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) | |||
Wheat flour mixtures (continued) | Mélanges a base de farine de blé (suite) | Mezclas de harina de trigo (continuación) | |||||||||||
Wheat providing 90% of the protein and amaranth 10% | - | - | - | - | - | - | - | - | 1,65 | - | 368 | Blé assurant 90% des protéines et amarante 10% | Trigo que proporciona 90% de la proteína y amaranto 10% |
Wheat | 6 | - | 4 | 8.9 | - | - | - | - | 1.69 | - | 368 | Blé | Trigo |
Wheat providing 90% of the protein and amaranth 10% | 6 | - | 4 | 8.9 | - | - | - | - | 2.03 | - | 368 | Blé assurant 90% des protéines et amarante 10% | Trigo que proporciona 90% de la proteína y amaranto 10% |
Wheat | 8 | - | 4 | 10.9 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein Bengal gram 30% and amaranth 10% | 8 | - | 4 | 10.9 | - | - | - | - | 2.19 | - | 368 | Blé assurant 60% des protéines pois chiches 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos de Bengala 30% y amaranto 10% |
Wheat | 8 | - | 4 | 11.1 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and Bengal gram 30% | 8 | - | 4 | 11.1 | - | - | - | - | 2.18 | - | 368 | Blé assurant 70% des protéines et pois chiches 30% | Trigo que proporciona 70% de la proteína y garbanzos de Bengala 30% |
Wheat | 8 | - | 4 | 10.5 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and black gram 30% | 8 | - | 4 | 10.5 | - | - | - | - | 2.15 | - | 368 | Blé assurant 70% des protéines et haricots mungo 30% | Trigo que proporciona 70% de la proteína y garbanzos negros 30% |
Wheat | 8 | - | 4 | 11.0 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and green gram 30% | 8 | - | 4 | 11.0 | - | - | - | - | 2.22 | - | 368 | Blé assurant 70% des protéines et haricots d'Angola 30% | Trigo que proporciona 70% de la proteína y garbanzos verdes 30% |
Wheat | 8 | - | 4 | 10.2 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and red gram 30% | 8 | - | 4 | 10.2 | - | - | - | - | 2.19 | - | 368 | Blé assurant 70% des protéines et pois d'Angola 30% | Trigo que proporciona 70% de la proteína y garbanzos rojos 30% |
Wheat | 8 | - | 4 | 10.3 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein black gram 30% and amaranth 10% | 8 | - | 4 | 10.3 | - | - | - | - | 2.37 | - | 368 | Blé assurant 60% des protéines, haricots mungo 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos negros 30% y amaranto 10% |
Wheat | 7 | - | 4 | 10.9 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein green gram 30% and amaranth 10% | 7 | - | 4 | 10.9 | - | - | - | - | 2.23 | - | 368 | Blé assurant 60% des protéines, haricots d'Angola 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos verdes 30% y amaranto 10% |
Wheat | 7 | - | 4 | 10.5 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein red gram 30% and amaranth 10% | 7 | - | 4 | 10.5 | - | - | - | - | 2.35 | - | 368 | Blé assurant 60% des protéines pois d'Angola 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos rojos 30% y amaranto 10% |
Wheat providing ⅔ of the protein and groundnut flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.24 | - | 368 | Blé assurant ⅔ des protéines et farine d'arachide ⅓ | Trigo que proporciona ⅔ de la proteína y harina de cacahuete ⅓ |
Wheat providing ⅔ of the protein and soybean flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.96 | - | 368 | Blé assurant ⅔ des protéines et farine de soja ⅓ | Trigo que proporciona ⅔ de la proteína y harina de soja ⅓ |
