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PubMed2004

Color variation and characterization of broiler breast meat during processing in Italy.

The variation in broiler breast meat color (CIE values L*a*b*) that normally occurs during processing was evaluated on 6,997 broiler breast fillets (pectoralis major muscles) from 79 flocks using a Minolta Chroma Meter. The samples were randomly collected at 3 to 6 h postmortem from the deboning line at a single major Italian processing plant. In addition, 216 fillets were selected based on lightness (L*) values as being dark (L* < 50), normal (50 < or = L* < or = 56), or pale (L* > 56), and were analyzed for ultimate pH, intact and ground meat cooking loss, and shear value. The overall range in measured lightness (L*) was considerable and varied from 40 (dark) to 66 (pale), indicating that high breast meat color variation during processing could exist. Broiler breast meat during summer was found to be paler (+1.7 L* unit), less red (-1.0 a* unit), and less yellow (-0.7 b* unit) than breast meat samples collected during the winter, confirming that the incidence of pale meat is greater during summer as indicated by nonscientific observations of plant personnel. It was also determined that paler (L* > 56) breast meat is associated with lower ultimate pH and poorer water-holding capacity, whereas darker (L* < 50) breast meat is associated with higher muscle pH and cooking yield.

Animals↗
PubMed2004

Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa.

There is an urgent need in industrialized societies to develop novel products that can lower human dietary cholesterol intake. Dehydrated alfalfa is a good source of hypocholesterolemic compounds such as saponins. Whether consumption of alfalfa by chickens would decrease the cholesterol content of broiler meat remains, however, to be established. We determined meat quality characteristics, lipid and cholesterol contents, and consumer preference of broiler meat derived from production systems based on restricted feeding of a commercial diet combined with provision of free-choice dehydrated alfalfa. Results demonstrated that it was possible to produce chicken breast meat with reduced cholesterol content. In addition, total lipids in chicken meat were significantly decreased when a higher level of restriction was applied. Members of a 50-person consumer panel preferred meat from animals not consuming or consuming moderate levels of alfalfa. Those members that preferred meat from animals consuming the higher percentage of alfalfa identified taste as the primary attribute influencing that decision. Together the results suggest that it is possible to develop novel broiler production systems that will produce leaner meat that is acceptable to consumers and has a reduced cholesterol content.

Animals↗
PubMed2006

Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.

This study evaluated effects of vacuum-infused fresh chicken breast meats with grape seed extracts, green tea extracts, or tertiary butyl hydroquinone on pH, texture, color, and thiobarbituric reactive substances after cooking using a microwave or conventional electric oven for 12 d storage at 5 degrees C. Thiobarbituric reactive substances values of uncooked (raw) chicken breast meats for 0 to 12 d of storage ranged from 1.12 to 3.5 mg of malonaldehyde/100 g of chicken. During 0 to 12 d of storage, thiobarbituric reactive substances values ranged from 2.50 to 7.80 and from 2.4 to 7.35 mg of malonaldehyde/100 g of chicken breast meat cooked by microwave and conventional electric oven, respectively. Meats cooked by microwave had higher redness and lower lightness values than those cooked by conventional electric oven. Also, meats cooked by microwave had higher maximum shear force, working of shear, hardness, springiness, cohesiveness, and chewiness values than meats cooked by conventional electric oven. Tertiary butyl hydroquinone was the most effective in raw and cooked meats in reducing lipid oxidation, followed by grape seed and green tea extracts. Plant extracts are effective in preventing undesirable changes in chemical properties in chicken breast meat caused by microwave and conventional electric oven cooking.

Animals↗
PubMed2004

Secular trend of colon cancer incidence and mortality in relation to fat and meat intake in Japan.

Mortality from colon cancer has rapidly increased in the past decades in Japan, and the increase has generally been ascribed to the Westernized diet, characterized by a high intake of fat and meat. However, fat and meat consumption in Japan stopped increasing in the 1970s. The secular trend of colon cancer incidence and mortality was examined in relation to changing patterns of the consumption of selected foods and nutrients and other related factors in Japan, focusing on the relationship with fat and meat consumption. The incidence and mortality rates of colon cancer both increased almost linearly on a log scale until the early 1990s, the increase then ceasing. The temporal change in fat and meat intake coincided with the incidence of colon cancer approximately 20 years later. Although figures for the consumption of red meat was not available in the early years, red meat accounted for 70-80% of the total meat intake in the mid 1960s and thereafter. Cereal consumption showed a continuous decrease even after the 1970s, that of vegetables showing no marked change. The current observation adds to evidence that red meat intake is an important determinant of colon cancer risk.

