AMINO-ACID CONTENT OF FOODS AND BIOLOGICAL DATA ON PROTEINS

Part II, Section I

6. Meat and poultry — Viande et volaille — Carne y aves de corral

Item No.	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	Item No.
		No. of experimental animals	Commencement age (days)	Duration of feeding (weeks)	Level of protein	Biological value	Digestibility	determined	calculated	PER	Chemical score A/T	Reference
		(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)	(11)
319	Beef and veal	-	-	-	-	-	-	62.3	-	-	-	50	Bœuf et veau	Vaca y ternera	319
		10	-	-	-	76	-	-	-	-	-	335
		4	28	-	10	-	-	71.5	-	-	-	326
		-	-	-	10	-	99	-	-	-	-	333
		-	-	-	-	69	-	-	-	-	-	337
		-	42	-	10.3	-	-	-	-	1.92	-	445
		10	-	-	9.8	78.2	99.2	-	77.6	-	-	338
		10	-	-	9.8	78.1	100.0	-	78.1	-	-	338
		10	-	-	9.8	78.1	99.4	-	77.6	-	-	338
		10	-	-	9.8	78.0	98.5	-	76.8	-	-	338
		10	-	-	9.8	75.8	97.7	-	74.0	-	-	338
	Cooked	10	-	-	10	74.2	101.4	-	75.5	-	-	136	Cuit	Cocida
		-	-	-	-	-	-	-	-	2.68	-	106
		-	-	-	-	62	-	-	-	-	-	337
	Average	-	-	-	-	74.3	99.3	66.9	-	2.30	69		Moyenne	Promedio
320	Beef and veal offals												Abats de bœuf et de veau	Despojos de vaca y ternera	320
	Beef heart	4	28	-	10	-	-	66.6	-	-	-	326	Cœur de bœuf	Corazón de la res
	Beef liver	4	28	-	10	-	-	65.0	-	-	-	326	Foie de bœuf	Higado de la res
	Pancreas residues	4	28	-	10	-	-	38.5	-	-	-	326	Résidus de pancréas	Residuos del páncreas
	Average	-	-	-	-	-	-	56.7	-	-	66		Moyenne	Promedio
323	Chicken												Poulets	Pollos	323
	Cooked	10	-	-	10	72.4	100.4	-	72.9	-	-	136	Cuit	Cocidos
	Light meat	24	-	-	9.0	72.4	93.2	-	67.4	-	-	269	Chair blanche	Carne blanca
	Dark meat	24	-	-	9.0	78.0	92.3	-	71.9	-	-	269	Chair rouge	Carne negra
	Average	-	-	-	-	74.3	95.3	-	-	-	64		Moyenne	Promedio
										Minus
	Gelatin	10	22	4	10	-	-	-	-	1.25	-	106	Gélatine	Gelatina
		-	-	-	-	-	-	2.5	-	-	-	52
330	Meat and meat bone meals processed	-	-	-	10	-	-	24	-	-	40	63	Farines de viande et farines de viande et os traitées	Harina de carne y de huesos elaborada	330
333	Pork	9	-	-	8	74.0	-	-	-	-	69	336	Porc	Cerdo	333
	Pork stomach (hog)	4	28	-	10	-	-	57.3	-	-	-	326	Estomac de porc (verrat)	Estómago de cerdo(verraco)

7. Eggs — Œufs — Huevos

Item No.	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	Item No.
		No. of experimental animals	Commencement age (days)	Duration of feeding (weeks)	Level of protein	Biological value	Digestibility	determined	calculated	PER	Chemical score A/T	Reference
		(1)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)	(10)	(11)
340	Egg (hen)	12	25–26	-	8	93.8	98.0	-	91.9	-	-	218	Œufs de poule	Huevos de gallina	340
		12	25–26	-	8	93.0	98.3	-	91.4	-	-	218
		4	28	-	10	-	-	91	-	-	-	326
		-	-	-	8	93	-	-	-	-	-	336
		8	28	4	10	-	-	96.7	-	4.74	-	383
		8	28	4	10	-	-	97.9	-	-	-	383
		10	-	-	10	-	-	85.1	-	-	-	106
		10	22	4	10	-	-	-	-	3.50	-	106
		10	22	4	10	-	-	-	-	3.50	-	106
		-	-	-	-	94	-	-	-	-	-	337
		9	-	-	8	93	-	-	-	-	-	336
		10	-	4	10	-	-	-	-	4.01	-	296
		12	28	4	10	-	-	-	-	4.20	-	200
		10	-	-	10	99.1	98.5	-	97.6	-	-	154
		-	-	-	10	-	-	90.4	-	-	-	439
		-	-	-	-	-	-	96.5	-	-	-	50
		-	28–30	-	-	-	-	97	-	-	-	49
		-	-	4	10	-	-	-	-	3.57	-	322
	Average	-	-	-	-	93.7	97.0	93.5	-	3.92	-		Moyenne	Promedio
342	Egg albumin	4	28	-	10	-	-	82.5	-	-	-	326	Blanc d'Œuf	Clara del huevo	342
		-	-	-	-	83	-	-	-	-	-	337
	Average	-	-	-	-	83	-	82.5	-	-	-		Moyenne	Promedio
	Egg powder, dried	6	30	4	10	90.3	93.3	-	-	-	-	113	Œufs en poudre	Huevo deshidratado en polvo