The utilization by beef cattle of sugarcane supplemented with animal protein, plant protein or non-protein nitrogen and sulphur

1976 ◽  
Vol 16 (83) ◽  
pp. 789 ◽  
Author(s):  
BD Siebert ◽  
RA Hunter ◽  
PN Jones
Keyword(s):  
Beef Cattle ◽  
Retention Time ◽  
Leucaena Leucocephala ◽  
Sodium Sulphate ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Protein Nitrogen ◽  
Tropical Legume ◽  
Meat Meal

When sugarcane was chopped, supplemented with meat meal or the tropical legume Leucaena leucocephala and fed to Droughtmaster steers, they gained liveweight at the rate of 0.61 kg day-1. When non-protein nitrogen and sulphur were used as the supplement, animals lost liveweight initially but later gained liveweight at 0.52 kg day-1. The improvement was brought about by evenly distributing the supplement in the ration and by ensiling the treated feed for at least 24 hours. Cattle consumed approximately 71 g OM/kg LW0.75/day and digested 57.9 per cent of the diet when the protein source was L. leucocephala, 64.4 per cent when it was meat meal and 66.2 per cent when it was urea and sodium sulphate. The differences in digestibility were associated with differences in retention time of the diets in the rumen.

scholarly journals 73 Effects of vegetable and animal protein sources and nutrient specifications on the nursery pig gut microbiome

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 41-41
Author(s):  
Chloe M Creager ◽  
Hayford Manu ◽  
Ashok Sharma ◽  
S K Baidoo ◽  
Andres Gomez
Keyword(s):  
Essential Oil ◽  
Gut Microbiome ◽  
Block Design ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Sequencing Data ◽  
Large White ◽  
Protein Sources ◽  
Grower Diet

Abstract The objective of the study was to investigate the effect of different protein sources and nutrient specification levels on the gut microbiome composition of nursery pigs. A total of 120 crossbred gilts (Large White ′ Landrace ′ Duroc, initial BW 6.74 ± 0.06 kg, 18 days of age) were allotted to 1 of 6 treatments: animal protein source with nursery diet specifications (AN); animal protein source with grower diet specifications (AG); plant protein source with nursery specifications (PN); plant protein source with grower diet specifications (PG); plant protein source, nursery diet specifications, and an enzyme + essential oil cocktail (PN+EOE), and plant protein source, grower diet specifications, and an enzyme + essential oil cocktail (PG+EOE). There were 4 pigs per replicate and 5 replications per treatment, in a randomized block design. On d 43, 1 pig per replicate was sacrificed, and cecum and colon digesta samples were collected for gut microbiome analysis and profiled though MiSeq 16S rRNA sequencing. Data were analyzed using univariate and multivariate methods within R. No differences in alpha or beta diversity were detected based on protein source, nursery diet specification, or inclusion of EOE; however, a number of discriminating taxa were present between pigs fed treatments with different protein sources. For instance, abundance of Parabacteroides was increased in colonic PG samples (P = 0.01) compared with AG, and abundance of Lachnospiraceae was increased in all samples of AG compared with PG (P = 0.009). Eubacterium (P = 0.044) and Turicibacter (P = 0.031) were both more abundant in colonic AN samples when compared with PN samples. In conclusion, the gut microbial communities, at large, in the cecum or colon, were not significantly modified by the presence of different protein sources in nursery diets.

scholarly journals Animal Protein versus Plant Protein in Supporting Lean Mass and Muscle Strength: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 661 ◽  
Author(s):  
Meng Thiam Lim ◽  
Bernice Jiaqi Pan ◽  
Darel Wee Kiat Toh ◽  
Clarinda Nataria Sutanto ◽  
Jung Eun Kim
Keyword(s):  
Systematic Review ◽  
Muscle Strength ◽  
Lean Mass ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Meta Analysis ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Younger Adults

Although animal protein is usually considered to be a more potent stimulator of muscle protein synthesis than plant protein, the effect of protein source on lean mass and muscle strength needs to be systematically reviewed. This study aimed to examine potential differences in the effect of animal vs. plant protein on lean mass and muscle strength, and the possible influence of resistance exercise training (RET) and age. The following databases were searched: PubMed, Embase, Scopus and CINAHL Plus with Full Text, and 3081 articles were screened. A total of 18 articles were selected for systematic review, of which, 16 were used for meta-analysis. Total protein intakes were generally above the recommended dietary allowance at the baseline and end of intervention. Results from the meta-analyses demonstrated that protein source did not affect changes in absolute lean mass or muscle strength. However, there was a favoring effect of animal protein on percent lean mass. RET had no influence on the results, while younger adults (<50 years) were found to gain absolute and percent lean mass with animal protein intake (weighted mean difference (WMD), 0.41 kg; 95% confidence interval (CI) 0.08 to 0.74; WMD 0.50%; 95% CI 0.00 to 1.01). Collectively, animal protein tends to be more beneficial for lean mass than plant protein, especially in younger adults.

scholarly journals Plant Proteins and Exercise: What Role Can Plant Proteins Have in Promoting Adaptations to Exercise?

