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Effect of Dietary Protein and Fat on the Plasma Cholesterol and Packed Cell Volume of Chickens Exposed to Different Environmental Temperatures
DEBONED POULTRY MEAT FRANKFURTERS
REFERENCES Froning, G. W., 1970. Poultry meat sources and their emulsifying characteristics as related to processing variables. Poultry Sci. 49: 1625-1631. Morrison, G. S., N. B. Webb, T. N. Blumer, F. J. Ivey and A. Haq, 1971. Relationship between composition and stability of sausage-type emulsions. J. Food Sci. 36: 426-430. Schnell, P. G., K. R. Nath, J. M. Darfler, D. V.
161
Vadehraand R. C. Baker, 1973. Physical and functional properties of mechanically deboned poultry meat as used in the manufacture of frankfurters. Poultry Sci. 52: 1363-1369. Townsend, W. E., S. A. Ackerman, L. P. Witnauer, W. E. Palm and C. E. Swift, 1971. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. J. Food Sci. 36: 261-265.
KARAM F. A. SOLIMAN* AND TILL M. HUSTON
Department of Poultry Science, University of Georgia, Athens, Georgia 30601 (Received for publication April 16, 1973)
ABSTRACT The effect of different levels of dietary protein and poultry fat on plasma cholesterol in White Plymouth Rock chickens was studied at three different environmental temperatures (8°, 19° and 30° C ) . An inverse relationship between dietary protein and plasma cholesterol existed when poultry fat was added. Environmental temperature significantly influenced the plasma cholesterol level. Birds at 30° C. had a lower cholesterol level than similar groups at 8° or 19° C. Increases in protein levels of diet from 22 percent to 25 percent did not affect the packed cell volume (pcv) significantly. Adding 5 percent poultry fat to the diet resulted in a significant increase in the pcv. However, no additional increase occurred with the increase of poultry fat added from 5 percent to 10 percent. The blood of birds maintained in hot environmental temperature (30° C.) was found to have significantly higher water content than those of the other two groups. POULTRY SCIENCE 53: 161-166, 1974
A
MONG the etiological factors thought
terol was noted. On the other hand, increasing
to influence the development of cardio-
the intake of dietary protein has been shown
vascular diseases are elevated levels of cho-
to reduce plasma cholesterol in male chickens
lesterol and pcv, (Weibust and
(Kotatnur et al., 1958).
Schlager,
1968). Cholesterol and pcv are affected by
Huston (1960, 1965), Moye et al. (1969)
several dietary, genetical, physiological and
and Deaton et al. (1970) measured the pcv
environmental factors. Studies on experi-
of birds in different temperature environ-
mental atherosclerosis in animals have shown
ments and found that it was higher in a colder
that plasma cholesterol can be increased by
environment. The purpose of the present
increasing fat or cholesterol in the diet (Katz
study was to determine the effect of environ-
et al., 1958). When cholesterol was no longer
mental temperature on the cholesterol and
fed, an immediate decrease in plasma choles-
pcv level of chickens fed different levels of protein and fat.
