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Protein efficiency ratio

The Protein Efficiency Ratio (PER) is a biological assay that evaluates the nutritional quality of a dietary protein by measuring the weight gain in growing rats relative to the amount of protein consumed during a controlled feeding period.^[1] Typically performed over 28 days with weanling male rats (aged 21-28 days) fed a basal diet containing 10% protein from the test source, PER is calculated as the grams of body weight gained divided by the grams of protein ingested, and it is standardized against a reference protein like casein to ensure comparability across studies.^[2] This method, first developed by Osborne, Mendel, and Ferry in 1919 and formalized by the Association of Official Analytical Chemists (AOAC), provides a direct indicator of protein utilization for growth but is limited to animal models and does not fully account for human digestibility or maintenance needs.^[1] In the PER procedure, groups of 8-10 rats are assigned to either the test protein diet or a control diet featuring casein, which serves as the benchmark with an adjusted PER value of 2.5; the test PER is then normalized by multiplying it by 2.5 and dividing by the observed casein PER to correct for variations in experimental conditions such as temperature (maintained at 72 ± 1°F) and humidity (45 ± 5%).^[2] Weekly measurements of body weight and food intake allow for precise computation, with the resulting value reflecting the protein's ability to support tissue deposition; for example, high-quality proteins like egg yield a PER of approximately 3.8, while soy protein concentrates range from 2.0 to 2.2, often improved by amino acid supplementation such as methionine.^[1] This assay's simplicity—requiring only basic animal housing and weighing equipment—has made it a longstanding tool in nutrition science since its standardization in the 1960s.^[3] PER plays a critical role in regulatory contexts, particularly for assessing protein quality in foods and infant formulas, where it demonstrates that a product supports adequate growth when used as the primary nutrient source.^[3] Under U.S. Food and Drug Administration (FDA) guidelines, PER studies using AOAC Official Method 960.48 are required for new infant formulas to verify biological quality before human clinical trials, with casein control values typically ranging from 2.06 to 3.09 depending on diet composition like lactose content.^[3] Similarly, Health Canada employs adjusted PER values to calculate a "protein rating" for labeling purposes, multiplying the adjusted PER by the grams of protein in a reasonable daily intake to quantify overall nutritional contribution.^[2] These applications highlight PER's value in ensuring protein adequacy, especially for vulnerable populations, though it is often complemented by chemical analyses like amino acid scoring.^[4] Despite its utility, PER has notable limitations that temper its applicability, particularly for human nutrition.^[4] As an animal-based metric focused on growth in rats, it may not accurately predict protein needs in adults or account for differences in metabolism, digestibility, or anti-nutritional factors across species; for instance, while PER rates whey protein at 3.2 (superior to casein's 2.5 in some assays), more human-relevant methods like the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) often yield lower values for plant proteins like soy (1.0).^[4] Additionally, PER cannot differentiate between fat and lean mass gains, nor does it address maintenance requirements beyond growth, leading to criticisms that it overemphasizes animal models over direct human data.^[1] Modern alternatives, such as the Digestible Indispensable Amino Acid Score (DIAAS), are increasingly preferred for their incorporation of ileal digestibility and human amino acid requirements, though PER remains a foundational reference in protein quality evaluation.^[5]

Fundamentals

Definition

The Protein efficiency ratio (PER) is a biological assay used to assess protein quality in nutrition by quantifying the weight gain achieved in growing animals per unit of protein consumed during a standardized feeding period.^[1] This metric serves as an indicator of how well a protein source supports tissue growth and maintenance, reflecting its biological value based on empirical animal responses. It is calculated as PER = (grams of body weight gain) / (grams of protein consumed).^[3] PER testing traditionally employs young, weanling rats—typically 21 days old—as the model organisms, fed diets containing 10% protein from the test source, to evaluate the protein's capacity to promote efficient growth over 3 to 4 weeks.^[3] These rats are chosen due to their rapid growth phase, which amplifies differences in protein utilization among sources.^[1] High-quality proteins, exemplified by casein as the reference standard, yield PER values around 2.5, signifying optimal support for growth, while values below 1 denote poor quality, often due to deficiencies in essential amino acids or digestibility.^[2]^[1] Experimental ranges for casein can vary from 1.8 to 3.3, but regulatory standards normalize it to 2.5 for consistent comparisons.^[1] In contrast to assays that measure only protein quantity, such as total nitrogen content, PER specifically highlights the efficiency of protein utilization in vivo, prioritizing functional outcomes over compositional analysis.