Adult↗
PubMed1979

Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

The flora of vacuum-packaged dark, firm, dry meat included thred organisms not usually found on vacuum-packaged meat, Yersinia enterocolitica, Enterobacter liquefaciens, and Alteromonas putrefaciens. Y. enterocolitica did not affect the meat quality. Production of spoilage odors by E. liquefaciens could be prevented by addition of glucose or citrate to the meat. Greening of meat could be prevented by addition of glucose or citrate to the meat. Greening of meat by A. putrefaciens was not prevented by addition of glucose, as the organism degraded cysteine with the release of H2S even when glucose was present. To prevent greening, growth of A. putrefaciens must be inhibited by reducing the meat pH to less than 6.0.

Anaerobiosis↗
PubMed1982

Campylobacter jejuni survival in chicken meat as a function of temperature.

Recognition of Campylobacter fetus subsp. jejuni (referred to hereafter as C. jejuni) as an important human pathogen and its isolation from meat products indicate the need for knowledge of its survival characteristics in meats. Thermal death times (D-values) for a single strain and a five-strain composite were determined in 1% peptone and autoclaved ground chicken meat at temperatures ranging from 49 to 57 degrees C. Survival was determined for these strains in chicken meat at 4, 23, 37, and 43 degrees C. Survival was also determined on raw chicken drumsticks stored at 4 degrees C in either an ambient or a CO2 atmosphere. D-values were greater in chicken meat than in peptone in all cases. D-values in peptone for strain H-840 at 49, 51, 53, 55, and 57 degrees C were 15.2, 4.90, 1.71, 0,64, and 0.25 min, respectively. The corresponding D-values in ground chicken meat were 20.5, 8.77, 4.85, 2.12, and 0.79 min, respectively. Similar results were obtained with a composite of five strains. When sterile ground chicken meat was inoculated with approximately 10(6) to 10(7) C. jejuni cells per g and stored at 37 degrees C in an ambient atmosphere, a 1-to 2-log count increase occurred during the first 4 days, followed by a gradual decline of about 1 log during the remainder of the 17-day storage period. No growth was observed among similarly inoculated samples that were stored at 4, 23, and 43 degrees C but counts declined by about 1 to 2 logs at 4 degrees C (17 day), by 2.5 to 5 logs at 23 degrees C (17 days), and to undetectable levels at 43 degrees C (between 10 and 16 days). Survival on raw chicken drumsticks stored at 4 degrees C in CO2 and in an ambient atmosphere declined by about 1.5 and 2.0 logs, respectively, during 21 days of storage. The effect of temperature on the survival of C. jejuni in chicken meat was similar to that reported in other natural and laboratory milieus. Ordinary cooking procedures that destroy salmonellae would be expected to destroy C. jejuni.

Air↗
PubMed1989

New method to study bacterial adhesion to meat.

A new method was developed for the study of bacterial adhesion to meat surfaces. Thin slices of meat (40 microns thick) were inserted into a specially designed observation chamber. The meat slices were then exposed to a bacterial suspension (ca. 10(6) CFU.ml-1) to initiate adhesion (20 min of contact time) and subsequently rinsed to eliminate nonadherent bacteria. Because of the special chamber design, the disruptive force exerted on the bacteria during rinsing (shear stress) was uniform over the whole surface of the meat slices, was constant, and could be varied from 0 to 0.08 N.m-2. After being rinsed, the meat slices were stained with basic fuschin and observed under light microscopy to determine the number and distribution of adherent bacteria. This new method was used to study the adhesion of Acinetobacter strain LD2, a Lactobacillus sp., and Pseudomonas fluorescens to slices of beef fat and tendon. At 25 degrees C, most (greater than or equal to 99.9%) of the cells of the Lactobacillus sp. deposited on the meat were washed off the surface during rinsing (0.05 N.m-2), whereas a large number (ca. 10(5) CFU.cm-2) of Acinetobacter strain LD2 and P. fluorescens cells remained adherent. The extent of adhesion was similar on fat and tendon, and adherent bacteria were distributed evenly over the whole surface of the slices. This preliminary study indicates that the combined use of thin slices of meat and of the observation chamber provides us with the means to more accurately study bacterial adhesion to meat surfaces.

