Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/7737 |
Resumo: | ObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN–93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet) and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate) samples, but not between the test samples. ConclusionThe fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108%) and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age. |
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Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2Mistura fortificadora a base de fígado suíno: avaliação da qualidade protéica e da biodisponibilidade de ferro – Parte 2Feeding strategyIronMicronutrientsProteinsEstratégia alimentarFerroMicronutrientesProteínaObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN–93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet) and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate) samples, but not between the test samples. ConclusionThe fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108%) and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age.ObjetivoAvaliar a qualidade protéica e a biodisponibilidade de ferro de uma mistura fortificadora a base de fígado suíno. MétodosForam determinados coeficiente de eficácia protéica, retenção protéica líquida, digestibilidade verdadeira e de eficiência da regeneração de hemoglobina (depleção e repleção). Na fase de depleção os animais (ratos da linhagem Wistar) receberam dieta (AIN–93G) isenta de ferro e na fase de repleção receberam as dietas: padrão AIN–93G (dietas padrão AIN–93G), mistura fortificadora e dieta-padrão com sulfato ferroso heptahidratado para comparação. ResultadosPara dietas padrão AIN-93G e mistura fortificadora os resultados foram respectivamente 3,75 e 4,04 para coeficiente de eficácia protéica e 3,53 e 3,63 para retenção protéica líquida mostrando que a presença de fígado suíno promoveu aumento dos valores de coeficiente de eficácia protéica e retenção protéica líquida (sem diferença estatística). Resultados de digestibilidade verdadeira obtidos com a dieta mistura fortificadora (97,16%) foram maiores do que os obtidos com a dietas padrão AIN-93G (caseína), também sem diferença estatística. Os resultados de eficiência da regeneração de hemoglobina para dietas padrão AIN-93G, mistura fortificadora e sulfato ferroso heptahidratado foram respectivamente 50,69; 31,96 e 29,96% apresentando diferença estatística significativa entre a amostra controle (dietas padrão AIN-93G) e as amostras testes (mistura fortificadora e sulfato ferroso heptahidratado), porém não entre as amostras testes. ConclusãoA mistura fortificadora se mostrou com alto coeficiente de eficácia protéica (4,04) e alto valor biológico relativo (108%) podendo ser adicionada às sopas, cremes, carnes em creches na prevenção e controle da anemia ferropriva em crianças em idade escolar.Núcleo de Editoração – PUC-Campinas2023-03-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7737Brazilian Journal of Nutrition; Vol. 30 No. 6 (2017): Revista de NutriçãoRevista de Nutrição; Vol. 30 Núm. 6 (2017): Revista de NutriçãoRevista de Nutrição; v. 30 n. 6 (2017): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPenghttps://periodicos.puc-campinas.edu.br/nutricao/article/view/7737/5272Copyright (c) 2023 Silvana Mariana SREBERNICH, Gisele Mara Silva GONÇALVES, Semíramis Martins Álvares DOMENEhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSREBERNICH, Silvana Mariana Silva GONÇALVES, Gisele Mara Martins Álvares DOMENE, Semíramis 2023-03-21T14:55:16Zoai:ojs.periodicos.puc-campinas.edu.br:article/7737Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-03-21T14:55:16Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 Mistura fortificadora a base de fígado suíno: avaliação da qualidade protéica e da biodisponibilidade de ferro – Parte 2 |
title |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
spellingShingle |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 SREBERNICH, Silvana Mariana Feeding strategy Iron Micronutrients Proteins Estratégia alimentar Ferro Micronutrientes Proteína |
title_short |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
title_full |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
title_fullStr |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
title_full_unstemmed |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
title_sort |
Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2 |
author |
SREBERNICH, Silvana Mariana |
author_facet |
SREBERNICH, Silvana Mariana Silva GONÇALVES, Gisele Mara Martins Álvares DOMENE, Semíramis |
author_role |
author |
author2 |
Silva GONÇALVES, Gisele Mara Martins Álvares DOMENE, Semíramis |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
SREBERNICH, Silvana Mariana Silva GONÇALVES, Gisele Mara Martins Álvares DOMENE, Semíramis |
dc.subject.por.fl_str_mv |
Feeding strategy Iron Micronutrients Proteins Estratégia alimentar Ferro Micronutrientes Proteína |
topic |
Feeding strategy Iron Micronutrients Proteins Estratégia alimentar Ferro Micronutrientes Proteína |
description |
ObjectiveTo evaluate the protein quality and iron bioavailability of a fortifying mixture based on pork liver. MethodsDeterminations of protein efficiency ratio, net protein utilization, true digestibility and hemoglobin regeneration efficiency by depletion and repletion were performed. In the depletion phase, the animals (male Wistar rats) received an iron-free AIN–93G diet and in the repletion phase they received the following diets: standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate for comparison. ResultsFor standard AIN–93G diet and fortifying mixture the results were 3.75 and 4.04 for protein efficiency ratio and 3.53 and 3.63 for net protein retention, showing that the presence of pork liver in the diet promoted an increase in protein efficiency ratio and net protein retention (not statistically significant). True digestibility results obtained with the fortifying mixture (97.16%) were higher than those obtained with the standard AIN–93G diet (casein), but without significant difference. The hemoglobin regeneration efficiency values obtained for standard AIN–93G diet, fortifying mixture and standard diet containing heptahydrated ferrous sulfate were 50.69, 31.96 and 29.96%, respectively, showing a statistically significant difference between the control (standard AIN–93G diet) and test (fortifying mixture and standard diet containing heptahydrated ferrous sulfate) samples, but not between the test samples. ConclusionThe fortifying mixture showed a high protein efficiency ratio value of 4.04 and a high relative biological value (108%) and it can be added to soups, creams and meats in day-care centers for the prevention of iron-deficiency in children of school age. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7737 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7737 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/7737/5272 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 30 No. 6 (2017): Revista de Nutrição Revista de Nutrição; Vol. 30 Núm. 6 (2017): Revista de Nutrição Revista de Nutrição; v. 30 n. 6 (2017): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126068287766528 |