* Present address: Department of Physiology and Pharmacology, School of Veterinary Medicine, Tuskegee Institute, Alabama 36088
MATERIALS AND METHODS Approximately 200 White Plymouth Rock
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
Effect of Dietary Protein and Fat on the Plasma Cholesterol and Packed Cell Volume of Chickens Exposed to Different Environmental Temperatures
162
K. F . A. SOLIMAN AND T. M. HUSTON
TABLE 1.—Composition of experimental diet Ingredient
Low protein diet % in ration
High protein diet % in ration
cockerels one day of age were divided into 18 groups. Six groups fed different diets were placed in each of the three environments studied (8°, 19°, 30° C ) . Two different diets were formulated (Table 1); one with high protein (25.4%) and one with low protein (22.1%). One of three levels of poultry fat (0, 5, or 10%) was added to each diet. At eight weeks of age, eight birds were selected randomly from each group for plasma cholesterol and pcv determination. All birds in each group were bled twice. Blood was drawn when the birds were eight weeks of age and again fifteen days later. The method of cholesterol determination was that described by Zaltkis et al. (1953). The plasma was frozen until the cholesterol determination could be made. Packed cell volume was measured using the microhematocrit method described by Johnson (1955). The water content of the blood from birds in the three different environments was determined in 22-week old Athens Randombred males. The birds were bled by heart puncture and 5 ml. of blood was drawn and placed in heparinized bottles and freeze-dried. Data from the different experiments were subjected to an analysis of variance and Duncan's multiple range test was applied to all subclass
means (Duncan, 1955). RESULTS Plasma cholesterol was significantly higher (P s 0.01) in birds fed the high protein diet if no fat was added to the basal diet. At the high protein level, the average plasma cholesterol tended to decrease when fat was added to the diet (Table 2). Addition of poultry fat to the low protein diet caused a significant (P =£ 0.01) increase in the plasma cholesterol (Table 2). However, an increase in the poultry fat from 5% to 10% did not cause any significant changes in the averages of the groups. A significant interaction (P s .01) was noticed between fat level and protein level (Figure 2). No significant difference was found in plasma cholesterol level of birds held at 8° and 19° C , but a significant (P < 0.01) decrease was obtained in the birds held at 30° C. In the high protein diet as the temperature increased, the cholesterol level decreased (Figure 1). For the low protein diets, the response to the different temperatures was different. The birds fed the low protein diet had higher cholesterol level when the temperature was 19° C , but the lowest cholesterol was obtained at 30° C.
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
55.1 Ground yellow corn 63.1 34.0 26.0 Soybean meal, 50% protein 3.0 3.0 Fish meal 3.0 3.0 Poultry by-product meal 1.0 1.0 Dehydrated alfalfa 1.0 1.0 Limestone 2.0 2.0 Defluorinated phosphate 0.4 0.4 Salt 0.4 0.4 Vitamin mix1 2 Trace mineral mix 0.1 0.1 'The vitamin mixture supplied the following: (in milligrams/100 g. diet) vitamin A (250,000 I.U./g.), 2.2; vitamin E (220 I.U./g.), 25; vitamin D3 (250,000 I.C. units/g.), 0.2; thiamin. HC1, 2.0; riboflavin, 2.0; Ca pantothenate, 3.3; pyridoxine. HC1, 1.0; niacin, 8.0; folic acid, 0.7; biotin, 0.3; vitamin B12, 3.3; menadione sodium bisulfite, 0.5. 2 The mineral mixture supplied the following: (in milligrams/100 g. diet) Zn, 10; Mn, 7; Fe, 8; Cu, 0.8; I, 0.05; Mo, 0.5; Se, 0.02; Ca, 50.6.
163
TEMPERATURE, PLASMA CHOLESTEROL AND PCV
TABLE 2.—Effect
Environment 8°C.
19°C.
of environmental temperature, protein level and fat level in diet on the plasma cholesterol level (mg./lOO ml. plasma).' Percent of fat added to basal diet 0 5 10 117.7 : 3.3 156.4 ± 5.7 148.5 3.1 139.2 4.4 144.1 ± 5.2 124.1 2.7 128.4ba 150.2bb 136.3" 144.3 : 4.8 147.7 ± 5.1 166.9 : 4.2 133.7 5.4 136.7 6.2 119.0 ± 3.9
Average
139.0ca
Low High
110.9 ± 2.9 135.0 ± 5.2
Average
136.0""
Low High
122.9"" 124.3*" 136.0s"
Average
130. l' a
30° C.
Average
Average 140.9"" 135.8ab 138.3'"
153.0ea 129.8eb
151.5C"
141.4'"
137.7 ± 3.9 123.1 ± 2.1
135.4fa 124.1* 129.8ib
125.88"
130.4db 151.08= 128.088
143.l ha 129.9hb
140.0'"
139.5ja
136.5
133.2ca 157.7 ± 7.0 114.3 ± 2.94
1
Means with the same first superscript but different second superscripts are significantly different (P =s .01). Means of values obtained from 8 individuals determined twice at 15 days interval.
L PROTEIN
*L PROTEIN 130 .
f.