Acinetobacter↗
PubMed1977

Use of enzymes for meat impactions in the esophagus.

A case is reported in which papain was satisfactorily used to treat a patient who had meat impacted in his esophagus. The English literature pertaining to the usage of proteolytic enzymes in treating esophageal meat impaction is reviewed. (Two perforations and deaths have been reported in association with the usage of this technique. Ninety instances of employment of the technique were reported in the literature. The method has doubtlessly been used in numerous unreported instances. At present it is unrealistic to conclude that the method is safer or more dangerous than routine endoscopic removal of impacted meat. Several conclusions may be drawn: 1. Enzymes should not be used if the physician has any reason to suspect that a bone may be lurking within the impacted meat. 2. Best results using any enzyme will be obtained if pooled secretions above the impacted meat are first removed with a nasogastric tube. The enzyme solution may also be administered through the nasogastric tube when the physician is certain of the tube's position. 3. Extreme caution is mandatory during esophagoscopy for removal of a meat impaction after unsuccessful employment of enzymes. Removal of pooled enzyme in the esophagus should be attempted prior to doing esophagoscopy on impacted meat persisting after a course of enzymatic treatment. We would advocate nasogastric tube suctioning, and possibly even esophageal lavage for this purpose. 4 A contrast study of the esophagus should be done after any meat impaction has occurred to rule out otherwise silent esophageal pathology which may have precipitated the impaction.

Adult↗
PubMed2003

Dietary cured meat and the risk of adult glioma: a meta-analysis of nine observational studies.

OBJECTIVE: N-nitroso compounds (NOCs) are recognized neural carcinogens in animal models and are suspected human carcinogens. A meta-analysis was performed examining the possible association of dietary N-nitroso intake from cured meats and the risk of gliomas in adults. METHODS: A prospective protocol was developed outlining the intent, methods, and statistical analysis of the meta-analysis. Data from nine epidemiological studies were pooled using a general variance-based meta-analytic method employing confidence intervals as described by Greenland. The outcome of interest was a summary relative risk (SRR) reflecting the risk of brain tumor (glioma) development associated with high dietary intake of cured meats (as defined by individual study investigators). Sensitivity analyses were performed when necessary to explain any observed statistical heterogeneity. RESULTS: Nine observational studies met protocol-specified inclusion criteria. Analysis for heterogeneity demonstrated a lack of statistical heterogeneity (p = 0.58). Pooling the data on dietary cured meat intake of all types yielded an RR of 1.48 (1.20-1.83), suggesting a 48% increased risk of glioma development among adults ingesting high levels of cured meat. Analyzing brain tumor risk by meat type yielded an RR of 0.90 (0.63-1.25) for hotdogs (a nonstatistically significant result), 1.31 (1.00-1.71) for bacon, and 1.64 (1.27-2.14) for ham. Sensitivity analyses showed that the failure of most studies to adjust for total energy intake might lead to a spurious positive association between cured meat intake and brain tumor risk. Insufficient data were available for analyzing dose-response relationships, although a few individual studies showed evidence of increasing risk with increasing cured meat intake. CONCLUSION: The available data do not provide clear support for the suspected causal association between ingestion of NOCs from cured meat in adults and subsequent brain tumor risk. Uncontrolled confounding may account for the previously noted positive association seen in some epidemiological studies.

Adult↗
PubMed2005

The influence of production systems on meat quality, with emphasis on pork.

Technological, nutritional, and sensory meat quality may be influenced by multiple interacting factors before and after slaughter. Reviewing the literature, it can be seen that alterations aimed at creating more sustainable production systems for pig meat generally have either no effect or a lowering effect on the ultimate pH value of the meat. Some studies indicate reduced water-holding capacity in sustainably produced pork. Outdoor production may be expected to increase further the shear force of the meat compared to conventional systems. The color may be affected in different ways, leading to either darker, more pigmented meat or paler, structurally effected meat. The more unsaturated profile of the lipids in meat produced in a system that includes feeds containing polyunsaturated fatty acids is favorable with respect to the nutritional quality of the meat. To conclude, the combinatory effects of, for example, feeding, production systems, genotype, sex, and preslaughter treatments, have to be addressed.

Animal Husbandry↗
PubMed2003

Quality assurance and meat inspection in Australia.

