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Cefalotórax de camarão-rosa: III. Valor nutricional da proteína isolada

On the cephalothorax of the pink shrimp: III. Nutritional quality of the isolated protein

Resumo

The nutritional quality of the protein isolated of pink shrimp (Penaeus brasiliensis and Penaeus paukensis) oephalothorax by alkali solubilization and subsequent isoelectric precipitation was biologically evaluated through the food efficiency ratio, protein efficiency ratio and coefficient of digestibility. The isolated protein of pink shrimp oephalothorax showed an inferior nutritional quality in relation to casein; however this protein can be employed in animal feeding in association with other protein sources.


ARTIGOS

Cefalotórax de camarão-rosa: III. valor nutricional da proteína isolada

On the cephalothorax of the pink shrimp: III. nutritional quality of the isolated protein

Alfredo Tenuta FilhoI; Sergio Miguel ZucasII

IInstituto Oceanográfico da Universidade de São Paulo

IIFaculdade de Ciências Farmacêuticas da Universidade de São Paulo

SYNOPSIS

The nutritional quality of the protein isolated of pink shrimp (Penaeus brasiliensis and Penaeus paukensis) oephalothorax by alkali solubilization and subsequent isoelectric precipitation was biologically evaluated through the food efficiency ratio, protein efficiency ratio and coefficient of digestibility. The isolated protein of pink shrimp oephalothorax showed an inferior nutritional quality in relation to casein; however this protein can be employed in animal feeding in association with other protein sources.

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(Recebido em 08/outubro/1980)

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  • VENUGOPALAN, V.; CHAKRABORTY, P. K,; JAMES, M. A. & GOVIDAN, T. K. 1970. Protein from blanch liquor. Fishery Technol., Ernakulan, 7(2): 143-145.

Datas de Publicação

  • Publicação nesta coleção
    05 Jun 2012
  • Data do Fascículo
    1981

Histórico

  • Recebido
    08 Out 1980
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