What is relationship between biological value and qualy of feed
in agriculture.....
Answers
Explanation:
1.Introduction
It has long been recognised that proteins differ in their ability to promote growth. The primary function of dietary protein is to supply nitrogen and aminoacids - both essential and non essential in amounts and proportions needed for the synthesis of tissue protein. The aminoacid content and profile is thus a critical determinant of protein quality and most methods which measure protein quality are directly or indirectly related to the efficacy with which they can satisfy aminoacid requirements.
All aminoacids have to be present simultaneously in adequate quantities and proper proportions at the site, for protein synthesis. A deficit in any one essential aminoacid (EAA) would limit protein synthesis proportionate to the extent of deficit (1). From this has developed the concept of the “most limiting aminoacid” and applied to judge dietary protein quality. If the composition of an “ideal” protein is known, which is completely utilised and has neither a deficit or excess of any EAA, the value of any given protein can be arrived at by calculating the extent of deficit of each EAA, in relation to that present in the ideal protein. The EAA in greatest deficit would become the limiting aminoacid and determine the protein value.
2. Use of standards
Egg protein has been used in the past as a standard, but this is not ideal. Although at levels of intake below requirement it is almost totally utilised, it is not so at higher levels. Egg protein has several EAA in excess, and at high intake levels, it can stand dilution with proteins of inferior quality without a compromise in its own quality. Recognising this, an expert committee of the FAO in 1957, proposed that an aminoacid scoring pattern in which the amounts of EAA in one gram of protein were about double that of the estimated adult human requirements should serve as an appropriate standard (2). It soon became apparent that the FAO pattern was not satisfacory. An FAO/WHO Committee which met in 1965 replaced the FAO pattern with that of egg/milk (3). A later FAO/WHO Committee in 1973 suggested the use of a new aminoacid pattern as the basic for computing aminoacid scores, instead of using a naturally occuring protein. The pattern was based upon current knowledge of human aminoacid requirements - largely that of adults.
Answer:
⭐️ɦǟʟօ ʄʀռɖֆ⭐️
BIOLOGICAL VALUE...
▶️Biological value is the measured of the proportion of absorbed proteins from a food which becomes incorporated into the proteins of organism 's body.