Download or read book The Use of Nutritional Programming and Dipeptide Supplementation as a Means of Mitigating the Negative Effects of Plant Protein and Improving the Growth of Fish Fed with Plant based Diets written by Giovanni Molinari and published by . This book was released on 2020 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Currently aquaculture is the largest growing food sector in the world, however, its future growth is limited by its heavy reliance on fishmeal (FM). Overfishing of wild marine fish stocks used for FM is putting too much pressure on the stocks, making FM unsustainable as a dominant protein source as aquaculture continues to grow. Plant proteins (PP) are an ideal alternative to FM because of their wide availability and relatively low cost. Soybean meal (SBM) is the most commonly used PP in aquaculture, but its inclusion in feeds is limited due to reduced digestibility and the presence of antinutritional factors ultimately leading to a reduced growth performance of fish that are fed with the SBM-based diet. Therefore, the goal of this thesis was to mitigate the negative effects of PP and improve the growth of fish fed with a PP-based diet, utilizing SBM as our PP in feeds. Three feeding trials were conducted to test the efficacy of 3 approaches towards improving the use of PP in fish. The first trial (Chapter 2), tested the effect of nutritional programming (NP) on the utilization of SBM in zebrafish (Danio rerio). NP is the theory that an organism can be 'programmed' to better utilize a dietary component by being exposed to that component in its early life stages. This study also tested the effect of NP through the broodstock by exposing the broodstock to SBM for 4 weeks prior to breeding. In addition, a combination of both programming techniques was also tested. The results found that neither of the programming techniques had a significant effect on the growth performance of the zebrafish. Among the two groups from the programmed broodstock, the group that also received early stage NP had a significantly higher expression of PepT1, a di- and tri- peptide transporter. Also, the dual programmed group had the highest length-to-width ratio of the distal villi among groups that were fed SBM, which signifies an increase in surface area for nutrient absorption in the intestine. The findings from this study suggest that early stage NP may increase the absorption of nutrient from PP-based feeds within the intestine. The second feeding trial (Chapter 3), utilized the supplementation of health-promoting dipeptides to improve the use of SBM-based feeds for zebrafish. The three dipeptides used in this study were alanyl-glutamine, carnosine, and anserine. The five groups in this study consisted of three groups receiving an SBM-based diet with one of the dipeptides supplemented into it, a (-) Control group receiving a non-supplemented SBM-based diet, and a (+) Control group receiving a FM-based diet. Both the alanyl-glutamine and carnosine supplemented groups experienced a significantly higher weight gain compared to the (-) Control group. In addition, the alanyl-glutamine supplemented group had a significantly higher length-to-width ratio of the intestinal villi and, had a numerically higher expression of both nutrient absorption genes measured, PepT1 and fabp2, compared to the (-) Control group. This finding suggests that the supplementation of alanyl-glutamine into SBM-based diets may improve the intestinal absorptive capacity of the fish fed with the SBM. The results from this study also support the use of both alanyl-glutamine and carnosine supplementation as a means of improving the growth performance of fish fed with a SBM-based diet. The third feeding trial (Chapter 4), was conducted on largemouth bass (LMB) (Micropterus salmoides). This study also focused on NP as a means of improving the utilization of dietary SBM, similar to Chapter 2. In this study, live feed was used as a vector to program the larval LMB to SBM. The programmed group in this study received Artemia nauplii that were enriched with a SBM solution, during the larval stage. The bass were then fed with a FM-diet for 7 weeks, before being reintroduced to SBM for the final 6 weeks of the study (PP-Challenge). The programmed LMB experienced a significantly higher weight gain compared to the non-programmed fish also undergoing the PP-Challenge, and achieved a weight gain similar to that of the LMB that were being fed with an FM-diet. In addition, the programmed LMB had significantly longer distal villi and a higher length-to-width ratio of the villi, compared to the non-programmed group. The findings from this study support the use of live feed as a vector for NP and improving the growth performance of a carnivorous aquaculture species fed with a SBM-based diet. The overall findings from these studies suggest that both NP and dipeptide supplementation are feasible means of improving the utilization of SBM in fish. The mechanism behind NP seems to lie in the intestine. In both zebrafish and LMB, NP was found to reduce the inflammatory impact on the intestine and increase the surface area for absorption of the intestinal villi. The supplementation of alanyl-glutamine had similar effects on the intestine as NP and improved the growth performance of zebrafish. The observations from these studies seem to point to mitigating the negative effects of SBM on the intestine as the key to improving the growth performance of fish fed with a SBM-based diet.
