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) | |||
Rice mixtures (continued) | Mélanges a base de riz (suite) | Mezclas de arroz (continuaction) | |||||||||||
Rice providing 80% of the protein and black beans from Haiti 20% | 10 | - | 4 | 9.4 | - | - | - | - | b2.19 | - | 423 | Riz assurant 80% des protéines et haricots noirs de Haïti 20% | Arroz que proporciona 80% de la proteína y fríjoles negros de Haití 20% |
Rice providing 70% of the protein and black beans from Haiti 30% | 10 | - | 4 | 9.6 | - | - | - | - | b2.04 | - | 423 | Riz assurant 70% des protéines et haricots noirs de Haïti 30% | Arroz que proporciona 70% de la proteína y fríjoles negros de Haití 30% |
Rice providing 80% of the protein and black beans from Haiti 20% | 10 | - | 4 | 9.3 | - | - | - | - | b2.04 | - | 423 | Riz assurant 80% des protéines et haricots noirs de Haïti 20% | Arroz que proporciona 80% de la proteína y fríjoles negros de Haití 20% |
Rice providing 70% of the protein and red beans from Haiti 30% | 10 | - | 4 | 9.9 | - | - | - | - | b2.12 | - | 423 | Riz assurant 70% des protéines et haricots rouges de Haïti 30% | Arroz que proporciona 70% de la proteína y fríjoles rojos de Haití 30% |
Rice providing 70% of the protein and white beans from Haiti 30% | 10 | - | 4 | 9.3 | - | - | - | - | b2.10 | - | 423 | Riz assurant 70% des protéines et haricots blancs de Haïti 30% | Arroz que proporciona 70% de la proteína y fríjoles blancos de Haití 30% |
Rice providing 76% of the protein and casein 24% | 8 | - | 4 | 9.6 | - | - | - | - | 3.35 | - | 166a | Riz assurant 76% des protéines et caséine 24% | Arroz que proporciona 76% de la proteína y caseína 24% |
Rice providing 81% of the protein and fish flour 19% | 8 | - | 4 | 8.6 | - | - | - | - | 2.24 | - | 166a | Riz assurant 81% des protéines et farine de poisson 19% | Arroz que proporciona 81% de la proteína y harina de pescado 19% |
Rice providing 64% of the protein and soybean flour 36% | 8 | - | 4 | 9.5 | - | - | - | - | 2.88 | - | 166a | Riz assurant 64% des protéines et farine de soja 36% | Arroz que proporciona 64% de la proteína y harina de soja 36% |
Rice providing 68% of the protein and soybean flour 32% | 8 | - | 4 | 9.3 | - | - | - | - | 2.60 | - | 166a | Riz assurant 68% des protéines et farine de soja 32% | Arroz que proporciona 68% de la proteína y harina de soja 32% |
Rice providing 62% of the protein and sesame flour 38% | 8 | - | 4 | 10.4 | - | - | - | - | 2.29 | - | 166a | Riz assurant 62% des protéines et farine de sésame 38% | Arroz que proporciona 62% de la proteína y harina de ajonjolí 38% |
Rice providing 67% of the protein and sesame flour 33% | 8 | - | 4 | 9.5 | - | - | - | - | 2.01 | - | 166a | Riz assurant 67% des protéines et farine de sésame 33% | Arroz que proporciona 67% de la proteína y harina de ajonjolí 33% |
| 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 58% of the protein and defatted milk 42% | 8 | - | 4 | 10.2 | - | - | - | - | 3.16 | - | 166a | Riz assurant 58% des protéines et lait écrémé 42% | Arroz que proporciona 58% de la proteína y leche desnatada 42% |
Rice providing 64% of the protein and defatted milk 36% | 8 | - | 4 | 9.8 | - | - | - | - | 2.79 | - | 166a | Riz assurant 64% des protéines et lait écrémé 36% | Arroz que proporciona 64% de la proteína y leche desnatada 36% |
