Abstract
A low degradation and absorption of the iron-binding milk protein lactoferrin has been associated with its proposed nutritional role of enhancing absorption of iron and supporting host resistance of the newborn [2]. Such a low degradation and absorption can be expected to affect parameters of the nutritive value such as apparent net protein utilization (NPU) and apparent digestibility (AD). Therefore NPU and AD of bovine lactoferrin were studied in the rat.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Eggum BO (1973) A study of certain factors influencing protein utilization in rats and pigs. 406. Beretning fra forsogslaboratoriet, Kopenhagen
Hambraeus L, Fransson G-B, Lönnerdal B (1984) Nutritional availability of breast milk protein. Lancet 21: 167–168
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1989 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG, Darmstadt
About this chapter
Cite this chapter
Schoppe, I., Barth, C.A., Hagemeister, H. (1989). The Nutritive Value of Bovine Lactoferrin. In: Barth, C.A., Schlimme, E. (eds) Milk Proteins. Steinkopff. https://doi.org/10.1007/978-3-642-85373-9_16
Download citation
DOI: https://doi.org/10.1007/978-3-642-85373-9_16
Publisher Name: Steinkopff
Print ISBN: 978-3-642-85375-3
Online ISBN: 978-3-642-85373-9
eBook Packages: Springer Book Archive