Wheat providing ⅔ of the protein and cottonseed flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.42 | - | 368 | Blé assurant ⅔ des protéines et farine de graines de coton ⅓ | Trigo que proporciona ⅔ de la proteína y harina de semilla de algodón ⅓ |
Wheat providing ⅔ of the protein and chickpea flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.81 | - | 368 | Blé assurant ⅔ des protéines et farine de pois chiche ⅓ | Trigo que proporciona ⅔ de la proteína y harina de 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) | |||
White flour | 10 | 21 | - | 10 | 34.4 | - | - | - | - | - | 495 | Farine blanche | Harina blanca |
White flour + 0.06% L-lysine HCl | 10 | 21 | - | 10 | 39.1 | - | - | - | - | - | 495 | Farine blanche + 0,06% L-lysine HCl | Harina blanca + 0,06% L-lisina HCl |
White flour + 0.20% L-lysine HCl | 10 | 21 | - | 10 | 48.1 | - | - | - | - | - | 495 | Farine blanche + 0,20% L-lysine HCl | Harina blanca + 0,20% L-lisina HCl |
White flour + 0.20% L-lysine HCl | 10 | 21 | - | 10 | 52.6 | - | - | - | - | - | 495 | Farine blanche + 0,20% L-lysine HCl | Harina blanca + 0,20% L-lisina HCl |
White flour + 0.25% L-lysine HCl | 10 | 21 | - | 10 | 55.0 | - | - | - | - | - | 495 | Farine blanche + 0,25% L-lysine HCl | Harina blanca + 0,25% L-lisina HCl |
White flour + 0.50% L-lysine HCl | 10 | 21 | - | 10 | 54.5 | - | - | - | - | - | 495 | Farine blanche + 0,50% L-lysine HCl | Harina blanca + 0,50% L-lisina HCl |
White flour + 1% L-lysine HCl | 10 | 21 | - | 10 | 51.1 | - | - | - | - | - | 495 | Farine blanche + 1,00% L-lysine HCl | Harina blanca + 1,00% L-lisina HCl |
White bread | - | 24–25 | - | 8.5 | 47.4 | 92.9 | - | 44.0 | - | - | 219 | Pain blanc | Pan blanco |
White bread + 2% whey powder | - | 24–25 | - | 8.5 | 45.9 | 91.1 | - | 41.8 | - | - | 219 | Pain blanc + 2% lactosérum en poudre | Pan blanco + 2% de suero en polvo |
White bread + 6% whey powder | - | 24–25 | - | 8.5 | 47.4 | 88.9 | - | 42.1 | - | - | 219 | Pain blanc + 6% lactosérum en poudre | Pan blanco + 6% de suero en polvo |
White bread | - | 22–25 | - | 8.5 | 44.7 | 90.9 | - | 40.6 | - | - | 219 | Pain blanc | Pan blanco |
White bread + 2% skim milk powder | - | 22–25 | - | 8.5 | 47.6 | 89.6 | - | 42.6 | - | - | 219 | Pain blanc + 2% lait écrémé en poudre | Pan blanco + 2% de leche desnatada en polvo |
White bread + 6% skim milk powder | - | 22–25 | - | 8.5 | 49.7 | 88.9 | - | 44.2 | - | - | 219 | Pain blanc + 6% lait écrémé en poudre | Pan blanco + 6% de leche desnatada en polvo |
Whole wheat providing 35% of the protein and beans 65% +0.16% DL-methionine | 15 | - | 4 | 8 | - | - | - | - | 2.42 | - | 120a | Blé entier assurant 35% des protéines et haricots 65% + 0,16% DL-méthionine | Trigo entero que proporciona 35% de la proteína y fríjoles 65% + 0,16% DL-metionina |
Whole wheat providing 35% of the protein and beans 65% + 0.32% DL-methionine | 19 | - | 4 | 8 | - | - | - | - | 2.39 | - | 120a | Blé entier assurant 35% des protéines et haricots 65% + 0,32% DL-méthionine | Trigo entero que proporciona 35% de la proteína y fríjoles 65% + 0,32% DL-metionina |
