Bovine Blood Components:  Fractionation, Composition, and Nutritive Value

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 1; pp. 231 - 236
• Main Authors: Duarte, Renata T, Carvalho Simões, Miriam C, Sgarbieri, Valdemiro Carlos
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-01-1999
• Subjects: Anemia - diet therapy; Animals; bioavailability; Biological and medical sciences; Blood; Blood Chemical Analysis; blood composition; blood proteins; Cattle; Erythrocytes; Food industries; fractionation; Fundamental and applied biological sciences. Psychology; Globins - chemistry; iron; Iron - blood; Nutritive Value; protein sources; Rats; Rats, Wistar; Use and upgrading of agricultural and food by-products. Biotechnology; Fractionation; Bovine; Rat; Nutritive value; Rodentia; Iron; Bioavailability; Inorganic element; Protein; Blood; Vertebrata; Mammalia; Upgrading; Aminoacid; Slaughter(by product); Chemical composition; Artiodactyla; Trace element (nutrient); Ungulata
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9806255

The objective of this research work was to fractionate bovine blood, collected hygienically in a slaughterhouse, into blood plasma protein concentrate, red blood cell concentrate, globin isolate, and a carboxymethylcellulose−heme iron (CMC−heme) complex. All four fractions were studied for proximate composition and amino acid and mineral contents. The nutritive value of plasma protein concentrate and globin isolate was comparatively studied using rat bioassays. The amino acid content in plasma protein concentrate is well balanced and produced net protein utilization and net protein ratio equivalent to 95% those of casein. Globin isolate (∼91% protein) is deficient in isoleucine and S-containing amino acids and was unable to support rat growth at 10% concentration in the diet. Red blood cell concentrate and the isolated CMC−heme complex were good sources of bioavailable iron. Iron availabilities for CMC−heme and whole blood cell concentrate, related to ferrous sulfate as 100%, were 64 and 70%, respectively. Keywords: Bovine blood; protein nutritive value; iron bioavailability