H PROTEIN
1 19 AMBIENT TEMPERATURE
r30 #
C PER CENT OF FAT
FIG. 1. Effect of dietary protein and environmental temperature on the plasma cholesterol level. H—high, L—Low level
FIG. 2. Effect of dietary protein and fat on plasma cholesterol level. H—high, L—low level
Increasing the level of protein in the ration from 22.1% to 25.4% did not cause an overall significant change in the hematocrit (Table 3). When each level of poultry fat is considered, protein level influenced the hematocrit. Among the different temperature environments the response of hematocrit to the increase of the protein level was different. There was no significant difference at 8° and
19° C , but there was a significant decrease when the environmental temperature was 30° C. This relationship resulted in a significant interaction (P < .01) between dietary protein level and environmental temperature (Figure 3). Adding 5% poultry fat to the diet resulted in a significant increase in the hematocrit (P
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
Protein level Low High Average Low High
164
K. F. A. SOLIMAN ANDT. M. HUSTON
33 - - - L PROTEIN
32 31 .
" - L PROTEIN
H PROTEIN
t
ho -29 -|
'H PROTEIN
28 8
19
0
30
5 PER CENT POULTRY FAT
AMBIENT TEMPERATURE *C
FIG. 3. Effect of dietary protein and environmental temperature on the packed cell volume (hematocrit). H—high, L—low level =£ 0.01). However, no additional increase occurred with the increase of fat from 5% to 10% of the diet (Table 3). Increasing the poultry fat added to the diet in birds fed low protein resulted in an increase in the
TABLE 3.—Effect
Environment 8°C.
30°C.
Average
H—high, L—low level hematocrit of these birds (Figure 4). On the other hand, this relationship was different in birds fed high protein diets. A significant interaction (P < .01) was found between the level of fat and the level of protein (Figure 4). The cooler the environment, the higher the
of environmental temperature, protein level, and fat level in diet on packed cell volume Protein level Low High Average
19°C.
FIG. 4. Effect of dietary protein and fat on the packed cell volume (hematocrit).
Percent of fat added to basal diet 0 5 10 30.7 ± 1.0 32.4 ± 1.0 33.4 ± 1.0 29.6 ± .8 35.3 ± .5 33.6 ± .7 30.1 ba 33.8 bb 33.5 bb
Average 32.2"" 32.8"" 32.5>a
31.8 ± .6 30.6 ± .9
31.4 da 31.1 da
32.1 cb
31.2CC
31.3 ib
30.6 ± .8 20.0 ± .5
31.0 ± .8 30.1 ± .8
30.7 ± .6 28.3 ± .4
30.7fa 28.5 fb
25.6ea
30.6 eb
29.5 eb
29.6*
Low High
8b
30.9 28.7ga
8C
31.5 32.8 gd
32.0«c 30.8*b
31.5 ha 30.8 ha
Average
29.8,a
32.2ib
31.4ib
31.1
Low High
31.3 ± .4 29.6 ± .6
31.1 ± .9 33.1 ± .8
Average
30.5 ca
Low High Average
'Means in columns or rows with the same first superscript but different second superscripts are significantly different (P s .01). Means of values obtained from 8 individuals determined twice at 15-day intervals.
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
i
TEMPERATURE, PLASMA CHOLESTEROL AND PCV
TABLE 4.—Water content of the blood of Athens Randombred chickens held at different environmental temperature Temperature % Water ¥c. 83.5 ± 4aa 19°C. 84.0 ± 4 30°C. 86.0 ± 3b Values with different superscripts are statistically different (P s 0.05).
