Lin C P, Huang P C
J Nutr. 1986 Feb;116(2):216-22. doi: 10.1093/jn/116.2.216.
The objective of this study was to explore the commonly used method of Miller and Bender for determination of the net protein utilization (NPU). Eight test diets of different protein quality from both animal and vegetable sources were studied at 10% protein level with the protein content of the control diets being 0, 1, 2, 3 or 4% whole egg protein. At the end of the 10-d feeding period body nitrogen of the rat carcasses (test and control groups) was analyzed. Comparison of the body weight was also made. Rats fed either 2 or 3% egg protein maintained initial body weight and body nitrogen at the end of the feeding period. The absence of a significant difference between the NPU values of the test proteins calculated with the 1, 2, 3 or 4% egg protein group as the control and the NPU values obtained by the method of Miller and Bender (which uses the protein-free group as the control) demonstrated that the relative nutritive value for different proteins could be correctly determined by the traditional NPU method.
本研究的目的是探索常用的米勒和本德方法来测定蛋白质净利用率（NPU）。研究了八种来自动物和植物来源的不同蛋白质质量的试验日粮，蛋白质水平为10%，对照日粮的蛋白质含量为0、1、2、3或4%的全蛋蛋白。在10天的喂养期结束时，分析了大鼠尸体（试验组和对照组）的体氮。还对体重进行了比较。喂食2%或3%蛋蛋白的大鼠在喂养期结束时保持了初始体重和体氮。以1、2、3或4%蛋蛋白组为对照计算的试验蛋白质的NPU值与通过米勒和本德方法（以无蛋白组为对照）获得的NPU值之间没有显著差异，这表明传统的NPU方法可以正确测定不同蛋白质的相对营养价值。
