CAJ | 학술논문

目的　探讨经赖氨酸、维生素B1、维生素B2 、维生素A等强化后食用面粉的营养价值。方法　将断乳大白鼠随机分为对照组（Ⅰ组）和实验组（Ⅱ、Ⅲ、Ⅳ组），对照组饲以未经强化的普通面粉，实验组分别饲以不同配方的营养素面粉，定期观察各组实验动物的体重、氮平衡、食饲效率、热能效率、蛋白质功效比值及负重游泳持续时间等。结果　经过28天的分组饲养后，实验组动物的上述指标均显著高于对照组。结论　食用面粉经赖氨酸及部分维生素强化后蛋白质的营养价值得到显著提高，更有利于实验大白鼠的生长发育。
목적　탐토경뢰안산、유생소B1、유생소B2 、유생소A등강화후식용면분적영양개치。방법　장단유대백서수궤분위대 조조（Ⅰ조）화실험조（Ⅱ、Ⅲ、Ⅳ조），대조조사이미경강화적보통면분，실험조분 별사이불동배방적영양소면분，정기관찰각조실험동물적체중、담평형、식사효솔、열능효 솔、단백질공효비치급부중유영지속시간등。결과　경과28천적분조사양 후，실험조동물적상술지표균현저고우대조조。결론　식용면분경뢰안산 급부분유생소강화후단백질적영양개치득도현저제고，경유리우실험대백서적생장발육。
Objective　To investigate the nutrition value of w heat flour fortified with lysine，vitamin B1，vitamin B2，vitamin A. Methods　White rat cut off milk were allocated into four gro ups ( Ⅰ、Ⅱ、Ⅲ、Ⅳ)at random. Control group (Ⅰ) was raised with ordinary wheat flou r non-fortified and experiment group (Ⅱ、Ⅲ、Ⅳ) were raised with nutriment wh eat flour with different prescription. The observer watched each group of animal periodically in weight, nitrogen balance, food raised efficiency , thermal energy efficiency, protein efficiency ratio, and swimming persisting ti me under burdon, and so on. Results　After raised for 28 days amo ng each group, the targets mentioned above in experiment group was found significently higher than that of control. Conclusions 　The wheat flour possessed higher nutrition evaluation of protein which benefit s the development of white rat when fortified with lysine and some kinds of th e vitamins.