Part II, section II
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Millet mixtures (continued) | Mélanges a base de millet (suite) | Mezclas de mijo (continuaction) | |||||||||||
Bajra providing 60% of the protein, green gram 30% and amaranth 10% | 8 | - | 4 | 9.4 | - | - | - | - | 2.30 | - | 368 | Bajara assurant 60% des protéines, haricots d'Angola 30% et amarante 10% | Bajra que proporciona 60% de la proteína, garbanzos verdes 30% y amaranto 10% |
Bajra | 8 | - | 4 | 9.4 | - | - | - | - | 1.60 | - | 368 | Bajara | Bajra |
Bajra providing 60% of the protein, red gram 30% and amaranth 10% | 8 | - | 4 | 9.4 | - | - | - | - | 2.25 | - | 368 | Bajara assurant 60% des protéines, pois d'Angola 30% et amarante 10% | Bajra que proporciona 60% de la proteína, garbanzos rojos 30% y amaranto 10% |
Bajra | 14 | - | 4 | 9.6 | - | - | - | - | 1.77 | - | 368 | Bajara | Bajra |
Bajra providing 90% of the protein and amaranth 10% | 14 | - | 4 | 9.6 | - | - | - | - | 2.00 | - | 368 | Bajara assurant 90% des protéines et amarante 10% | Bajra que proporciona 90% de la proteína y amaranto 10% |
Millet (Panicum sp.) 90% + starch, oils and minerals | 8 | - | 8 | 9.9 | - | - | - | - | 0.49 | - | 9a | Millet (Panicum sp.) 90% + amidon, huile et minéraux | Mijo (Panicum sp.) 90% + almidón, aceites y vitaminas |
Millet (Panicum sp.) 75% + starch, oils and minerals + 0.6% DL-lysine | 8 | - | 8 | 9.0 | - | - | - | - | 1.75 | - | 9a | Millet (Panicum sp.) 75% + amidon, huile et minéraux + 0,6% DL-lysine | Mijo (Panicum sp.) 75% + almidón, aceites y vitaminas + 0,6% DL-lisina |
Millet | 8 | - | 4 | 10 | - | - | - | - | 0.26 | - | 235 | Millet | Mijo |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Millet + 0.3% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | 1.82 | - | 235 | Millet + 0,3% L-lysine HCl | Mijo + 0,3% L-lisina HCl |
Millet + 0.5% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | 2.11 | - | 235 | Millet + 0,5% L-lysine HCl | Mijo + 0,5% L-lisina HCl |
Millet + 0.7% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | 1.86 | - | 235 | Millet + 0,7% L-lysine HCl | Mijo + 0,7% L-lisina HCl |
Millet + 0.7% L-lysine HCl and 0.2% L-histidine HCl | 8 | - | 4 | 10 | - | - | - | - | 1.80 | - | 235 | Millet + 0,7% L-lysine HCl et 0,2% L-histidine HCl | Mijo + 0,7% L-lisina y 0,2% L-histidina HCl |
Millet + 0.7% L-lysine HCl and 0.4% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | 2.43 | - | 235 | Millet + 0,7% L-lysine HCl et 0,4% DL-thréonine | Mijo + 0,7% L-lisina HCl y 0,4% DL-treonina |
Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Pearl millet | 10 | 22 | 4 | 10 | - | - | - | - | 1.83 | - | 245a | Millet perlé | Mijo perlado |
Pearl millet + 0.25% L-lysine HCl | 10 | 22 | 4 | 10 | - | - | - | - | 2.93 | - | 245a | Millet perlé + 0,25% L-lysine HCl | Mijo perlado + 0,25% L-lisina HCl |
Pearl millet + 0.50% L-lysine HCl | 10 | 22 | 4 | 10 | - | - | - | - | 3.28 | - | 245a | Millet perlé + 0,50% L-lysine HCl | Mijo perlado + 0,50% L-lisina HCl |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Casein | 10 | 22 | 4 | 10 | - | - | - | - | 3.55 | - | 245a | Caséine | Caseina |
Ragi | 10 | 21 | 4 | 6.0 | - | - | - | - | 0.95 | - | 293 | Ragi | Ragi |
