Amino Acid Fortification of Bread Fed at Varying Levels during Gestation and Lactation in Rats

摘要: The effects of protein quality improvement white bread fed to female rats during pregnancy and lactation, under varying degrees adequacy in food energy, on growth brain development or the offspring have been studied. Weaning weight weight, DNA whole major regions at weaning were de termined. Lysine addition significantly increased all parameters, threo- nine gave additional significant increments. Restricting energy intake decreased most parameters independent quality. Brain cellularity was higher dams lysine threonine fortified than casein. All param eters measured 70% ad libitum consumption over values obtained unfortified even though they had consumed 13% less dietary lactation period. implications these findings for practical problems human nutrition are considered. J. Nutr. 107: 300-309, 1977.