The aim of meat inspection in Australia is to contribute to the production of safe and wholesome food, comply with the requirements of importing countries, and support national animal health objectives. An analysis of the role of quality assurance (QA) in the meat inspection systems at federally inspected establishments shows that the position of Australia as a leading meat exporter is aided by a co-regulatory, QA-based approach to meat inspection, which is equally applicable to all species at slaughter. Technical developments in meat inspection at the national and international level during the 1990s led to significant enhancements in QA systems. Quality assurance is implemented through nationally uniform documented systems, which are designed to achieve consistent standards of meat safety. These systems are complemented by hazard analysis critical control point-based QA programmes which meet the quality-standards of the International Organization for Standardization. Quality assurance programmes aim for a 'whole of chain' approach, so that the system is implemented 'from the paddock to the plate', or from pre-harvest through to post-harvest, i.e., from on-farm practices to the refrigeration, storage and transportation stages. The QA elements of meat inspection employed in production systems in Australia have significantly contributed to the consistent achievement of meat safety objectives that are appropriate to contemporary risks.

Animal Husbandry↗
PubMed2004

A prospective study of red meat consumption and type 2 diabetes in middle-aged and elderly women: the women's health study.

OBJECTIVE: The aim of this study was to prospectively assess the relation between red meat intake and incidence of type 2 diabetes. RESEARCH DESIGN AND METHODS: Over an average of 8.8 years, we evaluated 37,309 participants in the Women's Health Study aged >/=45 years who were free of cardiovascular disease, cancer, and type 2 diabetes and completed validated semiquantitative food frequency questionnaires in 1993. RESULTS: During 326,876 person-years of follow-up, we documented 1,558 incident cases of type 2 diabetes. After adjusting for age, BMI, total energy intake, exercise, alcohol intake, cigarette smoking, and family history of diabetes, we found positive associations between intakes of red meat and processed meat and risk of type 2 diabetes. Comparing women in the highest quintile with those in the lowest quintile, the multivariate-adjusted relative risks (RRs) of type 2 diabetes were 1.28 for red meat (95% CI 1.07-1.53, P < 0.001 for trend) and 1.23 for processed meat intake (1.05-1.45, P = 0.001 for trend). Furthermore, the significantly increased diabetes risk appeared to be most pronounced for frequent consumption of total processed meat (RR 1.43, 95% CI 1.17-1.75 for >/=5/week vs. <1/month, P < 0.001 for trend) and two major subtypes, which were bacon (1.21, 1.06-1.39 for >/=2/week vs. <1/week, P = 0.004 for trend) and hot dogs (1.28, 1.09-1.50 for >/=2/week vs. <1/week, P = 0.003 for trend). These results remained significant after further adjustment for intakes of dietary fiber, magnesium, glycemic load, and total fat. Intakes of total cholesterol, animal protein, and heme iron were also significantly associated with a higher risk of type 2 diabetes. CONCLUSIONS: Our data indicate that higher consumption of total red meat, especially various processed meats, may increase risk of developing type 2 diabetes in women.

Ascorbic Acid↗
PubMed2000

Polyethylene glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality.

We conducted an experiment to evaluate the effects that a diet containing condensed tannins with and without polyethylene glycol (PEG) has on lamb growth and meat quality. Twenty-three male Comisana lambs were introduced to the three experimental diets between 45 and 50 d of age. Eight were given a diet containing 56% of Ceratonia siliqua (carob) pulp (tannin group), another eight received the same diet with a supplement of 40 g of PEG for each kilogram of diet (PEG group), and the remaining seven lambs were given a conventional maize-based diet (maize group). Voluntary feed intake and live weights were measured until slaughter at 105 d of age, and digestibility measurements were undertaken toward the end of the feeding trial. Carcass yield, meat quality characteristics, and a taste panel evaluation were conducted. The tannin-based diet contained 2.5% condensed tannins (DM basis), and lambs given this diet had lower growth rates and poorer feed efficiencies (P < .01) compared with the other treatment groups. Daily gain was similar between the maize and PEG lambs, although the efficiency of feed conversion was highest in the maize group. The digestibility of DM, N, and fiber was reduced (P < .05) by the condensed tannins. Lambs fed the tannin diet had a lower carcass yield (P < .05) and had less fat (P < .05), and the meat had a higher ultimate pH (P < .01) than those given the PEG or maize diets. Condensed tannins affected meat color, which was lighter (L*) than meat from lambs given the PEG-containing diet (P < .01). Sensory evaluation showed that panelists preferred meat from lambs receiving PEG and maize treatments compared with those receiving the tannin diet, and this could be related to differences in meat ultimate pH and carcass fatness. These results show that condensed tannins from carob pulp are very detrimental to feed digestibility and lamb performance. Inclusion of 40 g of PEG/kg diet eliminated the effects of condensed tannins so that lamb performance and meat quality were similar to lambs given a maize-based diet.