Ragi + L-lysine raised to 6.6 g/16 g N | 10 | 21 | 4 | 6.0 | - | - | - | - | 2.08 | - | 293 | Ragi + L-lysine portée à 6,6g/16 g N | Ragi + L-lisina elevada a 6,6g/16 g N |
Ragi + L-lysine raised to 6.6 g/16 g N and DL-threonine raised to 4.9 g/16 g N | 10 | 21 | 4 | 6.0 | - | - | - | - | 3.12 | - | 293 | Ragi + L-lysine portée à 6,6g/16 g N et DL-thréonine portée à 4,9g/16 g N | Ragi + L-lisina elevada a 6,6g/16 g N y DL-treonina elevada a 4,9g/16 g N |
Oats mixtures | Mélanges a base d'avoine | Mezclas de avena | |||||||||||
Oats | 8 | - | 4 | 10 | - | - | - | - | a1.84 | - | 235 | Avoine | Avena |
Oats + 0.1% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a2.07 | - | 235 | Avoine + 0,1% L-lysine HCl | Avena + 0,1% L-lisina HCl |
Oats + 0.2% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a2.11 | - | 235 | Avoine + 0,2% L-lysine HCl | Avena + 0,2% L-lisina HCl |
Oats + 0.2% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a2.50 | - | 235 | Avoine + 0,2% L-lysine HCl | Avena + 0,2% L-lisina HCl |
Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Rice mixtures | Mélanges a base de riz | Mezclas de arroz | |||||||||||
Rice | 8 | - | 4 | 7.8 | - | - | - | - | a1.50 | - | 235 | Riz | Arroz |
Rice + 0.2% L-lysine HCl and 0.2% DL-threonine | 8 | - | 4 | 7.8 | - | - | - | - | a2.61 | - | 235 | Riz + 0,2% L-lysine HCl et 0,2% DL-threonine | Arroz + 0,2% L-lisina HCl y 0,2% DL-treonina |
Casein | 8 | - | 4 | 7.8 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Rice | 8 | - | - | 10.1 | - | - | - | - | 2.02 | - | 368 | Riz | Arroz |
Rice providing 70% of the protein and red gram 30% | 8 | - | - | 10.1 | - | - | - | - | 2.09 | - | 368 | Riz assurant 70% des protéines et pois d'Angola 30% | Arroz que proporciona 70% de la proteína y garbanzos rojos 30% |
Rice | 8 | - | - | 10.2 | - | - | - | - | 2.02 | - | 368 | Riz | Arroz |
Rice providing 90% of the protein and amaranth 10% | 8 | - | - | 10.2 | - | - | - | - | 2.12 | - | 368 | Riz assurant 90% des protéines et amarante 10% | Arroz que proporciona 90% de la proteína y amaranto 10% |
Rice | 8 | - | 4 | 9.9 | - | - | - | - | 2.02 | - | 368 | Riz | Arroz |
Rice providing 60% of the protein, red gram 30% and amaranth 10% | 8 | - | 4 | 9.9 | - | - | - | - | 2.18 | - | 368 | Riz assurant 60% des protéines, pois d'Angola 30% et amarante 10% | Arroz que proporciona 60% de la proteína, garbanzos rojos 30% y amaranto 10% |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Whole rice | 12 | - | 10 | 5.6 | 89.4 | 94.7 | - | 84.6 | - | - | 266 | Riz entier | Arroz entero |
Whole rice + 0.2% L-lysine and 0.2% DL-threonine | 12 | - | 10 | 5.6 | 98.1 | 92.2 | - | 90.4 | - | - | 266 | Riz entier + 0,2% L-lysine et 0,2% DL-thréonine | Arroz entero + 0,2% L-lisina y 0,2% DL-treonina |
Milled rice | 12 | - | 10 | 5.6 | 61.4 | 96.9 | - | 59.5 | - | - | 266 | Riz blanchi | Arroz pulido |
Milled rice + 0.2% L-lysine and 0.2% DL-threonine | 12 | - | 10 | 5.6 | 95.2 | 98.1 | - | 93.4 | - | - | 266 | Riz blanchi + 0,2% L-lysine et 0,2% DL-thréonine | Arroz pulido + 0,2% L-lisina y 0,2% DL-treonina |
Whole rice | 12 | - | 10 | 5.3 | - | - | - | - | 1.91 | - | 266 | Riz entier | Arroz entero |
