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PubMed1999

Use of cold-set whey protein gelation to improve poultry meat batters.

The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss and improved textural parameters, especially at < or = 1.5% salt. Unheated whey proteins (i.e., lacking the ability to gel at low temperature) did not exhibit a negative effect on the texture of the cooked batters, but reduced water holding capacity of the raw batters. Overall, cold setting of WPI improved the binding of raw and cooked meat batters, particularly at low salt level.

Animals↗
PubMed1997

What is a high fiber diet?

There is no recognized definition of what constitutes a high fiber diet. Intakes of dietary fiber in different populations internationally vary widely from less than 20 g to more than 80 g per day. The types of foods contributing fiber also vary; in some countries cereals contribute the most fiber, in others leafy or root vegetables predominate. Vegetables have the highest fiber content per Kcal, and in most populations with fiber intakes over 50 g, vegetables contribute over 50% of total fiber intake. In rural Uganda, where the fiber hypothesis was first developed by Burkitt and Trowell, vegetables contribute over 90% of fiber intake. An experimental diet, the "Simian" diet, has been developed to mimic as closely as possible using human foods, the diet consumed by our simian ancestors the great apes. It is also similar to the Ugandan diet in containing large amounts of vegetables and 50 g fiber/1000 Kcal. Though nutritionally adequate, this diet is very bulky and not a suitable model for general recommendations. Dietary guidelines are that fat intake should be < 30% of energy, with a fiber intake of 20-35 g/d. These recommendations are inconsistent with a high fiber diet because, for people consuming more than about 2400 Kcal, low fiber choices for fruits and grains must be selected to keep dietary fiber intake within the range of 20-35 g. In a 30% fat, 1800 Kcal omnivorous diet, selection of wholemeal bread and whole fruit, results in a fiber intake over 35 g/d, and for and 1800 Kcal vegetarian diet, with substitution of modest amounts of peanut butter and beans for meats, dietary fiber intake goes up to 45 g/d. Thus, if it is desirable to promote the use of unrefined foods, the recommended dietary fiber intake should be a minimum of 15-20 g/1000 Kcal.

Animals↗
PubMedDate not supplied

Nurses's knowledge of heart failure education principles.

OBJECTIVE: The goal of this study was to determine nurses' knowledge of heart failure (HF) self-management education principles. DESIGN: The study was exploratory and descriptive and included a convenience sample. SETTING: Research took place in a large midwestern health care system that included a university-based hospital, community hospitals, and home or palliative care. SUBJECTS: Subjects included 300 nurses who provide care to patients with HF. OUTCOME MEASURE: The outcome measures included overall and topic specific perceptions of basic information important to HF self-management. Topics included diet, fluids or weight, signs or symptoms of worsening condition, medications, and exercise. INTERVENTION: A 20-item, true or false written survey was administered between February 2000 and April 2000. RESULTS: Of the 300 nurses surveyed, 92% were registered nurses and 8% were licensed practical nurses; 38% worked in a large university-based hospital; 44% were employed at 5 community hospitals; and 18% worked in home or hospice-palliative care. Mean HF self-management knowledge score was 15.2 +/- 2.0. Registered nurses scored significantly higher than licensed practical nurses (15.3 vs 14.1; P =.004). Individual questions with overall scores <30% were related to dry or ideal weight in daily weight monitoring (24%), nonsymptomatic, low blood pressure (26%), and short-term dizziness when rising (19%). Individual question scores >30% and < or =75% were related to nonsteroidal anti-inflammatory inhibitor use (49%), potassium-based salt substitute use (52%), rest vs activity (72%), and lean delicatessen meat use in a low sodium diet (75%). In questions with scores <30%, nurses requested more information only 5% to 8% of the time. Overall analysis of variance indicated differences by work experience. HF nurses (primary population) scored higher than critical-care, medical-surgical, or telemetry floor nurses (16.2 +/- 1.7; 15.1 +/- 1.8; and 14.7 +/- 2.0, respectively; P <.001); home care nurses scored higher than hospital or palliative care nurses (15.9 +/- 1.5; 15.1 +/- 2.0; and 14.0 +/- 1.5, respectively; P =.006). CONCLUSION: Nurses may not be properly educated in HF self-management principles and must be provided with the right information so they can improve the quality and amount of information they offer to patients. Nurses who are better prepared to educate patients with HF may be more likely to carry out this nursing function as a part of their daily job role.

