Effect of Protein Nutrition Level on Protein Metabolism during Volleyball Exercise Based on Edge Computing in the Medical System

With the rapid development of the Internet of Things, 5G, and communication technologies, the growth of various types of data has shown an exponential trend. Edge computing technology provides users with almost unlimited computing power through a large number of high-performance servers in the data center. It is one of the important solutions for big data analysis and processing. Volleyball has caused a great wave in China as early as the 1960s, but people pay little attention to the physical quality of volleyball players. At the same time, in the medical field, it is difficult to give a clear value to the athlete’s protein requirement. Therefore, this article aims to observe the specific values of protein metabolism in volleyball at different levels of protein nutrition. By designing controlled experiments, then these rats under three nutrient levels of protein were observed and protein metabolism was analyzed after volleyball. The results of the study show that volleyball exercise can reduce the nitrogen balance and gastrocnemius nitrogen content. The nitrogen balance of the 17% group decreased from 388 mg/day before exercise to 336 mg/day, and the gastrocnemius nitrogen content decreased by up to 5.2%; serum urea nitrogen concentration and liver nitrogen content are increased, indicating the enhancement of protein catabolism. Different protein nutrition levels have different effects on protein metabolism during volleyball. The protein intake level of 17% is more conducive to resist the protein decomposition caused by volleyball. It can be seen that, based on edge computing technology, the influence factors of protein nutrition level on protein metabolism during volleyball sports can be well explored, and the research results are also very valuable.

204 Awardee Talk: Recent Advances in Protein Nutrition in Horses

Protein has been recognized as an essential nutrient for animals for well over 100 years. Protein plays many important structural and metabolic roles, and some of its component amino acids have additional functions, including as regulatory molecules, as energy substrates and in the synthesis of other non-protein molecules. Skeletal muscle makes up approximately 50% of body weight in horses, with protein being the major non-water component. As an athletic species, the development and maintenance of muscle mass is of the utmost importance in horses. Because muscle mass is largely determined by the balance of rates of muscle protein synthesis and breakdown, understanding how these pathways are regulated and influenced by dietary protein and amino acid provision is essential. Historically, much research regarding protein nutrition in horses has focused on the protein digestibility of different feed ingredients, and the adequacy of different protein sources in supporting the growth and maintenance of horses. This presentation will focus on some of the current areas of active research relating to protein nutrition in horses: the activation of the signaling pathways that regulate muscle protein synthesis, amino acid supplementation in athletic horses, protein metabolism in aged and horses and those with insulin dysregulation, and amino acid and protein nutrition in predominantly forage-fed horses. There are many exciting opportunities for future research in the area of protein and amino acid nutrition in horses across the lifespan.

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.)

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

HEMATOLOGICAL AND BIOCHEMICAL BLOOD INDICES OF RAINBOW TROUT DEPENDING ON THE LEVEL OF PROTEIN IN FEEDS

The article considers the influence of compound feeds with different protein levels on hematological and biochemical parameters of trout blood. The purpose of the experiment was to establish the effect of different protein nutrition levels in commercial rainbow trout feeding on hematological and biochemical parameters of their blood. For this purpose, five experimental groups were formed by the method of analogs. The experiment lasted 210 days and was divided into two periods: equalization (10 days) and main (200 days). During the equalization period, the feeding ration was the same for fish in the control and experimental groups. In the main period, the level of protein in experimental feeds for different experimental trout groups ranged from 44 to 52 % per 1 kg. It was found that different levels of rainbow trout’s protein nutrition do not cause significant changes in blood morphological composition. It is proved that rearing trout using compound feeds with a crude protein content of 50 % and 52 % promotes the increase of red blood cells, hemoglobin, white blood cells and phagocytic activity in blood. The use of 44 % and 46 % low crude protein diets in fish feeding reduces the morphological components in blood. As a result of studies on the phagocytic activity of neutrophils in fish blood, a slight increase was revealed under the influence of the studied factor. The analysis of the obtained results showed that with increasing levels of crude protein in the diets of rainbow trout, the concentration of total protein and its fractions in blood serum increased. Accordingly, the amount of total protein in blood of fish in the control group was 60.0 g/L, in the experimental groups – it was within the range of 59.6–65.3 g/L. The increase in the level of rainbow trout’s protein nutrition in the experimental groups 4 and 5 caused an increase in the number of albumins, β-globulins and γ-globulins compared to control. As a result of experimental studies, an increase in the mineral status of rainbow trout blood during use of feeds with the crude protein content of 50–52 % was established. No differences were found during the assessment of trout white blood cell counts.