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Whole-rat protein content estimation: applicability of the N × 6·25 factor

Published online by Cambridge University Press:  09 March 2007

Immaculada Rafecas ,
Montserrat Esteve ,
José-Antonio Fernández-López ,
Xavier Remesar  and
Marià Alemany
Immaculada Rafecas
Affiliation:
Servei de Radioisbtops, Facultat de Biologia, Universitat de Barcelona, Barcelona, Spain
Montserrat Esteve
Affiliation:
Departarnent de Bioquimica i Fisiologia, Facultat de Biologia Universitat de Barcelona, Barcelona, Spain
José-Antonio Fernández-López
Affiliation:
Departarnent de Bioquimica i Fisiologia, Facultat de Biologia Universitat de Barcelona, Barcelona, Spain
Xavier Remesar
Affiliation:
Departarnent de Bioquimica i Fisiologia, Facultat de Biologia Universitat de Barcelona, Barcelona, Spain
Marià Alemany
Affiliation:
Departarnent de Bioquimica i Fisiologia, Facultat de Biologia Universitat de Barcelona, Barcelona, Spain
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Abstract

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The amino acid composition of the protein from three strains of rat (Wistar, Zucker lean and Zucker obese), subjected to reference and high-fat diets has been used to determine the mean empirical formula, molecular weight and N content of whole-rat protein. The combined whole protein of the rat was uniform for the six experimental groups, containing an estimate of 17.3% N and a mean aminoacyl residue molecular weight of 103.7. This suggests that the appropriate protein factor for the calculation of rat protein from its N content should be 5.77 instead of the classical 6.25. In addition, an estimate of the size of the non-protein N mass in the whole rat gave a figure in the range of 5.5 % of all N. The combination of the two calculations gives a protein factor of 5.5 for the conversion of total N into rat protein.

Keywords

Nitrogen conversion factor (6.25)Protein analysisProtein nitrogenRat
Type
Estimation of the protein content of the carcass
Information
British Journal of Nutrition , Volume 72 , Issue 2 , August 1994 , pp. 199 - 209
Copyright
Copyright © The Nutrition Society 1994

References

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