Male 5-week-old F344 rats were fed four types of experimental diet with different Ca and protein sources for 30 days, and the effect of feeding retort-treated herring bone on Ca absorption and bone metabolism were examined. The experimental diets were as follows: AIN-93G (casein-based standard breeding diet) containing 0.5% Ca from CaCO₃ (C); modified AIN-93G containing 0.25% Ca from CaCO₃ (L); retorted herring meat with bone containing 0.25% Ca from edible bones (PHB); and retorted deboned herring meat containing 0.06% and 0.19% Ca from retorted bones and CaCO₃ (PH). There was no difference in weight increase among the groups during the feeding period. The Ca absorption rate (CAR) in the PHB and PH groups after 4 weeks was slightly lower than that of L, whereas CAR did not differ between PHB and PH. Furthermore, the involvement of absorbed calcium in bone metabolism, as assessed using the bone turnover markers, did not differ between the PHB, PH, and L groups. In conclusion, fish bones rendered edible after retort treatment are a good source of Ca, the nutritional value of which is similar to that of CaCO₃, indicating that retort treatment is a suitable cooking method for using fish as a Ca source.

雄性 5 周龄 F344 大鼠喂食四种不同钙和蛋白质来源的实验饮食 30 天，并检查喂食经过蒸煮处理的鲱鱼骨对钙吸收和骨代谢的影响。实验日粮如下： AIN-93G（基于酪蛋白的标准育种日粮）含有来自 CaCO ₃ (C) 的0.5% Ca ；含有来自 CaCO ₃ (L) 的0.25% Ca 的改性 AIN-93G ；蒸煮鲱鱼肉骨中含有 0.25% Ca 的可食用骨 (PHB)；以及含有 0.06% 和 0.19% 来自蒸煮骨头的 Ca 和 CaCO _{3 的}蒸煮去骨鲱鱼肉(PH)。饲喂期间各组体重增加无差异。4周后PHB和PH组的钙吸收率（CAR）略低于L，而PHB和PH组的CAR没有差异。此外，使用骨转换标志物评估的吸收钙参与骨代谢在 PHB、PH 和 L 组之间没有差异。综上所述，蒸煮处理后可食用的鱼骨是Ca的良好来源，其营养价值与CaCO ₃相似，说明蒸煮处理是一种适合以鱼类为Ca源的烹饪方法。