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[Protein efficiency ratio of genetically modified pork powder with fat-1 gene]
Shuhui Nie1, Deqian Mao1, Min Li1
1National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention;Key Laboratory of Trace Element and Nutrition of National Health Commission, Beijing 100050, China.
Objective:
To evaluate the protein efficiency ratio(PER) of genetically modified pork powder with fat-1 gene(GM group), and thus evaluate whether the nutritional evaluation value of fat-1 gene pork powder has changed.
Methods:
Sixty weaned SD rats(60-80 g) were randomly divided into casein group, parental control group and GM group according to sex and weight, 20 rats in each group, half of each sex. The rats in the three groups were fed with corresponding formulated feed containing 10% protein for 28 days. The body weight and food intake of each group were recorded weekly. Blood was collected at the end of the experiment to determine hematology and blood biochemical indexes. The food utilization rate, organ/body weigh indexes, PER and corrected PER were calculated.
Results:
The weight of rats in all groups increased steadily during the experimental period. Statistically significant differences were found in some hematology and blood biochemical indexes and organ/body weigh indexes. No biologically significant changes were found. The food utilization rate of GM group was higher than that of casein group(P<0.05), which was equivalent to that in the parental control group. The PER of both genetically modified pork powder with fat-1 gene and parental white pork powder were higher than that of casein(P<0.05).
Conclusion:
The PER of genetically modified pork powder with fat-1 gene was equal to that of its parental white pork powder.