Whole wheat providing 35% of the protein and beans 65% +0.50% DL-methionine | 15 | - | 4 | 8 | - | - | - | - | 2.38 | - | 120a | Blé entier assurant 35% des protéines et haricots 65% + 0,50% DL-méthionine | Trigo entero que proporciona 35% de la proteína y fríjoles 65% + 0,50% DL-metionina |
Whole wheat | 8 | - | 4 | 10 | - | - | - | - | a0.93 | - | 235 | Blé entier | Trigo entero |
Whole wheat + 0.1% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.33 | - | 235 | Blé entier + 0,1% L-lysine HCl | Trigo entero + 0,1% L-lisina HCl |
Whole wheat + 0.2% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.45 | - | 235 | Blé entier + 0,2% L-lysine HCl | Trigo entero + 0,2% L-lisina HCl |
Whole wheat + 0.2% L-lysine HCl and 0.2% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | a2.00 | - | 235 | Blé entier + 0,2% L-lysine HCl et 0,2% DL-thréonine | Trigo entero + 0,2% L-lisina HCl y 0,2% DL-treonina |
Whole wheat + 0.3% L-lysine HCl and 0.3% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | a2.44 | - | 235 | Blé entier + 0,3% L-lysine HCl et 0,3% DL-thréonine | Trigo entero + 0,3% L-lisina HCl y 0,3% DL-treonina |
| Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
| White flour | 8 | - | 4 | 10 | - | - | - | - | a0.65 | - | 235 | Farine blanche | Harina blanca |
White flour + 0.2% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.56 | - | 235 | Farine blanche + 0,2% L-lysine HCl | Harina blanca + 0,2% L-lisina HCl |
White flour + 0.4% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.63 | - | 235 | Farine blanche + 0,4% L-lysine HCl | Harina blanca + 0,4% L-lisina HCl |
White flour + 0.4% L-lysine and 0.3% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | a2.67 | - | 235 | Farine blanche + 0,4% L-lysine et 0,3% DL-thréonine | Harina blanca + 0,4% L-lisina y 0,3% DL-treonina |
| Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
| Bulgur (wheat) | 8 | - | 4 | 10 | - | - | - | - | a1.36 | - | 235 | Bulgur (blé) | Bulgur (trigo) |
Bulgur + 0.084% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.82 | - | 235 | Bulgur + 0,084% L-lysine HCl | Bulgur + 0,084% L-lisina HCl |
Bulgur + 0.12% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.86 | - | 235 | Bulgur + 0,12% L-lysine HCl | Bulgur + 0,12% L-lisina HCl |
Bulgur + 0.3% L-lysine HCl and 0.3% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | a2.28 | - | 235 | Bulgur + 0,3% L-lysine HCl et 0,3% DL-thréonine | Bulgur + 0,3% L-lisina HCl y 0,3% DL-treonina |
Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Wheat | - | - | - | - | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 90% of the protein and amaranth 10% | - | - | - | - | - | - | - | - | 1,65 | - | 368 | Blé assurant 90% des protéines et amarante 10% | Trigo que proporciona 90% de la proteína 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) | |||
Wheat | 6 | - | 4 | 8.9 | - | - | - | - | 1.69 | - | 368 | Blé | Trigo |
Wheat providing 90% of the protein and amaranth 10% | 6 | - | 4 | 8.9 | - | - | - | - | 2.03 | - | 368 | Blé assurant 90% des protéines et amarante 10% | Trigo que proporciona 90% de la proteína y amaranto 10% |
Wheat | 8 | - | 4 | 10.9 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein Bengal gram 30% and amaranth 10% | 8 | - | 4 | 10.9 | - | - | - | - | 2.19 | - | 368 | Blé assurant 60% des protéines pois chiches 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos de Bengala 30% y amaranto 10% |