DISCUSSION Several reports have been presented in the literature which study the relationship between serum cholesterol levels and dietary intake. In agreement with Kokatnur et al. (1958), the present study found that increasing the dietary protein was more effective in reducing serum cholesterol of male chickens than decreasing the dietary fat. With a high protein level, the plasma cholesterol decreased when fat was added to the diets. Marion et al. (1961) found the same result using the same level of protein and fat. The results presented (Table 2) indicate that increasing the protein level in the diet resulted in a decrease in the cholesterol level only when fat was added to the diet. This agrees with the findings of investigators (Nishida et al. 1958; March and Biely, 1959; Fisher et al., 1959; and Marion et al., 1961). The significant influence of high environmental temperatures on cholesterol level was reported in bovine (Dueen et al, 1958). The inverse relationship between environmental temperature and hematocrit which
was found in this work is in agreement with other workers (Huston, 1960, 1965; Moye et al., 1969; Deaton et al, 1970) One of the most significant findings in this experiment is that the increase in the fat level in the diet resulted in a significant increase in hematocrit. Whether this increase is due to changing in the erythropoetic activity or not is not known. The difference in blood water content of birds at different temperatures does not explain the great difference in the other hematological traits due to temperature. The difference in water content of the blood between birds at 30° C. and birds at 8° C. was only 2.5% while the difference in hematocrit at the same temperature was 10%. Soliman and Huston (1972) suggested that environmental temperature may play a role in the development of cardiovascular diseases. It appears from this study that environmental temperatures affect other etiological factors, plasma cholesterol level and hematocrit. REFERENCES Deaton, J. W., F. N. Reece and W. J. Traver, 1970. Hematocrit, hemoglobin and plasma-protein levels of broilers under constant temperature. Poultry Sci. 49: 1993-1996. Dueen, R. H., H. M. Page, E. S. Erwin and C. B. Roubicek, 1958. Effect of environmental temperature on the diurnal variation of blood constituents in the bovine. Amer. J. Physiol. 195: 88-90. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Fisher, H., A. Feigenbaum, G. A. Leveille, H. S. Weiss and P. Griminger, 1959. Biochemical observations on aortas of chickens. Effect of different fats and varying levels of protein, fat and cholesterol. J. Nutrition, 69:163-171. Huston, T. M., 1960. The effects of high environmental temperature upon blood constituents and thyroid activity of domestic foul. Poultry Sci. 39: 1260. Huston, T. M., 1965. The influence of different environmental temperatures on immature fowl. Poultry Sci. 44: 1032-1036. Huston, T. M., and J. L. Carmon. 1962. The influence of high environmental temperature on thyroid size of domestic fowl. Poultry Sci. 41: 175-179.
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
hematocrit. At the high environmental temperature (30° C ) , the birds fed the low protein diet had a higher hematocrit than those fed a high protein diet. When 5% fat was added to the ration, there was an increase in the hematocrit but the increase from 5 to 10 percent of fat did not cause a further increase in the hematocrit (Table 3). Table 4 shows that the birds at 30° C. had significantly higher (P £ .05) water content than both groups kept at 8° or 19° C.
165
166
K. F. A. SOLIMAN AND T. M. HUSTON erythrocyte number and size. Poultry Sci. 48: 16831686. Nishida, T., F. Takenaka and F. A. Kummerow, 1958. Effect of dietary protein and heated fat on serum cholesterol and beta lipoprotein levels and on the incidence of experimental atherosclerosis in chicks. Circulation Res. 6: 194-202. Soliman, K. F. A., and T. M. Huston, 1972. Effect of dietary protein and fat on prothrombin time of chickens under different environmental temperatures. Poultry Sci. 51: 651-654. Weibust, R. S., and G. Schlager, 1968. A genetic study of blood pressure, hemotocrit and plasma cholesterol in aged mice. Life Sci. 7: 1111-1119. Zaltkis, A., B. Zak and A. J. Boyle, 1953. A new method for the direct determination of serum cholesterol. J. Lab. Clin. Med. 41: 486-487.
Frankfurters Made from Mechanically Deboned Poultry Meat (MDPM) 2. MICROSCOPY S. A N G E L , * J. M . DARFLER, L . F . H O O D AND R. C . BAKER
College of Agriculture and Life Sciences, Cornell University, Ithaca, New York 14850 (Received for publication April 18, 1973)
ABSTRACT Raw material, raw emulsions and cooked frankfurters made from mechanically deboned poultry meat (MDPM) from the backs and necks of fryers, produced by three deboning machines (A, B, and C) and chopped for times varying from one and one half minutes to over 15 minutes were examined by light and electron microscopy. The raw MDPM from machines A and B appeared more dense and the fat globules smaller and more uniformly distributed than in the MDPM from machine C. Emulsion formation was found after only a short chopping period (one and one half to three minutes) and increasing chopping time did not always improve the appearance of the emulsion. For the material from machine A, the fat globules became smaller and more uniformly distributed, there was less effect on the emulsions from machine C and no effect from those from machine B. POULTRY SCIENCE 53: 166-174, 1974
INTRODUCTION N a previous paper, Baker et al. (1974) reported the effect of chopping time on the stability, shear values and palatability of frankfurters made from mechanically deboned poultry meat (MDPM) from three deboning machines (designated as A, B and C).