Whole rice + 0.2% L-lysine and 0.2% DL-threonine | 12 | - | 10 | 5.3 | - | - | - | - | 2.63 | - | 266 | Riz entier + 0,2% L-lysine et 0,2% DL-thréonine | Arroz entero + 0,2% L-lisina y 0,2% DL-treonina |
Whole rice + 0.2% L-lysine, 0.2% DL-threonine and 0.1 microgramme vitamin B12 | 12 | - | 10 | 5.3 | - | - | - | - | 2.79 | - | 266 | Riz entier + 0,2% L-lysine, 0,2% DL-thréonine et 0,1 microgramme vitamine B12 | Arroz entero + 0,2% L-lisina, 0,2% DL-treonina y 0,1 microgramo vitamina B12 |
Milled rice | 12 | - | 10 | 5.3 | - | - | - | - | 1.65 | - | 266 | Riz blanchi | Arroz pulido |
Milled rice + 0.2% L-lysine and 0.2% DL-threonine | 12 | - | 10 | 5.3 | - | - | - | - | 2.78 | - | 266 | Riz blanchi + 0,2% L-lysine et 0,2% DL-thréonine | Arroz pulido + 0,2% L-lisina y 0,2% DL-treonina |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Milled rice + 0.2% L-lysine, 0.2% DL-threonine and 0.1 microgramme vitamin B12 | 12 | - | 10 | 5.3 | - | - | - | - | 2.97 | - | 266 | Riz blanchi + 0,2% L-lysine, 0,2% DL-thréonine et 0,1 microgramme vitamine B12 | Arroz pulido + 0,2%L-lisina, 0,2% DL-treonina y 0,1 microgramo vitamina B12 |
Milled rice | 12 | - | 10 | 5.3 | - | - | - | - | 1.72 | - | 266 | Riz blanchi | Arroz pulido |
Milled rice + 1% perch fish flour (contains 78.5% protein) | 12 | - | 10 | 5.3 | - | - | - | - | 2.63 | - | 266 | Riz blanchi + 1% farine de perche (contient 78,5% de protéines) | Arroz pulido + 1% de harina de perca (contiene 78,5% de la proteína) |
Milled rice + 3% perch fish flour (contains 78.5% protein) | 12 | - | 10 | 5.3 | - | - | - | - | 2.85 | - | 266 | Riz blanchi + 3% farine de perche (contient 78,5% de protéines) | Arroz pulido + 3% de harina de perca (contiene 78,5% de la proteína) |
Milled rice + 5% perch fish flour (contains 78.5% protein) | 12 | - | 10 | 5.3 | - | - | - | - | 2.57 | - | 266 | Riz blanchi + 5% farine de perche (contient 78,5% de protéines) | Arroz pulido + 5% de harina de perca (contiene 78,5% de la proteína) |
Rice providing ⅔ of the protein and groundnut flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.44 | - | 384 | Riz assurant ⅔ des protéines et farine d'arachide ⅓ | Arroz que proporciona ⅔ de la proteína y harina de cacahuete ⅓ |
Rice providing ⅔ of the protein and soybean flour ⅓ | - | - | 2 | 10 | - | - | - | - | 2.77 | - | 384 | Riz assurant ⅔ des protéines et farine de soja ⅓ | Arroz que proporciona ⅔ de la proteína y harina de soja ⅓ |
Rice providing ⅔ of the protein and cottonseed flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.65 | - | 384 | Riz assurant ⅔ des protéines et farine de graines de coton ⅓ | Arroz que proporciona ⅔ de la proteína y harina de semilla de algodón ⅓ |
Rice providing ⅔ of the protein and chick-peas ⅓ | - | - | 2 | 10 | - | - | - | - | 2.12 | - | 384 | Riz assurant ⅔ des protéines et pois chiches ⅓ | Arroz que proporciona ⅔ de la proteína y garbanzos ⅓ |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Skim milk powder | 12 | 28 | 4 | 10 | - | - | - | - | 3.02 | - | 248 | Lait écrémé en poudre | Leche desnatada en polvo |
Rice providing 60% of the protein and skim milk powder 40% | 12 | 28 | 4 | 10 | - | - | - | - | 2.39 | - | 248 | Riz assurant 60% des protéines et lait écrémé en poudre 40% | Arroz que proporciona 60% de la proteína y leche desnatada en polvo 40% |