Adult↗
PubMed1999

Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts.

Concern over dietary fat in processed meats led to the passage of the '40 per cent' rule in the United States. Substitution of NaCl, linked to hypertension, with divalent chloride salts such as MgCl2 and CaCl2 has shown limited success. Early studies showed that these divalent salts had a deleterious effect on the functional properties of meat when used at product levels that resulted in high aqueous phase ionic strengths (0.4-0.6). However, our research focus has been to determine the utility of low levels (0.05 per cent) of MgCl2, CaCl2 and ZnCl2 in improving the functional properties of processed meats. Effects of divalent salts have been evaluated in turkey breast and thigh minces, beef model systems, and frankfurter formulations containing heart muscle. To determine if time postmortem affects muscle's response to divalent cations, salts were added to broiler thigh muscle in the early postmortem period. The important findings were (1) MgCl2 increased myosin solubility, (2) CaCl2 enhanced gel forming ability in cooked batters, and (3) ZnCl2 dramatically decreased myosin solubility in the absence of food-grade phosphate (sodium tripolyphosphate).

Actins↗
PubMed1978

[Effects of the nature of energy in food and use of anabolic agents on the quality of veal].

The effects of the nature of energy intake, of the slaughter weight and of the use of hormones on the quality of veal meat were studied. Concerning the colour of meat, the use of hormones has no effect either on the pigment content or on the ultimate pH, but the nature of energy intake and the slaughter weight can affect these two parameters. With the increase of the slaughter weight and the substitution of lipids by starch in the diet, the probability to get a redder meat increases. For a given carcass weight, the use of hormones goes with a significant decrease of the tenderness of meat.

Anabolic Agents↗
PubMedDate not supplied

Feeding high-risk infants with family history of allergy.

Since the turn of the century, CM (cow's milk) formulas have become progressively more common as breast milk substitutes when mother's milk is unavailable, and CM allergy (CMA) has thus gradually become a more common disorder. Therefore the management of CMA infants confronts pediatricians and allergists with one of the most demanding challenges. In the first year of life of many children, CM provides almost the entire dietary supply of proteins, carbohydrates, and fat; its high nutritional value and low cost should be noted. However, children with CMA can avoid CM without nutritional loss if nutrients are provided by other foods such as meat, fish, vegetables and fruit. Thus the choice of an adequate CM substitute for high-risk infants with family history of allergy is mandatory. The ideal CM substitute should be hypoallergenic; have an adequate nutritional value according to the infant's age; be easily available and inexpensive; and be palatable in order to obtain a good compliance. CM substitutes now available are soy protein formulas (SPF) and hydrolysate formulas (HF). Consequently pediatricians are now over-whelmed with a variety of information on new formulas called hypoallergenic and are faced with a difficult choice among them.

Food Hypersensitivity↗
PubMed2004

Impact of economic changes on the diet of Chukotka Natives.

This paper describes and analyses changes in food composition and nutritional preferences among the Chukchi and Yupik of coastal Chukotka in the last 15 years. The economic collapse of the infrastructure of Chukotka region has resulted in many indigenous northerners reverting to the traditional subsistence economy. Relatively expensive market foods are being replaced by cheaper ones, and by more readily available local foods. Percent contribution of proteins, lipids and carbohydrates to total caloric intake has not changed substantially, but sources of the major nutrients have become different. In 1985, local marine mammals accounted for about half of the consumed meat (55%), while in 2000 the share of it increased to 89 %. Market fats and oils are also being substituted by the fat of marine mammals. However, the contemporary diet of the natives of coastal Chukotka differs significantly from the traditional one. The meat of seals and gray whales (small sized and less dangerous to harvest) remains seasonally accessible, but can not be stored for long times. There is an insufficient amount of walrus and bowhead whale meat, which can be prepared in traditional style by fermentation, and stored for a long time. This probably also provides a specific protection against Helicobacter pylori. The young people today are more oriented towards local food-stuff: 76 % Coastal Chukchee and Yupik under the age of 30 indicated a preference for native foods over European ("Russian") ones, while this share is lower (66 %) among people older than 30 years. Overall, 86 % of natives consider that whale hunting, as the main source of food, should be increased (in 1985, only 45% suggested so).