Biological Basis

Proteins play a fundamental role in biological processes, serving as the building blocks for growth, tissue repair, and metabolic functions by supplying nitrogen and indispensable amino acids (IAAs) necessary for protein synthesis and enzymatic activities. In the context of young, growing organisms like rats, proteins support anabolic processes such as muscle development, organ formation, and overall body mass increase, where IAAs—those that cannot be synthesized endogenously and must be obtained from the diet—are particularly critical for efficient net protein deposition. For instance, IAAs like lysine, methionine, and tryptophan are essential for rat development, as deficiencies in these limit growth rates and highlight the protein's ability to meet specific nutritional demands during rapid developmental phases.^[6]^[7] Rats are selected as the model organism for evaluating protein efficiency ratio (PER) due to their rapid growth rates, high sensitivity to dietary protein quality variations, short juvenile growth period of approximately 10 weeks enabling efficient assessment, and historical standardization in nutrition research for consistent, reproducible results. Additionally, rats exhibit comparable metabolic pathways for protein utilization and are a practical preclinical model for studying how dietary proteins influence anabolic responses in mammals, particularly regarding protein digestibility.^[8]^[9] The concept of protein utilization efficiency in PER assays links the net deposition of protein in the body—measured through observable growth—to the overall biological value of the protein source, emphasizing how effectively ingested amino acids are incorporated into tissues without prior correction for digestibility. This efficiency captures the integrated impact of a protein's IAA profile on supporting growth, as the limiting IAA determines the extent of anabolic utilization. Ultimately, PER reflects both the amino acid composition and bioavailability of the protein, as these factors directly influence the availability of absorbable IAAs for processes like muscle and organ development in rats, providing a holistic indicator of nutritional quality.

Methodology

Experimental Procedure

The experimental procedure for determining the protein efficiency ratio (PER) follows standardized protocols, primarily outlined in AOAC Official Method 960.48, to ensure reproducibility and isolation of protein quality effects.^[3] Test subjects are weanling male rats from the same colony, aged 21 to 28 days with initial body weights of 50 to 75 grams and a weight range of no more than 10 grams among individuals in a group, to minimize variability.^[3] These rats are housed individually in wire-bottom cages to prevent coprophagy and fed ad libitum, with 10 animals per experimental group (minimum).^[3]^[10] The assay diets are formulated to contain 10% protein (calculated as nitrogen × 6.25), with the test diet using the protein source under evaluation and a reference diet using casein (ANRC grade, ≥85% purity) as the control protein, which is assigned a PER value of 2.5 by definition for adjustment purposes.^[3]^[2] Both diets are provided ad libitum for a 28-day test period, during which body weight and feed intake are monitored weekly (or at intervals not exceeding 7 days) to track growth and consumption.^[3] Diets must be isocaloric and balanced for non-protein calories through adjustments in carbohydrates and fats, as well as for vitamins, minerals, 8% fat, 5% ash, 1% fiber, and 5% moisture, to isolate the effects of protein quality per nutrient requirements for laboratory rats.^[3]^[3] Prior to the test period, rats undergo an acclimation phase of 3 to 5 days on a basal diet (typically 10% casein) in the laboratory environment to reduce stress and standardize conditions.^[3] Animals showing signs of illness or abnormal growth are excluded from the study to maintain data integrity.^[10] All procedures adhere to modern ethical guidelines, including those from the Association for Assessment and Accreditation of Laboratory Animal Care (AAALAC) and the Guide for the Care and Use of Laboratory Animals, with institutional animal care and use committee (IACUC) oversight required.^[3] The reference casein group serves as the control, with proximate analysis ensuring compositional matching between test and reference diets for nitrogen, fat, ash, moisture, and crude fiber.^[3]

