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Title: Whole-rat protein content estimation: applicability of the Nx6.25 factor
Author: Rafecas Jorba, Immaculada
Esteve Ràfols, Montserrat
Fernández López, José Antonio
Remesar Betlloch, Xavier
Alemany, Marià, 1946-
Keywords: Rates (Animals de laboratori)
Proteïnes dels aliments
Nitrogen conversion factor (6.25)
Protein analysis
Protein nitrogen
Issue Date: 1994
Publisher: The Nutrition Society, 1994
Abstract: The amino acid composition of the protein from three strains of rat (Wistar, Zucker lean and Zucker obese), subjected to reference and high-fat diets has been used to determine the mean empirical formula, molecular weight and N content of whole-rat protein. The combined whole protein of the rat was uniform for the six experimental groups, containing an estimate of 17.3% N and a mean aminoacyl residue molecular weight of 103.7. This suggests that the appropriate protein factor for the calculation of rat protein from its N content should be 5.77 instead of the classical 6.25. In addition, an estimate of the size of the non-protein N mass in the whole rat gave a figure in the range of 5.5 % of all N. The combination of the two calculations gives a protein factor of 5.5 for the conversion of total N into rat protein.
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It is part of: British Journal of Nutrition (1994), vol. p. 199-209
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ISSN: 0966-0844
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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