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INTRODUCTION SMITH and Scott (1965), Ousterhout et al. (1959), and Chen et al. (1962) have tried to develop rapid, accurate methods for evaluating the availability of amino acids in dietary proteins. At this laboratory, Payne et al. (1968) have been concerned with the recovery of amino acids in intestinal residues. Using their procedure, they have found significant differences in amino acid availability between proteins of widely different quality. They also have had some success in evaluating proteins that do not vary widely in quality. Thus, although they have not demonstrated a completely satisfactory technique, the method they report shows promise but requires further investigation to prove its reliability. For this purpose, nine proteins were tested for digestibilities of all amino acids simultaneously. Ileal residue samples were used to estimate digestibility, inasmuch as the contents of this portion of the small intestine appeared to be most indicative of the true amino acid… |
