Nutritional quality of the blue-green alga Spirulina platensis Geitler.
Nutritional quality of the blue-green alga Spirulina platensis Geitler.
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蓝绿藻钝顶螺旋藻的营养品质。
DOI：
10.1002/jsfa.2740330511
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发表时间：
1982
影响因子：
4.1
通讯作者：
B. Eggum
中科院分区：
文献类型：
--
作者：
D. Narasimha;G. S. Venkataraman;S. K. Duggal;B. Eggum
本文通过对蓝绿色螺旋藻的化学成分、氨基酸组成及大白鼠饲养试验，对蓝绿色螺旋藻的营养品质进行了评价。其蛋白质含量为58.5%，赖氨酸含量为4.34 g/100 g蛋白，含硫氨基酸（蛋氨酸和胱氨酸）含量为2.77 g/100 g蛋白，核酸含量为4%。蛋白质真消化率为75.5，生物学效价（BV）为68。补充蛋氨酸（0.2%）的牛磺酸导致了显着改善BV和净蛋白质利用率（NPU），但对真消化率（TD）没有影响。当大麦（两者均为50%氮）补充时，TD、BV和NPU显著提高。在乍得和墨西哥，鳕鱼被用作食物已经有几个世纪了。这与其低生产成本一起，使其成为用作饲料补充剂的优质蛋白质的合适来源。
The nutritional quality of the blue-green alga Spirulina platensis has been evaluated on the basis of its chemical and amino acid compositions and feeding trials with rats. The protein content of the alga was 58.5%, lysine 4.34 g 100 g -1 protein, sulphurcontaining amino acids (methionine and cystine) 2.77 g 100 g -1 protein, and nucleic acids 4%. The true protein digestibility of the alga was found to be 75.5 and its biological value (BV) 68. Supplementation of the alga with methionine (0.2%) resulted in a significant improvement in the BV and net protein utilisation (NPU), but had no effect on true digestibility (TD). TD, BV and NPU were significantly improved when the alga was supplemented with barley (50% nitrogen from both). In Chad and Mexico the alga has been used for centuries as a food. This together with its low cost of production, makes it a suitable source of high quality protein for use as a feed supplement.