Rice (polished) | 6 | - | 4 | 10 | - | - | - | - | 2.30 | - | 77 | Riz (poli) | Arroz (pulido) |
Rice (polished) providing 80% of the protein and cooked black beans (P. vulgaris) (Guatemala) 20% | 6 | - | 4 | 10 | - | - | - | - | 2.70 | - | 77 | Riz (poli) assurant 80% des protéines et haricots noirs cuits (P. vulgaris) (Guatemala) 20% | Arroz (pulido) que proporciona 80% de la proteína y fríjoles negros cocidos (P. vulgaris) (Guatemala) 20% |
Rice (polished) providing 70% of the protein and cooked black beans 30% | 6 | - | 4 | 10 | - | - | - | - | 2.70 | - | 77 | Riz (poli) assurant 70% des protéines et haricots noirs cuits 30% | Arroz (pulido) que proporciona 70% de la proteína y fríjoles negros cocidos 30% |
Rice (polished) providing 60% of the protein and cooked black beans 40% | 6 | - | 4 | 10 | - | - | - | - | 2.60 | - | 77 | Riz (poli) assurant 60% des protéines et haricots noirs cuits 40% | Arroz (pulido) que proporciona 60% de la proteína y fríjoles negros cocidos 40% |
Rice (polished) providing 50% of the protein and cooked black beans 50% | 6 | - | 4 | 10 | - | - | - | - | 2.60 | - | 77 | Riz (poli) assurant 50% des protéines et haricots noirs cuits 50% | Arroz (pulido) que proporciona 50% de la proteína y fríjoles negros cocidos 50% |
Rice (polished) providing 40% of the protein and cooked black beans 60% | 6 | - | 4 | 10 | - | - | - | - | 2.30 | - | 77 | Riz (poli) assurant 40% des protéines et haricots noirs cuits 60% | Arroz (pulido) que proporciona 40% de la proteína y fríjoles negros cocidos 60% |
Rice (polished) providing 20% of the protein and cooked black beans 80% | 6 | - | 4 | 10 | - | - | - | - | 1.30 | - | 77 | Riz (poli) assurant 20% des protéines et haricots noirs cuits 80% | Arroz (pulido) que proporciona 20% de la proteína y fríjoles negros cocidos 80% |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Cooked black beans (P. vulgaris) | 6 | - | 4 | 10 | - | - | - | - | Nil | - | 77 | Haricots noirs (P. vulgaris) cuits | Fríjoles negros (P. vulgaris) cocidos |
Rice | 6 | - | 4 | 10 | - | - | - | - | 2.21 | - | 77 | Riz | Arroz |
Rice + 0.40% L-lysine and 0.50% DL-threonine | 6 | - | 4 | 10 | - | - | - | - | 4.58 | - | 77 | Riz + 0,40% L-lysine et 0,50%DL-thréonine | Arroz + 0,40% L-lisina y 0,50% DL-treonina |
Rice providing 80% of the protein and cooked black beans 20% | 6 | - | 4 | 10 | - | - | - | - | 2.54 | - | 77 | Riz assurant 80% des protéines et haricots noirs cuits 20% | Arroz que proporciona 80% de la proteína y fríjoles negros cocidos 20% |
Rice providing 70% of the protein and cooked black beans 30% | 6 | - | 4 | 10 | - | - | - | - | 2.37 | - | 77 | Riz assurant 70% des protéines et haricots noirs cuits 30% | Arroz que proporciona 70% de la proteína y fríjoles negros cocidos 30% |
Rice providing 60% of the protein and cooked black beans 40% | 6 | - | 4 | 10 | - | - | - | - | 2.44 | - | 77 | Riz assurant 60% des protéines et haricots noirs cuits 40% | Arroz que proporciona 60% de la proteína y fríjoles negros cocidos 40% |
Rice providing 50% of the protein and cooked black beans 50% | 6 | - | 4 | 10 | - | - | - | - | 2.43 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% |
