ABSTRACT
Objective
In the biome of the Brazilian Cerrado, there are a lot of fruit tree species that stand out for their sensory quality and for presenting potentialities in the market of pulp and almond. Among these species, the pequi deserves attention because it has an almond rich in proteins and that is little explored. The aim of this study was to evaluate the biological quality of defatted pequi seed flour supplemented with lysine.
Methods
Two designs were done in this study; in the first, the animals were divided into four diet groups: control, protein-free, defatted pequi seed flour and defatted pequi seed flour supplemented with lysine. The protein-free diet was exempt of proteins and the other diets had a protein content of 10% and differed in protein source (casein: control diet or defatted pequi seed flour: test diets). The experiment lasted for 14 days. In the second design, 36 animals were used and followed-up for 28 days. The division of the experimental groups was kept, except for the protein-free diet group, which was excluded. By the end of the test, the animals were anaesthetised and euthanized.
Results
The results showed that the protein efficiency ratio of the control group was significantly higher than the other groups. For the other indices, the groups that received defatted pequi seed flour did not differ statistically among themselves.
Conclusion
These findings have shown an effect of supplementation on the protein efficiency ratio when comparing the test diets, however, when compared to the control group, no improvement was found.
Keyword
Pequi seed; Protein quality; Rats