scholarly journals Influence of Exercise on the Metabolic Profile Caused by 28 days of Bed Rest with Energy Deficit and Amino Acid Supplementation in Healthy Men

2014 ◽  
Vol 11 (12) ◽  
pp. 1248-1257 ◽  
Author(s):  
Naomi E. Brooks ◽  
Samuel M. Cadena ◽  
Gregory Cloutier ◽  
Sonia Vega-López ◽  
Ronenn Roubenoff ◽  
...  
2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Naomi Elisabeth Brooks ◽  
Samuel M Cadena ◽  
Gregory Cloutier ◽  
Sonia Vega‐López ◽  
Ronenn Roubenoff ◽  
...  

Amino Acids ◽  
2015 ◽  
Vol 48 (3) ◽  
pp. 677-687 ◽  
Author(s):  
Satish C. Kalhan ◽  
Lourdes Gruca ◽  
Susan Marczewski ◽  
Carole Bennett ◽  
China Kummitha

2007 ◽  
Vol 21 (5) ◽  
Author(s):  
Brock Symons ◽  
Juan Lombeida ◽  
Elizabeth Protas ◽  
Patrick Kortebein ◽  
Douglas Paddon‐Jones ◽  
...  

2005 ◽  
Vol 135 (7) ◽  
pp. 1809S-1812S ◽  
Author(s):  
Douglas Paddon-Jones ◽  
Robert R. Wolfe ◽  
Arny A. Ferrando

2008 ◽  
Vol 22 (S1) ◽  
Author(s):  
Arny A Ferrando ◽  
Doug Paddon‐Jones ◽  
Patrick Kortebein ◽  
Ola Ronsen ◽  
Juan Lombeida ◽  
...  

2016 ◽  
Vol 6 (1) ◽  
pp. 846-852
Author(s):  
Olugbenga Adeniran Ogunwole ◽  
B. C Majekodunmi ◽  
R. A Faboyede ◽  
D. Ogunsiji

Effects of supplemental dietary lysine and methionine in a Groundnut Cake (GNC) based diets on meat and bone characteristics of broiler chickens were investigated. In a completely randomized design, a total of 168 one - day – old Arbor acre broiler chicks were randomly allocated to seven dietary treatments each in triplicate of eight birds per replicate. The Seven starter and finishers’ diets were: GNC based diets without any amino acid (lysine or methionine) supplementation (T1); GNC diet + 0.2% lysine (T2); GNC diet + 0.4% lysine (T3); GNC diet + 0.2% methionine (T4); GNC diet + 0.4% methionine (T5); GNC diet + 0.2 lysine and 0.2% methionine (T6) and GNC diet + 0.4% lysine and 0.4% methionine (T7). Experimental diets and water were offered to birds ad libitum in an experiment lasting six-week. At day 42, two birds per replicate were slaughtered, meat and bone characteristics determined. There were significant variations (P<0.05) in the crude protein (%) and ether extract (%), pH1 and pH2 of meat. Thiobarbituric acid reactive substances composition of meat at days 0, 5, and 10 were similar (P<0.05) and were not affected by dietary amino acid supplementation. Tibiotarsal index (mg/mm) of bone (22.10, 27.25, 33.35, 31.40, 28.70, 31.45 and 29.75 for broilers on T1, T2, T3, T4, T5, T6 and T7, respectively) were increased significantly (P<0.05) by amino acid supplementation. Significantly differences (P<0.05) were observed in the calcium, phosphorus and potassium (%) contents of broilers’ bone across treatments. Supplemental lysine and both lysine and methionine improved meat quality and bone development of broiler chickens in this study.


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