[The efficacy of enriching wheat meal, bread and gluten with L-lysine evaluated experimentally and theoretically]

The effect of enrichment of wheat meal, bread and gluten with L-lysine was studied by the routine method (basing on the biological value estimated on growing rats), and theoretically (by the changes in the potential extent of the biological value). A higher value of the enrichment effect in the second case has confirmed the existence of the compensation induced by significant lysine deficiency. Enrichment of the studied products with lysine leads to elimination of the compensation that consists in lysine economy through decreasing its oxidizing catabolism. The dependence of the biological value on the level of gluten protein in the ration was also studied. Maximum figures of the biological value were recorded at 15% of gluten protein level and they were decreased at 7 and 30% levels.