Calculation and Interpretation

The protein efficiency ratio (PER) is computed as the average weight gain of the test group in grams divided by the average protein consumed in grams over the standard 28-day test period.^[11] Protein intake is quantified using proximate analysis, where protein content is determined by multiplying nitrogen content by the factor 6.25 (N × 6.25), as specified in FDA and AOAC official methods.^[3] To account for differences in digestibility, an adjusted PER (ADPER) can be derived by multiplying the raw PER by the true digestibility percentage divided by 100, where true digestibility is measured separately via nitrogen balance assays in rats.^[12] This adjustment refines the estimate of utilizable protein by incorporating bioavailability data from independent fecal nitrogen excretion studies.^[13] Interpretation of PER scores provides insight into protein quality relative to the casein reference, typically standardized at 2.5. Scores exceeding 2.0 generally indicate high-quality proteins, such as whole egg (approximately 3.8) or soy protein isolate (approximately 2.2), while values below 1.0 signify poor quality, as seen with gelatin (approximately 0).^[11]^[1] These benchmarks facilitate comparisons, with casein serving as the baseline for adjustment and evaluation of nutritional adequacy.^[14] Statistical analysis of PER data typically employs analysis of variance (ANOVA) to assess differences between test groups and the reference, with results reported alongside standard error to quantify variability.^[15] The minimum detectable difference in PER values depends on sample size, with studies using 10 rats per group achieving sufficient power to identify meaningful variations under randomized block designs.^[16]

History

Origins and Development

The protein efficiency ratio (PER) was developed in the 1910s by biochemists Thomas B. Osborne and Lafayette B. Mendel at Yale University, building on earlier research by Russell H. Chittenden, who had challenged prevailing high-protein dietary standards through human nitrogen balance studies and advocated for lower protein needs based on physiological efficiency.^[17] Osborne and Mendel shifted focus to animal models, using young rats to investigate protein quality more precisely, as the rat's rapid growth allowed observable differences in nutritional responses.^[18] Between 1910 and 1920, their initial studies demonstrated marked differential growth responses in rats fed plant versus animal proteins; for instance, proteins like zein from corn grains supported minimal growth or even stagnation, while casein from milk promoted robust development, highlighting inherent nutritional inequalities among protein sources. These qualitative observations evolved into a quantitative metric when Osborne, Mendel, and collaborator Edna L. Ferry formalized PER in 1919 as the ratio of weight gain to protein consumed, providing a standardized way to assess protein utilization for growth. A pivotal 1916 publication by Osborne and Mendel further emphasized amino acid imbalances as the underlying cause, such as lysine and tryptophan deficiencies in grain proteins like zein, which explained the poor growth outcomes and underscored the need for balanced essential amino acids. By the 1920s, PER had transitioned from ad hoc measurements to a more standardized ratio in experimental nutrition, facilitating comparisons across protein sources and influencing broader dietary research. This development was further shaped in the 1930s by the League of Nations' Technical Commission on Nutrition, which incorporated protein quality assessments into international efforts to establish minimum dietary standards, distinguishing "first-class" proteins (e.g., animal-derived) from others based on biological value.^[19]

Standardization and Adoption

In the 1950s and 1960s, the Association of Official Analytical Chemists (AOAC International, now AOAC) formalized the Protein Efficiency Ratio (PER) assay through Official Method 960.48, adopted as First Action in 1960 and Final Action in 1962. This standardization specified the use of weanling rats of a defined strain (typically Sprague-Dawley), a 28-day feeding period on test diets providing 10% protein, and calculation of PER as weight gain per gram of protein consumed, normalized to a casein reference value of 2.5.^[20] By the 1970s, PER had gained widespread adoption in international nutritional guidelines, particularly through the Food and Agriculture Organization (FAO) and World Health Organization (WHO), which incorporated it into global protein quality evaluations as outlined in their 1973 joint report on Energy and Protein Requirements. In Canada, regulatory mandates for PER emerged around this period, with Health Canada's Health Protection Branch Method FO-1 (established October 15, 1981) requiring PER testing to substantiate protein content claims on food labels under the Nutrition Labelling Regulations, ensuring products meet minimum quality thresholds for "source of protein" declarations.^[2] Key refinements occurred in 1985 during the FAO/WHO/United Nations University (UNU) Expert Consultation on Energy and Protein Requirements, which updated reference amino acid patterns for protein scoring while retaining PER as a validated biological assay for routine food evaluation due to its established correlation with growth outcomes. A significant shift began in 1991 with the FAO/WHO Expert Consultation on Protein Quality Evaluation, which endorsed the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) as the preferred method for most applications; however, PER continued to persist for specific uses, such as validating protein blends in regulatory contexts.^[21] As of 2025, the U.S. Food and Drug Administration (FDA) issued draft guidance in 2023 recommending PER rat bioassays for demonstrating protein quality in new infant formulas, aligning with longstanding requirements under 21 CFR 107.100.^[3] Nonetheless, a 2024 report from the National Academies of Sciences, Engineering, and Medicine (NASEM) de-emphasized PER, concluding it lacks optimal physiological relevance for infants and urging a transition to human milk-based amino acid profiling and digestibility assessments for future validations.^[22] In response, the FDA and HHS initiated a comprehensive review of infant formula nutrient requirements in May 2025, which may influence future use of PER.^[23]