Arctic Regions↗
PubMed1992

Modification of plasma and hepatic lipids of guinea pigs by feeding high oleic acid pork compared with regular pork.

Meat from such monogastric animals as swine can be modified to substitute monounsaturated fatty acids for saturated fatty acids. Because monounsaturated fatty acids have a beneficial effect on serum lipids as compared with saturated fatty acids, the objective of this study was to assess the effect of modified pork as compared with regular pork on serum and hepatic lipids. Guinea pigs were fed diets containing pork from control diet-fed hogs or from hogs fed a diet containing high oleic acid sunflower oil. The pork provided almost all of the fat in the diets at the level of 4 and 15 g/100 g diet, 10 or 34% energy. The high oleic pork muscle and fat contained 26 and 46% less palmitic and stearic acids (the primary saturated fatty acids), respectively, and 31 and 29% more oleic acid (the primary monounsaturated fatty acid) than the regular pork muscle and fat, respectively. Cholesterol concentration of diets ranged from 0.06 to 0.08% of the diet. Although total serum cholesterol, HDL cholesterol and triglyceride concentrations did not differ due to type of pork, results indicated that serum LDL cholesterol was lower (15%) and hepatic cholesterol was greater (15%) in the high oleic pork, 15% fat group as compared with the control pork 15% fat group. Also, serum LDL cholesterol concentration was higher in the groups fed 15% fat compared with those fed 4% fat. In this study pork modified to have more oleic acid and less saturated fatty acids had a positive effect on tissue lipids when fed to animals.

Animals↗
PubMed2000

Effect of fat-reduced diets on 24-h energy expenditure: comparisons between animal protein, vegetable protein, and carbohydrate.

BACKGROUND: Single-meal tests have shown that protein has greater thermogenic and satiating effects than does carbohydrate, which may be relevant for the prevention and treatment of obesity if these effects can be maintained over 24 h. OBJECTIVE: The effects of pork-meat protein, soy protein, and carbohydrate on 24-h energy expenditure were compared. DESIGN: Twelve young, healthy, overweight and mildly obese [body mass index (in kg/m(2)): 26-32] nonsmoking men participated in a randomized, single-blind, 3-way crossover study lasting 4 d. The intervention had a 1-10-wk washout period. The 3 isoenergetic intervention diets were as follows: pork diet (29% of energy as fat and 29% as protein, mainly from pork meat), soy diet (29% of energy as fat and 28% as protein, mainly from soy), and carbohydrate diet (28% of energy as fat and 11% as protein). Twenty-four-hour energy expenditure was measured in a respiratory chamber at baseline and on day 4 of each intervention period. RESULTS: Twenty-four-hour energy expenditure was higher with the pork than with the soy (248 kJ/d, 1.9%; P: = 0.05) or carbohydrate (492 kJ/d, 3.9%; P: < 0.0001) diet and higher with the soy than with the carbohydrate (244 kJ/d, 1.9%; P: < 0.05) diet. However, because of a higher satiating effect, energy intake was 10-15% lower during the chamber stay than at baseline (P: > 0.05) with all 3 diets. The differences in energy expenditure remained unchanged after adjustment for differences in 24-h energy balance. CONCLUSIONS: Substitution of carbohydrate with 17-18% of energy as either pork-meat or soy protein produced a 3% higher 24-h energy expenditure. The animal protein in pork meat produced a 2% higher 24-h energy expenditure than did the vegetable protein in soy.

Adult↗
PubMed1992

Zinc absorption in adult men from a chicken sandwich made with white or wholemeal bread, measured by a double-label stable-isotope technique.

