Managing magnitude and duration of amino acid availability as a strategy to optimize protein gain?

2004 ◽  
pp. 31-32
Author(s):  
Martial Dangin ◽  
Yves Boirie ◽  
Pierre Gachon
Keyword(s):  
Amino Acid ◽  
Amino Acid Availability

Combined effect of citrulline and lactoserum on amino acid availability in aged rats

Nutrition ◽  
2021 ◽  
Vol 87-88 ◽  
pp. 111196
Author(s):  
Prasanthi Jegatheesan ◽  
Christel Vicente ◽  
Perrine Marquet de Rouge ◽  
Nathalie Neveux ◽  
Radji Ramassamy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Combined Effect ◽  
Aged Rats ◽  
Amino Acid Availability

Synergistic effect of citrulline and lactoserum on amino acid availability

2018 ◽  
Vol 37 ◽  
pp. S163
Author(s):  
P. Jegatheesan ◽  
C. Vicente ◽  
P. Marquet De Rouge ◽  
N. Neveux ◽  
R. Ramassamy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Synergistic Effect ◽  
Amino Acid Availability

scholarly journals Amino acid availability of feed ingredients for poultry.

1986 ◽  
Vol 23 (3) ◽  
pp. 147-156 ◽  
Author(s):  
Masayoshi YAMAZAKI ◽  
Hachiro KAMATA
Keyword(s):  
Amino Acid ◽  
Feed Ingredients ◽  
Amino Acid Availability

scholarly journals Stimulation of Muscle Protein Synthesis by Prolonged Parenteral Infusion of Leucine Is Dependent on Amino Acid Availability in Neonatal Pigs

2009 ◽  
Vol 140 (2) ◽  
pp. 264-270 ◽  
Author(s):  
Fiona A. Wilson ◽  
Agus Suryawan ◽  
Maria C. Gazzaneo ◽  
Renán A. Orellana ◽  
Hanh V. Nguyen ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Amino Acid ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Neonatal Pigs ◽  
Amino Acid Availability ◽  
Stimulation Of

Extent of damage to amino acid availability of whey protein heated with sugar

1991 ◽  
Vol 58 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Thérèse Desrosiers ◽  
Laurent Savoie
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Whey Protein ◽  
Significant Proportion ◽  
Protein Digestibility ◽  
Heating Time ◽  
Heat Treatments ◽  
Molar Ratio ◽  
Amino Acid Availability

SummaryThe effect of heat treatments, at various water activities (αw), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuons dialysis. Four αw (0·3, 0·5, 0·7 and 0·97), three temperatures (75, 100 and 121 °C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine: lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 °C, 5000 s) destroyed a significant proportion of cystine at all αw, lysine at αw 0·3, 0·5 and 0·7, and arginine at αw 0·5 and 0·7. At αw 0·3, 0·5 and 0·7, protein digestibility decreased (P < 0·05) as the temperature increased from 75 to 121 °C for a heating period of 5000 s, and as the heating time was prolonged from 500 to 5000 s at 121 °C. Excessive heating also decreased (P < 0·05) the availabilities of ail amino acids at αw 0·3, 0·5 and 0·7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at αw 0·97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and αw.

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