Year rather than farming system influences protein utilization and energy value of vegetables when measured in a rat model.

The aim of the study was to measure protein utilization and energy value of dried apple, carrot, kale, pea, and potato prepared for human consumption and grown in 2 consecutive years with 3 different farming systems: (1) low input of fertilizer without pesticides (LIminusP), (2) low input of fertilizers and high input of pesticides (LIplusP), (3) and high input of fertilizers and high input of pesticides (HIplusP). In addition, the study goal was to verify the nutritional values, taking into consideration the physiologic state. In experiment 1, the nutritive values, including protein digestibility-corrected amino acid score, were determined in single ingredients in trials with young rats (3-4 weeks) as recommended by the Food and Agriculture Organization of the United Nations/World Health Organization for all age groups. A second experiment was carried out with adult rats to assess the usefulness of digestibility values to predict the digestibility and nutritive value of mixed diets and study the age aspect. Each plant material was included in the diet with protein-free basal mixtures or casein to contain 10% dietary protein. The results showed that variations in protein utilization and energy value determined on single ingredients between cultivation strategies were inconsistent and smaller than between harvest years. Overall, dietary crude fiber was negatively correlated with energy digestibility. The energy value of apple, kale, and pea was lower than expected from literature values. A mixture of plant ingredients fed to adult rats showed lower protein digestibility and higher energy digestibility than predicted. The protein digestibility data obtained using young rats in the calculation of protein digestibility-corrected amino acid score overestimates protein digestibility and quality and underestimates energy value for mature rats. The present study provides new data on protein utilization and energy digestibility of some typical plant foods that may contribute new information for databases on food quality. Growing year but not cultivation system influenced the protein quality and energy value of the vegetables and fruit typical for human consumption.