We investigated the effect of pyridoxine
supplementation on the utilization of protein in a low-protein,
plant-based diet in four subjects (2 men and
2 women), aged 21 to 38 years. Following two days of a
negligible protein diet, this 34 day study was divided into
three dietary periods: the subjects...
These studies focused on maximizing the nutrition and safety of raw whole
muscle beef while minimizing quality and shelf-life alteration. The first study used
response surface methodology to predict fluid loss from injected beef strip loins and
steaks as influenced by levels of salt and sodium phosphates (SP) in the...
We investigated the relationship between calcium and protein intake and
bone loss over a one-year period in 99 early postmenopausal women (1-36 months)
aged 51.3 ± 0.31 years. Bone mineral density (g/cm²) of the left hip (total hip,
femoral neck, greater trochanter) and lumbar spine (L1-L4) as well as body...
A series of four trials was conducted to evaluate activated
sewage sludge (AcSS) as a protein source. In the first trial the protein
efficiency ratio (PER) of sun-dried and auto-claved, sun-dried
AcSS was measured with rats. Growth of AcSS-fed rats was extremely
poor as compared to those rats fed casein,...
Eighteen multiparous, high producing (7,836 kg 4%
FCM) Holstein dairy cows were assigned randomly to iso-
caloric rations containing either 12 or 23% crude protein
(CP) on day 40 postpartum. After a 10-day adaptation
period, uterine secretion and blood samples were collected
on the day of estrus (day 0-1),...
The plasma concentrations and the dietary intakes of vitamin E
were determined in 20 elderly and ten young subjects. Five subjects
in the older group were known to take supplements of vitamin E. The
mean concentration of tocopherols (determined chemically) in the
plasma of all unsupplemented subjects was 1.12 ±...
Protein microcapsules (PM) were developed as a tool for investigating aspects of dietary protein utilization by mussels, Mytilus edulis trossulus. Digestion of PM in vitro by protease, trypsin, amylase and extracts from the gut of mussels varied significantly depending on the type of protein encapsulated or whether carbohydrates were added...