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4 ways to evaluate protein quality
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1. Protein growth performance factor (PER)
In order to calculate this ratio, young animals, mostly rats, are fed a diet in which 10% of energy comes from a protein source studied. Other than young children, this indicator is not widely used in human nutrition. Protein efficiency ratio (PER) represents the ratio of body weight gain when consuming a particular type of protein in grams. Body weight is measured over time and then compared to the amount of protein consumed. PER = Body weight gain (grams) / amount of proteins from the product (s) studied This method of assessing protein quality is used by baby food manufacturers.2. The biological value of protein (BV)
It measures and compares the amount of nitrogen that is absorbed and the amount that is retained in the body. The measurement consists of feeding the test subjects a zero-protein diet for 710 days, then introducing the studied protein sources into the diet and checking the quantity of nitrogen emitted. Biological value (BV) is one of the most common methods used to assess protein quality.3. Use of net protein (NPU)
In a sense, it is more useful because BV can give a high rating to a product only because a small amount of protein is absorbed from it. NPU = conserved nitrogen / consumed nitrogen × 100 Whereas BV compares the amount of nitrogen conserved to the nitrogen absorbed by NPU, comparing the ratio of conserved nitrate to total protein consumed.4. Adjusted protein amino acid appetite index (PDCAAS)
The resulting value is then multiplied by the absorbability of the protein tested. The first is the fact that the highest possible result is 1.0. Values that exceed 1.0 are rounded down so it is not known what happens above that threshold. Additionally, the correctness of the PDCAAS metric depends on the assumption that the selected reference protein actually has an optimum composition for humans, which we can't really be sure of. The most recent and probably most commonly used method of assessing protein quality is. Although it is the best method of determining protein quality, it has its own reference amino acid deficiency.
