Advanced SearchSearch Tips
Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model
Park, Okrim; Kim, Jong Woong; Lee, Hong-Jin; Kil, Dong Yong; Auh, Joong-Hyuck;
  PDF(new window)
This study aimed to examine the nutrient utilization of rump round meat and lotus root using young (32 wk) and aged hens (108 wk) as an animal model. Rump round meat and lotus root were prepared with or without enzymatic treatment. For each age group of laying hens, a total of 24 Hy-Line Brown laying hens were randomly allotted to one of two dietary treatments with six replicates. For rump round meat, the true total tract retention rate (TTTR) of dry matter (DM) and nitrogen (N) were unaffected by either enzymatic treatment or hen age. However, aged hens had greater (p<0.01) TTTR of energy and crude fat than young hens. Enzymatic treatment did not influence the TTTR of energy or crude fat. In addition, we did not observe any significant interaction between the TTTR of DM, energy, N, or crude fat in rump round meat and hen age or enzymatic treatment. The TTTR of DM remained unchanged between controls and enzyme-treated lotus root for young hens. However, enzyme-treated lotus root exhibited greater (p<0.05) TTTR of DM than control lotus root for aged hens, resulting in a significant interaction (p<0.05). The TTTR of energy and N in lotus roots were greater (p<0.01) for aged hens than for young hens. In conclusion, enzymatic treatment exerted beneficial effects on energy and nutrient utilization in aged hens, suggesting the aged hen model is practical for simulation of metabolism of elderly individuals.
animal model;enzyme-treated food for the elderly;laying hen;true total tract retention rate;
 Cited by
Association of Official Analytical Chemists (AOAC) (2007) Official methods of analysis. 18th ed., AOAC International, Gaithersburg, MD, DC.

Hsu, H. W., Vavak, D. L., Satterlee, L. D., and Miller, G. A. (1977) A multienzyme technique for estimating protein digestibility. J. Food Sci. 42, 1269-1273. crossref(new window)

Hudson, B. P., Fairchild, B. D., Wilson, J. L., Dozier, W. A., and Buhr, R. J. (2004) Breeder age and zinc source in broiler breeder hen diets on progeny characteristics at hatching. J. Appl. Poult. Res. 13, 55-64. crossref(new window)

Kim, C. H., Paik, I. K., and Kil, D. Y. (2013) Effects of increasing supplementation of magnesium in diets on productive performance and eggshell quality of aged laying hens. Biol. Trace Elem. Res. 151, 38-42. crossref(new window)

Kong, C. and Adeola, O. (2013) Additivity of amino acid digestibility in corn and soybean meal for broiler chickens and White Pekin ducks. Poult. Sci. 92, 2381-2388. crossref(new window)

Kwak, T. K., Kim, H. A., Paik, J. K., Jeon, M. S., Shin, W. S., Park, K. H., and Hong, W. S. (2013) A study of consumer demands for menu development of senior-friendly food products-Focusing on seniors in Seoul and Kyeonggi area. Korean J. Food Cook Sci. 29, 257-265. crossref(new window)

Parsons, C. M., Potter, L. M., and Bliss, B. A. (1982) True metabolizable energy corrected to nitrogen equilibrium. Poult. Sci. 61, 2241-2246. crossref(new window)

Prola, L., Nery, J., Lauwaerts, A., Bianchi, C., Sterpone, L., De Marco, M., and Schiavone, A. (2013) Effects of N, N-dimethylglycine sodium salt on apparent digestibility, vitamin E absorption, and serum proteins in broiler chickens fed a high-or low-fat diet. Poult. Sci. 92, 1221-1226. crossref(new window)

Rowan, A. M., Moughan, P. J., Wilson, M. N., Maher, K., and Tasmin-Jones, C. (1994) Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man. Br. J. Nutr. 71, 29-42. crossref(new window)

Sarwar, G., Peace, R. W., Botting, H. G., and Brulé, D. (1989) Digestibility of protein and amino acids in selected foods as determined by a rat balance method. Plant Food Hum. Nutr. 39, 23-32. crossref(new window)