Comparisons

Biological Assays

Biological assays for evaluating protein quality primarily involve in vivo measurements using animal models, such as rats, to assess how effectively dietary proteins support growth, maintenance, or nitrogen retention, providing empirical insights into real-world utilization that chemical methods cannot capture.^[24] These methods, including the protein efficiency ratio (PER), emphasize outcomes like body weight changes or nitrogen balance, with PER serving as a foundational approach due to its focus on rat growth over a defined period.^[25] The net protein ratio (NPR) is a growth-based assay similar to PER but improves accuracy by incorporating a protein-free control group to account for weight loss due to maintenance needs in the absence of protein.^[24] It is calculated as NPR = (weight gain of the test group + weight loss of the protein-free group) / protein intake (g), yielding values that reflect both growth promotion and baseline correction.^[25] For instance, NPR often produces higher results than PER for the same protein; casein, a standard reference, typically shows an NPR of approximately 3.6 compared to a PER of 2.5, highlighting the adjustment for non-protein-related weight changes.^[24] Net protein utilization (NPU) shifts the endpoint from growth to direct nitrogen retention, offering a more precise measure of protein quality by quantifying the proportion of ingested nitrogen incorporated into the body.^[25] Calculated as NPU = (% nitrogen retained / % nitrogen intake) × 100, it requires invasive carcass analysis at the study's end to determine retained nitrogen, making it more labor-intensive than growth-focused methods like PER.^[24] This assay underscores biological efficiency but demands specialized facilities for accurate nitrogen measurement.^[25] Protein retention efficiency (PRE) represents a less common variant of these assays, often applied in studies with chicks or other non-rat species, and is derived by scaling NPR to a percentage basis (PRE = NPR × 16) to align numerically with NPU for high-quality proteins.^[26] It focuses on retention endpoints similar to NPU but adapts to species-specific growth patterns, though rat-based PER remains more widely adopted due to standardization.^[24] Collectively, these biological assays prioritize in vivo protein utilization through endpoints varying from simple growth (as in PER) to detailed retention (as in NPU and PRE), with PER distinguished as the simplest and most cost-effective option owing to its reliance on non-invasive weight monitoring without the need for carcass dissection or extensive controls.^[25] This accessibility has historically favored PER in routine evaluations, despite the enhanced precision of alternatives like NPR for correcting maintenance factors.^[24]

