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03.09.2021 | Original Contribution

Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs

verfasst von: Natalia S. Fanelli, Hannah M. Bailey, Tyler W. Thompson, Robert Delmore, Mahesh Narayanan Nair, Hans H. Stein

Erschienen in: European Journal of Nutrition | Ausgabe 1/2022

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Abstract

Purpose

Determine digestible indispensable amino acid score (DIAAS) for animal- and plant-based burgers and test the hypothesis that DIAAS calculated for a burger and a burger bun is additive in a combined meal.

Methods

Ten ileal cannulated gilts were fed experimental diets for six 9-d periods with ileal digesta being collected on d 8 and 9 of each period. Six diets contained a burger (i.e., 80% lean beef, 93% lean beef, 80% lean pork, Impossible Burger, or Beyond Burger) or a burger bun as the sole source of crude protein and amino acids. Three additional diets were based on a combination of the bun and 80% beef, pork, or Impossible Burger. A nitrogen-free diet was also used. The DIAAS for all ingredients and mixed meals was calculated for children from 6 months to 3 years and for individuals older than 3 years, and DIAAS for combined meals was predicted from individual ingredient DIAAS.

Results

The 93% lean beef and the pork burgers had greater (P < 0.05) DIAAS than the plant-based burgers for both age groups. The 80% lean beef burger had greater (P < 0.05) DIAAS than the plant burgers for children from 6 months to 3 years, and greater (P < 0.05) DIAAS than the Beyond Burger for individuals older than 3 years. There were no differences between the measured and predicted DIAAS.

Conclusions

The protein quality of animal-based burgers is greater than that of plant-based burgers. However, for individuals older than 3 years, the Impossible Burger has comparable protein quality to the 80% lean beef burger. The DIAAS obtained from individual foods is additive in mixed meals.

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Titel: Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs
verfasst von: Natalia S. Fanelli
Hannah M. Bailey
Tyler W. Thompson
Robert Delmore
Mahesh Narayanan Nair
Hans H. Stein
Publikationsdatum: 03.09.2021
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 1/2022
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-021-02658-1

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