Responses of broilers to sodium bicarbonate supplementation of diets containing varying arginine : lysine ratios

1999 ◽  
Vol 50 (3) ◽  
pp. 425 ◽  
Author(s):  
D. Balnave ◽  
J. Brake
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Amino Acid ◽  
Food Intake ◽  
Sodium Bicarbonate ◽  
Primary Response ◽  
Nutritional Requirement ◽  
Elevated Plasma ◽  
Dietary Amino Acids ◽  
Plasma Arginine

Interactions of sodium bicarbonate (NaHCO3) with dietary arginine : lysine (arg : lys) ratios at thermoneutral (21˚C) and high (31˚C) temperatures were investigated with 21–42-day-old broilers fed diets containing increasing concentrations of arginine to produce arg : lys ratios of 1.05, 1.15, 1.25, and 1.35, with and without 16 g NaHCO3/kg. Consistent positive relationships were observed between increasing dietary arg : lys ratios and improved food intake and weight gain at 31˚C with broilers fed diets without NaHCO3. The primary response to increasing dietary arg: lys ratio in broilers receiving NaHCO3 was increased food intake. This gave corresponding increases in weight gain at 31˚C, but not at 21˚C. Increases in dietary arg : lys ratio increased plasma arginine, ornithine, and arg: lys ratio but had little effect on plasma lysine concentrations. NaHCO3 alone had no direct effect on plasma amino acid patterns but was important in potentiating the elevated plasma arg : lys ratio responses observed at 31˚C in broilers receiving NaHCO3 in their diet. The results indicate important interrelationships exist between dietary amino acids and electrolytes, and the existence of a nutritional requirement for bicarbonate at high temperatures.

scholarly journals Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

2010 ◽  
Vol 67 (5) ◽  
pp. 517-523 ◽  
Author(s):  
Álvaro José de Almeida Bicudo ◽  
Luis Fernando Batista Pinto ◽  
José Eurico Possebon Cyrino
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Principal Components ◽  
Nile Tilapia ◽  
Principal Component ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Requirement ◽  
Dietary Amino Acids ◽  
The Relationship

The search for balanced diets, which may elicit improved growth of fish, requires appropriate selection of available protein sources. This study aims at clustering feedstuffs according to amino acid profile, determining which ones show essential amino acids (EAA) profiles closer to the ideal dietary amino acids requirements of Nile tilapia (Oreochromis niloticus), and studying the relationship among amino acids feedstuffs groups. Tabled data on EAA more cystine and tyrosine, in relation to lysine contents, of 40 feedstuffs ordinarily used to formulate fish diets were studied. Feedstuffs were grouped according to amino acids profile by cluster analysis of Euclidean distances. The principal components analysis was used to determine the relationship among amino acids in each feedstuff group. Three groups of ingredients were parted and two ingredients, low tannin sorghum and corn gluten meal 60%, did not go with any group. Dietary amino acids requirements of Nile tilapia were similar to the amino acid profile of 22 feedstuffs. The principal component analysis explained with three principal components more than 75% of total variance of amino acids in three feedstuff groups. Therefore, until additional, detailed information on amino acids availability of different ingredients is consolidated, total amino acids profiles will continue to be important information to select and use conventional or surrogate ingredients for formulating and processing feeds for tilapia.

Dietary intake of tryptophan tied emotion-related impulsivity in humans

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Florian Javelle ◽  
Descartes Li ◽  
Philipp Zimmer ◽  
Sheri L. Johnson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Intake ◽  
Essential Amino Acid ◽  
Food Habits ◽  
Psychological Disorder ◽  
Serotonin Synthesis ◽  
Amino Acid Tryptophan ◽  
Pass Through ◽  
Three Factor

