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Bovine blood components: fractionation, composition, and nutritive value.
R T Duarte1, M C Carvalho Simões, V C Sgarbieri
1Food Chemistry and Applied Nutrition Center, Institute of Food Technology (ITAL), Av. Brasil 2880, CEP 13073-001, Campinas, São Paulo, Brazil.
Journal of Agricultural and Food Chemistry
|November 24, 1999
Summary
This study fractionated bovine blood into valuable components. Plasma protein concentrate showed excellent nutritional value, while red blood cells and a CMC-heme complex provided bioavailable iron.
Area of Science:
- Biochemistry
- Food Science
- Animal Nutrition
Background:
- Bovine blood is a rich source of proteins and minerals.
- Efficient utilization of blood components can enhance resource sustainability.
Purpose of the Study:
- To fractionate bovine blood into plasma protein concentrate, red blood cell concentrate, globin isolate, and a carboxymethylcellulose-heme iron (CMC-heme) complex.
- To analyze the proximate composition, amino acid, and mineral content of each fraction.
- To evaluate the nutritive value of plasma protein concentrate and globin isolate using rat bioassays.
Main Methods:
- Hygienic collection and fractionation of bovine blood.
- Proximate analysis, amino acid profiling, and mineral content determination.
- Rat bioassays for assessing protein quality (Net Protein Utilization, Net Protein Ratio).
- Iron bioavailability assessment using ferrous sulfate as a reference.
Main Results:
- Plasma protein concentrate exhibited a well-balanced amino acid profile, with Net Protein Utilization and Net Protein Ratio comparable to casein.
- Globin isolate, despite high protein content, was deficient in isoleucine and sulfur-containing amino acids, limiting its growth-supporting capacity in rats.
- Red blood cell concentrate and CMC-heme complex demonstrated good iron bioavailability, with 70% and 64% iron availability, respectively, compared to ferrous sulfate.
Conclusions:
- Bovine blood fractionation yields valuable protein and iron sources.
- Plasma protein concentrate is a highly nutritious protein source.
- CMC-heme complex and red blood cells offer bioavailable iron, with potential applications in food fortification or supplements.