Download or read book Nutrient Requirements of Fish and Shrimp written by National Research Council and published by National Academies Press. This book was released on 2011-05-25 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aquaculture now supplies half of the seafood and fisheries products consumed worldwide and is gaining international significance as a source of food and income. Future demands for seafood and fisheries products can only be met by expanded aquaculture production. Such production will likely become more intensive and will depend increasingly on nutritious and efficient aquaculture feeds containing ingredients from sustainable sources. To meet this challenge, Nutrient Requirements of Fish and Shrimp provides a comprehensive summary of current knowledge about nutrient requirements of fish and shrimp and supporting nutritional science. This edition incorporates new material and significant updates to information in the 1993 edition. It also examines the practical aspects of feeding of fish and shrimp. Nutrient Requirements of Fish and Shrimp will be a key resource for everyone involved in aquaculture and for others responsible for the feeding and care of fish and shrimp. It will also aid scientists in developing new and improved approaches to satisfy the demands of the growing aquaculture industry.
Download or read book The Effects of Plant based Versus Animal based Protein Supplementation Following Maximal Resistance Exercise on Performance Recovery written by Alexandra Rechen and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: ABSTRACT: With the apparent rise in vegetarianism, protein source is a growing concern for athletes who wish to fuel properly. The purpose of this study was to determine whether there exists a difference between the acute performance effects of plant-based versus animal-based protein. To assess this, male college athletes (N = 9) performed baseline front squat and vertical jump tests, then reported back to the lab on two separate occasions: one where they were fed a whey protein drink following an exhaustive session, and one where they were fed a plant-based protein drink following an exhaustive session. Front squat and vertical jump were re-assessed after both conditions. There was no difference in performance on the squat or vertical jump assessments between the plant- or animal-based conditions (p = 1.000 and p = .604, respectively). Acutely, plant-based protein is equally as effective as animal-based protein in recovering from an exhaustive training stimulus.
Download or read book Increased Dietary Protein in Sedentary Vegans and Vegetarians and Its Effect on Body Composition and Strength written by April Incollingo and published by . This book was released on 2020 with total page 67 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chronic diseases, such as diabetes, heart disease, and cancer are leading causes of death in the United States. Although they result from a host of personal and environmental factors, diet remains a critical way to reduce the risk. Plant-based diets in particular are associated with reduction in risk for chronic disease due to an intake that closely mirrors the Dietary Guidelines for fruit and vegetable consumption, fiber, and fat intake. Additionally, plant-based diets offer a sustainable alternative in relation to food production as they often require fewer natural resources overall. While there are many benefits to following a plant-based diet, potential concerns arise as well. Certain micronutrients can be lacking and protein intake can be inadequate without careful consideration of dietary intake. Protein is especially important for its role in maintaining lean body mass, which allows individuals to function in activities of daily living. Plant-based sources of protein are often less digestible; therefore, those consuming vegetarian and vegan diets may benefit from increased protein intake for preservation and perhaps improved lean body mass as well as strength changes. Recent research has shown that vegetarians had significantly less muscle mass compared to omnivores despite similar amounts of protein intake in grams per day. Other research has shown that vegetarians do not necessarily see an increase in muscle mass when exposed to resistance exercise, whereas those following an omnivorous diet or lacto-ovo-vegetarian diet do. However, other studies have found that vegetarians can achieve increases in lean body mass comparable to omnivores if 30g/meal of plant-based protein is ingested consistently. It remains unclear what effect protein supplementation might have on strength and muscle mass among sedentary plant-based eaters. As such, the present study assessed sedentary vegetarian and vegan individuals as to whether increases in dietary plant-based protein could elicit changes in body composition, hand grip and lower body strength independent of exercise. After an 8-week intervention, no significant differences for lean body mass or strength were noted. Results are discussed in the context of trial integrity and supplement consumption issues.
