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Studies on the Protein Quality of High-Oil, High-Protein Corn

Research Center, General Foods Corporation, Tarrytown, New York

1. Two high-oil, high-protein corn varieties (13.0% protein with 8.6% oil and 11.5% protein with 7.0% oil) gave significant increases in growth and protein quality over that obtained from regular corn (9.3% protein with 5.1% oil) in ad libitum feeding with rats.

2. When the protein levels were adjusted to 7.5%, no significant differences in growth or protein quality were shown by the high-oil corns over the regular corn.

3. On an equal protein level of 7%, grits from one of the high-oil samples (8.6% oil) did not shown significant differences in growth or protein efficiency when compared to a sample of regular corn grits. When fed at 12% protein levels, the germ from regular corn gave significantly better growth and protein efficiency than did the high-oil variety.

4. Microbiological amino acid analyses correlated rather well with rat growth tests. However, a corn germ sample containing high oil resulted in poorer growth and protein efficiency than regular corn germ which seemed to have a poorer amino acid pattern including a lower level of lysine.