Dietary macronutrients and performance and plasma hormone and metabolite levels of broiler chickens fat by carbohydrate substitution

The present experiment was aimed to study the effects of an isocaloric substitution of fat by carbohydrate calories while maintaining the same CP content - on some endocrine parameters and key metabolites of the lipid (L), protein (CP) and carbohydrate (CHO) metabolism and muscle cell membrane integrity of broiler chickens. Ninety male broiler chicks (Cobb) were obtained at 1-day old and raised in an environmentally controlled room. Food and water was provided ad libitum. At day 7, the chicks were provided with the experimental diets: Control diet (CON: 20% CP; 9.1% L; 39.6% CHO), Low lipid diet (LowL: 22% CP; 3.36% L; 59.7% CHO), and low carbohydrate diet (LowCHO: 22% CP; 8.09% L; 46.7% CHO). T e chickens fed the CON manifested the best growth rate feed conversion compared to both other groups. The CO chickens showed the highest plasma T-3 Concentrations at 14 days of age as compared to both LowL and LowCHO chickens. At 35 days of age however, LowL chickens were characterized by the highest plasma T-3 levels. Overall, CON birds had the highest plasma T-4 levels (P < 0.0001) compared to LowL and LowCHO chickens. Plasma corticosterone levels were not affected by diet composition. Glucose levels increased towards the end of the experimental period, but there was no overall effect of diet composition on plasma glucose levels. Chickens fed the CON diet were consistently characterized by the highest plasma uric acid levels compared to LowL and LowCHO chickens. Irrespectively of diet, plasma triglyceride levels were high at 14 days of age, then decreased and finally increased again during the last week. This latter increase was most pronounced for the CON chickens and is congruous with their high fat deposition. At 28 days of age, a significant effect of diet was observed, as CON birds had lower plasma free fatty acid (FFA) levels compared to LowL but not to LowCHO chickens. However there was no overall effect of diet composition on plasma FFA levels. Creatine kinase (CK) activities increased significantly with age and were consistently higher in CON chickens. In conclusion, fast growth in broiler chickens is positively correlated with catabolism of protein from dietary or endogenous origin and (muscle) cell membrane disruption as reflected in high plasma uric acid levels and CK activity, respectively. The currently investigated substitution of fat by CHO had no marked effects on endocrine functioning and intermediary metabolism, but this does not exclude that larger substitutions between both nutrients can have an effect.

Fmoc-POAC: [(9-fluorenylmethyloxycarbonyl)-2,2,5,5-tetramethylpyrrolidine-N-oxyl-3-amino-4-carboxylic acid]: A novel protected spin labeled beta-amino acid for peptide and protein chemistry

The stable free radical 2,2,6,6-tetramethylpiperidine-N-oxyl-4-amino-4-carboxylic acid (TOAC) is the only spin labeled amino acid that has been used to date to successfully label peptide sequences for structural studies. However, severe difficulty in coupling the subsequent amino acid has been the most serious shortcoming of this paramagnetic marker. This problem stems from the low nucleophilicity of TOAC's amine group towards the acylation reaction during peptide chain elongation. The present report introduces the alternative beta -amino acid 2,2,5,5-tetramethylpyrrolidine-N-oxyl-3-amino-4-carboxylic acid (POAC), potentially useful in peptide and protein chemistry. Investigations aimed at addressing the stereochemistry of this cyclic molecule through X-ray diffraction measurements of crystalline and bulk samples revealed that it consists only of the trans conformer. The 9-fluorenylmethyloxyearbonyl group (Fmoc) was chosen for temporary protection of the POAC amine function, allowing insertion of the probe at any position in a peptide sequence. The vasoactive octapeptide angiotensin II (AII, DRVYIHPF) was synthesized by replacing Pro(7) with POAC. The reaction of Fmoc-POAC with the peptidyl-resin occurred smoothly, and the coupling of the subsequent amino acid showed a much faster reaction when compared with TOAC. POAC(7)-AII was obtained in good yield, demonstrating that, in addition to TOAC, POAC is a convenient amino acid for the synthesis of spin labeled peptide analogues. The present findings open the possibility of a wide range of chemical and biological applications for this novel beta -amino acid derivative, including structural investigations involving its differentiated bend-inducing characteristics.

