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Facilitating the acceptance of tangibly reduced-crude protein diets for chicken-meat production

Animal Nutrition 2020年第3期6卷 247-257页

作者： Peter V.Chrystal Shiva Greenhalgh Peter H.Selle Sonia Yun Liu School of Life and Environmental Sciences Faculty of ScienceThe University of SydneySydneyNSE2006Australiali Poultry Research Foundation The University of SydneyCamdenNSW2570Australia Baiada Poultry Pty Limited pendle Hill2145NSWAustralia

Inclusions of non-bound amino acids particularly methionine,lysine and threonine,together with the"ideal protein"concept have allowed nutritionists to formulate broiler diets with reduced crude protein(CP)and increased nutrient density of notionally"essential"amino acids and energy content in recent decades,However,chicken-meat production has been projected to double between now and 2050,providing incentives to reduce dietary soybean meal inclusions further by tangibly reducing dietary CP and utilising a larger array of non-bound amino *** relatively conservative decreases in dietary CP,in the order of 20 to 30 g/kg,do not negatively impact broiler performance,further decreases in CP typically compromise broiler performance with associated increases in carcass lipid *** in carcass lipid deposition suggest changes occur in dietary energy balance,the mechanisms of which are still not fully understood but discourage the acceptance of diets with reductions in CP,Nevertheless,the groundwork has been laid to investigate both amino acid and non-amino acid limitations and propose facilitative strategies for adoption of tangible dietary CP reductions;consequently,these aspects are considered in detail in this ***,investigations into reduced dietary CP are epitomised by variability broiler performance due to the wide range of dietary specifications used and the many variables that should,or could,be considered in formulation of experimental ***,a holistic approach encompassing many factors influencing limitations to the adoption of tangibly reduced CP diets must be considered if they are to be successful in maintaining broiler performance without increasing carcass lipid deposition.

关键词： Amino acid Dietary energy Digestive dynamic electrolyte balance Peptide Reduced crude protein

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A technological breakthrough in developing a state-of-the-art nutraceutical sports nutrition formulation to enhance vitality, mental acuity, vigilance, energy, and stamina

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Food Production, Processing and Nutrition 2022年第1期4卷 69-71页

作者： Debasis Bagchi Bernard W.Downs Manashi Bagchi Steve Kushner R&D VNI Inc.Bonita SpringsFLUSA Texas Southern University College of Pharmacy and Health Sciences HoustonTXUSA Department of Biology Adelphi UniversityGarden CityNYUSA R&D Dr.Herbs LLCConcordCAUSA ALM R&D OldsmarFLUSA

The researchers demonstrate the development of a novel Prodosome technology-derived PL425 PEC phytonutrient-enriched electrolyte formulation and its significant contribution in fluid homeostasis as well as enhanced neuromuscular function, cardio-protection, pulmonary, and other physiological cellular and organ functions. electrolytes enriched in phytonutrients including polyphenolic bioflavonoids, anthocyanins, saccharides, sulforaphanes, carotenoids and exotic spices, in conjunction with a full spectrum of sea water-derived electrolytes, such as sodium, chloride, potassium, calcium, phosphate, magnesium and bicarbonate, along with vitamin C, all of which are encapsulated in the proprietary Prodosome technology enabling enhanced bioavailability. This technology will maintain important biological functions including metabolic and energy homeostasis, pH equilibration, free radical inhibition, cell-to-cell communication, muscular integrity, enhanced neuronal, cardiovascular, pulmonary, and kidney functions. Moreover, these phytonutrients and electrolytes enhance energy metabolism, ATP production, and activate nitric oxide production without L-Arginine. Ongoing research studies are in progress.

关键词： Phytonutrients electrolyte balance Micronutrients PL425PEC Prodosome technology Metabolic homeostasis Immune and brain health

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