A comparison of biological methods with rats for determining the nutritive value of proteins

Abstract

several levels and accepted the peak value. Henry & Kon (1957) reported that the BVS of egg proteins and of casein did not change when the level of protein intake was increased from 4 to 8 % but decreased progressively when the dietary protein level was increased to 12 and 16%. Results of a similar test with a poor-quality protein, wheat gluten, are now reported together with values for PER and for net protein utilization (NPU), calculated from body-water measurements (Miller & Bender, 1955), for these three protein sources determined at 4-20% levels of intake.