The Addition of Water to Purified Diets and its Effect upon Growth and Protein Efficiency Ratio in the Rat
- 1 May 1962
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 77 (1), 18-22
- https://doi.org/10.1093/jn/77.1.18
Abstract
The data reported here demonstrated that the addition of 20% of water to a 9% protein purified diet used for protein efficiency ratio (PER) evaluations resulted in a significantly increased rate of gain and a higher PER than that obtained when no water was added to the diet. These effects were also observed at protein levels of 6 and 12% but not at 18%. When either agar, guar gum or gelatinized starch were included in the 9% protein diet, the addition of 20 or 50% of water resulted in an increased rate of gain and a higher PER. The results observed in these experiments emphasize the need for further investigation of the factors involved in PER determination and a possible re-evaluation of previous studies wherein abnormal moisture content may have been observed.Keywords
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