基于可消化必需氨基酸评分的生鲜与熟制猪背最长肌蛋白质品质评价(中英文)OA

The digestible indispensable amino acid score(DIAAS)was developed in 2011 to determine protein quality of human foods.However,protein quality of cooked pork,the most consumed meat in the world,has not previously been characterized by this method.Therefore,an experiment was conducted to determine DIAAS for raw pork loin,and to determine the effect of different thermal processing techniques(i.e.,roasting,frying,or grilling)on amino acid(AA)digestibility and DIAAS for pork loin when using the growing pig as a model for humans.Results demonstrated that raw,roasted,and grilled pork had a greater(P＜0.05)standardized ileal digestibility(SID)of His,Ile,Leu,Lys,Met,Phe,Thr,and Val than fried pork.The SID of His and Thr was greater(P＜0.05)in raw pork than in all cooked pork loins.For DIAAS calculated for children from 6 months to 3 years,values were greatest(P＜0.05)for grilled and fried pork and least(P＜0.05)for raw pork.The DIAAS for roasted pork was greater(P＜0.05)than for casein.For individuals older than 3 years,there were no differences between DIAAS for grilled pork,fried pork,or casein,but these three ingredients had greater(P＜0.05)DIAAS values than roasted pork,which in turn had a greater(P＜0.05)DIAAS than raw pork.In conclusion,thermal processing of pork may increase protein quality,although not all thermal processing methods result in the same improvements in protein quality.