Voluntary intake of low-protein diets by ruminants: II. Intake of food by sheep

1967 ◽  
Vol 69 (3) ◽  
pp. 383-390 ◽  
Author(s):  
R. C. Elliott
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Nutritive Value ◽  
Latin Square ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Total Food ◽  
Separate Treatment ◽  
Voluntary Intake ◽  
Protein Diets

1. A study was made of the voluntary intake of hay of low nutritive value by sheep when given four different amounts of concentrate foods (9, 18, 27 and 36 g/kg W0.73/day) each providing three levels of protein (1·3, 2·6 and 3·9 g DCP/kg W0.73/day). Hay alone was offered as a separate treatment. The trial was designed as an incomplete Latin square with thirteen treatments, thirteen sheep and four replicates.2. Voluntary intake of low-protein hay by sheep was invariably lowered when they were given increasing amounts of concentrates. Hay consumption was also affected by level of supplementary protein; intakes increasing sharply from the lowest level provided (1·3 g DCP/kg metabolic body weight) to maximal intakes when about 3 g DCP/kg W0.73 were given to the sheep.3. Total food and digestible energy (DE) intakes were similarly affected by changes in dietary protein level. Successive increments in concentrate allowances, except at the highest level of concentrate input, caused corresponding reductions in hay intake so that total food consumption remained similar (when protein level was kept constant). In consequence, DE intakes rose to maxima when approximately 30 g concentrate/kg W0.73/day were fed to the sheep.

scholarly journals Effect of feeding pattern on the energy metabolism of rats given low-protein diets

1975 ◽  
Vol 33 (2) ◽  
pp. 277-289 ◽  
Author(s):  
K. J. McCracken
Keyword(s):  
G Protein ◽  
Energy Intake ◽  
Dietary Protein ◽  
Protein Level ◽  
Dry Matter ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Gastric Intubation ◽  
Energy Retention ◽  
Protein Diets

1. The deposition of fat and protein and the utilization of energy by growing rats offered diets ad lib. or in controlled amounts by gastric intubation has been investigated. Diets contained 50, 75, 100 or 200 g protein/kg, mainly as caseinGain of body-weight and protein increased with increasing dietary protein concentration when animals received the same energy intake, although the reverse was true for fat deposition. However, the differences in live-weight gain were almost entirely due to changes in body water. The dry-matter content of the gain in animals given low-protein diets was 770 g/kg compared to 360 g/kg in those given the control diet2. Energy retention was unaffected by dietary protein level in groups given the same energy intake by gastric intubation. In Expt 1 daily heat production increased significantly (P < 0·05) with increasing protein level (50, 75 and 200 g protein/kg diet) when energy intake was constant, but in Expt 2 there was no significant effect of protein level (50, 100 and 200 g protein/kg diet). Problems arose in the selection of a suitable basis for comparison of heat production between groups because of the differences in body-weight and body composition3. The energy requirement for zero energy balance was approximately 10% lower for the low-protein groups than for those given the diet containing 200 g protein/kg when food intake was just above the maintenance level. When the requirement was expressed per unit metabolic body size (W0·75 kg) dietary protein level had no significant effect. The mean values for Expts 1 and 2 were 452 and 436 kJ respectively4. The energy cost of weight gain increased as dietary protein level decreased in pairs of groups gaining at the same rate. The extra energy ingested by the animals given the lower protein level was converted to body tissue with an efficiency of at least 0·705. Striking differences were observed in body composition and energy retention of the two pairs of groups used for the comparison of tube-feeding and ad lib. feeding. With the diet containing 50 g protein/kg, tube-fed rats gained significantly more weight (P < 0·01) and more fat, dry matter and energy (P < 0·001) than their ad lib. counterparts given an iso-energetic intake6. The results demonstrate that dietary protein level has little or no effect on the utilization of energy by growing rats when the pattern of intake is controlled by gastric intubation.

Voluntary intake of low-protien diets by ruminants: I. Intake of food by cattle

1967 ◽  
Vol 69 (3) ◽  
pp. 375-382 ◽  
Author(s):  
R. C Elliott
Keyword(s):  
Food Intake ◽  
Dietary Protein ◽  
Nutritive Value ◽  
Latin Squares ◽  
Dietary Composition ◽  
Digestible Energy ◽  
African Cattle ◽  
Low Protein ◽  
Total Food ◽  
Voluntary Intake

1. A study was made of the voluntary intake hay, of low nutritive value, by heifers of two breeds of African cattle when given four different amounts concentrate foods (9, 18, 27 and 36 g/kg W0.73/day) each providing three levels of protein (1·3, 2·6 and 3·9 g DCP kg W0.73/day). The trial was designed two incomplete Latin squares, one for each breed, with thirteen treatments, thirteen heifers and four replicates.2. Voluntary intakes of low-protein hay by Africander and Mashona heifers were similar and these increased as levels of supplementary protein were raised and intakes of hay were reduced amounts of concentrate provided to them became more liberal. Inter-relationships of food intake and dietary composition were, however, very complex.3. Increased allowances of dietary protein and concentrate generally corresponded with higher intakes of total food and digestible energy. But this was not true at the lower levels of protein input where there was evidence that food and digestible nutritient intakes were depressed when liberal amounts of concentrate were fed to the cattle.