| Wheat | 8 | - | 4 | 11.1 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and Bengal gram 30% | 8 | - | 4 | 11.1 | - | - | - | - | 2.18 | - | 368 | Blé assurant 70% des protéines et pois chiches 30% | Trigo que proporciona 70% de la proteína y garbanzos de Bengala 30% |
| Wheat | 8 | - | 4 | 10.5 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and black gram 30% | 8 | - | 4 | 10.5 | - | - | - | - | 2.15 | - | 368 | Blé assurant 70% des protéines et haricots mungo 30% | Trigo que proporciona 70% de la proteína y garbanzos negros 30% |
| Wheat | 8 | - | 4 | 11.0 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and green gram 30% | 8 | - | 4 | 11.0 | - | - | - | - | 2.22 | - | 368 | Blé assurant 70% des protéines et haricots d'Angola 30% | Trigo que proporciona 70% de la proteína y garbanzos verdes 30% |
| Wheat | 8 | - | 4 | 10.2 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 70% of the protein and red gram 30% | 8 | - | 4 | 10.2 | - | - | - | - | 2.19 | - | 368 | Blé assurant 70% des protéines et pois d'Angola 30% | Trigo que proporciona 70% de la proteína y garbanzos rojos 30% |
| Wheat | 8 | - | 4 | 10.3 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein black gram 30% and amaranth 10% | 8 | - | 4 | 10.3 | - | - | - | - | 2.37 | - | 368 | Blé assurant 60% des protéines, haricots mungo 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos negros 30% y amaranto 10% |
| Wheat | 7 | - | 4 | 10.9 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein green gram 30% and amaranth 10% | 7 | - | 4 | 10.9 | - | - | - | - | 2.23 | - | 368 | Blé assurant 60% des protéines, haricots d'Angola 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos verdes 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) | |||
| Wheat | 7 | - | 4 | 10.5 | - | - | - | - | 1.77 | - | 368 | Blé | Trigo |
Wheat providing 60% of the protein red gram 30% and amaranth 10% | 7 | - | 4 | 10.5 | - | - | - | - | 2.35 | - | 368 | Blé assurant 60% des protéines pois d'Angola 30% et amarante 10% | Trigo que proporciona 60% de la proteína, garbanzos rojos 30% y amaranto 10% |
Wheat providing ⅔ of the protein and groundnut flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.24 | - | 368 | Blé assurant ⅔ des protéines et farine d'arachide ⅓ | Trigo que proporciona ⅔ de la proteína y harina de cacahuete ⅓ |
Wheat providing ⅔ of the protein and soybean flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.96 | - | 368 | Blé assurant ⅔ des protéines et farine de soja ⅓ | Trigo que proporciona ⅔ de la proteína y harina de soja ⅓ |
Wheat providing ⅔ of the protein and cottonseed flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.42 | - | 368 | Blé assurant ⅔ des protéines et farine de graines de coton ⅓ | Trigo que proporciona ⅔ de la proteína y harina de semilla de algodón ⅓ |
Wheat providing ⅔ of the protein and chickpea flour ⅓ | - | - | 2 | 10 | - | - | - | - | 1.81 | - | 368 | Blé assurant ⅔ des protéines et farine de pois chiche ⅓ | Trigo que proporciona ⅔ de la proteína y harina de garbanzos ⅓ |
White flour | 10 | 21 | - | 10 | 34.4 | - | - | - | - | - | 495 | Farine blanche | Harina blanca |
White flour + 0.06% L-lysine HCl | 10 | 21 | - | 10 | 39.1 | - | - | - | - | - | 495 | Farine blanche + 0,06% L-lysine HCl | Harina blanca + 0,06% L-lisina HCl |
White flour + 0.20% L-lysine HCl | 10 | 21 | - | 10 | 48.1 | - | - | - | - | - | 495 | Farine blanche + 0,20% L-lysine HCl | Harina blanca + 0,20% L-lisina HCl |
