Hernández M, Montalvo I, Sousa V, Sotelo A
Instituto Mexicano del Seguro Social. Unidad de Investigación en Nutrición, Centro Médico Siglo XXI, México, D.F.
J Nutr. 1996 Feb;126(2):574-81. doi: 10.1093/jn/126.2.574.
Animal foods in general are considered to be foods with high protein qualities, although their qualities are not always similar because of differences in essential amino acids. The purpose of this study was to compare the protein quality of different animal foods and of their mixtures with vegetable foods, mainly cereals, at the 30:70 animal:vegetable protein proportion with experiments performed under the same conditions. The animal foods were eggs, beef, pork, barbecued lamb, chicken, ham, sausage and milk powder. The vegetable foods used in the mixtures were rice, lime-treated corn flour, wheat flour and cooked black beans. The protein concentrations in the raw and cooked materials were analyzed. The protein efficiency ratios (PER) and digestibilities were determined in Fisher 344 weanling rats. Based on the corrected PER, the foods with the best protein quality were egg (3.24), sirloin beef (3.16), lamb (3.11) and chicken breast (3.07), which were significantly different (P < 0.05) from milk powder (2.88) and beef liver and beef round (2.81 and 2.70, respectively). The ham (2.63) and the pork loin (2.57) had a similar protein quality to that of casein (2.50). The lowest protein quality was found in sausages (2.14). In most of the mixtures of animal and vegetable protein (30:70), the PER was similar to or higher than that of the animal food alone. Beans were the vegetable food that showed the lowest response to the addition of animal food. The conclusion of the study is that some 30:70 mixtures of animal:vegetable protein, such as chicken, beef round and pork with cereals could be utilized for regular meals because of their high PER and low cost.
一般来说，动物食品被认为是蛋白质质量较高的食品，尽管由于必需氨基酸的差异，它们的质量并不总是相似的。本研究的目的是在相同条件下进行实验，比较不同动物食品以及它们与植物性食品（主要是谷物）按动物蛋白：植物蛋白30:70比例混合后的蛋白质质量。动物食品有鸡蛋、牛肉、猪肉、烤羊肉、鸡肉、火腿、香肠和奶粉。混合物中使用的植物性食品有大米、经石灰处理的玉米粉、小麦粉和煮熟的黑豆。分析了原料和熟制材料中的蛋白质浓度。在Fisher 344断奶大鼠中测定了蛋白质效率比（PER）和消化率。根据校正后的PER，蛋白质质量最佳的食品是鸡蛋（3.24）、牛里脊（3.16）、羊肉（3.11）和鸡胸肉（3.07），它们与奶粉（2.88）以及牛肝和牛臀肉（分别为2.81和2.70）有显著差异（P < 0.05）。火腿（2.63）和猪里脊肉（2.57）的蛋白质质量与酪蛋白（2.50）相似。香肠的蛋白质质量最低（2.14）。在大多数动物蛋白与植物蛋白的混合物（30:70）中，PER与单独的动物食品相似或更高。豆类是对添加动物食品反应最低的植物性食品。该研究的结论是，一些动物蛋白与植物蛋白按30:70比例混合的食品，如鸡肉、牛臀肉和猪肉与谷物的混合物，因其高PER和低成本，可用于日常饮食。