Rice providing 50% of the protein and yeast (Torula utilis) 50% | 8 | - | 4 | 9.9 | - | - | - | - | 3.03 | - | 166a | Riz assurant 50% des protéines et levure de Torula utilis 50% | Arroz que proporciona 50% de la proteína y levadura (Torula utilis) 50% |
Rice providing 51% of the protein and yeast (Torula utilis) 49% | 8 | - | 4 | 8.2 | - | - | - | - | 3.29 | - | 166a | Riz assurant 51% des protéines et levure de Torula utilis 49% | Arroz que proporciona 51% de la proteína y levadura (Torula utilis) 49% |
Rye mixtures | Mélanges a base de seigle | Mezclas de centeno | |||||||||||
Rye | 8 | - | 4 | 10 | - | - | - | - | a1.30 | - | 235 | Seigle | Centeno |
Rye + 0.1% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.62 | - | 235 | Seigle + 0,1% L-lysine HCl | Centeno + 0,1% L-lisina HCl |
Rye + 0.2% L-lysine HCl | 8 | - | 4 | 10 | - | - | - | - | a1.73 | - | 235 | Seigle + 0,2% L-lysine HCl | Centeno + 0,2% 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) | |||
Rye + 0.2% L-lysine HCl and 0.07% DL-tryptophan | 8 | - | 4 | 10 | - | - | - | - | a1.93 | - | 235 | Seigle + 0,2% L-lysine HCl et 0,07% DL-tryptophane | Centeno + 0,2% L-lisina HCl y 0,07% DL-triptófano |
Rye + 0.2% L-lysine HCl, 0.07% DL-tryptophan and 0.2% DL-threonine | 8 | - | 4 | 10 | - | - | - | - | a1.95 | - | 235 | Seigle + 0,2% L-lysine HCl, 0,07% DL-tryptophane et 0,2% DL-thréonine | Centeno + 0,2% L-lisina HCl, 0,07% DL-triptófano y 0,2% DL-treonina |
Rye + 0.5% DL-valine | 8 | - | 4 | 10 | - | - | - | - | a1.26 | - | 235 | Seigle + 0,5% DL-valine | Centeno + 0,5% DL-valina |
Casein | 8 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Rye bread | 11 | - | 5 | 8.0 | - | - | - | - | 1.97 | - | 441 | Pain de seigle | Pan de centeno |
Unbaked rye bread ingredients | 11 | - | 5 | 8.0 | - | - | - | - | 2.17 | - | 441 | Ingrédients de pain de seigle crus | Ingredientes no cocidos del pan de centeno |
Unbaked rye bread ingredients + 0.166% L-lysine on flour basis | 11 | - | 5 | 8.0 | - | - | - | - | 2.61 | - | 441 | Ingrédients de pain de seigle crus + 0,166% L-lysine sur base farine | Ingredientes no cocidos del pan de centeno + 0,166% L-lisina sobre base de harina |
Rye bread containing 0.166% L-lysine on flour basis | 11 | - | 5 | 8.0 | - | - | - | - | 2.39 | - | 441 | Pain de seigle contenant 0,166% de L-lysine sur base farine | Pan de centeno que contiene 0,166% L-lisina sobre base de harina |
| 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) | |||
Unbaked rye bread ingredients + 6% nonfat milk powder | 11 | - | 5 | 8.0 | - | - | - | - | 2.40 | - | 441 | Ingrédients de pain de seigle crus + 6% lait écrémé en poudre | Ingredientes no cocidos del pan de centeno + 6% de leche desgrasada en polvo |
Rye bread containing 6% nonfat milk powder on flour basis | 11 | - | 5 | 8.0 | - | - | - | - | 2.15 | - | 441 | Pain de seigle contenant 6% de lait écrémé en poudre sur base farine | Pan de centeno que contiene 6% de leche desgrasada en polvo sobre base de harina |
Jowar (Sorghum vulgare) mixtures | Mélanges a base de jowar (Sorghum vulgare) | Mezclas de jowar (Sorghum vulgare) | |||||||||||
