Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

[Nutritive value of shellfish consumed in Chile].

N Pak, G Vera, H Araya

    Archivos Latinoamericanos De Nutricion
    |March 1, 1985
    PubMed
    Summary

    Chilean shellfish protein is generally of good quality, with Net Protein Utilization (NPU) values around 70. However, these shellfish contribute minimally to meeting the population

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    A virtual dairy herd as a tool to teach dairy production and management.

    Journal of dairy science·2020
    Same author

    Higher intake of dietary n-3 PUFA and lower MUFA are associated with fewer menopausal symptoms.

    Climacteric : the journal of the International Menopause Society·2019
    Same author

    Cannabinoid pharmacology and therapy in gut disorders.

    Biochemical pharmacology·2018
    Same author

    Preclinical evaluation of the effects on the gastrointestinal tract of the antineoplastic drug vincristine repeatedly administered to rats.

    Neurogastroenterology and motility·2018
    Same author

    Tibial tunnel widening associated with anterior cruciate ligament reconstruction using autogenous hamstrings: A comparison between antero-medial portal and transtibial techniques.

    Revista espanola de cirugia ortopedica y traumatologia (English ed.)·2018
    Same author

    Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats.

    Food & function·2017

    Area of Science:

    • Marine Biology and Nutrition
    • Food Science and Technology

    Context:

    • Shellfish are a common food source in Chile, representing a significant part of the local diet.
    • Understanding the nutritional value of locally consumed seafood is crucial for public health initiatives.

    Purpose:

    • To evaluate the protein quality and digestibility of six key Chilean shellfish species.
    • To assess the contribution of these shellfish to the daily protein requirements of the Chilean population.
    • To analyze the socioeconomic factors influencing shellfish protein consumption.

    Summary:

    • Net Protein Utilization (NPU) values for most shellfish ranged around 70, indicating good protein quality, with loco (54.9) and macha (63.3) showing lower values.
    • Apparent and true protein digestibility averaged 83.6% and 90.4%, respectively.
    • Protein adequacy from habitual rations varied from 27% (erizo) to 58% (loco), and shellfish protein availability increased with family income.

    Impact:

    • Despite good protein quality, shellfish consumption alone is insufficient to meet the protein needs of the Chilean population across all socioeconomic levels.
    • Findings highlight the need for dietary diversification to ensure adequate protein intake.
    • This study provides valuable data for nutritional guidelines and food security policies in Chile.

    Related Experiment Videos