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The biological value of slaughter-animals blood


, : The biological value of slaughter-animals blood. Medycyna Weterynaryjna 55(9): 600-601, Sept

Blood has been used for many years as a functional and nutritional food ingredient in many countries. Blood consists of two fractions: plasma and blood cells, both of which differ in terms of their technological properties and chemical composition. The aim of this study was to determine the biological value of swine blood, which is the most frequently used ingredient in processing meats. The chemical composition (determined by the commonly used methods) and the biological value (amino acid analysis, chemical score - CS, PER) were determined in both blood fractions. The blood plasma contained less protein and more water than the blood cells. However, the PER of the blood plasma was significantly higher than the PER of blood cells (2.29 and 1.66 respectively). This is due to the essential amino acid content being better balanced in plasma protein than in blood cells. blood cell protein has ben shown to be less complete in isoleucine, methionine and cystine than plasma. It was found thati soleucine, methionine and cystine are the amino acids limiting the availability of both plasma and blood cell protein. However, the content of the above mentioned amino acids was significantly lower in cell fractions (CS = 0.10 and 0.50 respectively) than in plasma (CS = 0.68 and 0.74 respectively).

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