Eleven fasted adult men consumed a chicken meat sandwich made with white or wholemeal bread, extrinsically labelled with 2 mg 67Zn, on two different occasions. Immediately after eating the sandwich they were given an intravenous injection of 1.5 mg 70Zn. True Zn absorption (which was approximately 7% higher than apparent absorption) was determined by the faecal balance technique by making an allowance for endogenous excretion from measurements of faecal excretion of 70Zn. There was no significant difference in mean true Zn absorption from the white or wholemeal bread sandwich, 33.6 and 25.4% respectively. It was concluded that the substitution of wholemeal for white bread does not reduce Zn absorption from meat-based sandwiches.

Adult↗
PubMed2001

Polychlorinated dibenzo-p-dioxins, dibenzofurans, and polychlorinated biphenyls in human tissues, meat, fish, and wildlife samples from India.

Concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), and non- and mono-ortho-substituted polychlorinated biphenyls (dioxin-like PCBs) were measured in tissues of humans, fishes, chicken, lamb, goat, predatory birds, and Ganges River dolphins collected from various locations in India. PCDDs/DFs were found in most of the samples analyzed with the liver of spotted owlet containing the highest concentration of 3,300 pg/g, fat wt. 2,3,7,8-Substituted PCDDs and PCDFs were found in human fattissues at concentrations ranging from 170 to 1,300 pg/g, fat wt. Concentrations of PCDDs were generally greaterthan those of PCDFs in human tissues, fishes, animal fat, and dolphin. Among fishes, meat, and wildlife samples analyzed, concentrations of PCDDs/DFs were found in the following order: country chicken < goat/lamb fat < fishes < river dolphins < predatory birds. Hepta-CDDs and OCDD were the major PCDD homologues found in humans, fishes, meat products, and dolphins. 2,3,7,8-Tetrachlorodibenzo-p-dioxin equivalents of PCDDs/DFs were greater than those of PCBs in selected fish, dolphin, and human samples. To our knowledge, this is the first report of PCDDs and PCDFs in human tissues, fishes, meat, and wildlife collected from India.

Adult↗
PubMed2006

Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle.

Calpastatin (CAST) is a naturally occurring protein that inhibits the normal tenderization of meat as it ages postmortem. A SNP was identified in the CAST gene (a G to C substitution) and genotyped on crossbred commercially fed heifers (n = 163), steers (n = 226), and bulls (n = 61) from beef feedlots, and steers (n = 178) from a University of Guelph feeding trial. The association of the CAST SNP with carcass and meat quality traits was studied. Carcass traits included fat, lean, and bone yield; grade fat; LM area; and HCW. Meat quality traits included marbling grade; i.m. fat content of LM; tenderness evaluation of LM (Warner-Bratzler shear force) at 2, 7, 14, and 21 d of postmortem aging; and tenderness evaluation of semitendinosus muscle at 7 d of postmortem aging. The mixed model used in the analyses included fixed effects of CAST genotype, sex, slaughter group, and breed composition (linear covariate); sire was a random effect. For the analysis of shear force, i.m. fat content of LM was also included in the model as a linear covariate. Shear force measures were analyzed within days of postmortem aging and by repeated measures analysis. The CAST SNP allele C was more frequent (63%) in the crossbred population than allele G. The CAST SNP was associated with shear force across days of postmortem aging (P = 0.005); genotype CC yielded beef that was more tender than GG (-0.32 kg +/- 0.13), and CG had intermediate tenderness. The corresponding average allele substitution effect (G to C substitution) was also highly significant (-0.15 +/- 0.05 kg, P = 0.002). A lower percentage of unacceptably tough steaks (shear force > 5.7 kg) at 2 and 7 d postmortem was associated with an increasing number of C alleles (P < or = 0.05). At 7 d postmortem, the percentage of unacceptably tough steaks decreased by 24 and 35%, respectively, for animals carrying 1 and 2 copies of the C allele relative to animals with no C alleles. However, genotype CC had a greater fat yield (+1.44 +/- 0.56%; P = 0.037) than genotype GG, with a corresponding allele substitution effect of 0.67 +/- 0.27% (P = 0.015). Therefore, the CAST SNP allele C was associated with increased LM tenderness across days of postmortem aging and, importantly for the beef industry, had a significant reduction in the percentage of steaks rated unacceptably tough by consumers based on an assumed threshold level.

