动物造模 z-bo 2020-09-25 416

　　Urbana, Illinois-About 10 years ago, the Food and Agriculture Organization of the United Nations (FAO) developed a new indicator for evaluating protein quality in food. The main goal is to solve the food security problem of the most vulnerable people in the world and create more accurate tools for nutritionally balanced food aid programs.

　　Hanstin of the University of Illinois knew he could help.

　　A new index called the Digestible Essential Amino Acid Score (DIAAS) analyzes the digestibility of the various amino acids that make up protein. It relies on pigs rather than rats as the preferred model for humans. Stein has been evaluating the digestibility of pig nutrients (including amino acids) for 30 years. "FAO's evaluation of porcine protein is a model that is beneficial to humans because it is far away from mice and has been used for nearly 100 years. In addition, the evaluation method for human food is feed ingredients. This also implies that it should be compatible with Illinois professors of animal science and nutritional science use exactly the same evaluation methods. He said: "We have already started research in this area. , Published the first paper on the value of DIAAS protein in 2014. "

　　Since then, his team has completed many studies, including publications in the British Journal of Nutrition. A new study by Stein and his collaborators shows that on the DIAAS chart, meat products such as rib-eye steak, bolognese and beef jerky have scored more than 100 points. The high digestibility of many of these amino acids can supplement low-quality protein.

　　"If the protein quality exceeds 100, it means that it can supplement the low protein quality of another food. In developing countries, people are increasingly eating a lot of malnourished corn and rice, plus high-quality protein ( For example, a small amount of meat), the overall quality will be improved."

　　Other meat and dairy products show higher DIAAS scores, but this is the first study to evaluate cooked meat and processed meat products. Stein knew that it was important to provide pigs with the same form of meat that humans eat, because cooking and processing affect protein.

　　Stein said, "I fed pig ribeye steak." "They like it."

　　There are 9 pigs a week, and there are 9 different meat products, including salami, bologna, beef jerky, raw beef, cooked beef, mature ribeye barbecue. The researchers collected material from the circumflex branch (a part of the small intestine) through a small surgical port called a cannula. This material is used to calculate the amino acid digestibility and DIAAS score for each age group.

　　For all meat products and age groups, regardless of the processing method, the DIAAS value usually exceeds 100, but for older children, adolescents and adults, the DIAAS value is greater than 6 months to 3 years old. Often expensive children.

　　"The reason is the need for amino acids and high-quality protein. Babies are in high demand due to their active growth. Adults do not necessarily need high protein quality. Unless you are a bodybuilder or breastfeeding woman, your protein needs will So high."