Jowar | 8 | - | 4 | 10.2 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 70% of the protein and Bengal gram 30% | 8 | - | 4 | 10.2 | - | - | - | - | 1.89 | - | 368 | Jowar assurant 70% des protéines et pois chiches 30% | Jowar que proporciona 70% de la proteína y garbanzos de Bengala 30% |
Jowar | 8 | - | 4 | 10.2 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 70% of the protein and black gram 30% | 8 | - | 4 | 10.2 | - | - | - | - | 1.96 | - | 368 | Jowar assurant 70% des protéines et haricots mungo 30% | Jowar que proporciona 70% de la proteína y garbanzos negros 30% |
Jowar | 8 | - | 4 | 10.5 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 70% of the protein and green gram 30% | 8 | - | 4 | 10.5 | - | - | - | - | 1.80 | - | 368 | Jowar assurant 70% des protéines et haricots d'Angola 30% | Jowar que proporciona 70% de la proteína y garbanzos verdes 30% |
Jowar | 8 | - | 4 | 10.2 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
| 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) | |||
Jowar providing 70% of the protein and red gram 30% | 8 | - | 4 | 10.2 | - | - | - | - | 1.84 | - | 368 | Jowar assurant 70% des protéines et pois d'Angola 30% | Jowar que proporciona 70% de la proteína y garbanzos rojos 30% |
Jowar | 8 | - | 4 | 9.8 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 90% of the protein and amaranth 10% | 8 | - | 4 | 9.8 | - | - | - | - | 1.70 | - | 368 | Jowar assurant 90% des protéines et amarante 10% | Jowar que proporciona 90% de la proteína y amaranto 10% |
Jowar | 8 | - | 4 | 10.2 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 60% of the protein, Bengal gram 30% and amaranth 10% | 8 | - | 4 | 10.2 | - | - | - | - | 1.89 | - | 368 | Jowar assurant 60% des protéines, pois chiches 30%et amarante 10% | Jowar que proporciona 60% de la proteína, garbanzos de Bengala 30% y amaranto 10% |
Jowar | 8 | - | 4 | 10.3 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 60% of the protein, black gram 30% and amaranth 10% | 8 | - | 4 | 10.3 | - | - | - | - | 1.77 | - | 368 | Jowar assurant 60% des protéines, haricots mungo 30% et amarante 10% | Jowar que proporciona 60% de la proteína, garbanzos negros 30% y amaranto 10% |
Jowar | 8 | - | 4 | 10.5 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 60% of the protein, green gram 30% and amaranth 10% | 8 | - | 4 | 10.5 | - | - | - | - | 1.72 | - | 368 | Jowar assurant 60% des protéines, haricots d'Angola 30% et amarante 10% | Jowar que propors ciona 60% de la proteína, garbanzoverdes 30% y amaranto 10% |
Jowar | 8 | - | 4 | 8.4 | - | - | - | - | 1.95 | - | 368 | Jowar | Jowar |
| 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) | |||
Jowar providing 90% of the protein and amaranth 10% | 8 | - | 4 | 8.4 | - | - | - | - | 2.18 | - | 368 | Jowar assurant 90% des protéines et amarante 10% | Jowar que proporciona 90% de la proteína y amaranto 10% |
Jowar | 8 | - | 4 | 10.3 | - | - | - | - | 1.61 | - | 368 | Jowar | Jowar |
Jowar providing 60% of the protein, red gram 30% and amaranth 10% | 8 | - | 4 | 10.3 | - | - | - | - | 1.85 | - | 368 | Jowar assurant 60% des protéines, pois d'Angola 30% et amarante 10% | Jowar que proporciona 60% de la proteína, garbanzos rojos 30% y amaranto 10% |