The Influence of Dietary Protein Level upon the Response of Mice Infected with Schistosoma mansoni to Treatment with Niridazole (Ambilhar)

1971 ◽  
Vol 45 (2-3) ◽  
pp. 117-122 ◽  
Author(s):  
A. M. Fadl
Keyword(s):  
Drug Treatment ◽  
Schistosoma Mansoni ◽  
Dietary Protein ◽  
Protein Level ◽  
High Protein ◽  
Adequate Diet ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Protein Diets

1. The influence of diets having different protein values on the schistosomicidal effect of Ambilhar has been investigated in mice.2. Mice placed on these diets throughout the period of infection and then treated, reached differently. Low protein diets produced fewer and smaller worms which were more susceptible to the drug.3. Mice maintained on an adequate diet were shifted to diets of varying protein values a few days before treatment. In these, drug treatment was more satisfactory in animals fed the high protein regimen.4. Female worms were more affected by drug treatment than the males.

Effect of dietary fish oil on n-3 fatty acid content of meat from broiler chickens fed low protein diets

2012 ◽  
Vol 52 (9) ◽  
pp. 799 ◽  
Author(s):  
Bahman Navidshad ◽  
Liang Juan Boo ◽  
Amir Akhlaghi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Dietary Protein ◽  
Protein Level ◽  
Broiler Chickens ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Dietary Fish ◽  
Protein Diets

An experiment was carried out to evaluate the effects of dietary fish oil and crude protein (CP) levels on fatty acid composition of the thigh and breast tissues of broiler chickens. Four hundred and fifty, 1-day-old mixed-sex broiler chicks were used in a completely randomised design with factorial arrangement consisting of two dietary CP levels (21 v. 18.0% and 19 v. 17.1% for grower and finisher diets, respectively), and three levels of fish oil inclusion (0, 2 or 4%). Specific increases in eicosapentaenoic acid (EPA, 20 : 5) and docosahexaenoic acid (DHA, 22 : 6) were observed in breast and thigh tissues as a response to increased fish oil supplementation. The n-6 : n-3 fatty acid ratio in breast and thigh meat samples decreased (P < 0.05) in birds fed low protein diets, but dietary protein level led to no alteration in the total n-3 fatty acids of the tissues (P > 0.05). Thigh tissue of chickens fed low protein diets had a higher concentration of DHA (P < 0.05), while the DHA and EPA concentrations in breast tissue were not affected by dietary protein level (P > 0.05). Results of the present study showed that fish oil can be used to fortify EPA and DHA levels in chicken meat and there is an interaction between dietary fatty acids and protein level on meat oxidative stability, and a reduction in dietary protein level may lead to a better oxidative stability of chicken meat.

The effect of low protein diets on fat deposition in pigs

2007 ◽  
Vol 2007 ◽  
pp. 87-87
Author(s):  
G. G. Stonehouse ◽  
F. M. Whittington ◽  
O. Doran ◽  
A. H. Stewart ◽  
M. J. Hazzledine ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dietary Protein ◽  
Protein Level ◽  
Fat Deposition ◽  
Nitrogen Excretion ◽  
Fat Depots ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Nutritional Strategies ◽  
Protein Diets

A main aim of modern pig production is to reduce nitrogen excretion to the environment, capturing more of the dietary protein in saleable meat. One way to achieve this is to reduce dietary protein level but this is likely to increase fat deposition, especially in late-developing fat depots. Meat quality will also be affected and these effects will all be influenced by breed type. This study compared three nutritional strategies differing in dietary protein provision in terms of their effects on growth and fat deposition.

Scotopic Thresholds of Rhesus Monkeys at Different Grating Densities under Normal and Low-Protein Diets

1981 ◽  
Vol 53 (2) ◽  
pp. 467-471
Author(s):  
Charles W. Hill ◽  
Arthur J. Riopelle ◽  
Alan R. King
Keyword(s):  
Discrimination Learning ◽  
Dietary Protein ◽  
Protein Level ◽  
Rhesus Monkeys ◽  
Standard Stimulus ◽  
Protein Diet ◽  
Learning Situation ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Protein Diets

Scotopic thresholds of rhesus monkeys were determined over a range of luminance levels, from 1138 to 17.8 × 10−9 cd/cm2, and grating densities, from .132 to 1.58 lines per cm. The effects of a low-protein diet on these thresholds were also investigated, and standard stimulus objects within the discrimination learning situation were employed. Obtained thresholds decreased systematically from about 350 to 20 × 10−9 cd/cm, and there were no significant differences due to dietary protein level.