Download or read book The Athlete s Guide to Sports Supplements written by Kimberly Mueller and published by Human Kinetics. This book was released on 2013 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Athlete's Guide to Sports Supplements is for athletes, coaches, and trainers seeking information on safe and legal performance-focused supplements. Listed alphabetically, each of the 120 supplements has a detailed description of what it is and how it works, facts on performance benefits, current research, recommended dosages, and health concerns.
Download or read book Aquaculture Nutrition written by Daniel L. Merrifield and published by John Wiley & Sons. This book was released on 2014-10-20 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manipulation of the microbial gut content of farmed fishes and crustaceans can have a marked effect on their general health, growth, and quality. Expertly covering the science behind the use of prebiotics and probiotics this landmark book explains how the correct manipulation of the gut flora of farmed fishes and crustaceans can have a positive effect on their health, growth rates, feed utilization, and general wellbeing. Aquaculture Nutrition: Gut Health, Probiotics and Prebiotics provides a comprehensive overview of the current knowledge of the gut microbiomes of fish and their importance with respect to host-fish health and performance, providing in-depth, cutting-edge fundamental and applied information. Written by many of the world’s leading authorities and edited by Dr Daniel Merrifield and Professor Einar Ringø, this important book discusses in detail the common mechanisms for modulating microbiomes, particularly at the gut level (e.g. probiotics, prebiotics and synbiotics). The book is a key resource for an understanding of the historical development of these products, their known mechanisms of action and their degree of efficacy as presently demonstrated in the literature. The fundamental material provided on the gut microbiota itself, and more broad aspects of microbe-live feed interactions, provide essential reading for researchers, academics and students in the areas of aquaculture nutrition, fish veterinary science, microbiology, aquaculture, fish biology and fisheries. Those involved in the development and formulation of aquaculture feeds and those with broader roles within the aquaculture industry will find a huge wealth of commercially-important information within the book’s covers. All libraries in universities and research establishments where biological sciences, nutrition and aquaculture are studied and taught, should have copies of this excellent book on their shelves.
Download or read book Are Malawian Diets Changing An assessment of nutrient consumption and dietary patterns using household level evidence from 2010 11 and 2016 17 written by Gilbert, Rachel and published by Intl Food Policy Res Inst. This book was released on 2019-12-16 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper provides an updated analysis of the dietary patterns of Malawian households and their consumption of select nutrients - calories, protein, iron, vitamin A, zinc, and folate - using data from the third (2010/11) and fourth (2016/17) rounds of the Malawi Integrated Household Survey (IHS). Changes in food and nutrient consumption patterns between the two survey periods are examined across household wealth categories and across regions. Dietary diversity and patterns of food and nutrient consumption are found to differ significantly between rural and urban areas. Whereas urban households largely saw slightly increased or stable nutrient consumption between 2010/11 and 2016/17, most households in rural areas saw declines over this period. We also document small shifts in the relative amounts of foods consumed over this six-year period in both rural and urban households, with increased consumption of fish and pulses, legumes, and nuts, and decreases in meat, fruit, dairy, and root and tuber consumption. The contribution of animal-source foods as a share of total protein consumption remains low at between 10 and 20 percent, depending on the region, with the overall share of protein from animal-source foods falling slightly between the two surveys. With regards to adequacy of household diets for meeting nutrient requirements, in the absence of nutrient supplementation, many individuals will be subject to iron, vitamin A, and folate inadequacies. Of particular concern, the poorest households have very low nutrient consumption per person and have diets that rely on only a few foods from a small number of food groups. For all six nutrients, nationally just over half of the total amount of nutrient consumed came from food that was purchased. While we would expect this for urban households, even for rural households more than half of all calories and protein consumed came from foods that were purchased. For micronutrients consumed by rural households, between 40 and 50 percent came from purchased foods. While in the past, own production of food may have provided most Malawian households with most of the nutrients they consumed, this is no longer the case. For most Malawian households, including in rural communities, their food security and dietary nutritional needs now are equally tied to the market as to their own farming, if not more so. Drawing lessons from the analysis here for improving the food consumption data collected in the IHS surveys, more detailed and further disaggregated data would be beneficial, particularly to help estimate nutrients derived from fortified and processed foods. Additional information on how food is shared within households would also allow for a better understanding of nutrient inadequacies at the individual level. Collecting more information on the content of the meals that household members eat away from home would also be helpful in removing some uncertainty in the nutrient consumption estimates made from the data. Finally, additional information on food gifts received could clarify aspects of household coping strategies, the performance of formal social safety nets, and food choice.
