Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-25T00:57:59.203Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of dietary protein concentration on the oxidation of phenylalanine by the young pig

Published online by Cambridge University Press:  09 March 2007

Ronald O. Ball  and
Henry S. Bayley
Ronald O. Ball
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Henry S. Bayley
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Piglets were weaned at 3 d of age and reared to 2.5 kg on a liquid diet in which the protein was supplied by dried skim milk and a mixture of free amino acids. The oxidation of L-[l-14C]phenyIalanine was measured as an indication of the partition of amino acids between retention and catabolism in pigs (2.5 kg) offered meals containing vaned concentrations of crude protein (nitrogen x 6.25).

2. The dietary protein concentration was varied either by increasing the inclusion of a mixture of free amino acids in a series of diets containing 100 g protein/kg from skim milk, or by increasing the level of inclusion of the skim milk in a series of diets containing the equivalent of 100 g protein/kg from the free amino acid mixture.

3. The oxidation of phenylalanine was minimized by dietary protein concentrations of 240 and 258 g/kg for the diets containing increasing concentrations of free amino acids or skim milk respectively.

4. These results show that a mixture of free amino acids is used more effectively than intact protein for promoting retention of essential amino acids.

5. The recovery of radioactivity in expired carbon dioxide was inversely related to the recovery of radioactivity in liver tissue when the concentration of dietary crude protein was increased from deficient to adequate, demonstrating that the fractional oxidation of the indicator amino acid was inversely related to protein synthesis.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 3 , May 1986 , pp. 651 - 658
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Agricultural Research Council (1981). The Nutrient Requirements of Pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar
Baker, D. H. (1977). In Advances in Nutritional Research, vol. 1, pp. 299–335 [Draper, H. H., editor]. New York: Plenum Publishing Corporation.CrossRefGoogle Scholar
Ball, R. O. & Bayley, H. S. (1984). Journal of Nutrition 114, 1741–1746.CrossRefGoogle Scholar
Ball, R. O. & Bayley, H. S. (1985). Canadian Journal of Physiology and Pharmacology 63, 1170–1174.CrossRefGoogle Scholar
Ball, R. O., Kim, K. I. & Bayley, H. S. (1984). Canadian Journal of Animal Science 64. 1019–1022.CrossRefGoogle Scholar
Bayley, H. S., Kim, K. I. & Sorfleet, J. L. (1981). Federation Proceedings 40, 3513.Google Scholar
Braude, R., Keal, H. D. & Newport, M. J. (1976). British Journal of Nutrition 35, 253–258.CrossRefGoogle Scholar
Braude, R., Keal, H. D. & Newport, M. J. (1977). British Journal of Nutrition 37, 187–194.CrossRefGoogle Scholar
Cole, D. J. A. (1979). In Recent Advances in Animal Nutrition—1978, pp. 59–72 [Haresign, W. and Lewis, D., editors]. London: Butterworths.CrossRefGoogle Scholar
Kim, K. I. & Bayley, H. S. (1983). British Journal of Nutrition 50, 383–390.CrossRefGoogle Scholar
Kim, K. I., Elliot, J. I. & Bayley, H. S. (1983 a). British Journal of Nutrition 50, 391–399.CrossRefGoogle Scholar
Kim, K. I., McMillan, I. & Bayley, H. S. (1983 b). British Journal of Nutrition 50, 369–382.CrossRefGoogle Scholar
Lloyd, L. E. & Crampton, E. W. (1961). Journal of Animal Science 20, 172–175.CrossRefGoogle Scholar
McCracken, K. J., Eddie, S. M. & Stevenson, W. G. (1980). British Journal of Nutrition 43, 289–304.CrossRefGoogle Scholar
Manners, M. J. & McCrea, M. R. (1962). British Journal of Nutrition 16, 475–482.CrossRefGoogle Scholar
Motil, K. J., Matthews, D. E., Bier, D. M., Burke, J. F., Munro, H. N. & Young, V. R. (1981). American Journal of Physiology 240, E712–E721.Google Scholar
Muller, von H. L. & Kirchgessner, M. (1974). Zeitschrifr für Tierphysiologie, Tierernahrung und Futtermittelkunde 33, 98–107.Google Scholar
Neale, R. J. & Waterlow, J. C. (1974). British Journal of Nutrition 32, 11–25.CrossRefGoogle Scholar
Newport, M. J. (1979). British Journal of Nutrition 41, 95–101.CrossRefGoogle Scholar
Reeds, P. J. & Fuller, M. F. (1983). Proceedings of the Nutrition Society 42, 463–471.CrossRefGoogle Scholar
Robbins, K. R. & Baker, D. H. (1977). Journal of Animal Science 45, 113–118.CrossRefGoogle Scholar
Rogers, Q. R. & Harper, A. E. (1965). Journal of Nutrition 87, 267–273.CrossRefGoogle Scholar
Seber, G. A. F. (1977). Linear Regression Analysis. New York: John Wiley.Google Scholar
Waterlow, J. C., Garlick, P. J. & Millward, D. J. (1978). Protein Turnover in Mammalian Tissues and in the Whole Body, pp. 698–715. Amsterdam: North-Holland Publishing Co.Google Scholar