[The importance of collagen in the biological value of meat]

Rat experiments showed that increases in the levels of collagen from 6.1 to 15.5% of the total content of meat proteins enhanced the growth and weight indices of animals. The differences in the biological value of the above quantity of collagen for man and rats were attributable to different physiological requirements for the quality of protein. Therefore, the findings in man are in agreement with those in rats.