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Protein Quality of Stored Dry Skim Milk With Standard and Lysine-Limiting Diets

Nutrition Institute Science and Education Administration, United States Department of Agriculture, Beltsville, MD 20705
Science and Education Administration United States Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118

ABSTRACT

Changes in protein quality of dry skim milk stored under conditions where moisture uptake was not a factor were monitored by feeding trials with rats. After 1 yr of storage at 25 or 37 C, no effects on nitrogen digestibility, protein efficiency ratio, or net protein ratio measured by standard procedures were attributable to storage time or temperature. However, when the skim milk samples were incorporated into diets limiting in lysine to study the effect of storage conditions on lysine bioavailability, relative nutritive value decreased by 8% in the sample stored 12 mo at 25 C and by 8, 9, and 8% in samples stored for 3, 6, and 12 mo at 37 C. Chemically available lysine determined by 2,4,6-trinitrobenzenesulfonic acid reagent showed similar small decreases in samples stored at 37 C.