Amino Acid-Based Methods

Amino acid-based methods for evaluating protein quality, such as the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and the Digestible Indispensable Amino Acid Score (DIAAS), provide alternatives to the Protein Efficiency Ratio (PER) by focusing on the chemical composition of essential amino acids and their digestibility rather than animal growth outcomes. These approaches determine the limiting amino acid—the essential amino acid present in the lowest proportion relative to human requirements—and adjust for digestibility to yield a score that reflects the protein's ability to meet nutritional needs. In contrast to PER's reliance on rat-based biological assays, which measure weight gain as a proxy for protein utilization, amino acid-based methods are non-animal, quicker to perform, and tailored to human amino acid reference patterns, enhancing ethical considerations and applicability to human diets.^[27] The PDCAAS, recommended by the FAO/WHO in 1989 and adopted for regulatory purposes by 1993, calculates protein quality as the lowest amino acid score multiplied by true fecal digestibility, with scores truncated at 1.0 to avoid overestimation from excess amino acids. For instance, soy protein achieves a PDCAAS of 1.0 due to its balanced profile meeting or exceeding requirements after digestibility correction, while wheat protein scores around 0.4, limited primarily by lysine deficiency. This method has replaced PER for human food labeling in regions like the US and EU, as it better aligns with human-specific amino acid needs without requiring live animal testing. Building on PDCAAS, the DIAAS was introduced by the FAO in 2013 to address its limitations, using true ileal digestibility—which measures amino acid absorption at the end of the small intestine—for greater precision, and allowing scores above 1.0 to indicate superior quality. Examples include milk protein with a DIAAS of approximately 1.32 and beef protein at 1.12, reflecting their high bioavailability and complete amino acid profiles.^[28] By the 2020s, DIAAS has been widely recommended over PER for its human-centric focus and avoidance of species-specific biases. A core distinction lies in their foundational principles: PER's growth-oriented endpoint in rats can lead to extrapolations that do not accurately predict human protein utilization, whereas PDCAAS and DIAAS emphasize amino acid profiles adjusted for digestibility, with lysine often serving as the limiting factor in cereals like wheat.^[27]^[29] This makes amino acid-based methods faster and more ethical, as they rely on analytical techniques rather than prolonged animal studies. In a 2025 report, the National Academies of Sciences endorsed DIAAS for evaluating infant formula protein quality, deeming PER outdated due to its poor predictive value and issues with extrapolating rat data to human infants.^[27]

Advantages and Limitations

Advantages

The Protein Efficiency Ratio (PER) provides a holistic assessment of protein quality by measuring the overall biological response in growing rats, capturing not only amino acid composition but also complex interactions, anti-nutritional factors, and effects of food processing that amino acid scoring methods overlook.^[1] For instance, PER accounts for reduced digestibility due to anti-nutritional compounds like trypsin inhibitors in legumes, which lower weight gain, and demonstrates improvements when such factors are mitigated through processing, such as heat treatment increasing PER from 2.11 for raw soymilk to 2.71 for okara.^[1] This integrated approach reflects real-world utilization for growth and maintenance, offering a more complete evaluation than static chemical analyses.^[4] PER's simplicity and low cost make it accessible for laboratories worldwide, requiring only basic equipment like rat cages, scales, and formulated diets for a standardized 28-day trial, in contrast to the resource-intensive chromatography and ileal cannulation needed for Digestible Indispensable Amino Acid Score (DIAAS) assessments.^[1] This method delivers results quickly without advanced analytical tools, enabling efficient screening of protein sources at a fraction of the expense associated with amino acid-based techniques.^[4] Its straightforward calculation—weight gain per gram of protein consumed—further enhances practicality for routine evaluations.^[3] As a growth-based metric, PER has demonstrated predictive value for human protein requirements, with correlations to nitrogen balance studies across diverse foods like cereals and animal proteins, indicating its reliability in estimating utilization efficiency.^[30] This alignment supports its use in forecasting nutritional adequacy for growth in populations.^[31] PER remains particularly advantageous for evaluating novel proteins, such as those from insects (e.g., PER of 2.82 for house crickets) and algae, where comprehensive amino acid profiles may be unavailable or incomplete.^[32] The 2023 FDA draft guidance endorses PER rat bioassays for demonstrating sufficient biological protein quality in new infant formulas, which may incorporate such emerging sources, ensuring regulatory compliance for feeds and formulas with limited prior data.^[3]

