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

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.

Automated summary

The protein quality of animal-based burgers is higher 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.