Animal Feed↗
PubMed2001

Effect of dietary protein source and lysine:DE ratio on growth performance, meat quality, and body composition of growing-finishing pigs.

The effects of four protein sources (soybean meal, sunflower meal, pea, and fish meal as the main protein source) and three apparent ileally digestible Lys:DE ratios (0.50, 0.43, 0.36 and 0.42, 0.36, 0.30 g Lys/MJ DE for 30 to 60 kg BW and 60 to 105 kg BW, respectively) in pig diets on growing-finishing performance, and carcass and meat quality traits were investigated. Eight individually housed animals per treatment received the diets from 30 to 105 kg BW at a level of 3.0 times maintenance requirements of energy. The ileal digestibility of protein sources was determined in a previous digestibility experiment. Protein sources showed no differences in growth performance from 30 to 105 kg BW. From 30 to 60 kg BW soybean treatment had lowest performance. The protein sources had no effect on lean meat percentage, liver weight, or meat quality (intramuscular fat content, pH at 45 min and 24 h after slaughter, drip loss, and meat color measured 24 h and 4 d after slaughter). The experimental diets formulated on the basis of similar apparent ileal digestible lysine content resulted in similar body composition regardless of the protein source used (P > 0.05). Reducing the Lys:DE ratio from 0.50/0.43 to 0.36/0.30 (by about 28%) reduced BW gain by 119 g/d from 30 to 60 kg and by 151 g/d from 60 to 105 kg BW. The gain:feed ratio increased by 82 g/kg in the first phase and by 47 g/kg in the second phase for the highest Lys:DE treatment compared with the lowest. Reducing Lys:DE ratio did not modify meat quality traits. A high Lys:DE ratio was associated with a high lean meat percentage. Differences between the medium- and low-Lys:DE groups were not significant. Lowering the Lys:DE ratio increased (P < 0.05) crude fat and fatty tissue content and decreased (P < 0.05) protein and muscle content in the body. Ash content and bone volume were not affected by Lys:DE ratio (P > 0.05). The chemical composition of the carcass can be predicted with moderate accuracy (R2 = 0.39 to 0.58) using volumetric composition data of previously frozen carcasses. In conclusion, similar growth performance, carcass and meat quality, and body composition can be expected if diet formulation is based on the apparent ileally digestible amino acid contents of feedstuffs, independent of dietary protein sources. Diminishing Lys:DE ratios reduce growth performance but do not modify meat quality traits. The chemical composition of the carcass can be predicted with moderate accuracy using the volumetric composition of thawed carcasses.

Animal Feed↗
PubMed2005

Genetic parameter estimates of meat quality traits in Duroc pigs selected for average daily gain, longissimus muscle area, backfat thickness, and intramuscular fat content.

Using a multitrait animal model BLUP, selection was conducted over seven generations for growth rate (ADG), real-time ultrasound LM area (LMA), backfat thickness (BF), and intramuscular fat content (IMF) to develop a new line of purebred Duroc pigs with enhanced meat production and meat quality. This selection experiment examined 543 slaughtered pigs (394 barrows and 153 gilts) from the first to the seventh generation for meat quality traits. Further, electric impedance and collagen content of loin meat were measured from the fourth to sixth generation. The present study was intended to estimate genetic parameters of the correlated traits of tenderness (TEND), meat color (pork color standard: PCS; lightness = L*), drip loss (DL), cooking loss (CL), pH (PH), electric impedance (IMP), and collagen (COL) of the LM, and the genetic trends of these traits. Respective heritability estimates for IMF, TEND, DL, CL, PCS, L*, PH, IMP, and COL were 0.39, 0.45, 0.14, 0.09, 0.18, 0.16, 0.07, 0.22, and 0.23. Genetic correlations of IMF with ADG and BF were low and positive, but low and negative with LMA. Tenderness was correlated negatively with ADG (-0.44) and BF (-0.59), but positively correlated with LMA (0.32). The genetic correlation between LMA and DL was positive and high (0.64). The genetic correlations of TEND with IMF and COL were low (-0.09 and 0.26, respectively), but a moderate genetic correlation (0.43) between COL and IMF was estimated, suggesting related increases of IMF and connective tissue. Genetic correlations among meat quality traits suggested that when IMF increases, the water holding capacity improves. Genetic trends of meat quality traits showed increased IMF and lighter meat color.