I
* Present address: Department of Food Technology, Volcani Center, Bet Dagan, Israel.
Chopping times from one and one-half to over 15 minutes were found to have little effect on the results of the objective tests or on the taste panel evaluations, when the end temperature was constant. Stability and shear values, however, showed that there were differences in the frankfurters made from the MDPM from the three machines. Taste panel results also showed that frankfurters made from MDPM from machine A were more acceptable than those from machine B. The
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
Johnson, P. M., 1955. Hematocrit values for the chick embryo at various ages. Amer. J. Physiol. 180: 360-362. Katz, L. N., J. Stamler and R. Pick, 1958. Nutrition and Atherosclerosis. Lea and Febriger, Phil., pp. 146. Kokatnur, M., N. T. Rand and F. A. Dummerow, 1958. Effect of energy to protein ration on serum and carcass cholesterol levels in chicks. Circulation Res. 6:424-431. March, B. E., and J. Biely, 1959. Dietary modification of serum cholesterol in the chick. J. Nutrition. 69: 105-110. Marion, J. E., H. M. Edwards and J. C. Driggers, 1961. Influence of diet on serum cholesterol in the chick. J. Nutrition, 74: 171-175. Moye, R. J., Jr., K. W. Washburn and T. M. Huston, 1969. Effect of environmental temperatures on
REFERENCES Froning, G. W., 1970. Poultry meat sources and their emulsifying characteristics as related to processing variables. Poultry Sci. 49: 1625-1631. Morrison, G. S., N. B. Webb, T. N. Blumer, F. J. Ivey and A. Haq, 1971. Relationship between composition and stability of sausage-type emulsions. J. Food Sci. 36: 426-430. Schnell, P. G., K. R. Nath, J. M. Darfler, D. V.
161
Vadehraand R. C. Baker, 1973. Physical and functional properties of mechanically deboned poultry meat as used in the manufacture of frankfurters. Poultry Sci. 52: 1363-1369. Townsend, W. E., S. A. Ackerman, L. P. Witnauer, W. E. Palm and C. E. Swift, 1971. Effects of types and levels of fat and rates and temperatures of comminution on the processing and characteristics of frankfurters. J. Food Sci. 36: 261-265.
KARAM F. A. SOLIMAN* AND TILL M. HUSTON
Department of Poultry Science, University of Georgia, Athens, Georgia 30601 (Received for publication April 16, 1973)
ABSTRACT The effect of different levels of dietary protein and poultry fat on plasma cholesterol in White Plymouth Rock chickens was studied at three different environmental temperatures (8°, 19° and 30° C ) . An inverse relationship between dietary protein and plasma cholesterol existed when poultry fat was added. Environmental temperature significantly influenced the plasma cholesterol level. Birds at 30° C. had a lower cholesterol level than similar groups at 8° or 19° C. Increases in protein levels of diet from 22 percent to 25 percent did not affect the packed cell volume (pcv) significantly. Adding 5 percent poultry fat to the diet resulted in a significant increase in the pcv. However, no additional increase occurred with the increase of poultry fat added from 5 percent to 10 percent. The blood of birds maintained in hot environmental temperature (30° C.) was found to have significantly higher water content than those of the other two groups. POULTRY SCIENCE 53: 161-166, 1974
A
MONG the etiological factors thought
terol was noted. On the other hand, increasing
to influence the development of cardio-
the intake of dietary protein has been shown
vascular diseases are elevated levels of cho-
to reduce plasma cholesterol in male chickens
lesterol and pcv, (Weibust and
(Kotatnur et al., 1958).
Schlager,
1968). Cholesterol and pcv are affected by
Huston (1960, 1965), Moye et al. (1969)
several dietary, genetical, physiological and
and Deaton et al. (1970) measured the pcv
environmental factors. Studies on experi-
of birds in different temperature environ-
mental atherosclerosis in animals have shown
ments and found that it was higher in a colder
that plasma cholesterol can be increased by
environment. The purpose of the present
increasing fat or cholesterol in the diet (Katz
study was to determine the effect of environ-
et al., 1958). When cholesterol was no longer
mental temperature on the cholesterol and
fed, an immediate decrease in plasma choles-
pcv level of chickens fed different levels of protein and fat.