Genetic parameters estimates for milk, fat and protein yield analyzed by test day models for Murrah buffaloes in Brazil

The objectives of this study were to estimate genetic parameters for test-day milk, fat and protein yields, in Murrah buffaloes. In this study 4,757 complete lactations of Murrah buffaloes were analyzed. The (co) variance components were estimated by restricted maximum likelihood using MTDFREML software. The bi-trait animal test-day models included genetic additive direct and permanent environment effects, as random effects, and the fixed effects of contemporary group (herds-year-month of control) and age of the cow at calving as linear and quadratic covariable. The heritability estimate at first control was 0.19, increased until the third control (0.24), decreasing thereafter, reaching the lowest value at the ninth control (0.09). The highest heritability estimates for fat and protein yield were 0.23 (first control) and 0.33 (third control), respectively. For milk yield, genetic and phenotypic correlation estimates ranged from 0.37 to 0.99 and from 0.52 to 0.94, respectively. Genetic correlations were higher than phenotypic ones. For fat and protein yields, genetic correlation estimates ranged from 0.42 to 0.97.

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees C for 30 min, high hydrostatic pressure at 676 MPa for 5 min, and combined treatments of high hydrostatic pressure (HHP) and heat. The processed milk was then fermented by using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium longum. The microstructure of heat-treated milk yogurt had fewer interconnected chains of irregularly shaped casein micelles, forming a network that enclosed the void spaces. on the other hand, microstructure of HHP yogurt had more interconnected clusters of densely aggregated protein of reduced particle size, with an appearance more spherical in shape, exhibiting a smoother more regular surface and presenting more uniform size distribution. The combined HHP and heat milk treatments led to compact yogurt gels with increasingly larger casein micelle clusters interspaced by void spaces, and exhibited a high degree of cross-linking. The rounded micelles tended to fuse and form small irregular aggregates in association with clumps of dense amorphous material, which resulted in improved gel texture and viscosity. (C) 2007 Elsevier Ltd. All rights reserved.

Trajectory of Water- and Fat-Soluble Dyes in the Grass-Cutting ant Atta capiguara (Hymenoptera, Formicidae): Evaluation of Infrabuccal Cavity, Post-Pharyngeal Glands and Gaster

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Storaged products and presence of acid phosphatase in fat body cells at pre-pupal worker stage of Apis mellifera Linnaeus, 1758 (Hymenoptera, Apidae)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Resveratrol toxicity: Effects on risk factors for atherosclerosis and hepatic oxidative stress in standard and high-fat diets

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Bioelectric impedance overestimates the body fat in overweight and underestimates in Brazilian obese women: a comparation with Segal equation 1

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Aditivos na ensilagem do capim-elefante. IV. Fermentação ruminal em ovinos

The ruminai fermentation patterns of sheep fed elephant grass (Pennisetum purpureum Schum.) silage enriched with ground ear corn with husks, wheat bran and saccharin in the levels 0, 8, 16 and 24% dry weight of additive/wet weight of green chop was evaluated. A split-plot randomized block design was used. The plots were the additives and their levels and the sub-plots the time of rumen fluid collection (0, 1, 3, 6, 9, 12 and 24 h after feeding). During the collection period, the sheep were fed 80% of the observed voluntary feed intake of the previous phase. For all additive types and levels used in preparing the silages, high levels of total volatile fat acids were observed, with predominance of the acetic acid. The silages having ground ear corn with husks as additive showed, in the ruminai fluid, ammonia production levels below the recommended for maximum microbial protein synthesis. However, silages with saccharin or wheat bran presented a good ammoniacal-N availability. In the ruminal fluid of the sheep fed ground ear corn with husks or wheat bran the molar proportion of butyric acid was increased and that of acetic acid and pH were decreased, as the levels of the additives in the silage increased.