In vivo evaluation biological of protein quality of hamburgers containing fibers

DOI: 10.15343/0104-7809.20153902164173

Abstract

This study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through
biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet
and diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ)
and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amount
of protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed with
different types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ)
and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgers
with fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a good
protein quality, a fact that allows their inclusion in diets of healthy individuals.