Download or read book Rational Livestock Nutrition in Rural Areas written by Maja Słupczyńska and published by Tudás Alapítvány. This book was released on 2020-01-15 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Livestock nutrition is one of the most important issue in animal production both in physiological-economic terms as well as the impact of livestock on the environment. The handbook „Rational livestock nutrition in rural areas” has been funded with support from the European Commission under Erasmus + programme – Cooperation for innovation and good practice. The book has been developed by experts in various fields of agriculture – animal nutrition and feed science, animal husbandry, agronomy and veterinary medicine. The authors of this book, originating from five different countries – Poland, Turkey, Romania, Italy and Hungary by working within the framework of the established Strategic Partnership – Vocational Education and Training have developed a comprehensive compendium aimed at transfer of knowledge, good practice and innovation in the field of agriculture with emphasis on rational nutrition of livestock. The book covers five broad issues of livestock nutrition. Chapter one – „Physiology of Nutrition”, is related to the anatomy and functions of particular organs of the farm animals’ digestive tracts, type of nutrients found in the livestock diets, as well digestion, absorption and metabolism of these compounds. An extensive characteristics of most common used in animal nutrition feeds, their processing, feed additives as well as the mechanism of their action are presented in the second chapter – „Feed and Feed Additives”. The chapter number three – „Animal Feeding Systems in Europe” in a synthetic way explains the fundamentals of commonly used feeding systems of ruminants, pigs, poultry, horses and rabbits. This chapter also provides several schemes of daily rations/concentrate mixtures formulation for various farm animal species. An extensive chapter number four is dedicated to animal welfare as well etiology, treatment and prevention of metabolic diseases in animals that livestock breeders are struggling every day. Last but not least, the fifth chapter raises issues related to livestock production in terms of environmental and legal conditions under the common agricultural policy of member countries. The possibilities of reducing the negative impact of livestock production on the environment, so called „good practices” are discussed in this chapter. The book “Rational Livestock Nutrition in Rural Areas” is intended for people involved in animal production – mainly farmers but it can also be used by agricultural and nutritional consultants, zootechnical service workers. Students of vocational agricultural schools and, to some extent, students of natural and agricultural universities may benefit this book as well.
Download or read book Functional Foods and Nutraceuticals written by Rotimi E. Aluko and published by Springer Science & Business Media. This book was released on 2012-06-05 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."
Download or read book Scientific Basis for Ayurvedic Therapies written by Lakshmi C. Mishra and published by CRC Press. This book was released on 2003-09-29 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arguably the oldest form of health care, Ayurveda is often referred to as the "Mother of All Healing." Although there has been considerable scientific research done in this area during the last 50 years, the results of that research have not been adequately disseminated. Meeting the need for an authoritative, evidence-based reference, Scientific Basis for Ayurvedic Therapies is the first book to analyze and synthesize current research supporting Ayurvedic medicine. This book reviews the latest scientific information, evaluates the research data, and presents it in an easy to use format. The editor has carefully selected topics based on the availability of scientific studies and the prevalence of a disease. With contributions from experts in their respective fields, topics include Ayurvedic disease management, panchkarma, Ayurvedic bhasmas, the current status of Ayurveda in India, clinical research design, and evaluation of typical clinical trials of certain diseases, to name just a few. While there are many books devoted to Ayurveda, very few have any in-depth basis in scientific studies. This book provides a critical evaluation of literature, clinical trials, and biochemical and pharmacological studies on major Ayurvedic therapies that demonstrates how they are supported by scientific data. Providing a natural bridge from Ayurveda to Western medicine, Scientific Basis for Ayurvedic Therapies facilitates the integration of these therapies by health care providers.
