Abstract
The nutritive value of eleven species of fish egg Proteins was investigated by the amino acid analysis and the biological test. Amino acid composition of fish eggs was determined by the use of the amino acid analyzer. Growing male rats had been fed with the diet containing 10% fish egg protein for 10 days, and net protein ratio and net protein utilization were calculated from their growth rate and body nitrogen content.
Results were as follows.
1) In their amino acid composition, tryptophan and sulfer-containing amino acids were insufficient, but other amino acids were contained sufficiently.
2) The nutritive value of fresh matter ranged from 56 to 69 in NPU, from 3.7 to 4.9 in NPR, and they correlated to EAA index respectively.
3) Among the eleven species, the nutritive value of “Sawara”, “Hamo”, “Buri” and “Tara” were higher than others, and that of “Saba”, “Kamasu” and “Karei”, were lower than others.
4) There was no significant differences in the amino acid composition between fresh and salted fish eggs, but significant reduction of nutritive value was observed by salting.