Limitations

The Protein Efficiency Ratio (PER) method exhibits significant species specificity, as it relies on growth responses in rats, whose amino acid requirements differ from those of humans. For instance, rats have a higher essential requirement for arginine (approximately 2.9% of crude protein during growth), which is conditionally indispensable or non-essential in adult humans, leading to potential overestimation of protein quality in human diets when arginine is limiting. This discrepancy results in poor predictive accuracy for human nutrition, particularly for plant-based proteins.^[33] Ethical and regulatory concerns further limit the use of PER due to its dependence on live animal testing, raising animal welfare issues related to rodent housing, handling, and euthanasia in growth assays. In response to these concerns, the European Union's 2025 roadmap for phasing out animal testing prioritizes the replacement, reduction, and refinement of such procedures in safety assessments, favoring in vitro and computational alternatives to minimize rodent use.^[34] The standard PER calculation demonstrates insensitivity to protein digestibility, as it measures weight gain relative to total protein intake without accounting for fecal nitrogen losses or bioavailability, potentially misrepresenting the nutritional value of proteins with high antinutritional factors. Adjusted variants, such as the adjusted PER (APER), normalize results to a casein control to account for experimental variations but do not incorporate digestibility corrections and thus require separate assays for bioavailability assessment, increasing overall complexity.^[35] Additional flaws include high experimental variability, with interlaboratory coefficients of variation reaching 17% for PER due to factors like rat strain genetics and feed composition inconsistencies. The method is also unsuitable for evaluating toxic proteins, where adverse effects confound growth outcomes beyond amino acid adequacy, and for adult nutrition, as its reliance on weanling rat growth introduces bias against maintenance-focused requirements. A 2025 National Academies review deemed PER outdated for assessing protein quality in infant formulas, recommending human milk amino acid patterns as a superior reference.^[36] Furthermore, PER often undervalues proteins with balanced essential amino acid profiles but poor absorption, such as those in legumes, where antinutritional factors like trypsin inhibitors and high proline content reduce digestibility to 70-80%, limiting net protein utilization despite adequate composition.^[37]

Applications

Regulatory Use

In Canada, the Protein Efficiency Ratio (PER) has been required since 1978, alongside the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) since approximately 2020, for substantiating protein quality in nutrient content claims on food labels, including those displayed in the Nutrition Facts table.^[38] To make a "source of protein" claim, a food must achieve a protein rating of at least 20, calculated as the adjusted PER (normalized to a casein value of 2.5) multiplied by the quantity of protein (in grams) provided by a reasonable daily intake of the food; when using PDCAAS, the score is similarly adjusted and multiplied. For imported foods, Health Canada permits adjusted PER values using predefined factors for common proteins, such as soy isolates, to account for variations in testing conditions.^[38]^[2] In the United States, the Food and Drug Administration (FDA) employs PER as an optional bioassay to confirm the biological quality of protein in infant formulas, ensuring it meets or exceeds 70% of casein's quality as specified in 21 CFR 107.100, with protein quantity adjusted accordingly (e.g., at least 2.4 g per 100 kcal for 75% quality).^[39] The 2023 draft guidance for industry outlines standardized protocols for conducting PER rat bioassays, including diet formulation with 10% protein and 28-day growth measurements, while allowing alternative methods if they demonstrate equivalent quality under 21 CFR 106.96(g).^[40] Internationally, the Food and Agriculture Organization (FAO) and World Health Organization (WHO) recognize PER as a valid method for evaluating protein quality in animal feeds, particularly in standards assessing growth efficiency in livestock diets.^[11] The Codex Alimentarius Commission permits PER as one of several approaches, including alongside the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), for protein quality assessment in foods targeted at developing countries where advanced amino acid analysis may be limited; however, FAO/WHO and Codex increasingly recommend the Digestible Indispensable Amino Acid Score (DIAAS) for human nutrition as of 2025.^[41]

Research and Industry

In animal nutrition, the protein efficiency ratio (PER) plays a key role in optimizing feed formulations, particularly in aquaculture where sustainable protein sources are evaluated against traditional ones like fishmeal. For instance, research on replacing fishmeal with soy protein concentrate in diets for species such as European sea bass and tilapia has demonstrated that soy can achieve comparable or higher PER values, enabling up to 50% substitution without adverse effects on growth or feed efficiency.^[42]^[43] These assessments measure weight gain per gram of protein consumed, guiding the development of cost-effective feeds that support aquaculture expansion.^[44] As aquaculture production is projected to reach new highs by 2034, PER continues to inform sustainable feed strategies in 2025, emphasizing plant-based and alternative proteins to reduce environmental impacts from wild-caught fishmeal dependency. Formulations incorporating soy and other plant meals use PER to balance nutritional efficacy with resource conservation, aligning with global efforts to meet rising seafood demand while minimizing ecological footprints.^[45]^[46] In human food research and development, PER evaluates the nutritional impact of processing techniques on plant proteins, such as extrusion, which is widely used to create ready-to-eat products from grains and legumes. Studies on extruded garbanzo bean snacks, for example, have reported PER values of 2.64, highlighting how processing enhances protein utilization compared to unprocessed forms. Similarly, extrusion of yellow peas yields PER around 1.81, aiding developers in refining products like fortified cereals and snacks for better digestibility and growth support.^[47]^[48] The pet food industry applies PER in research to evaluate protein sources for formulation, alongside metrics such as net protein ratio, to ensure diets meet species-specific needs for growth and maintenance; for instance, eggs exhibit a PER of 3.8, serving as a benchmark for alternative proteins in commercial feeds. These evaluations support nutritional claims under guidelines from the Association of American Feed Control Officials (AAFCO), which specify minimum crude protein levels.^[49] Recent studies on lab-grown and alternative proteins integrate PER with advanced methods like the digestible indispensable amino acid score (DIAAS) for hybrid assessments, providing a fuller picture of nutritional potential to accelerate market adoption. This combined approach helps validate protein efficacy in novel foods, addressing gaps in traditional in vivo testing while prioritizing bioavailability.^[50]^[51] In 2025, PER remains relevant in developing vegan protein blends for human and animal use, with pea-rice combinations engineered to deliver complete amino acid profiles and PER values approaching 2.0—comparable to some animal sources—despite the growing preference for in vitro alternatives like DIAAS. These blends, such as those using pea isolate and brown rice protein, support sustainable product innovation by optimizing plant-based nutrition without animal inputs.^[52]^[53]

