Ganoviak Z M, Lipka E M
Vopr Pitan. 1983 Sep-Oct(5):46-9.
The authors evaluated the nutritive value of protein from 4 kinds of raw fish (herring, cod, mackerel, sprat) and its preserves. Experiments were made on rats fed the diets containing fish protein (8-10% of the total diet). Experiments included the determination of apparent and genuine digestibility, net protein utilization, and net dietary protein caloric value. Evidence was obtained that protein from fish and its preserves is characterized by high digestibility coefficient as compared with casein and egg powder. The highest net protein utilization was noted in animal groups fed the diet containing protein from raw fish. Protein assimilability from fish preserves was on the average 15% lower than that from raw fish.
作者评估了4种生鱼（鲱鱼、鳕鱼、鲭鱼、黍鲱）及其制品中蛋白质的营养价值。对喂食含鱼蛋白（占总饮食的8 - 10%）饮食的大鼠进行了实验。实验包括测定表观消化率和真消化率、净蛋白质利用率以及膳食蛋白质净热值。有证据表明，与酪蛋白和蛋粉相比，鱼及其制品中的蛋白质具有高消化系数的特点。在喂食含生鱼蛋白饮食的动物组中，观察到最高的净蛋白质利用率。鱼制品的蛋白质同化率平均比生鱼低15%。
