Biological evaluation of mechanically deboned chicken meat protein hydrolysate
Keywords:
Biological factors, Hydrolyzed vegetable protein, Protein, Epidemilogy, experimentalAbstract
Objective
The objective of this study was to evaluate the biological properties of a protein hydrolysate obtained by enzymatic hydrolysis of mechanically deboned chicken meat.
Methods
Mechanically deboned chicken meat was hydrolysed using Alcalase 2.4 L FG and then dried in a spray-drier. Three groups (n=6) of male Wistar rats received diets containing casein, mechanically deboned chicken meat protein hydrolysate and a protein-free diet. The rats were randomly assigned to individual cages with controlled temperature (22°C) for 12 days.
Results
The mechanically deboned chicken meat diet resulted in a good net protein utilization (3.74) and high true digestibility (96%)..The amino acid composition of the hydrolysate was relatively well balanced, but the concentrations of methionine and cystine were low, making them the limiting amino acids. The proximate chemical composition of the hydrolysate showed protein content to be as high as 62%.
Conclusion
The results obtained in this work suggest that mechanically deboned chicken meat hydrolysate can be used as a protein enhancer in food preparations such as enteral formulations, and as an edible protein enhancer in general applications.
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Copyright (c) 2023 Daniele Misturini ROSSI, Simone Hickmann FLÔRES, Janaína Guimarães VENZKE, Marco Antonio Záchia AYUB
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