White flour + 0.20% L-lysine HCl | 10 | 21 | - | 10 | 52.6 | - | - | - | - | - | 495 | Farine blanche + 0,20% L-lysine HCl | Harina blanca + 0,20% L-lisina HCl |
White flour + 0.25% L-lysine HCl | 10 | 21 | - | 10 | 55.0 | - | - | - | - | - | 495 | Farine blanche + 0,25% L-lysine HCl | Harina blanca + 0,25% L-lisina HCl |
| White flour + 0.50% L-lysine HCl | 10 | 21 | - | 10 | 54.5 | - | - | - | - | - | 495 | Farine blanche + 0,50% L-lysine HCl | Harina blanca + 0,50% L-lisina HCl |
White flour + 1% L-lysine HCl | 10 | 21 | - | 10 | 51.1 | - | - | - | - | - | 495 | Farine blanche + 1,00% L-lysine HCl | Harina blanca + 1,00% L-lisina HCl |
| White bread | - | 24–25 | - | 8.5 | 47.4 | 92.9 | - | 44.0 | - | - | 219 | Pain blanc | Pan blanco |
White bread + 2% whey powder | - | 24–25 | - | 8.5 | 45.9 | 91.1 | - | 41.8 | - | - | 219 | Pain blanc + 2% lactosérum en poudre | Pan blanco + 2% de suero en polvo |
White bread + 6% whey powder | - | 24–25 | - | 8.5 | 47.4 | 88.9 | - | 42.1 | - | - | 219 | Pain blanc + 6% lactosérum en poudre | Pan blanco + 6% de suero en polvo |
| White bread | - | 22–25 | - | 8.5 | 44.7 | 90.9 | - | 40.6 | - | - | 219 | Pain blanc | Pan blanco |
White bread + 2% skim milk powder | - | 22–25 | - | 8.5 | 47.6 | 89.6 | - | 42.6 | - | - | 219 | Pain blanc + 2% lait écrémé en poudre | Pan blanco + 2% de leche desnatada en polvo |
White bread + 6% skim milk powder | - | 22–25 | - | 8.5 | 49.7 | 88.9 | - | 44.2 | - | - | 219 | Pain blanc + 6% lait écrémé en poudre | Pan blanco + 6% de leche desnatada en polvo |
White flour nitrogen + whole egg nitrogen 2 : 1" | - | - | - | - | 75 | - | - | - | - | - | 337 | Azote de farine blanche + azote d'œuf entier 2 : 1 | Nitrógeno de harina blanca + nitrógeno del huevo (clara y yema) 2 : 1 |
White flour | - | - | - | - | 52 | - | - | - | - | - | 337 | Farine blanche | Harina blanca |
White flour nitrogen + egg albumen nitrogen 2 : 1 | - | - | - | - | 66 | - | - | - | - | - | 337 | Azote de farine blanche + azote de blanc d'œuf 2 : 1 | Nitrógeno de harina blanca + nitrógeno de la albúmina de huevo 2 : 1 |
Egg albumen | - | - | - | - | 83 | - | - | - | - | - | 337 | Blanc d'œuf | Albúmina de huevo |
White flour | - | - | - | - | 52 | - | - | - | - | - | 337 | Farine blanche | Harina blanca |
White flour nitrogen + milk nitrogen 2:1 | - | - | - | - | 71 | - | - | - | - | - | 337 | Azote de farine blanche + azote de lait 2 : 1 | Nitrógeno de harina blanca + nitrógeno de la leche 2 : 1 |
White flour | - | - | - | - | 52 | - | - | - | - | - | 337 | Farine blanche | Harina blanca |
White flour nitrogen + veal nitrogen 2:1 | - | - | - | - | 62 | - | - | - | - | - | 337 | Azote de farine blanche + azote de veau 2 : 1 | Nitrógeno de harina blanca + nitrógeno de carne de ternera 2 : 1 |
| Veal | - | - | - | - | 62 | - | - | - | - | - | 337 | Veau | Ternera |
White flour | - | - | - | - | 52 | - | - | - | - | - | 337 | Farine blanche | Harina blanca |
White flour nitrogen + beef nitrogen 2 : 1 | - | - | - | - | 73 | - | - | - | - | - | 337 | Azote de farine blanche + azote de bœuf 2 : 1 | Nitrógeno de harina blanca + nitrógeno de carne de vaca 2:1 |
Beef nitrogen | - | - | - | - | 69 | - | - | - | - | - | 337 | Azote de bœuf | Nitrógeno de carne de vaca |