Animals↗
PubMed2002

Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle.

Micromolar calcium activated neutral protease (CAPN1) was evaluated as a candidate gene for a quantitative trait locus (QTL) on BTA29 affecting meat tenderness by characterization of nucleotide sequence variation in the gene. Single-nucleotide polymorphisms (SNP) were identified by sequencing all 22 exons and 19 of the 21 introns in two sires (Piedmontese x Angus located at the U.S. Meat Animal Research Center in Clay Center, NE; Jersey x Limousin located at AgResearch in New Zealand) of independent resource populations previously shown to be segregating meat tenderness QTL on BTA29. The majority of the 38 SNP were found in introns or were synonymous substitutions in the coding regions, with two exceptions. Exons 14 and 9 contained SNP that were predicted to alter the protein sequence by the substitution of isoleucine for valine in Domain III of the protein, and alanine for glycine in Domain II of the protein. The resource populations were genotyped for these two SNP in addition to six intronic polymorphisms and two silent substitutions. Analysis of genotypes and shear force values in both populations revealed a difference between paternal CAPN1 alleles in which the allele encoding isoleucine at position 530 and glycine at position 316 associated with decreased meat tenderness (increased shear force values) relative to the allele encoding valine at position 530 and alanine at position 316 (P < 0.05). The association of maternal alleles with meat tenderness phenotypes is consistent with the hypothesis of CAPN1 as the gene underlying the QTL effect in two independent resource populations and presents the possibility of using these markers for selective breeding to reduce the numbers of animals with unfavorable meat tenderness traits.

Alleles↗
PubMed1999

Endocrine and metabolic aspects in milk-fed calves.

In neonatal calves besides adaptations in organ function there are marked metabolic and endocrine changes. The growth hormone (GH)-insulin-like growth factor (IGF) axis is basically functioning, but needs maturation. Various metabolic and endocrine traits do not exhibit marked ontogenetic changes after the first week of life, but others remain different from the adult stage. Thus, plasma oxytocin or an oxytocin-like substance and nitrate concentrations are elevated for months. The ability to digest colostrum (C) and milk involves great alterations in structure and function of the gastrointestinal (GI) tract. C intake is important for passive immunity, provision of nutrients, minerals and vitamins, and contains biologically active substances. IGF-I, present in C in high amounts, appears to enhance GI tract development and function. For sufficient absorption not only of immunoglobulins, but also of fatty acids and fat-soluble vitamins, C should be ingested immediately after birth. The amino acid pattern and the glutamine/glutamate ratio depends greatly on whether C is fed or not. Effects on insulin, IGF-I, and IGF binding proteins depend on time-point and amounts of C fed. After the colostral period calves are almost exclusively fed milk and milk substitutes or weaned. Low iron intake, required for the production of pale meat, besides anemia causes metabolic and endocrine adaptations, such as enhanced insulin-dependent glucose utilization and appears to reduce IGF-I responses to GH. Metabolic and endocrine changes, such as insulin resistance and disturbed glucose metabolism, can be observed in part in association with high feeding intensity in veal calves.

Animals↗
PubMed2002

Increased beef consumption increases apolipoprotein A-I but not serum cholesterol of mildly hypercholesterolemic men with different levels of habitual beef intake.

