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The protein quality of meat meals as assayed with the rat and with Streptococcus zymogenes

Published online by Cambridge University Press:  09 March 2007

R. Ferrando ,
Nicole Henry  and
P. Larvor
R. Ferrando
Affiliation:
Ecole Nationale Vétérinaire d' Alfort, Seine, France
Nicole Henry
Affiliation:
Ecole Nationale Vétérinaire d' Alfort, Seine, France
P. Larvor
Affiliation:
Ecole Nationale Vétérinaire d' Alfort, Seine, France
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Abstract

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1. Seven samples of meat meal have been assayed with rats by the protein efficiency ratio (PER) test and with Streptococcus zymogenes by Ford's (1960) ‘relative nutritive value’ (RNV) test.

2. A correlation coefficient of r = + 0·895 was obtained for the results from the two series of tests.

Type
Research Article
Information
British Journal of Nutrition , Volume 22 , Issue 1 , February 1968 , pp. 129 - 131
Copyright
Copyright © The Nutrition Society 1968

References

Ford, J. E. (1960). Br. J. Nutr. 14, 485.CrossRefGoogle Scholar
Ferrando, R., Henry, N. & Constantin, J. L. (1965). Recl Méd. vét. Éc. Alfort 141, 137.Google Scholar