* Present address: Department of Physiology and Pharmacology, School of Veterinary Medicine, Tuskegee Institute, Alabama 36088
MATERIALS AND METHODS Approximately 200 White Plymouth Rock
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
Effect of Dietary Protein and Fat on the Plasma Cholesterol and Packed Cell Volume of Chickens Exposed to Different Environmental Temperatures
162
K. F . A. SOLIMAN AND T. M. HUSTON
TABLE 1.—Composition of experimental diet Ingredient
Low protein diet % in ration
High protein diet % in ration
cockerels one day of age were divided into 18 groups. Six groups fed different diets were placed in each of the three environments studied (8°, 19°, 30° C ) . Two different diets were formulated (Table 1); one with high protein (25.4%) and one with low protein (22.1%). One of three levels of poultry fat (0, 5, or 10%) was added to each diet. At eight weeks of age, eight birds were selected randomly from each group for plasma cholesterol and pcv determination. All birds in each group were bled twice. Blood was drawn when the birds were eight weeks of age and again fifteen days later. The method of cholesterol determination was that described by Zaltkis et al. (1953). The plasma was frozen until the cholesterol determination could be made. Packed cell volume was measured using the microhematocrit method described by Johnson (1955). The water content of the blood from birds in the three different environments was determined in 22-week old Athens Randombred males. The birds were bled by heart puncture and 5 ml. of blood was drawn and placed in heparinized bottles and freeze-dried. Data from the different experiments were subjected to an analysis of variance and Duncan's multiple range test was applied to all subclass
means (Duncan, 1955). RESULTS Plasma cholesterol was significantly higher (P s 0.01) in birds fed the high protein diet if no fat was added to the basal diet. At the high protein level, the average plasma cholesterol tended to decrease when fat was added to the diet (Table 2). Addition of poultry fat to the low protein diet caused a significant (P =£ 0.01) increase in the plasma cholesterol (Table 2). However, an increase in the poultry fat from 5% to 10% did not cause any significant changes in the averages of the groups. A significant interaction (P s .01) was noticed between fat level and protein level (Figure 2). No significant difference was found in plasma cholesterol level of birds held at 8° and 19° C , but a significant (P < 0.01) decrease was obtained in the birds held at 30° C. In the high protein diet as the temperature increased, the cholesterol level decreased (Figure 1). For the low protein diets, the response to the different temperatures was different. The birds fed the low protein diet had higher cholesterol level when the temperature was 19° C , but the lowest cholesterol was obtained at 30° C.
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
55.1 Ground yellow corn 63.1 34.0 26.0 Soybean meal, 50% protein 3.0 3.0 Fish meal 3.0 3.0 Poultry by-product meal 1.0 1.0 Dehydrated alfalfa 1.0 1.0 Limestone 2.0 2.0 Defluorinated phosphate 0.4 0.4 Salt 0.4 0.4 Vitamin mix1 2 Trace mineral mix 0.1 0.1 'The vitamin mixture supplied the following: (in milligrams/100 g. diet) vitamin A (250,000 I.U./g.), 2.2; vitamin E (220 I.U./g.), 25; vitamin D3 (250,000 I.C. units/g.), 0.2; thiamin. HC1, 2.0; riboflavin, 2.0; Ca pantothenate, 3.3; pyridoxine. HC1, 1.0; niacin, 8.0; folic acid, 0.7; biotin, 0.3; vitamin B12, 3.3; menadione sodium bisulfite, 0.5. 2 The mineral mixture supplied the following: (in milligrams/100 g. diet) Zn, 10; Mn, 7; Fe, 8; Cu, 0.8; I, 0.05; Mo, 0.5; Se, 0.02; Ca, 50.6.
163
TEMPERATURE, PLASMA CHOLESTEROL AND PCV
TABLE 2.—Effect
Environment 8°C.
