed at 0 days and the change that had occurred in the diet groups was determined by subtracting the quantities found at 0 days from the protein quantities found on the eighteenth day. The greatest total gain occurred on the diet containing 27% of protein but each organ and tissue had its own mode of reaction to an increasing supply of food protein. Some organs made their maximum gain of protein on the 16%, some on the 27% and others on the 43% protein diet. Each level of protein intake was associated with its own characteristic pattern of distribution of protein (organ protein per 100 gm. total protein).