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Acid Source (acid + source)
Selected AbstractsDietary amino acids fed in free form or as protein do differently affect amino acid absorption in a rat everted sac modelJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 5 2008J. A. Nolles Summary In the present study, the effect of free amino acid (FAA) diets on the intestinal absorption rate of methionine and leucine was studied ,ex vivo' with rats adapted for different periods of time to the diets, using the everted sac method. The adaptation period to the 21% FAA diet with an amino acid content based on casein was either, 0 (no adaptation, N-ADA), 5 (short-term adaptation, ST-ADA), or 26,33 days (long-term adaptation, LT-ADA). Within the ST-ADA and the LT-ADA groups, three different levels of methionine were included: 50%, 100% and 200% of the level normally present in casein. All diets were iso-nitrogenous and iso-caloric. After the adaptation period (0, 5, or 26,33 days), intestinal everted sacs were prepared. Methionine or leucine was added to the medium as transport substrate. The methionine absorption rate of the rats of the LT-ADA groups was higher than that of the N-ADA groups. Furthermore, adaptation to 200% dietary methionine levels caused a significantly slower leucine absorption compared to the 100%, and 50% group. Methionine absorption was similar in the 100% and 200% groups, but the absorption of methionine in the 50% group was enhanced in the distal part of the intestines. We concluded that in response diets with 21% FAAs as only amino acid source, amino acid absorption is decreased to avoid toxic effects of high levels of methionine in the circulation. [source] Effects of Vitamin E and Organic Selenium on Oxidative Stability of ,-3 Enriched Dark Chicken Meat during CookingJOURNAL OF FOOD SCIENCE, Issue 2 2010T.I. Perez ABSTRACT:, The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen,raw and cooked ,-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the ,-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen,raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen,raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen,raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at ,30 °C no antioxidant protection was observed. [source] Use of commercial fermentation products as a highly unsaturated fatty acid source in practical diets for the Pacific white shrimp Litopenaeus vannameiAQUACULTURE RESEARCH, Issue 7 2010Tzachi M Samocha Abstract Removal or reduction of marine ingredients (MI) from feed formulations is critical to the sustainability of the aquaculture industry. By removing MI, diets may become limiting in several nutrients including highly unsaturated fatty acids (HUFA) such as docosahexaenoic acid (DHA) and arachidonic acid (ArA). To reduce reliance on MI in shrimp diets, two trials were conducted with Litopenaeus vannamei juveniles to determine the feasibility of using fermentation meals rich in DHA and ArA as the primary source for HUFA. A practical diet with no MI was formulated with/without DHA and ArA supplements and fed in the first trial. A diet with menhaden fish oil or a combination of plant oil with/without DHA and ArA supplements was used in the second trial. To determine whether HUFA is only needed in the early growth stages, we also fed one group a HUFA-supplemented diet to 5 g and then switched them to a HUFA-supplement-free diet. In both trials, the weights were reduced when HUFA supplements were not provided either throughout the trial or from 5 g to harvest (<16 g). These results suggest that supplementation of plant oils with DHA- and ArA-rich oils from fermented products is a viable option to replace marine fish oil for L. vannamei. [source] Amino acid sources in the adult diet do not affect life span and fecundity in the fruit-feeding butterfly Bicyclus anynanaECOLOGICAL ENTOMOLOGY, Issue 4 2008FREERK MOLLEMAN Abstract 1.,In tropical forests, the adults of many butterfly species feed on fruits rather than nectar from flowers and have long life spans. Rotting fruit and nectar differ from each other in many respects, including sources of amino acids and microbial life. If amino acids in the adult diet can be used for reproduction, this may have facilitated the evolution of extended life spans in this guild. 2.,This issue was addressed by investigating effects of banana, yeast, and amino acids in the adult diet of the fruit-feeding butterfly Bicyclus anynana (Lepidoptera) on longevity and female reproductive output in two experiments. 3.,Results showed that in the fruit-feeding butterfly B. anynana: (i) banana juice, but not sliced banana or added amino acids extend life span compared with a sugar solution of similar composition; (ii) compared with this sugar solution, other cohorts (banana juice-amino acid enriched) did not have significantly higher reproductive outputs; (iii) yeast does not represent a valuable source of nutrients; (iv) caloric restriction may cause decreased life span and rate of reproduction; and (v) increased rates of reproduction have a life span cost. [source] Dietary amino acids fed in free form and as protein components do not differently affect postprandial plasma insulin, glucagon, growth hormone and corticosterone responses in ratsJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 7-8 2006J. A. Nolles Summary This study examined, whether the postprandial fate of dietary amino acids from different amino acid sources is regulated by the responses of insulin, glucagon, corticosterone and growth hormone (GH). Male Wistar rats were cannulated in the vena jugularis and assigned to dietary groups. The diets contained 21% casein or the same amino acids in free form. In the free amino acid diets, methionine level was varied between the groups. The feed was supplied in two distinct meals. In previous experiments it was established that oxidative amino acid losses of the free amino acid diets and protein diets were different. After 3 weeks on those diets, it appeared that the differences in postprandial oxidative losses had been diminished. GH was measured every 12 min, from 144 min before the start of the experimental meal over the following 144 min. Insulin and corticosterone were measured six times from the start of the meal until 270 min after the meal. No differences have been observed between the hormonal responses to both meals at day 5 and at day 26. In conclusion, it has been found that the differences in the oxidative losses between protein and free amino acid meals are not mediated by the combined action of the insulin, glucagon, corticosterone and GH. Postprandial catabolism of amino acids is most probably regulated by substrate induction. [source] | ||||||||||