White flour | - | - | - | - | 52 | - | - | - | - | - | 337 | Farine blanche | Harina blanca |
Whole wheat bread | 9 | - | 4 | 11.3 | - | - | - | - | 1.17 | - | 396 | Pain de blé complet | Pan integral |
White bread + 6% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.27 | - | 396 | Pain blanc + 6%lait écrémé en poudre | Pan blanco + 6% de leche desgrasada en polvo |
| 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 wheat bread + 3% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.38 | - | 396 | Pain de blé complet + 3% lait écrémé en poudre | Pan de harina integral + 3% de leche desgrasada en polvo |
Whole wheat bread + 6% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.58 | - | 396 | Pain de blé complet + 6% lait écrémé en poudre | Pan de harina integral + 6% de leche desgrasada en polvo |
Whole wheat bread containing 0.166% L-lysine | 9 | - | 4 | 11.3 | - | - | - | - | 1.65 | - | 396 | Pain de blé complet contenant 0,166% de L-lysine | Pan de harina integral que contiene 0,166% L-lisina |
Whole wheat bread + 12% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.63 | - | 396 | Pain de blé complet + 12% lait écrémé en poudre | Pan de harina integral + 12% de leche desgrasada en polvo |
Unbaked whole wheat flour ingredients | 9 | - | 4 | 11.3 | - | - | - | - | 1.49 | - | 396 | Ingrédients crus de farine de blé entier | Ingredientes no cocidos de harina de trigo integral |
Unbaked white flour ingredients + 6% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.62 | - | 396 | Ingrédients crus de farine blanche + 6% lait écrémé en poudre | Ingredientes no cocidos de harina blanca + 6% de leche desgrasada en polvo |
Unbaked whole wheat flour ingredients + 6% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 1.91 | - | 396 | Ingrédients crus de farine de blé entier + 6% lait écrémé en poudre | Ingredientes no cocidos de harina trigo integral + 6% de leche desgrasada en polvo |
Unbaked whole wheat flour ingredients containing 0.166% L-lysine | 9 | - | 4 | 11.3 | - | - | - | - | 1.99 | - | 396 | Ingrédients crus de farine de blé entier contenant 0,166% de L-lysine | Ingredientes no cocidos de harina integral que contiene 0,166% L-lisina |
Unbaked whole wheat flour ingredients + 12% nonfat milk powder | 9 | - | 4 | 11.3 | - | - | - | - | 2.24 | - | 396 | Ingrédients crus de farine de blé entier + 12% lait écrémé en poudre | Ingredientes no cocidos de harina integral + 12% de leche desgrasada en polvo |
Skim milk - unbaked commercial spray dried, heat treated for the baking industry | 9 | - | 4 | 11.3 | - | - | - | - | 2.39 | - | 396 | Poudre spray commerciale de lait écrémé, traitée à la chaleur pour la boulangerie | Leche desnatada en polvo, producto comercial no cocido, tratado al calor, para la industria panadera |
Wheat gluten | 10 | 22 | - | 10 | - | - | - | - | a0.51 | - | 245 | Gluten de blé | Gluten de trigo |
Wheat gluten + 3.4% L-lysine HCl | 10 | 22 | - | 10 | - | - | - | - | a1.68 | - | 245 | Gluten de blé + 3,4% L-lysine HCl | Gluten de trigo + 3,4% L-lisina HCl |
Wheat gluten + 3.4% L-lysine HCl and 1% L-threonine | 10 | 22 | - | 10 | - | - | - | - | a2.19 | - | 245 | Gluten de blé + 3,4% L-lysine HCl et 1,0% L-thréonine | Gluten de trigo + 3,4% L-lisina HCl y 1,0% L-treonina |
| Casein | 10 | 22 | - | 10 | - | - | - | - | 2.77 | - | 245 | Caséine | Caseína |