Sorghum mixtures | Mélanges a base de sorgho | Mezclas de sorgo | |||||||||||
Sorghum (milo) | 8 | - | 4 | 9.05 | - | - | - | - | a0.69 | - | 235 | Sorgho (milo) | Sorgo (milo) |
Sorghum + 0.1% L-lysine HCl | 8 | - | 4 | 9.05 | - | - | - | - | a1.41 | - | 235 | Sorgho + 0,1% L-lysine HCl | Sorgo + 0,1% L-lisina HCl |
Sorghum + 0.2% L-lysine HCl | 8 | - | 4 | 9.05 | - | - | - | - | a1.77 | - | 235 | Sorgho + 0,2% L-lysine HCl | Sorgo + 0,2% L-lisina HCl |
Sorghum + 0.2% L-lysine HCl and 0.2% DL-threonine | 8 | - | 4 | 9.05 | - | - | - | - | a1.73 | - | 235 | Sorgho + 0,2% L-lysine HCl et 0,2% DL-thréonine | Sorgo + 0,2% L-lisina HCl 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) | |||
Casein | 8 | - | 4 | 9.05 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Sorghum + 0.4% L-lysine HCl | 8 | - | 4 | 9.05 | - | - | - | - | a2.28 | - | 235 | Sorgho + 0,4% L-lysine HCl | Sorgo + 0,4% L-lisina HCl |
Sorghum + 0.4% L-lysine HCl and 0.3% DL-threonine | 8 | - | 4 | 9.05 | - | - | - | - | a2.44 | - | 235 | Sorgho + 0,4% L-lysine HCl et 0,3% DL-thréonine | Sorgo + 0,4% L-lisina HCl y 0,3% DL-treonina |
Casein | 8 | - | 4 | 9.05 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Sorghum + 20% red beans from Haiti | 10 | - | 4 | 10 | - | - | - | - | a1.45 | - | 235 | Sorgho + 20% haricots rouges de Haïti | Sorgo + 20% de fríjoles rojos de Haití |
Casein | 10 | - | 4 | 10 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Sorghum + 30% red beans from Haiti | 10 | 10 | 4 | 10.3 | - | - | - | - | a2.02 | - | 235 | Sorgho + 30% haricots rouges de Haïti | Sorgo + 30% de fríjoles rojos de Haití |
Casein | 10 | 10 | 4 | 10.3 | - | - | - | - | 2.50 | - | 235 | Caséine | Caseína |
Sorghum + 20% black beans from Haiti | 10 | - | 4 | 9.8 | - | - | - | - | a1.85 | - | 423 | Sorgho + 20% haricots noirs de Haïti | Sorgo + 20% de fríjoles negros de Haití |
Casein | 10 | - | 4 | 9.8 | - | - | - | - | 2.50 | - | 423 | 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) | |||
Sorghum + 30% black beans from Haiti | 10 | - | 4 | 10 | - | - | - | - | a1.90 | - | 423 | Sorgho + 30% haricots noirs de Haïti | Sorgo + 30% de fríjoles negros de Haití |
Casein | 10 | - | 4 | 10 | - | - | - | - | 2.50 | - | 423 | Caséine | Caseína |
Sorghum + 20% white beans from Haiti | 10 | - | 4 | 9.9 | - | - | - | - | a1.72 | - | 423 | Sorgho + 20% haricots blancs de Haïti | Sorgo + 20% de fríjoles blancos de Haití |
Casein | 10 | - | 4 | 9.9 | - | - | - | - | 2.50 | - | 423 | Caséine | Caseína |
Sorghum + 30% white beans from Haiti | 10 | - | 4 | 10.3 | - | - | - | - | a1.77 | - | 423 | Sorgho + 30% haricots blancs de Haïti | Sorgo + 30% de fríjoles blancos de Haití |
Casein | 10 | - | 4 | 10.3 | - | - | - | - | 2.50 | - | 423 | Caséine | Caseína |
Teff mixtures | Mélanges a base de teff | Mezclas de teff | |||||||||||
Teff | 6 | 22 | 4 | 10 | - | - | - | - | 1.95 | - | 245a | Teff | Teff |
Teff + 0.25% L-lysine HCl | 6 | 22 | 4 | 10 | - | - | - | - | 2.78 | - | 245a | Teff + 0,25% L-lysine HCl | Teff + 0,25% L-lisina HCl |
Teff + 0.42% L-lysine HCl | 6 | 22 | 4 | 10 | - | - | - | - | 3.27 | - | 245a | Teff + 0,42% L-lysine HCl | Teff + 0,42% L-lisina HCl |
Casein | 6 | 22 | 4 | 10 | - | - | - | - | 3.47 | - | 245a | Caséine | Caseína |
