Abstract
Three groups of young rats were fed on three kinds of experimental diet for 8 weeks. Diet for the first group contained skimmed and dehydrated milk ordinary used for school lunch (SL), for the second group marketted skimmed and dehydrated milk with special treatment for solubility (MK) was used, and the diet for the third group contained casein as the protein source at the 10% level.
The weight gain was greater in the order of SL, MK and casein group, but the difference was not significant. The protein efficiency ratio of the diets, the nitrogen retention which was determined by the balance study, and the amount of calcium retained in the leg bones were about the same in the twoskimmed milk groups, super-imposing the casein group. There was no appreciable difference observed in the vitamin B2 balance among three groups.