Abstract. Emotion-related impulsivity, defined as the tendency to say or do things that one later regret during periods of heightened emotion, has been tied to a broad range of psychopathologies. Previous work has suggested that emotion-related impulsivity is tied to an impaired function of the serotonergic system. Central serotonin synthesis relies on the intake of the essential amino acid, tryptophan and its ability to pass through the blood brain barrier. Objective: The aim of this study was to determine the association between emotion-related impulsivity and tryptophan intake. Methods: Undergraduate participants (N = 25, 16 women, 9 men) completed a self-rated measure of impulsivity (Three Factor Impulsivity Index, TFI) and daily logs of their food intake and exercise. These data were coded using the software NutriNote to evaluate intakes of tryptophan, large neutral amino acids, vitamins B6/B12, and exercise. Results: Correlational analyses indicated that higher tryptophan intake was associated with significantly lower scores on two out of three subscales of the TFI, Pervasive Influence of Feelings scores r =  –.502, p < . 010, and (lack-of) Follow-Through scores, r =  –.407, p < . 050. Conclusion: Findings provide further evidence that emotion-related impulsivity is correlated to serotonergic indices, even when considering only food habits. It also suggests the need for more research on whether tryptophan supplements might be beneficial for impulsive persons suffering from a psychological disorder.

scholarly journals In VivoEffects of Leptin-Related Synthetic Peptides on Body Weight and Food Intake in Female ob/obMice: Localization of Leptin Activity to Domains Between Amino Acid Residues 106–140*

Endocrinology ◽  
1997 ◽  
Vol 138 (4) ◽  
pp. 1413-1418 ◽  
Author(s):  
Patricia Grasso ◽  
Matthew C. Leinung ◽  
Stacy P. Ingher ◽  
Daniel W. Lee
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Amino Acid ◽  
Food Intake ◽  
Stop Codon ◽  
Premature Stop Codon ◽  
Amino Acid Residues ◽  
Inactive Form ◽  
In Vivo Effects

Abstract In C57BL/6J ob/ob mice, a single base mutation of the ob gene in codon 105 results in the replacement of arginine by a premature stop codon and production of a truncated inactive form of leptin. These observations suggest that leptin activity may be localized, at least in part, to domains distal to amino acid residue 104. To investigate this possibility, we synthesized six overlapping peptide amides corresponding to residues 106–167 of leptin, and examined their effects on body weight and food intake in female C57BL/6J ob/ob mice. When compared with vehicle-injected control mice, weight gain by mice receiving 28 daily 1-mg ip injections of LEP-(106–120), LEP-(116–130), or LEP-(126–140) was significantly (P &lt; 0.01) reduced with no apparent toxicity. Weight gain by mice receiving LEP-(136–150), LEP-(146–160), or LEP-(156–167) was not significantly different from that of vehicle-injected control mice. The effects of LEP-(106–120), LEP-(116–130), or LEP-(126–140) were most pronounced during the first week of peptide treatment. Within 7 days, mice receiving these peptides lost 12.3%, 13.8%, and 9.8%, respectively, of their initial body weights. After 28 days, mice given vehicle alone, LEP-(136–150), LEP-(146–160), or LEP-(156–167) were 14.7%, 20.3%, 25.0%, and 24.8% heavier, respectively, than they were at the beginning of the study. Mice given LEP-(106–120) or LEP-(126–140) were only 1.8% and 4.2% heavier, respectively, whereas mice given LEP-(116–130) were 3.4% lighter. Food intake by mice receiving LEP-(106–120), LEP-(116–130), or LEP-(126–140), but not by mice receiving LEP-(136–150), LEP-(146–160), or LEP-(156–167), was reduced by 15%. The results of this study indicate 1) that leptin activity is localized, at least in part, in domains between residues 106–140; 2) that leptin-related peptides have in vivo effects similar to those of native leptin; and 3) offer hope for development of peptide analogs of leptin having potential application in human or veterinary medicine.

Food Intake Regulation: Amino Acid Toxicity and Changes in Rat Brain and Plasma Amino Acids

1973 ◽  
Vol 103 (4) ◽  
pp. 608-617 ◽  
Author(s):  
Y. Peng ◽  
J. Gubin ◽  
A. E. Harper ◽  
M. G. Vavich ◽  
A. R. Kemmerer
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Intake ◽  
Rat Brain ◽  
Plasma Amino Acids ◽  
Food Intake Regulation ◽  
Acid Toxicity ◽  
Intake Regulation

