The heat increments of diets balanced and unbalanced with respect to protein
The heat increments of diets balanced and unbalanced with respect to protein
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DOI：
10.1093/jn/17.6.583
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发表时间：
1939-06-01
影响因子：
4.2
通讯作者：
Hamilton, TS
中科院分区：
文献类型：
--
作者：
Hamilton, TS
研究了8种不同百分比（4 - 54）的全蛋蛋白对喂养生长期（雄性）大鼠（近400只）的饲料的热增量和净能含量的影响。如本文所用，热增量是高于基础的热产生的总增加，持续17至19小时。在食用通常为5g的试验餐后立即进行。以代谢能的%表示，最低蛋白质日粮的热增量约为9，当蛋白质含量为18 - 30%时，热增量逐渐下降至约3，当蛋白质含量为54%时，热增量迅速增加至约13。净能含量的变化与此相反。饮食平衡越好，满足动物的需要，其热量增量越小，净能量值越大。
The effects of eight different percentages, 4 to 54, of whole egg protein upon the heat increments and net energy contents of diets fed to growing [male] rats (nearly 400) were detd. The heat increment, as used here, was the total increase in heat production, above the basal, for 17 to 19 hrs. immediately following the consumption of a test meal of usually 5 g. Expressed as a % of the metabolizable energy, the heat increments of the lowest protein diets were about 9, they decreased progressively to about 3 with 18 to 30% protein, then rapidly increased to about 13 for diets containing 54% protein. The net energy contents varied in reverse fashion. The better balanced a diet was in satisfying an animal''s requirements, the smaller its heat increment and the greater its net energy value.