Bailey Hannah M, Mathai John K, Berg Eric P, Stein Hans H
Department of Animal Sciences, University of Illinois, Urbana, IL61801, USA.
Department of Animal Sciences, North Dakota State University, Fargo, ND58108, USA.
Br J Nutr. 2020 Jul 14;124(1):14-22. doi: 10.1017/S0007114520000641. Epub 2020 Feb 24.
An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA) and DIAAS. Nine ileal-cannulated gilts were randomly allotted to a 9 × 8 Youden square design with nine diets and eight 7-d periods. Values for SID of AA and DIAAS for two reference patterns were calculated for salami, bologna, beef jerky, raw ground beef, cooked ground beef and ribeye roast heated to 56, 64 or 72°C. The SID of most AA was not different among salami, bologna, beef jerky and cooked ground beef, but was less ( < 0·05) than the values for raw ground beef. The SID of AA for 56°C ribeye roast was not different from the values for raw ground beef and 72°C ribeye roast, but greater ( < 0·05) than those for 64°C ribeye roast. For older children, adolescents and adults, the DIAAS for all proteins, except cooked ground beef, were >100 and bologna and 64°C ribeye roast had the greatest ( < 0·05) DIAAS. The limiting AA for this age group were sulphur AA (beef jerky), leucine (bologna, raw ground beef and cooked ground beef) and valine (salami and the three ribeye roasts). In conclusion, meat products generally provide high-quality protein with DIAAS >100 regardless of processing. However, overcooking meat may reduce AA digestibility and DIAAS.
进行了一项实验，以检验以下假设：肉类产品的可消化必需氨基酸评分（DIAAS）>100，并且各种加工方法会提高氨基酸（AA）的标准化回肠消化率（SID）和DIAAS。将9头回肠造瘘小母猪随机分配到一个9×8的尤登方设计中，有9种日粮和8个7天周期。计算了萨拉米香肠、博洛尼亚香肠、牛肉干、生碎牛肉、熟碎牛肉以及加热至56、64或72°C的肋眼牛排两种参考模式下的AA的SID和DIAAS值。萨拉米香肠、博洛尼亚香肠、牛肉干和熟碎牛肉中大多数AA的SID没有差异，但低于（<0.05）生碎牛肉的值。56°C肋眼牛排的AA的SID与生碎牛肉和72°C肋眼牛排的值没有差异，但高于（<0.05）64°C肋眼牛排的值。对于大龄儿童、青少年和成年人，除熟碎牛肉外，所有蛋白质的DIAAS均>100，博洛尼亚香肠和64°C肋眼牛排的DIAAS最高（<0.05）。该年龄组的限制性氨基酸为含硫氨基酸（牛肉干）、亮氨酸（博洛尼亚香肠、生碎牛肉和熟碎牛肉）和缬氨酸（萨拉米香肠和三种肋眼牛排）。总之，无论加工方式如何，肉类产品通常都能提供高质量的蛋白质，DIAAS>100。然而，过度烹饪肉类可能会降低AA的消化率和DIAAS。