Control of Food Intake by Dietary Amino Acids and Proteins

2016 ◽  
pp. 221-232 ◽  
Author(s):  
G. Fromentin ◽  
N. Darcel ◽  
C. Chaumontet ◽  
P. Even ◽  
D. Tomé ◽  
...  
Keyword(s):  
Amino Acids ◽  
Food Intake ◽  
Dietary Amino Acids

Dissociation between plasma and brain amino acid profiles and short-term food intake in the rat

1994 ◽  
Vol 266 (5) ◽  
pp. R1675-R1686 ◽  
Author(s):  
G. H. Anderson ◽  
E. T. Li ◽  
S. P. Anthony ◽  
L. T. Ng ◽  
R. Bialik
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Intake ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Short Term ◽  
Egg Albumin ◽  
Amino Acid Profiles ◽  
Total Mixture ◽  
Brain Amino Acid

The relationship between plasma and brain amino acids and short-term food intake after administration of albumin, or its constituent amino acids, was examined. Rats given protein (0.85 g chicken egg albumin) or an amino acid mixture patterned after egg albumin reduced their food intake during 1 h of feeding beginning 30 min after gavage. Similarly, when given separately, the essential (EAA) and nonessential amino acid (NEAA) fractions of egg albumin caused comparable decreases in food intake. As the dose increased from 0.5 to 1.5 g the duration of anorexia prolonged to 12 h. Little change occurred in plasma amino acids at 30 and 60 min after albumin at 0.85 g, although many increased by 25-50% at 60 min after 1.5 g. Marked changes in plasma occurred after gavage with the total mixture of constituent free amino acids and after either EAA or NEAA fractions. Brain amino acid concentrations were little affected by albumin and did not show consistent changes after the amino acid treatments. Thus the reductions in food intake after ingestion of albumin or of its constituent amino acids were not predicted from the resulting changes in either plasma or brain concentrations of amino acids.

Effects of Level of Dietary Glutamic Acid and Thiamin on Food Intake, Weight Gain, Plasma Amino Acids, and Thiamin Status of Growing Kittens

1981 ◽  
Vol 111 (9) ◽  
pp. 1568-1579 ◽  
Author(s):  
Joan E. Deady ◽  
Bruce Anderson ◽  
Joseph A. O'Donnell ◽  
James G. Morris ◽  
Quinton R. Rogers
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Food Intake ◽  
Glutamic Acid ◽  
Plasma Amino Acids

scholarly journals Oxidation of an indicator amino acid by young pigs receiving diets with varying levels of lysine or threonine, and an assessment of amino acid requirements

1983 ◽  
Vol 50 (2) ◽  
pp. 391-399 ◽  
Author(s):  
Kyu-Il Kim ◽  
James I. Elliott ◽  
Henry S. Bayley
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino ◽  
Skim Milk ◽  
Linear Increase ◽  
Single Amino Acid ◽  
Dietary Level ◽  
Dietary Amino Acids ◽  
Young Pigs ◽  
Amino Acid Requirements

1. The catabolism of [14C]phenylalanine was used to indicate the effects of varying the dietary level of lysine and threonine on the retention of dietary amino acids by 2-week-old pigs receiving diets containing skim milk and a mixture of free amino acids.2. Reducing the dietary level of lysine from 16 to 12 g/kg had no influence on phenylalanine oxidation, reducing the lysine level from 12 to 11 then to 10 g/kg caused an almost linear increase in phenylalanine oxidation whereas further reduction to 9 or 8 g/kg resulted in a less-marked increase in phenylalanine oxidation. This showed that 12 g lysine/kg was required to maximize amino acid retention and indicated that lysine was conserved more effectively at low dietary concentrations than at dietary concentrations approaching the requirement.3. Reducing the dietary level of threonine from 8 to 6 g/kg had no influence on phenylalanine oxidation, whereas further reduction to 4 g/kg caused a linear increase in phenylalanine catabolism showing that 6 g threonine/kg was required to maximize amino acid retention.4. Reduction of the levels of lysine, threonine and methionine from the generous levels characteristic of a diet containing 240 g protein from skim milk/kg, to the requirement levels determined separately in the presence of the generous levels of all the other amino acids, resulted in a twofold increase in phenylalanine catabolism. This shows that the pig seems able to conserve limiting intakes of a single amino acid, but not if the intakes of two or three amino acids are limiting.

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