Download or read book Poultry Nutrition written by Vincenzo Tufarelli and published by MDPI. This book was released on 2021-01-06 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this Special Issue is to publish high quality papers concerning poultry nutrition and the interrelations between nutrition, metabolism, microbiota and the health of poultry. Therefore, I invite submissions of recent findings, as original research or reviews, on poultry nutrition, including, but not limited to, the following areas: the effect of feeding on poultry meat end egg quality; nutrient requirements of poultry; the use of functional feed additives to improve gut health and immune status; microbiota; nutraceuticals; soybean meal replacers as alternative sources of protein for poultry; the effects of feeding poultry on environmental impacts; the use of feed/food by-products in poultry diet; and feed technology.
Download or read book Dietary Polyphenols written by Francisco A . Tomás-Barberán and published by John Wiley & Sons. This book was released on 2020-12-15 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.
Download or read book Principles of Animal Nutrition written by Guoyao Wu and published by CRC Press. This book was released on 2017-11-22 with total page 1092 pages. Available in PDF, EPUB and Kindle. Book excerpt: Animals are biological transformers of dietary matter and energy to produce high-quality foods and wools for human consumption and use. Mammals, birds, fish, and shrimp require nutrients to survive, grow, develop, and reproduce. As an interesting, dynamic, and challenging discipline in biological sciences, animal nutrition spans an immense range from chemistry, biochemistry, anatomy and physiology to reproduction, immunology, pathology, and cell biology. Thus, nutrition is a foundational subject in livestock, poultry and fish production, as well as the rearing and health of companion animals. This book entitled Principles of Animal Nutrition consists of 13 chapters. Recent advances in biochemistry, physiology and anatomy provide the foundation to understand how nutrients are utilized by ruminants and non-ruminants. The text begins with an overview of the physiological and biochemical bases of animal nutrition, followed by a detailed description of chemical properties of carbohydrates, lipids, protein, and amino acids. It advances to the coverage of the digestion, absorption, transport, and metabolism of macronutrients, energy, vitamins, and minerals in animals. To integrate the basic knowledge of nutrition with practical animal feeding, the book continues with discussion on nutritional requirements of animals for maintenance and production, as well as the regulation of food intake by animals. Finally, the book closes with feed additives, including those used to enhance animal growth and survival, improve feed efficiency for protein production, and replace feed antibiotics. While the classical and modern concepts of animal nutrition are emphasized throughout the book, every effort has been made to include the most recent progress in this ever-expanding field, so that readers in various biological disciplines can integrate biochemistry and physiology with nutrition, health, and disease in mammals, birds, and other animal species (e.g., fish and shrimp). All chapters clearly provide the essential literature related to the principles of animal nutrition, which should be useful for academic researchers, practitioners, beginners, and government policy makers. This book is an excellent reference for professionals and a comprehensive textbook for senior undergraduate and graduate students in animal science, biochemistry, biomedicine, biology, food science, nutrition, veterinary medicine, and related fields.
