Vass A, Szakály S, Schmidt P
Acta Med Hung. 1984;41(2-3):157-61.
Fermented milks (yogurt, kefir, sour milk), compared with milk for their non-protein nitrogen and free amino-nitrogen contents gave higher values prior to as well as 1, 2 and 3 h after pepsin digestion in vitro. In feeding trials of 6 weeks duration with diets based on casein, milk and fermented milks, respectively, those groups of weanling (50 to 60 g) male Wistar rats showed the maximum increments of body mass which had been fed the diets based on fermented milks. The highest values of the protein utilization index (increase in body mass in g per protein intake in g) were found in the animals kept on the fermented milk products. The favourable protein utilization and body mass increment on fermented milk diets are attributed to a better digestibility of proteins in these products.
与牛奶相比，发酵乳（酸奶、开菲尔、酸牛奶）的非蛋白氮和游离氨基氮含量在体外经胃蛋白酶消化前以及消化后1、2和3小时的值更高。在分别以酪蛋白、牛奶和发酵乳为基础的日粮进行的为期6周的喂养试验中，那些断奶（50至60克）雄性Wistar大鼠群体，喂食以发酵乳为基础日粮的大鼠体重增加最多。在食用发酵乳制品的动物中发现蛋白质利用指数（每摄入1克蛋白质体重增加的克数）最高。发酵乳日粮对蛋白质的良好利用和体重增加归因于这些产品中蛋白质更好的消化率。