scholarly journals Effects of Dietary Protein Levels on Bamei Pig Intestinal Colony Compositional Traits

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Dong Wang ◽  
Guoshun Chen ◽  
Lili Song ◽  
Mingjie Chai ◽  
Yongfeng Wang ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Crude Protein ◽  
Microbial Flora ◽  
Protein Levels ◽  
Low Protein ◽  
Dietary Crude Protein ◽  
Protein Diets ◽  
Crude Protein Level ◽  
Microbial Diversities

Diets containing different crude protein levels (16%, 14%, and 12%) were created to feed Bamei pigs in order to study the effect of these compositions on intestinal colonies. Therefore, 27 healthy Bamei pigs of similar weight ( 20.99   kg ± 0.16   kg ) were selected and randomly divided into three groups for microbial diversity analysis. The results of this study show that microbial diversities and abundances in Bamei pig jejunum and caecum samples after feeding with different dietary protein levels were significantly different. Dietary crude protein level exerted no significant effect on the Shannon index for cecum microbes in these pigs, while Simpson, ACE, and Chao1 indices for group I were all significantly higher than those of either the control group or group II ( P < 0.05 ). Indeed, data show that microbial diversities and abundances in the 14% protein level group were higher than those in either the 16% or 12% groups. Dominant bacteria present in jejunum and cecum samples given low-protein diets were members of the phyla Firmicutes and Bacteroidetes. Data show that as dietary crude protein level decreases, representatives of the microbial flora genus Lactobacillus in jejunum and cecum samples gradually increases. Values for the KEGG functional prediction of microbial flora at different dietary protein levels also show that genes of jejunum and cecum microorganisms were mainly enriched in the “metabolism” pathway and indicate that low protein diets increase intestinal metabolic activity. Therefore, we recommend that Bamei pig dietary protein levels are reduced 2% from their existing level of 16% crude protein. We also suggest that essential synthetic amino acids (AA) are added to optimize this ideal protein model as this will increase intestinal flora diversity in these pigs and enhance health. These changes will have a positive effect in promoting the healthy growth of Bamei pigs.

PREVIOUS DIETARY PROTEIN LEVEL AND SURVIVAL OF STARVING RATS IN THE COLD

1963 ◽  
Vol 41 (1) ◽  
pp. 171-178 ◽  
Author(s):  
John R. Beaton ◽  
T. Orme ◽  
A. Turner ◽  
J. Laufer
Keyword(s):  
Body Weight ◽  
Dietary Protein ◽  
Protein Level ◽  
Environmental Temperature ◽  
Body Weight Loss ◽  
Protein Diet ◽  
Dietary Protein Level ◽  
Total Food Intake ◽  
Total Food ◽  
Ad Libitum Feeding

The effect of the level of dietary protein (5%, 20%, 40% casein by weight) fed for 7 days in an environmental temperature of 22 °C, upon the survival of rats subsequently starved in an environmental temperature of 2 °C was studied. In these experiments ad libitum feeding, isocaloric feeding, and restricted feeding techniques were used, and the effects of thyroidectomy and thyroid feeding were investigated. In all cases, animals provided with the 5% protein diet survived for shorter periods than did those fed the 20% protein diet. In intact rats, but not in thyroidectomized rats, survival time appeared to be inversely related to rate of body weight loss in starvation. Differences in duration of survival among dietary groups are not explicable on the basis of differences in body weight, body composition, or total food intake prior to starvation. The results of experiments using thyroidectomized rats and thyroid feeding suggest that the effect of dietary protein level upon survival in subsequent starvation in the cold are not mediated through the thyroid gland.

THE EFFECT OF DIETARY FAT AND PROTEIN LEVELS UPON THYROID ACTIVITY IN THE CHICK

1964 ◽  
Vol 42 (3) ◽  
pp. 333-339 ◽  
Author(s):  
B. E. March ◽  
Jacob Biely
Keyword(s):  
Dietary Fat ◽  
Dietary Protein ◽  
Protein Level ◽  
High Protein Diet ◽  
Protein Diet ◽  
Thyroid Activity ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Low Protein ◽  
Fat Diets

The effects on thyroid activity of dietary protein level and of dietary fat level were studied. Diets containing 18 and 26% of protein were fed with and without 8% of supplementary fat. Thyroid weights and thyroidal uptake of I131 of chicks fed the diets were determined. The chicks fed the higher dietary protein level had consistently greater thyroid weights. The effect of supplementary fat on thyroid weight was variable. Total thyroidal uptake of I131 in chicks fed the fat-supplemented diets was greater when the diets contained 26% of protein. With the low-fat diets, protein level did not significantly affect uptake of I131. Supplementary fat decreased I131 uptake in chicks fed the low-protein diet and increased I131 uptake in chicks fed the high-protein diet. Thus, although it is evident that diet affects thyroid activity, conclusions regarding the effect of diet will depend upon the parameter used as a measure of thyroid activity.

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