Rice providing 50% of the protein and cooked black beans 50% + 0.25% L-lysine, 0.14% DL-methionine and 0.45% DL-threonine | 6 | - | 4 | 10 | - | - | - | - | 3.38 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% + 0,25% L-lysine, 0,14% DL-méthionine et 0,45% DL-thréonine | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% + 0,25% L-lisina, 0,14% DL-metionina y 0,45% DL-treonina |
Rice providing 40% of the protein and cooked black beans 60% | 6 | - | 4 | 10 | - | - | - | - | 2.24 | - | 77 | Riz assurant 40% des protéines et haricots noirs cuits 60% | Arroz que proporciona 40% de la proteína y fríjoles negros cocidos 60% |
Food | No. of experimental animals | Commencement age (days) | Duration of feeding (weeks) | Level of protein | Biological value | Digestibility | NPU | PER | Chemical score A/T | Reference | Aliment | Alimento | |
determined | calculated | ||||||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) | (11) | |||
Rice providing 20% of the protein and cooked black beans 80% | 6 | - | 4 | 10 | - | - | - | - | 1.08 | - | 77 | Riz assurant 20% des protéines et haricots noirs cuits 80% | Arroz que proporciona 20% de la proteína y fríjoles negros cocidos 80% |
Cooked black beans + 0.22% DL-methionine and 0.30% DL-valine | 6 | - | 4 | 10 | - | - | - | - | 2.54 | - | 77 | Haricots noirs cuits + 0,22% DL-méthionine et 0,30% DL-valine | Fríjoles negros cocidos + 0,22% DL-metionina y 0,30% DL-valina |
Rice providing 50% of the protein and cooked black beans 50% | 6 | - | 4 | 10 | - | - | - | - | 2.66 | - | 77 | Riz assurant 50% des proteínes et haricots noirs cuits 50% | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% |
Rice providing 50% of the protein and cooked black beans 50%+0.14% DL-methionine | 6 | - | 4 | 10 | - | - | - | - | 2.87 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% + 0,14% DL-méthionine | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% + 0,14% DL-metionina |
Rice providing 50% of the protein and cooked black beans 50% + 0.14% DL-methionine and 0.10% DL-threonine | 6 | - | 4 | 10 | - | - | - | - | 2.94 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% + 0,14% DL-méthionine et 0,10% DL-thréonine | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% + 0,14% DL-metionina y 0,10% DL-treonina |
Rice providing 50% of the protein and cooked black beans 50% + 0.14% DL-methionine, 0.10% DL-threonine and 0.19% L-lysine | 6 | - | 4 | 10 | - | - | - | - | 3.32 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% + 0,14% DL-méthionine, 0,10% DL-thréonine et 0,19% L-lysine | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% + 0,14% DL-metionina, 0,10% DL-treonina y 0,19% L-lisina |
Rice providing 50% of the protein and cooked black beans 50% + 0.14% DL-methionine, 0.10% DL-threonine, 0.19% L-lysine and 0.21% L-leucine | 6 | - | 4 | 10 | - | - | - | - | 3.48 | - | 77 | Riz assurant 50% des protéines et haricots noirs cuits 50% + 0,14% DL-méthionine, 0,10% DL-thréonine, 0,19% L-lysine et 0,21% L-leucine | Arroz que proporciona 50% de la proteína y fríjoles negros cocidos 50% + 0,14% DL-metionina, 0,10% DL-treonina, 0,19% L-lisina y 0,21% L-leucina |