Efficiency of fat deposition from nonstarch polysaccharides, starch and unsaturated fat in pig

The aim was to evaluate under protein-limiting conditions the effect of different supplemental energy sources: fermentable NSP (fNSP), digestible starch (dStarch) and digestible unsaturated fat (dUFA), on marginal efficiency of fat deposition and distribution. A further aim was to determine whether the extra fat deposition from different energy sources, and its distribution in the body, depends on feeding level. A total of fifty-eight individually housed pigs (48 (sd 4) kg) were used in a 3 x 2 factorial design study, with three energy sources (0.2 MJ digestible energy (DE)/kg0.75 per d of fNSP, dStarch and dUFA added to a control diet) at two feeding levels. Ten pigs were slaughtered at 48 (sd 4) kg body weight and treatment pigs at 106 (sd 3) kg body weight. Bodies were dissected and the chemical composition of each body fraction was determined. The effect of energy sources on fat and protein deposition was expressed relative to the control treatments within both energy intake levels based on a total of thirty-two observations in six treatments, and these marginal differences were subsequently treated as dependent variables. Results showed that preferential deposition of the supplemental energy intake in various fat depots did not depend on the energy source, and the extra fat deposition was similar at each feeding level. The marginal energetic transformation (energy retention; ER) of fNSP, dStarch and dUFA for fat retention (ERfat:DE) was 44, 52 and 49 % (P>0.05), respectively. Feeding level affected fat distribution, but source of energy did not change the relative partitioning of fat deposition. The present results do not support values of energetic efficiencies currently used in net energy-based system

Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes' milk

The effect of feeding lupin seeds (Lupinus albus L.) as an alternative protein source in ewe diets was investigated. Two groups of 18 Sarda ewes were fed two different isonitrogenous diets: with lupin (L) seed, given after 12 h soaking, or soybean meal (SBM) as the main protein source. DMI, variations of body weight and milk production were unaffected by the treatment. Although not statistically significant, in the group fed L diet the production of milk fat and protein was higher. Clotting properties of milk were similar for the two treatments, probably due to the small differences in the milk protein contents. The fatty acid profile of milk was affected by treatment with a larger content of short (14.19 wt% versus 12.26 wt%)- and medium (49.37 wt% versus 47.76 wt%)-chain fatty acids in milk from ewes fed the L diet. CLA content was unaffected by treatment. Triglyceride content of fat from the two diets reflects the milk fatty acid composition. Indeed, milk from L diet showed a higher level of medium-chain triglycerides, which are of particular interest to consumers with concerns over health and heart disease. The inclusion of lupin seed in the diet of lactation ewes can be a means of achieving a more desirable triglyceride profile in milk fat. Milk with enhanced nutritive quality may promote wider market penetration of sheep dairy products

Charge Characteristics of Agouti-Related Protein Implicate Potent Involvement of Heparan Sulfate Proteoglycans in Metabolic Function.

The endogenous melanocortin peptide agouti-related protein (AgRP) plays a well-known role in foraging, but its contribution to metabolic regulation is less understood. Mature AgRP(83-132) has distinct residues for melanocortin receptor binding and heparan sulfate interactions. Here, we show that AgRP increases ad libitum feeding and operant responding for food in mice, decreases oxygen consumption, and lowers body temperature and activity, indicating lower energy expenditure. AgRP increased the respiratory exchange ratio, indicating a reduction of fat oxidation and a shift toward carbohydrates as the primary fuel source. The duration and intensity of AgRP's effects depended on the density of its positively charged amino acids, suggesting that its orexigenic and metabolic effects depend on its affinity for heparan sulfate. These findings may have major clinical implications by unveiling the critical involvement of interactions between AgRP and heparan sulfate to the central regulation of energy expenditure, fat utilization, and possibly their contribution to metabolic disease

Comparison of conjugated linoleic acid (CLA) content in milk of ewes and goats with the same dietary regimen

Milk fat is an important source of potential anticarcinogens named conjugated linoleic acid (CLA). The c9, t11-CLA is the major isomer and it is produced by ruminal hydrogenation of linoleic acid that leads first to vaccenic (11t-18:1) and finally to stearic acid (18:0). An alternative CLA pathway is related to the action of the mammary Δ9-desaturase enzyme on 11t-18:1. Diet is considered the main factor that influence the CLA concentration in milk fat. Differences in CLA content of sheep (Antongiovanni et al., 2002) and goats milk (Nudda et al., 2002) have been hypothesized, but results are difficult to compare due to different experimental condition in which the trials are carried out. The aim of this work is to compare the composition of milk fatty acids and CLA content in goats and sheep maintained in the same environmental condition and dietary regimen

Meta-analysis of nutritional effects on conjugated linoleic acid (CLA) in milk fat of dairy cows

A meta-analysis was carried out on 41 selected studies to obtain more reliable results about the influence of some nutritional factors on conjugated linoleic acid (CLA) in milk fat. Data were analysed with a linear mixed model, including the study as random variable, that highlighted a significant effect on milk CLA content of fat source and the physical form of the lipid supplement used in the diet. The content of fat in the diet and the forage/concentrate ratio seem do not have significant effects

Maintaining safety : the social support and monitoring of men who have completed therapy for sexual offending : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Social Policy and Social Work at Massey University

Many consumers are conscious of the potential health problems incurred by the high consumption of fat. Consequently, they are discouraged from drinking whole milk due to its high fat content, despite its nutritional benefits, e.g. as a calcium source. A variety of low-fat milk products are currently available, with fat contents ranging from 0.1 % to 1.5 % fat. However, it is known that many consumers prefer the mouthfeel characteristics of high-fat milk. The consistency of low-fat milks was perceived as watery and the colour was often described as "green" or "grey". This identified a need for a low-fat milk product with mouthfeel characteristics and colour similar to high-fat milk. Attempts to improve the texture of low-fat milks have included the addition of non-fat milk solids to skim milk. Phillips et al. (1995) added 2 % non-fat dry milk powder to fluid skim milk. The addition of non-fat milk solids produced an objective measure of viscosity similar to milk with 2 % added fat. However, the colour and texture attributes of milk with 2 % added non-fat milk solids did not improve to such an extent that non-fat milk solids could be used as a substitute for fat