Adipose Tissue↗
PubMed1984

The importance of Campylobacter jejuni to the meat industry: a review.

Campylobacter jejuni is a microorganism that only recently has been implicated in gastroenteritis in humans. As appropriate methods used for detection of the bacterium have been developed, the rates of illness caused by the pathogen were found to approach or surpass those attributed to Salmonella. Substantial evidence has been gathered to document that the route for human infection is through the ingestion of adulterated food and drink. Some slaughter animals harbor this potential pathogen among the intestinal flora and, consequently, transfer of the organism to carcasses and to the resulting meat products does occur. The most frequently implicated meat is poultry, with an incidence of recovery of C. jejuni from the store-bought poultry meat reported to be at least 50%. Red meat from slaughter animals have also yielded this bacterium from carcasses, but at lower incidence levels. Foodborne disease has been associated most frequently with the ingestion of raw milk, but poultry, hamburger, and other foods have all been implicated as potential sources. However, cause and effect relating the presence of C. jejuni in meat and human gastroenteritis has not been demonstrated. Additional research is needed to determine whether C. jejuni isolated from meat causes gastroenteritis and whether all strains of the organism are virulent. Recognition of C. jejuni as a potential meatborne pathogen by the meat industry is necessary, and appropriate sanitary practices to prevent passage of the organism through meat products should be implemented.

Adult↗
PubMed1996

Sensory quality ratings, consumption pattern and preference for some selected meat types in Nigeria.

Sensory quality attributes, consumption pattern and preference for some selected Nigerian meat types (beef, goat meat, mutton, grasscutter (Thryonomys swinderianus raptorum), African giant rat (Cricetomys gambianus--water house) were investigated. Sensory quality scores were carried out using a panel of thirty carefully screened consumers, based on a 9-point hedonic scale: While consumer consumption pattern and preference were assessed through a field survey of 120 randomly selected respondents using a well structured questionnaire. It was found that beef was the most consumed meat followed by goat meat, then mutton, grasscutter and lastly African giant rat. Consumption of grasscutter was constrained by availability and cost. Goat meat was the most preferred, followed by beef, grasscutter, mutton and African giant rat. In laboratory sensory rating of the meat types, grasscutter had the greatest acceptability followed by goat meat, mutton, African giant rat and lastly beef. The result showed that grasscutter was the most acceptable because of its good meat colour, flavour tenderness and juiciness. It is recommended that more research effort be placed on domestication, breeding and management of grasscutter and African giant rat so as to remove the availability and high cost constraints militating against the utilization of these mammals.

Adult↗
PubMed1994

Reduction of hypercholesterolemia and proteinuria in nephritic rats by low-meat-protein diets.

The effects of low-meat-protein diets on hypercholesterolemia and proteinuria were studied in rats with nephrotoxic serum nephritis. After an injection of nephrotoxic serum, rats were given either a 20% meat-protein diet (20M), an 8.5%-meat-protein diet (8.5M), or a valine-(0.05%)-supplemented 8.5%-meat-protein diet (8.5MV) for 12 days. Urinary protein excreted from the 20M-fed, nephritic control rats increased rapidly and linearly during the initial 3 days, and thereafter the high excretion rate was maintained for up to 12 days. Two low-meat-protein diets (8.5M, 8.5MV) commenced to suppress proteinuria 3 days after feeding and the suppression was preserved during the rest of the experimental periods. Compared with the 20M, both low-meat-protein diets significantly improved hypercholesterolemia induced in this nephritic model. These two diets significantly enhanced the fecal excretion of neutral sterols. They caused neither fatty liver nor severe growth retardation. These effects of 8.5MV were identical to those of 8.5M. The results suggest that low-meat-protein feeding, without amino acid supplementation, improves hypercholesterolemia and proteinuria in nephritis without severe protein malnutrition. The results also suggest that the hypocholesterolemic effect of the low-meat-protein diets may be, at least in part, attributed to increased fecal excretion of steroids.

Animals↗