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21 CFR § 107.100 - Nutrient specifications. - Law.Cornell.Edu
For example, an infant formula containing protein with a biological quality of 75 percent of casein shall contain at least 2.4 grams of protein (1.8/0.75). No ...
[38]
Draft Guidance for Industry: Protein Efficiency Ratio (PER) Rat ... - FDA
Feb 24, 2023 · This draft guidance will help manufacturers and laboratories in the design, conduct, evaluation, and reporting of PER studies.Missing: definition | Show results with:definition
[39]
Effects of the replacement of fishmeal by soy protein concentrate on ...
Dec 23, 2019 · Fish fed with diet SPC 15 and SPC 30 had the highest protein efficiency ratio (PER) while fish fed with diet SPC 15, SPC 30, and SPC 45 had the ...
[40]
Effects of dietary replacement of fish meal by soybean meal on ... - NIH
The results suggest that SBM could replace upto 50 % FM protein in diets of H. fossilis without compromising growth, feed efficiency, and health status.
[41]
Nutritional value of extracted soybean, full fat soya and maize gluten ...
Jan 29, 2024 · Protein Efficiency Ratio (PER) is the weight gain (biomass) ratio to dietary protein intake. This measures how effectively the fish utilise ...
[42]
OECD-FAO Agricultural Outlook 2025-2034
Jul 15, 2025 · This chapter describes market developments and medium-term projections for world fish and aquatic products markets for the period 2025-34.
[43]
Towards a free wild-caught fishmeal, fish oil and soy protein in ...
Aug 30, 2023 · Towards a free wild-caught fishmeal, fish oil and soy protein in European sea bass diet using by-products from fishery and aquaculture.
[44]
Physicochemical and nutritional properties of extrudates from food ...
... protein and protein efficiency ratio of 2.64. Few studies are available that reports use of garbanzo in the development of extruded snacks (Batistuti ...
[45]
Protein Efficiency Ratio (PER) values of extruded, cooked, and ...
The PER for cooked split yellow peas (2.08) was significantly higher than either its extruded (1.81) or baked (1.85) flours.
[46]
Eggs in pet products – the incredible option | PetfoodIndustry
Jul 10, 2025 · Eggs also have the highest protein efficiency ratio (PER) of any food protein, with a PER of 3.8, indicating excellent support for growth and ...
[47]
In vitro protein digestibility to replace in vivo digestibility for purposes ...
May 23, 2024 · While the DIAAS method has documented advantages over PER and PDCAAS, to date neither Health Canada nor the FDA have indicated an intention to ...
[48]
Options for substantiating protein content claims for conventional foods
Dec 13, 2023 · There are a variety of methods for determining protein quality including the protein efficiency ratio (PER), the protein digestibility-corrected ...
[49]
https://www.petfoodindustry.com/blogs-columns/ingredient-issues/article/15745415/eggs-in-pet-products-the-incredible-option
[50]
Protein blends and extrusion processing to improve the nutritional ...
Jul 25, 2023 · Extrusion caused an increase in the total in vitro protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks.