Nutritive value of melon husk in the diet of chickens.

A study was conducted to investigate the nutritive value of melon husk (MH). Results showed that MH was low in crude protein but very high in crude fibre, ash and ether extract. The elemental analysis showed that MH was also high in calcium and phosphorus content. However, when MH was incorporated into starter diets of chicks, body weight gain decreased with increase in the level of MH in the diets. Birds fed on a 10% MH diet were superior to others in body weight gain (10.45 g/bird/day). Results of feed intake and efficiency of feed utilization were also superior on 10% MH diet with values of 43.07 g/bird/day and 4.12 recorded, respectively. The dietary treatment had significant effect (p < 0.05) on the protein efficiency ratio, which decreased with increase in level of MH in the diets. However, there appeared to be no treatment effects on haematological parameters. Up to 10% MH can replace maize in the starter diet of cockerels without adverse effect on performance.     

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from -18% to -16% in the meat and from -25% to -23% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from -20% to -17% in the meat and from -26% to -23% in the perirenal fat, respectively, and the thrombogenic index, which decreased from -19% to -24% in the meat and from -24% to -23% in the perirenal fat, respectively. CL increased the α-Linolenic acid and PUFA n-3 contents and reduced the vaccenic acid content and the n-6/n-3 ratio in the meat of the rabbits fed the PO or MO diets.     

Meat meal in the diet of the early-weaned pig. I. A comparison of meat meal and soya bean meal

Seventy-two pigs, initially weighing 4–5 kg, were fed on wheat-based diets supplemented with soya bean meal and/or meat meal in two experiments each of 4 weeks' duration.In the first experiment, 0, 25, 50 or 100% replacement of soya bean meal protein supplement with meat meal was associated with a linear decrease in weight gains (341-280 g/d), a linear increase in feed conversion ratios (1.64–2.35) and a linear decrease in apparent digestibility of dry matter (80.1–73.4%). There was no change in the apparent digestibility of nitrogen.In the second experiment, bone meal was added to provide 0.80, 1.55 and 3.05% calcium in diets in which the protein supplements were either soya bean meal or meat meal. The addition of bone meal to the diets containing soya bean meal did not affect the performance of the pigs, but it caused a linear decrease in the apparent digestibility of dry matter, nitrogen and calcium. The addition of bone meal to the diet containing meat meal reduced the feed intakes of the pigs from 617 to 516 g/d and the weight gains from 414 to 324 g/d.Weight gains of pigs were similar when their diets contained soya bean meal or meat meal as the protein supplement in the second experiment when the calcium content of the diets was 0.8%. The meat meal included in the diet was manufactured from soft offal.     

Meat meal in the diet of the early-weaned pig. II. Amino acid supplementation

One hundred and twenty pigs, initially 4–5 kg liveweight, were fed on wheat-based diets supplemented with meat meal and amino acids in two experiments, each of 4 weeks duration.In the first experiment, the supplementation of a normal meat meal diet with lysine and methionine increased the feed intake and weight gains of the pigs by 15 and 18%, respectively. Nitrogen retention was increased by 30%. Tryptophane gave a similar response to lysine and methionine.In the second experiment, a 21% crude protein basal diet was similar to the basal diet of the first experiment but it contained 1.02% lysine and 0.50% methionine plus cystine, compared to 0.90 and 0.51%, respectively, in the first experiment. Lysine and methionine supplementation of the diet did not significantly improve the performance of the pigs in the second experiment, but the supplementation of the diets with 0.08% tryptophane and lysine and methionine increased weight gains and feed intakes and decreased urea content of the blood plasma. The 21% crude protein diet contained 0.15% tryptophane.Increasing the crude protein content of diets from 18 to 24% by increasing their meat meal content increased the daily weight gains from 190 to 276 g.     

Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents

The objective of the study was to evaluate the effect of genotype and the dietary fibre concentration in the chemical composition and physical properties of lamb meat. Samples from 54 animals from Morada Nova and Santa Inês native breeds and Dorpper × Santa Inês half-breed were analyzed, which received two diets, one with 41.7% and another with 33.6% fibre content, until reaching the average slaughter weight of 30 kg. The design used was fully randomized 3 × 2 factorial, three genotypes and two diets with nine replicates. Colour and pH in Semimembranosus muscle were determined, together with the analyses of the water retention capacity, loss of weight due to cooking, shearing force, and chemical composition in Longissimus dorsi muscle. The factor genotype influenced the chemical composition of meat, with Santa Inês lamb and crossbreed showing the highest protein percentages. The diet with 33.6% fibre content provided meat with higher moisture percentage and lower protein value, and the loss of weight due to cooking and shearing force parameters did not interfere in other variables. In addition, lambs receiving higher fibre content diet produced meat with lower shear force values, having indicated to be more tenderness. Despite these variations, the meat of lambs from all genotypes and under the diets evaluated can be considered of good quality.     

Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs

The aim of this study was to test the effect of various dietary protein contents (CP) on the carcass traits and the meat quality of Cinta Senese pigs. A total of 60 Cinta Senese pigs were equally distributed in four dietary groups that were balanced for sex (barrows and gilts) and live weight. The animals in the groups were fed one of four diets (80CP, 100CP, 130CP and 160CP) containing different CP contents (80, 100, 130 and 160 g/kg, respectively). The diets were administered to the pigs during the entire growing–fattening period in a controlled dose of 90 g/kg W^0.75, to a maximum of 2.5 kg/day per animal. The duration of the trial was ~250 days, ending when the animals reached the target slaughter weight of 145 kg. The 80CP diet produced fatter carcasses than did the other diets; no differences in carcass composition were found among the animals fed the other three diets (total lean cuts: 57.4%, 61.4%, 60.8% and 61.3% for 80CP, 100CP, 130CP and 160CP diet, respectively). The sample joint composition confirmed the highest fatness and the lowest meatiness of pigs fed 80CP. This same pattern was evident for the composition of the muscle (Longissimus lumborum) containing the largest amount of i.m. fat, and the lowest protein content in the 80CP group. Moreover, the 80CP diet resulted in the lightest and yellowest meat with the highest cooking loss. A principal component analysis of the physical and chemical traits of the meat revealed three first factors that explained 56% of the total variance. Among them, only the intersection of Factor1, which combined mainly lower pH at 24 h postmortem and higher drip loss, cooking loss, lightness and yellowness, with Factor2, which associated higher toughness, higher protein and lower fat content, graphically appeared to discriminate the 80CP diet from the other ones. In conclusion, a diet with 80 g/kg of CP content was inadequate for this local breed, while, in consideration of the cost of protein feed and the need to reduce N pollution, the 100CP diet would be an optimal compromise for the growth–fattening of Cinta Senese pigs.     

Effective lipid lowering diets including lean meat

The plasma lipid and lipoprotein responses to two modified isoenergetic diets including meat were studied in 15 free living men with hyperlipidaemia (mean plasma cholesterol and triglyceride concentrations 8·1 and 3·4 mmol/l). A reference diet (diet A, 42% energy from fat, ratio of polyunsaturated to saturated fatty acids (P:S ratio) 0·2) was compared with a fat reduced diet (diet B, 35% energy from fat, P:S ratio 0·5) and with a further fat modified diet supplemented with fibre (diet C, 27% energy from fat, P:S ratio 1·0). Daily intake of meat and meat products (180 g/day) was the same in each dietary period; that in diet A had a fat content typical of the average British diet, whereas that in diets B and C was based on very lean meat and meat products. During consumption of diet B the plasma cholesterol concentration fell by 8·6% and low density lipoprotein cholesterol by 11%. During consumption of diet C plasma cholesterol fell by 18·5% and low density lipoprotein cholesterol by 23·8%. Triglyceride and high density lipoprotein cholesterol concentrations and body weight did not change appreciably during the study.A modified diet including a moderate amount of lean meat and meat products is compatible with a reduced lipoprotein mediated risk of atherosclerotic heart disease.     

Lupin-seed meal (Lupinus albus cv. Hamburg) as a source of protein for growing pigs

Two experiments were performed to evaluate Lupinus albus cv. Hamburg as a source of protein for growing pigs. The first was in a factorial design, involving two levels of feeding (restricted and ad libitum) and five isocaloric, isonitrogenous diets (0, 10.3, 20.7 and 31% Hamburg, and 31% Hamburg supplemented with 0.20% synthetic L-lysine). The growth performance of pigs from 22 to 70 kg live weight was unaffected by 10.3% Hamburg replacing soya-bean meal and meat and bone meal, but at higher levels both growth rate and feed conversion efficiency were significantly depressed. Feed intake was not significantly affected by the level of Hamburg, but dressing percentage decreased significantly from 84.3 to 80.2% as the proportion of Hamburg was increased from 0 to 31%. The addition of synthetic lysine to the 31% Hamburg diet improved feed conversion efficiency, but not to the level of the diet containing no Hamburg.Hamburg contained 2100 mg/kg manganese and the effects of levels of manganese from 72 to 1330 mg/kg on pig performance between 20 and 55 kg live weight were studied in the second experiment. Up to 1330 mg/kg manganese in the diet did not affect the growth performance or carcass quality of pigs. In both experiments, the growth performance of pigs given 31 or 33% Hamburg diets, each supplemented with 0.20% synthetic L-lysine, was lower than that of pigs receiving diets without Hamburg.The digestible energy content and alkaloid content of Hamburg were 18.2 (SE ± 0.38) MJ/kg dry matter and 0.018%, respectively.     

Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil

The aim of the experiment was to compare the antioxidative potential of an oat by-product with the effect of vitamin E on the oxidative stability of pork from pigs fed a diet enriched with linseed oil. Thirty-four crossbreed barrows were fed individually from 39 to 109 kg body weight (BW) on one of four diets: a control diet based on barley-triticale-soybean (Diet C), a diet containing an oat byproduct (Diet O), and the same diets supplemented with vitamin E (100 mg/kg diet) (Diets CE and OE, respectively). The oat by-product, comprising oat hulls and bran, was included at 10 and 20% in the grower and finisher diets, respectively. To Diets O and OE, refined rapeseed oil was added to equalise their energy content to Diets C and CE. Compared to Diets C and CE, the inclusion of the oat by-product in Diets O and OE increased the antioxidative capacity of water-soluble and lipid soluble compounds in these diets. Dietary treatment did not influence growth performance, slaughter value, longissimus dorsi (LD) muscle quality measured by nutrient contents, pH, drip loss or colour. Vitamin E supplementation increased the alpha-tocopherol concentration in serum and meat (p < 0.01), and decreased the formation of thiobarbituric acid reactive substances (TBARS) in the fresh and stored LD (p < 0.01). In addition, diets with the oat by-product increased serum alpha-tocopherol concentration (p < 0.01) and decreased the TBARS levels in the fresh and stored LD (p < 0.05), without increasing muscle alpha-tocopherol concentration. The obtained results indicate that the phenolic compounds present in oat by-products have a considerable antioxidant potential and a beneficial effect on the pig organism and oxidative stability of meat. However, dietary inclusion with the oat by-product was not as efficient as supplementation with vitamin E.     

Daidzein enhances intramuscular fat deposition and improves meat quality in finishing steers

An experiment was conducted to determine the effects of soy isoflavone daidzein on carcass characteristics, fat deposition, meat quality, and blood metabolites in finishing steers. Fourteen crossbred steers were used in a 120-d finishing study. These steers were stratified by weight into groups and randomly allotted by group to one of two dietary treatments: (1) control and (2) daidzein (500 mg/kg concentrate). The steers were fed a 90% concentrate diet. Supplemental daidzein did not affect slaughter weight, hot carcass weight, and dressing percentage, but tended to reduce fat proportion (not including intramuscular fat) in carcass and backfat thickness of steers. The carcass bone proportion was greater in steers fed daidzein diets than those fed control diets. Daidzein supplementation reduced pH at 24 h after slaughtered and moisture content and increased isocitrate dehydrogenase activity, fat content (16.28% and 7.94%), marbling score (5.29 and 3.36), redness (a*), and chroma (C*) values in longissimus muscle relative to control treatment. The concentrations of blood metabolites including glucose, blood urea nitrogen, triglyceride, total cholesterol, non-esterified fatty acid, high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were all lower in steers fed daidzein diets than those fed control diets. Current results suggest that supplemental daidzein can affect lipid metabolism, increase intramuscular fat content and marbling score, and improve meat quality in finishing steers. Daidzein should be a promising feed additive for production of high-quality beef meat.     

Effects of a prudent diet containing either lean beef and mutton or fish and skinless chicken on the plasma lipoproteins and fatty acid composition of triacylglycerol and cholesteryl ester of hypercholesterolemic subjects

In this two-phase crossover study, 39 hypercholesterolemic subjects followed a prudent diet with either lean red meat or fish and skinless chicken (treatment groups), and 13 subjects (reference group) followed their habitual diet. Fasting blood samples were analyzed for plasma total cholesterol, triacylglycerol (TAG), high density lipoprotein cholesterol (HDL-C), low density lipoprotein one- and two-cholesterol, apolipoprotein-B, very low density lipoprotein cholesterol, and very low density lipoprotein TAG, and fatty acid composition of plasma TAG and cholesteryl ester (CE). Body mass and blood pressure were determined. Seven-day dietary records were kept once at baseline and twice during the treatment periods. Significant differences were observed in dietary intake between the baseline and treatment diets and between the two treatment diets. HDL-C (P < 0.05) and diastolic blood pressure (P < 0.01) were higher in patients on the red meat diet than in those on the chicken-fish diet. No other significant differences in lipoproteins were observed between the effects of the two treatment diets. The linoleic acid (%), eicosapentaenoic acid (%), and the eicosapentaenoic acid/arachidonic acid ratios in TAG and CE were higher (P < 0.01) in subjects on the chicken-fish diet than in those on the red meat diet. In conclusion, this study showed that the effect of two lipid-lowering diets containing either lean red meat or skinless chicken and fish on the atherogenic lipoproteins did not differ significantly. A prudent diet with skinless chicken and fish, however, had a more favorable effect on the fatty acid composition of the plasma TAG and the CE than did the lean red meat diet.     

Effects of dietary energy content and source using by-products on carcass and meat quality traits of cull ewes

In cull ewes, energy supply by time short periods can affect growth, carcass traits, and meat quality. The objective of this study was to evaluate the effect of biscuit bran (BB) and cashew nut bran (CNB) in diets with different total digestible nutrient (TDN) content on animal performance and carcass and meat traits of cull ewes. Twenty Morada Nova cull ewes, with the initial BW of 30.1 ± 3.56 kg, and three years of age were distributed in a completely randomized design into factorial scheme 2 × 2, with two energy sources (BB and CNB) × two levels of TDN. All diets were isoproteic with variations in TDN content increased by 10% (TDN10) and 25% (TDN25) above the recommended requirement for the study category, which was 66.0% TDN. The experimental period lasted 56 days, in which daily intake in relation to metabolic weight and weight performance of the animals was determined. The hot carcass, the cold carcass, commercial cuts, loin eye area, and subcutaneous fat thickness were measured, obtained, or calculated. A sample of the Longissimus lumborum (LL) muscle was used by determination of physical–chemical composition, sensory, and fatty acid (FA) profile analysis. The ANOVA was performed to access the effect of diet and energy level on the characteristics studied, and means were compared by the Turkey and Kruskal Wallis tests at 5% of probability. A higher daily gain weight was observed from TDN25 (P = 0.006). Among by-products, higher nutrient intakes were observed in animals fed with BB diets (P < 0.01), except for crude protein. The same patterns have been observed for live weight, reconstituted half-carcass, higher yield in fat thickness, and internal carcass length. Cashew nut bran produced darker colored meat (P = 0.017) and higher cooking weight loss (P = 0.008). Higher lipid content was observed in animals submitted to diets with CNB and TDN25 (P = 0.001). The internal length of the carcass was higher in animals fed with BB (P = 0.041). All diets did not effect on sensory characteristics (P > 0.05). Total digestible nutrient in 25% above recommended promotes higher weight gain and meat with higher lipid content and less weight loss by cooling. The inclusion of BB, compared to CNB, provides a higher weight of carcasses and better conformation, in addition to lower total lipid content with higher proportion for monounsaturated FAs in meat, providing more attractive features for the consumer market.     

Meat meal in the diet of the early-weaned pig. III. Meat meal quality and the processing of meat meals

Fifteen samples of normal meat meals were shown to contain 42.2–54.6% crude protein, 8.2–15.8% calcium, 0.20–0.49% tryptophane, 0.22–0.63% cystine and 2.38–3.39% lysine.Two experiments were conducted with 72 pigs between 4 and 8 weeks of age to study the effect of meat meal quality on performance.In the first experiment, increasing the final temperature during the processing of meat meals from 115 to 155°C reduced weight gains by 17% and increased feed conversion ratio by 9%. This experiment also showed that meat meal made from soft offal gave weight gains 7% greater than those of pigs fed on meat meal from hard offal.In the second experiment, five different meat meals were included in the diets of young pigs so that all diets contained about 20% crude protein, and dicalcium phosphate was added so that the calcium content of all diets was 2.8%. The five meat meals resulted in significant differences in the growth of pigs, and this may have been related to their tryptophane and cystine content.     

Production and egg quality in layers fed organic diets with mussel meal

The first limiting nutrients in typical laying hen diets are the sulphur-containing amino acids and, in particular, methionine. To fulfil the birds' recommended requirement, conventional diets are supplemented with synthetic methionine. As this is not allowed in organic production it becomes very important to have access to alternative high-quality protein feed ingredients. An experiment was performed to evaluate the possibility to compose a diet with 100% organically approved feed ingredients using mussel meal as a major source of methionine. The experiment included 678 Lohman Selected Leghorn (LSL) and 678 Hyline White, W-98, layers during 20 to 72 weeks of age. There were 12 aviary pens with 113 birds in each. The birds were fed one of the two experimental diets containing either 3.5% or 7% dried mussel meat meal or a commercial organic diet from a Swedish feed manufacturer for comparison. Production and mortality were recorded daily per group, and egg weight was recorded once weekly. At 33, 55 and 70 weeks, 10 eggs from each treatment group were collected and analysed for internal egg quality. Diets had no significant effect on laying percentage, egg mass, feed intake, feed conversion ratio, mortality, bird live weight or proportion misplaced, cracked or dirty eggs. Egg quality, that is, shell deformation, shell breaking strength, albumen height, shell percentage and proportion of blood and meat spots were also unaffected. There was a significant difference in egg yolk pigmentation, that is, the egg yolk was more coloured when feeding 7% mussel meal compared with the other diets. Hyline hens had lower feed intake and laying percentage, and higher egg weight, but lower egg mass production than LSL birds. The age of the birds influenced all egg quality traits except for meat and blood spots. The dry matter of the excreta was significantly lower for both genotypes fed the 7% mussel meal diet. These results indicate that mussels may be a high-quality protein source and may replace fishmeal in organic diets for layers.     

The IMTA-cultivated Chlorophyta Ulva spp. as a sustainable ingredient in Nile tilapia (Oreochromis niloticus) diets

Increasing levels of a mixture of Ulva spp. produced in an integrated multi-trophic aquaculture (IMTA) system were evaluated in Nile tilapia juveniles for partial replacement of dietary fish meal. A control diet (CTRL) was compared with three experimental diets containing 10 % (U10), 15 % (U15), and 20 % (U20) of Ulva spp. meal. Triplicate groups of fish (13 g initial body weight) were fed each diet for 63 days at 26 °C. Nutrient apparent digestibility coefficients and nitrogen retention efficiency did not vary significantly among diets. By the end of the trial, all groups of fish more than tripled their initial body weight. Specific growth rate and final body weight of U10 diet were similar to CTRL and significantly higher than U15 and U20 diets. Increasing Ulva dietary incorporation levels significantly increased feed conversion ratio (FCR), from 1.0 (CTRL) to 1.4 (U20). Fish fed with U10 diet had the highest protein efficiency ratio and nitrogen retention efficiency allowing this fish to growth and reach a final body weight similar to the CTRL group. Protein content was highest in fish fed with the CTRL diet, whereas the highest lipid content was observed in fish fed with U20 diet. The results show that the incorporation of IMTA-produced Ulva meal in Nile tilapia diets is possible up to 10 % without compromising growth performance, protein utilization, and protein retention of juveniles. The high capacity of Nile tilapia to digest all experimental diets suggests that Ulva meal is a practical partial replacement for fish meal in Nile tilapia diets.     

An exploratory analysis of the suitability of diets fed to a flightless insectivore,the North Island brown kiwi (Apteryx mantelli), in New Zealand

The ingredients and the macro‐ and micro‐nutrient contents of diets that are fed to captive kiwi at seven New Zealand holding facilities were subject to analysis. The nutrient compositions were compared across facilities and with an estimate of the nutrient composition of the diets of wild kiwi based on the intake of various dietary ingredients reported in the literature. A total of 20 ingredients were used, the number and proportion of these ingredients varied greatly between facilities. Six of the diets were based primarily on meat and three comprised a mixture of meat and cat biscuits. Just one included a proprietary insectivore mix. Nutrient content varied greatly between the seven diets, organic matter ranging from 91.8 to 95.6%, crude protein from 41.9 to 62.9%, and crude fat from 9.0 to 28.7% of dry matter content. Large variations were found in the total content and profile of amino acids and of fatty acids of the diets. The nutrient content of all seven diets differed from that of the natural diet of wild kiwi. Hence, the presence of nutrient deficiencies in the current formulations cannot be excluded. Zoo Biol 29:537–550, 2010. © 2009 Wiley‐Liss, Inc.     

The control of lipogenesis by dietary linoleic acid and its influence on the deposition of fat.

The replacement of dietary starch by sucrose results in an increase in hepatic lipogenesis in the rat. When corn oil (4% by weight or 9% of the energy content of the diet) was included with the sucrose (20% by weight, 20% of the energy content) the lipogenic effect of the sucrose was completely suppressed. In contrast, when beef tallow replaced the corn oil, the induced activity caused by the sucrose was reduced by only approximately 20%. No significant differences were observed between males and females. These diets containing sucrose supplemented with either 4% (w/w) corn oil or 4% (w/w) beef tallow, were then used to ascertain whether or not the effects on hepatic lipogenesis were reflected in changes in the amount of fat deposited during growth from 4--24 weeks of age. It was shown that the percentage body fat was only statistically different (P less than 0.05) when animals fed sucrose-supplemented diets were compared with animals fed diets supplemented with sucrose and beef tallow. However, there were no significant differences in total carcass weight of these rats. The results are discussed in terms of the relative contribution of liver and adipose tissue to total lipogenesis and the factors which control the lipogenic activity in the two tissues.     

Meat meal in the diet of the early-weaned pig IV. The supplementation of diets with tryptophane,lysine and methionine

Two experiments were conducted with 72 pigs between 28 and 56 days of age to study the effect of tryptophane supplementation on their performance when fed on diets containing wheat and meat meal.In the first experiment, pigs were fed on a basal diet (Diet 1) or on the same diet supplemented with calcium dihydrogen phosphate (Diet 2), bone meal (Diet 3) or bone meal plus tryptophane (Diet 4), all to 3.1% calcium. The weight gains of the pigs (315 g day^?1) fed on Diet 3 were significantly lower than that of the pigs fed on the other three diets (363 g day^?1). The feed conversion ratios showed a similar trend. Diet 3 contained 0.16% tryptophane while the other diets contained 0.18–0.19% tryptophane. The crude protein, lysine and methionine contents of all diets were similar.In the second experiment, a basal diet containing meat meal and bone meal was supplemented with tryptophane, lysine plus methionine or all three amino acids. Feed intake was increased by all amino acid supplements. Weight gains were improved significantly (57%) by the addition of all three amino acids to the diets, but the improvements due to tryptophane alone (28%) or methionine plus lysine (35%) were not significant. Tryptophane supplementation alone or with lysine plus methionine increased the nitrogen retention of the pigs.It was concluded that the requirement for tryptophane of pigs between 28 and 56 days of age was greater than 0.16% of diets containing wheat and meat meal.     

Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet

Specific recommendations for anemic individuals consist in increasing red meat intake, but the population at large is advised to reduce consumption of red meat and increase that of fish, in order to prevent the risk of developing cardiovascular disease. This study aimed to determine the effects of consuming an oily fish compared to a red meat diet on iron status in women with low iron stores. The study was designed attending the Consolidated Standards of Reporting Trials (CONSORT) statement guidelines. It was a randomised crossover dietary intervention study of two 8-week periods. Twenty-five young women with low iron stores completed the study. Two diets containing a total of 8 portions of fish, meat and poultry per week were designed differing only in their oily fish or red meat content (5 portions per week). At the beginning and the end of each period blood samples were taken and hemoglobin, hematocrit, serum ferritin, serum iron, serum transferrin, serum transferrin receptor-2 and the Zn-protoporphyrin/free-protoporphyrin ratio were determined. Food intake and body weight were monitored. During the oily fish diet, PUFA intake was significantly higher (p=0.010) and iron intake lower (mean±SD, 11.5±3.4 mg/dayvs. 13.9±0.1 mg/day, p=0.008), both diets providing lower mean daily iron intake than recommended for menstruating women. Although there were no significant differences after 16 weeks, serum ferritin moderately decreased and soluble transferrin receptor increased with the oily fish, while changes with the red meat diet were the opposite. In conclusion, an oily fish diet compared to a red meat diet does not decrease iron status after 8 weeks in iron deficient women.     

Walking attenuates the relationships of high-meat, low-fruit dietary intake to total and regional adiposity in men and women

Vigorous physical activity (running) has been shown to attenuate the association between diet and body weight. Walking is the most popular physical activity, but is a moderate-intensity physical activity because it requires less than sixfold the energy expenditure of sitting at rest. We therefore examined whether reported distance walked per week affected the relationship of diet to BMI and circumferences of the waist, hip, and chest in 30,014 female and 7,133 male participants of the National Walkers' Health Study. Reported meat and fruit intakes served as indicators of high-risk diets for weight gain. The analyses showed that higher meat and lower fruit intake were significantly and consistently associated with greater BMI and waist circumference at all activity levels. Longer usual walking distance significantly attenuated the concordant relationships of diet with women's BMIs (P < 10(-8)), men's BMIs (P = 0.04), and women's waist (P < 10(-6)), hip (P = 0.0001), and chest circumferences (P < 10(-5)). Compared to walkers who averaged <1.5 km/day, the association of diet with adiposity in subjects who walked ≥1.5 km/day was reduced 21% in women and 31% in men for BMI; 20% in women and 27% in men for waist circumference; 19% for women's hip circumference; and 26% for women's chest circumference. Thus we conclude that diets characterized by high-meat/low-fruit intake were significantly associated with greater BMI, and this association was attenuated by moderate physical activity. The weaker results in men than women probably related to the smaller sample size, and reduced statistical power of the men.