Download or read book NSCA s Guide to Sport and Exercise Nutrition written by NSCA -National Strength & Conditioning Association and published by Human Kinetics. This book was released on 2011-01-18 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: NSCA’s Guide to Sport and Exercise Nutrition provides valuable information and guidelines that address the nutrition needs for the broad range of clientele serviced by strength and conditioning professionals, personal trainers, and sport dietitians. Whether you work with fitness enthusiasts or competitive athletes, this resource will lead you through the key concepts of sport and exercise nutrition so that you can assess an individual’s nutrition status and—if it falls within your scope of practice—develop customized nutrition plans. Developed by the National Strength and Conditioning Association (NSCA) and subjected to an intensive peer-review process, this authoritative resource offers the latest research and literature review from respected scientists and practitioners with expertise in nutrition, exercise, and sport performance. NSCA’s Guide to Sport and Exercise Nutrition covers all aspects of food selection, digestion, metabolism, and hydration relevant to sport and exercise performance. This comprehensive resource will help you understand safe and effective ways to improve training and performance through natural nutrition-based ergogenic aids like supplementation and macronutrient intake manipulation. You will also learn guidelines about proper fluid intake to enhance performance and the most important criteria for effectively evaluating the quality of sport drinks and replacement beverages. Finally, cutting-edge findings on nutrient timing based on the type, intensity, and duration of activity will help you understand how to recommend the correct nutrients at the ideal time to achieve optimal performance results. In addition to presenting research relating to sport and exercise nutrition, each chapter includes a professional application section that will help you make the connection between the literature and its practical implementation. Sidebars emphasize important topics, and reproducible forms consisting of a food log, brief athlete nutrition assessment, and goal-setting questionnaire can be copied and shared with your clients. A running glossary keeps key terms at your fingertips, and extensive references within the text offer starting points for your continued study and professional enrichment. Each client and athlete requires a customized diet tailored to the frequency, intensity, duration, and specificity of the training and demands of the sport or activity. With NSCA’s Guide to Sport and Exercise Nutrition, you will learn how food, sport supplements, and their interactions with a client’s biological systems can enhance exercise and sport performance for optimal training, recovery, and competition. NSCA’s Guide to Sport and Exercise Nutrition is part of the Science of Strength and Conditioning series. Developed with the expertise of the National Strength and Conditioning Association (NSCA), this series of texts provides the guidelines for converting scientific research into practical application. The series covers topics such as tests and assessments, program design, nutrition, and special populations.
Download or read book Improving Farmed Fish Quality and Safety written by Øyvind Lie and published by Elsevier. This book was released on 2008-08-20 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality
Download or read book Glutamine in Clinical Nutrition written by Rajkumar Rajendram and published by Springer. This book was released on 2014-12-16 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be “conditionally essential.” Glutamine in Health and Disease presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1 covers glutamine structure and function, glutamine synthetase, glutamine binding protein, glutamine transport, glutamine-rich activation domains and transcription, glutamine transaminase and cell biochemistry. Section 2 covers glucose-independent glutamine metabolism, intestinal barrier function, thyroid-stimulating hormone, glutamine resonances, focal ischemia, plasma glutamine, metabolic stress, cancer and absorption. Section 3 covers dipeptide-bound glutamine, DNA protection, oxidative stress, NF-KB, the inflammatory response, the lung, kidney, GI tract and liver, autophagy, ethanol and diabetes. Finally, Section 4 covers the use of glutamine in preoperative states, enteral and parenteral nutrition, pulmonary infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics, pancreatic surgery, the elderly, gastric emptying gastric bypass and use glutamine cocktails. Written by authors of international and national standing, leaders in the field and trendsetters, Glutamine in Health and Disease is essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.
Download or read book Food Safety Handbook written by Ronald H. Schmidt and published by John Wiley & Sons. This book was released on 2005-03-11 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public’s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Ronald Schmidt and Gary Rodrick’s Food Safety Handbook provides a single, comprehensive reference on all major food safety issues. This expansive volume covers current United States and international regulatory information, food safety in biotechnology, myriad food hazards, food safety surveillance, and risk prevention. Approaching food safety from retail, commercial, and institutional angles, this authoritative resource analyzes every step of the food production process, from processing and packaging to handling and distribution. The Handbook categorizes and defines real and perceived safety issues surrounding food, providing scientifically non-biased perspectives on issues for professional and general readers. Each part is divided into chapters, which are then organized into the following structure: Introduction and Definition of Issues; Background and Historical Significance; Scientific Basis and Implications; Regulatory, Industrial, and International Implications; and Current and Future Implications. Topics covered include: Risk assessment and epidemiology Biological, chemical, and physical hazards Control systems and intervention strategies for reducing risk or preventing food hazards, such as Hazard Analysis Critical Control Point (HACCP) Diet, health, and safety issues, with emphasis on food fortification, dietary supplements, and functional foods Worldwide food safety issues, including European Union perspectives on genetic modification Food and beverage processors, manufacturers, transporters, and government regulators will find the Food Safety Handbook to be the premier reference in its field.
