Protein quality of anchovy, mackerel and canned sardine samples

Abd. Salam Babji, M. Aidilla, C. Gugapreya, C. J. Lai, B. Nur Bazlina, C. Cahyana, C. P. Nor Hayati, Z. Suriati

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The protein nutritive value of anchovy, mackerel and canned sardine samples together with casein as a reference formulation were evaluated. Proximate composition, protein quality and protein digestibility were determined. Procedures for evaluation included Protein Efficiency Ratio (PER) using the rat bioassay and in vivo Apparent Digestibility (AD). Rats fed with canned sardine diet had the highest mean body weight (154.8±12.28g) while rats fed with anchovy diet had the lowest mean body weight (145.27±15.89g) with significant differences between all the groups. Mean body weight of rats fed with selected fish diet was higher compared to rats fed with casein diet. For PER value, canned sardine has the highest value, (2.48), followed by anchovy (2.46) and mackerel (2.34). PER value for all selected fish is lower than that for casein (3.14). Mackerel had the highest value of in vivo AD (96.99%), followed by casein (96.96%), canned sardine (96.88%) and anchovy (91.29%). In conclusion, among the types of fish compared, sardine had the highest protein quality while mackerel showed the highest digestibility.

Original languageEnglish
Pages (from-to)171-177
Number of pages7
JournalMalaysian Journal of Nutrition
Volume13
Issue number2
Publication statusPublished - 2007

Fingerprint

Perciformes
anchovies
sardines
mackerel
casein
protein efficiency ratio
Caseins
rats
digestibility
Proteins
Diet
proteins
diet
body weight
Fishes
sampling
Body Weight
fish
proximate composition
digestible protein

ASJC Scopus subject areas

  • Nutrition and Dietetics
  • Food Science

Cite this

Babji, A. S., Aidilla, M., Gugapreya, C., Lai, C. J., Nur Bazlina, B., Cahyana, C., ... Suriati, Z. (2007). Protein quality of anchovy, mackerel and canned sardine samples. Malaysian Journal of Nutrition, 13(2), 171-177.

Protein quality of anchovy, mackerel and canned sardine samples. / Babji, Abd. Salam; Aidilla, M.; Gugapreya, C.; Lai, C. J.; Nur Bazlina, B.; Cahyana, C.; Nor Hayati, C. P.; Suriati, Z.

In: Malaysian Journal of Nutrition, Vol. 13, No. 2, 2007, p. 171-177.

Research output: Contribution to journalArticle

Babji, AS, Aidilla, M, Gugapreya, C, Lai, CJ, Nur Bazlina, B, Cahyana, C, Nor Hayati, CP & Suriati, Z 2007, 'Protein quality of anchovy, mackerel and canned sardine samples', Malaysian Journal of Nutrition, vol. 13, no. 2, pp. 171-177.
Babji AS, Aidilla M, Gugapreya C, Lai CJ, Nur Bazlina B, Cahyana C et al. Protein quality of anchovy, mackerel and canned sardine samples. Malaysian Journal of Nutrition. 2007;13(2):171-177.
Babji, Abd. Salam ; Aidilla, M. ; Gugapreya, C. ; Lai, C. J. ; Nur Bazlina, B. ; Cahyana, C. ; Nor Hayati, C. P. ; Suriati, Z. / Protein quality of anchovy, mackerel and canned sardine samples. In: Malaysian Journal of Nutrition. 2007 ; Vol. 13, No. 2. pp. 171-177.
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