The objective of this research was to compare the effects of a lean beef enriched in oleic acid to a beef that is typical of the commercial beef consumed in the United States. Ten mildly hypercholesterolemic men, ages 34-58 years old, were selected from the Texas A&M University faculty and staff. Subjects were randomly assigned to one of two diets for a 6-week duration followed by a crossover after a 4-week habitual diet washout period. Diets were consumed daily for a 6-week study period. Participants substituted lean beef obtained from Wagyu bullocks or commercial beef for the meat typically consumed. Total cholesterol, apolipoproteins A-I and B, triacylglycerols, and low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol were measured in serum samples collected weekly. Beef type had no effect on any measured variable. There were no significant differences between baseline HDL or LDL cholesterol concentrations after the consumption of the beef test diets. Apolipoprotein A-I, serum glucose, and uric acid concentrations were elevated by the additional dietary beef. Analysis of records of customary diets indicated that one group consumed 160 g of beef daily, whereas the other group consumed only 26 g of beef daily. Therefore, post hoc analyses tested the habitual beef intake x treatment time interaction. LDL cholesterol concentration was markedly higher in the group with low habitual beef intake (180 vs 144 mg/dl), and HDL cholesterol was slightly higher (44 vs 40 mg/dl; post-test values) than for the group with high habitual beef intake, but there were no habitual intake x time interactions for LDL or HDL cholesterol. Creatinine and blood urea nitrogen concentrations also were greater in the individuals habitually consuming less beef. This study had three important findings: i) a lean beef source enriched with oleic acid was no different from commercial beef in its effect on lipoprotein fractions; ii) neither previous level of beef intake nor baseline LDL cholesterol concentration influenced the serum cholesterol response to added dietary beef, which was negative; and iii) apolipoprotein A-I, but not HDL or LDL cholesterol, was sensitive to the additional dietary beef.

Adult↗
PubMed2006

Identification and function of the growth hormone gene in Rongjiang pig of China.

Growth of animal is largely regulated by growth hormone (GH). In this study, the GH gene was isolated and cloned from the genomic DNA library from Rongjiang pig, a Chinese local swine, using polymerase chain reaction technique. The complete nucleotide sequence of a 1.903 kb genomic fragment containing Rongjiang swine GH gene has been determined. The GH gene contained five exons and four introns similar to the GH genes of other mammalians and exhibited 97%~99% identity to the GH genes of the four western meat-type breeds and nine Chinese local pigs. Polymorphism of GH genes was analyzed by using the restriction enzymes Dde I, Nar I and BsmN I in four western meat-type breeds and ten Chinese local pigs. Five polymorphic restriction sites, with Dde I at the base 622 (G/A) in exon 2 and 274 (T/C) in 5o-flank, with Nar I at 631 (G/A) in exon 2, and with BsmN I at the base 841 (T/C) in intron 2 and 1358 (A/G) in exon 4, were identified. The polymorphic restriction site at 1358 (A/G) leaded to the GH mature protein of Rongjiang pig differing from that of four western meat-type breeds and eight Chinese local breeds at the residue Val108 substituted by Ile108. According to the crystal structure of human GH mature protein, this Ile108 substitution might result in a lower affinity of GH for its receptor in Rongjiang breed.

Animals↗
PubMed2001

Evidence for new alleles in the protein kinase adenosine monophosphate-activated gamma(3)-subunit gene associated with low glycogen content in pig skeletal muscle and improved meat quality.

Several quantitative trait loci (QTL) affecting muscle glycogen content and related traits were mapped to pig chromosome 15 using a three-generation intercross between Berkshire x Yorkshire pigs. On the basis of the QTL location the PRKAG3 (protein kinase, AMP-activated, gamma(3)-subunit) gene was considered to be a good candidate for the observed effects. Differences in the PRKAG3 gene sequences of the founder animals of the intercross were analyzed. The RN(-) mutation previously reported was not present in the cross but three missense substitutions and a polymorphic short interspersed element (SINE) were identified. To confirm the hypothesis that at least one of these mutations was associated with differences in meat quality, >1800 animals from several unrelated commercial lines were genotyped for the candidate substitutions and an association study was performed. The results demonstrate the presence of new economically important alleles of the PRKAG3 gene affecting the glycogen content in the muscle and the resulting meat quality. Haplotype analysis was shown to resolve the effects of PRKAG3 more clearly than analysis of individual polymorphisms. Because of their prevalence in the more common commercial breeds, the potential implications for the pig industry and consumers are considerably greater than the original discovery of the RN(-) mutation. Furthermore, these results illustrate that additional alleles of genes involved in major mutations may play a significant role in quantitative trait variation.

Alleles↗