Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

More documents

Recommendations

Info

1 st WorkshopXIII International Feed Technology SymposiumThe muscles of wild game species, beef and pork contained 3.4 mg, 2.4 mg and 1.9 mgFe, respectively. Falandysz, J. et al. [9] determined higher manganese contents onaverage in meat samples of roe deer, wild boar, mallard and wild goose than in those ofdairy cattle, rabbits, male turkeys and chickens. The manganese concentrations were0.013 mg/kg -1 in game meat, 0.016 mg/kg -1 in beef and 0.02 mg/kg -1 in pork.Miranda, M. et al. [18] conducted a study in a Spanish industrial region and reportedmean values for iron in the muscle (56.0 mg/kg -1 ) and liver (96.2 mg/kg -1 ) of beef cattleas well as a mean manganese concentration in the liver of 3.11 mg/kg -1 .Table 7. Average contents of potassium (K), sodium (Na) and calcium (Ca) in themuscular tissues of beef cattle (mg/kg)Potassium (K) Sodium (Na) Calcium (Ca)x 5,712.60 464.05 729.07Sd 393.39 44.91 1,063.25Cv 6.89 9.68 145.84Iv 5,041.02 – 6,037.48 410.34 – 524.28 133.07 – 2,616.24The average muscle potassium content (Table 7) was 5,712.60 mg/kg. The measuredvalues showed uniformity across the samples (Cv = 6.89%).The potassium amount was higher than the value (400mg/100g) for beef determined byRogovski, B. [24]. The daily potassium requirements (of an adult man of average bodyweight) reported by Simić B. [25] are 2,500 mg.The average sodium content of the muscular tissue was 464.05 mg/kg (the measuredrange of 410.34 – 524.28 mg/kg), which conformed to the results of Rogovski, B. [24]who reported the 40 mg/100 g sodium content of beef. Vukićević, D. [32] determined asignificantly higher sodium content (110 mg/100g) in game (mallard and pheasant) meat.The calcium content of the tested meat samples showed high variations (from 133.07-2,616.24 mg/kg), the average being 729.07 mg/kg. The measured calcium contentsubstantially exceeded the content (10 mg/100g) in beef determined by Rogovski, B.[24].Table 8. Average contents of potassium (K), sodium (Na) and calcium (Ca) in the liver ofbeef cattle (mg/kg)Potassium (K) Sodium (Na) Calcium (Ca)x 5,597.31 547.58 534.04Sd 652.25 89.39 788.87Cv 11.65 16.32 147.72Iv 4,728.03-6,208.70 418.96-636.50 125.57-1,943.63314
1 st WorkshopXIII International Feed Technology SymposiumTable 9. Average contents of potassium (K), sodium (Na) and calcium (Ca) in the kidneyof beef cattle (mg/kg)Potassium (K) Sodium (Na) Calcium (Ca)x 5688.09 774.24 252.44Sd 431.41 100.83 41.17Cv 7.58 13.02 16.31Iv 5,292.32-6,249.70 663.90-905.54 189.44-296.22The measured calcium content of the liver and kidney of beef cattle was low andaveraged 5,597.31 and 5,688.09 mg/kg, respectively. The sodium content wasconsiderably higher in the kidney, whereas a significantly higher content of calcium wasfound in the liver.CONCLUSIONThis study suggests the following:The measured iron concentration in the water used for beef cattle was substantiallyabove the levels detected in previous studies. The manganese content did not exceedthe maximum tolerable concentration (MTC).The beef cattle had a considerably higher iron intake from complete feed mixtures(CFM) than prescribed by the current Regulation, whereas the average manganesecontent was below the minimum requirements.The average iron and manganese contents were highest in the kidney (78.83 mg/kg)and liver (2.37 mg/kg) of the tested beef cattle, respectively.Potassium was uniformly distributed in the cattle tissues (muscle, liver and kidney).The highest content of sodium was found in the kidney and that of calcium in themuscular tissue.REFERENCES1. Bach S. J., Whitehouse D. B.: Purification and properities of arginase,Biochem. J., 57, (1954), 31.2. Bernier, J. F., F. J. Fillion, and G. J. Brisson: Dietary fibers andsupplemental iron in a milk replacer for veal calves, J. Dairy Sci. (1984), 67:23269-2379.3. Blaxter, K. L., G. A. M. Sarman, and A. M. MacDonald: Iron-deficiencyanaemia in calves, Br. J. Nutr., (1957), 11:234-246.4. Bremner, I., and A C. Dalgarno: Iron metabolism in the veal calf. 2. Ironrequirements and the effect of cooper supplementation, Br. J. Nutr., (1973),30:61-76.5. Bruggemann J., Kumpulainen J.: The status of trace elements in staple foods.II. Some effects of cereal and potato processing. Z. Lebensm. Unters. Forsch.,(1995), 201, 1, 7-11.315
Page 2 and 3:
1 st WorkshopXIII International Fee
Page 4 and 5:
Page 6 and 7:
Page 8 and 9:
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Digestibility (%)1 st WorkshopXIII
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Starch disappearance (%)1 st Worksh
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 83 and 84:
Page 85 and 86:
Page 87:
Page 90 and 91:
Page 92 and 93:
Page 94:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
X Axis Title1 st WorkshopXIII Inter
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
dehulledhulledFusarium spp.Alternar
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Ash content, %1 st WorkshopXIII Int
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204:
Page 207 and 208:
Page 209 and 210:
conversion of food (kg)1 st Worksho
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264: 1 st WorkshopXIII International Fee
Page 265 and 266: production of fat correctedmilk 3,5
Page 313: 1 st WorkshopXIII International Fee
Page 323 and 324: kg feed/kg body weignt1 st Workshop
Page 345: 1 st WorkshopXIII International Fee
show all

Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?