Grasas y Aceites, Vol 43, No 3 (1992)

Nitrogen balance and energy digestibility In rats fed with frying lard


https://doi.org/10.3989/gya.1992.v43.i3.1169

S. Jiménez
Instituto de Nutrición e Higiene de los Alimentos, Cuba

M. Hernández
Instituto de Nutrición e Higiene de los Alimentos, Cuba

C. Prorrata
Instituto de Nutrición e Higiene de los Alimentos, Cuba

Abstract


This study was carried out during 90 days in order to know the effect of frying lard on the energy digestibility and nitrogen bioavailability. A significant decrease occurred on energy utilization of the diets prepared with frying lard (52 frying times). Nitrogen bioutilization on growing rats was also affected.

Keywords


Energy digestibility coefficient; Frying lard; Nitrogen

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