Effects of a high energy and low protein diet on hepatic and plasma characteristics and Cidea and Cidec mRNA expression in liver and adipose tissue of laying hens with fatty liver hemorrhagic syndrome

2018 ◽  
Vol 90 (2) ◽  
pp. 247-254 ◽  
Author(s):  
Gang Peng ◽  
Enfu Huang ◽  
Jiming Ruan ◽  
Liumei Huang ◽  
Haiping Liang ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Liver ◽  
Mrna Expression ◽  
Laying Hens ◽  
High Energy ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Low Protein ◽  
Plasma Characteristics

scholarly journals Anthropometry, Fatty Liver, Plasma Lipid, and Adipose Tissue on Rat Wistar Induced Low-Protein Diet

2017 ◽  
Vol 7 (1) ◽  
pp. 48-52
Author(s):  
Dian Handayani ◽  
Inggita Kusumastuty ◽  
Kanthi Tritisari ◽  
Laily Ekawati ◽  
Glaveria Galuh ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Liver ◽  
Plasma Lipid ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Low Protein

scholarly journals Effects of Different Methionine Levels in Low Protein Diets on Production Performance, Reproductive System, Metabolism, and Gut Microbiota in Laying Hens

2021 ◽  
Vol 8 ◽  
Author(s):  
Miaolin Ma ◽  
Shunju Geng ◽  
Meiling Liu ◽  
Lihong Zhao ◽  
Jianyun Zhang ◽  
...  
Keyword(s):  
Reproductive System ◽  
Laying Hens ◽  
Production Performance ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Microbial Composition ◽  
Low Protein ◽  
System Metabolism ◽  
Protein Diets ◽  
Different Levels

This study investigated the effects of different levels of methionine (Met) in a low protein diet on the production performance, reproductive system, metabolism, and gut microbial composition of laying hens to reveal the underlying molecular mechanism of Met in a low protein diet on the host metabolism and gut microbial composition and function of hens. A total of 360 healthy 38-week-old Peking Pink laying hens with similar body conditions and egg production (EP) were randomly divided into four groups with nine replicates per treatment and 10 hens per replicate. The hens in each treatment group were fed low protein diets containing different levels of Met (0.25, 0.31, 0.38, and 0.47%, respectively) for 12 weeks. Feed and water were provided ad libitum throughout the trial period. The results showed that, compared with the 0.25% Met group, the final body weight (FBW), average daily gain (ADG), EP, egg weight (EW), and average daily feed intake (ADFI) in the other groups were significantly increased and feed egg ratio (FER) was decreased. Meanwhile, the EW and yield of abdominal fat (AFY) in the 0.47% Met group were higher than those in other groups. The triglyceride (TG), estradiol (E2), total protein (TP), albumin (ALB), and immunoglobulin A (IgA) in the 0.38 and 0.47% Met groups were higher than those in other groups. In addition, 16S rRNA gene sequencing revealed that there was no difference in the Sobs index, ACE index, and Shannon index among all groups. However, it is worth noting that feeding low protein diets with Met changed the gut microbial composition (e.g., the supplementation of Met increased the level of Lactobacillus and decreased the proportion of Faecalibacterium). Also, our results showed that the changes in gut microbial composition induced by the diets with different levels of Met were closely related to the changes of key parameters: ADFI, EW, FBW, TG, EM, EP, ADG, FER, and uric acid (UA). Our results highlight the role of adding an appropriate amount of Met to the low protein diet in laying hens, which could improve the gut microbial composition, production performance, reproductive system, and nutrient metabolism of laying hens. In conclusion, this study suggested that when the Met level was 0.38%, the production performance of the laying hens was pretty good.

scholarly journals Low protein diet changes the energetic balance and sympathetic activity in brown adipose tissue of growing rats

Nutrition ◽  
2009 ◽  
Vol 25 (11-12) ◽  
pp. 1186-1192 ◽  
Author(s):  
Suélem Aparecida de França ◽  
Maísa Pavani dos Santos ◽  
Maria Antonieta Rissato Garófalo ◽  
Luiz Carlos Navegantes ◽  
Isis do Carmo Kettelhut ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Brown Adipose Tissue ◽  
Sympathetic Activity ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Growing Rats ◽  
Low Protein ◽  
Brown Adipose ◽  
Energetic Balance

Effects of a Moderate Physical Training on the Leptin Synthesis by Adipose Tissue of Adult Rats Submitted to a Perinatal Low-protein Diet

2012 ◽  
Vol 44 (11) ◽  
pp. 814-818 ◽  
Author(s):  
I.H. de Mélo Montenegro ◽  
L. Moita ◽  
F.K. dos Reis ◽  
E. de Oliveira ◽  
P. Lisboa ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Physical Training ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Adult Rats ◽  
Low Protein

scholarly journals Dietary Egg Yolk Supplementation Improves Low-Protein-Diet-Induced Fatty Liver in Rats

2016 ◽  
Vol 62 (4) ◽  
pp. 240-248 ◽  
Author(s):  
Kazuo ERAMI ◽  
Yasutake TANAKA ◽  
Sayaka KAWAMURA ◽  
Motonori MIYAGO ◽  
Ai SAWAZAKI ◽  
...  
Keyword(s):  
Fatty Liver ◽  
Egg Yolk ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Low Protein

Effect of feeding a high energy/low protein diet to finishing pigs on growth and meat quality

1998 ◽  
Vol 1998 ◽  
pp. 34-34 ◽  
Author(s):  
P.J. Blanchard ◽  
D. Mantle ◽  
J.P. Chadwick ◽  
M. Willis
Keyword(s):  
Meat Quality ◽  
Proteolytic Enzymes ◽  
High Energy ◽  
Quality Characteristics ◽  
Protein Diet ◽  
Low Protein Diet ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Low Protein ◽  
Ad Libitum

Previous work (Blanchard et al, 1995) has suggested that the feeding of a high energy/low protein diet to finishing pigs produces pork of a superior eating quality compared to animals fed conventional energy and protein diets. It has been demonstrated in recent studies (Blanchard et al, 1995) that pork eating quality, particularly tenderness, can be influenced by a change of diet imposed at two weeks prior to slaughter. It has also been suggested (Warkup and Kempster, 1991) that both growth rate and fatness are positively correlated to pork eating quality and that proteolytic enzymes are involved in determining eating quality (Blanchard 1994). The objective of this study was therefore to test these various hypothesis.Two diets were evaluated: CEP diet (DE 14.0 MJ/kg, Protein 200 g/kg, Lysine 10.0 g/kg) and HELP diet (DE 15.0 MJ/kg, Protein 160 g/kg, Lysine 7.0 g/kg). Treatment 1 animals (n=26) received CEP fed ad libitum 45 kg to 90 kg Iwt. Treatment 2 animals (n=23) received HELP fed ad libitum 45 kg to 90 kg lwt. Treatment 3 animals (n=23) received CEP diet until 14 days prior to slaughter following which they received HELP diet fed ad libitum. A range of carcass and meat quality characteristics were recorded. Grilled loin steaks from each animal were evaluated for eating quality characteristics by trained sensory panel and rated on a scale of 1-8 (increasing with intensity). Activity levels of calpain and calpastatin were measured in samples of LD muscle remove from each carcass 45 minutes after slaughter.

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