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1962
Author(s):  
Chad M. Kerksick ◽  
Andrew Jagim ◽  
Anthony Hagele ◽  
Ralf Jäger
Keyword(s):  
Amino Acids ◽  
Exercise Training ◽  
Essential Amino Acids ◽  
Animal Protein ◽  
Protein Source ◽  
Plant Protein ◽  
Plant Proteins ◽  
Protein Sources ◽  
Training Adaptations ◽  
Plant Protein Sources

Adequate dietary protein is important for many aspects of health with current evidence suggesting that exercising individuals need greater amounts of protein. When assessing protein quality, animal sources of protein routinely rank amongst the highest in quality, largely due to the higher levels of essential amino acids they possess in addition to exhibiting more favorable levels of digestibility and absorption patterns of the amino acids. In recent years, the inclusion of plant protein sources in the diet has grown and evidence continues to accumulate on the comparison of various plant protein sources and animal protein sources in their ability to stimulate muscle protein synthesis (MPS), heighten exercise training adaptations, and facilitate recovery from exercise. Without question, the most robust changes in MPS come from efficacious doses of a whey protein isolate, but several studies have highlighted the successful ability of different plant sources to significantly elevate resting rates of MPS. In terms of facilitating prolonged adaptations to exercise training, multiple studies have indicated that a dose of plant protein that offers enough essential amino acids, especially leucine, consumed over 8–12 weeks can stimulate similar adaptations as seen with animal protein sources. More research is needed to see if longer supplementation periods maintain equivalence between the protein sources. Several practices exist whereby the anabolic potential of a plant protein source can be improved and generally, more research is needed to best understand which practice (if any) offers notable advantages. In conclusion, as one considers the favorable health implications of increasing plant intake as well as environmental sustainability, the interest in consuming more plant proteins will continue to be present. The evidence base for plant proteins in exercising individuals has seen impressive growth with many of these findings now indicating that consumption of a plant protein source in an efficacious dose (typically larger than an animal protein) can instigate similar and favorable changes in amino acid update, MPS rates, and exercise training adaptations such as strength and body composition as well as recovery.

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

Effective Utilization of Soybean Curd Residue for Chicken Feed as a Plant Protein Source.

1999 ◽  
Vol 36 (5) ◽  
pp. 311-318 ◽  
Author(s):  
Prapakorn TARACHAI ◽  
Narin THONGWITTAYA ◽  
Hiroshi KAMISOYAMA ◽  
Koh-en YAMAUCHI
Keyword(s):  
Protein Source ◽  
Plant Protein ◽  
Effective Utilization ◽  
Soybean Curd ◽  
Soybean Curd Residue

Animal protein intake is inversely associated with mortality in older adults: the InCHIANTI study

2021 ◽  
Author(s):  
Tomás Meroño ◽  
Raúl Zamora-Ros ◽  
Nicole Hidalgo-Liberona ◽  
Montserrat Rabassa ◽  
Stefania Bandinelli ◽  
...  
Keyword(s):  
Older Adults ◽  
Total Energy ◽  
Cardiovascular Mortality ◽  
Protein Intake ◽  
Cox Regression ◽  
Clinical Information ◽  
Community Dwelling ◽  
Animal Protein ◽  
Plant Protein

Abstract Background In general, plant protein intake was inversely associated with mortality in studies in middle-aged adults. Our aim was to evaluate the long-term associations of animal and plant protein intake with mortality in older adults. Methods A prospective cohort study including 1,139 community-dwelling older adults (mean age 75 years, 56% women) living in Tuscany, Italy, followed for 20 years (InCHIANTI study) was analyzed. Dietary intake by food frequency questionnaires and clinical information were assessed five times during the follow-up. Protein intakes were expressed as percentages of total energy. Time-dependent Cox regression models adjusted for confounders were used to assess the association between plant and animal protein intake, and mortality. Results During the 20-years of follow up (mean: 12y), 811 deaths occurred (292 of cardiovascular- and 151 of cancer-related causes). Animal protein intake was inversely associated with all-cause (HR per 1% of total energy from protein increase, 95%CI: 0.96, 0.93-0.99) and cardiovascular mortality (HR per 1% of total energy from protein increase, 95%CI: 0.93, 0.87-0.98). Plant protein intake showed no association with any of the mortality outcomes, but an interaction with baseline hypertension was found for all-cause and cardiovascular mortality (p&lt;0.05). Conclusions Animal protein was inversely associated with all-cause and cardiovascular mortality in older adults. Further studies are needed to provide recommendations on dietary protein intake for older adults.

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