19°C.
of environmental temperature, protein level and fat level in diet on the plasma cholesterol level (mg./lOO ml. plasma).' Percent of fat added to basal diet 0 5 10 117.7 : 3.3 156.4 ± 5.7 148.5 3.1 139.2 4.4 144.1 ± 5.2 124.1 2.7 128.4ba 150.2bb 136.3" 144.3 : 4.8 147.7 ± 5.1 166.9 : 4.2 133.7 5.4 136.7 6.2 119.0 ± 3.9
Average
139.0ca
Low High
110.9 ± 2.9 135.0 ± 5.2
Average
136.0""
Low High
122.9"" 124.3*" 136.0s"
Average
130. l' a
30° C.
Average
Average 140.9"" 135.8ab 138.3'"
153.0ea 129.8eb
151.5C"
141.4'"
137.7 ± 3.9 123.1 ± 2.1
135.4fa 124.1* 129.8ib
125.88"
130.4db 151.08= 128.088
143.l ha 129.9hb
140.0'"
139.5ja
136.5
133.2ca 157.7 ± 7.0 114.3 ± 2.94
1
Means with the same first superscript but different second superscripts are significantly different (P =s .01). Means of values obtained from 8 individuals determined twice at 15 days interval.
L PROTEIN
*L PROTEIN 130 .
f.
H PROTEIN
1 19 AMBIENT TEMPERATURE
r30 #
C PER CENT OF FAT
FIG. 1. Effect of dietary protein and environmental temperature on the plasma cholesterol level. H—high, L—Low level
FIG. 2. Effect of dietary protein and fat on plasma cholesterol level. H—high, L—low level
Increasing the level of protein in the ration from 22.1% to 25.4% did not cause an overall significant change in the hematocrit (Table 3). When each level of poultry fat is considered, protein level influenced the hematocrit. Among the different temperature environments the response of hematocrit to the increase of the protein level was different. There was no significant difference at 8° and
19° C , but there was a significant decrease when the environmental temperature was 30° C. This relationship resulted in a significant interaction (P < .01) between dietary protein level and environmental temperature (Figure 3). Adding 5% poultry fat to the diet resulted in a significant increase in the hematocrit (P
Downloaded from http://ps.oxfordjournals.org/ at University of South Dakota and School of Medicine on April 9, 2015
Protein level Low High Average Low High
164
K. F. A. SOLIMAN ANDT. M. HUSTON
33 - - - L PROTEIN
32 31 .
" - L PROTEIN
H PROTEIN
t
ho -29 -|
'H PROTEIN
28 8
19
0
30
5 PER CENT POULTRY FAT
AMBIENT TEMPERATURE *C
FIG. 3. Effect of dietary protein and environmental temperature on the packed cell volume (hematocrit). H—high, L—low level =£ 0.01). However, no additional increase occurred with the increase of fat from 5% to 10% of the diet (Table 3). Increasing the poultry fat added to the diet in birds fed low protein resulted in an increase in the
TABLE 3.—Effect
Environment 8°C.
30°C.
Average
H—high, L—low level hematocrit of these birds (Figure 4). On the other hand, this relationship was different in birds fed high protein diets. A significant interaction (P < .01) was found between the level of fat and the level of protein (Figure 4). The cooler the environment, the higher the
of environmental temperature, protein level, and fat level in diet on packed cell volume Protein level Low High Average
19°C.
FIG. 4. Effect of dietary protein and fat on the packed cell volume (hematocrit).
Percent of fat added to basal diet 0 5 10 30.7 ± 1.0 32.4 ± 1.0 33.4 ± 1.0 29.6 ± .8 35.3 ± .5 33.6 ± .7 30.1 ba 33.8 bb 33.5 bb
Average 32.2"" 32.8"" 32.5>a
31.8 ± .6 30.6 ± .9
31.4 da 31.1 da
32.1 cb
31.2CC
31.3 ib
30.6 ± .8 20.0 ± .5
31.0 ± .8 30.1 ± .8
30.7 ± .6 28.3 ± .4
30.7fa 28.5 fb
25.6ea
30.6 eb
29.5 eb
29.6*
Low High
8b
30.9 28.7ga
8C
31.5 32.8 gd
32.0«c 30.8*b
31.5 ha 30.8 ha
Average
29.8,a
32.2ib
31.4ib
31.1
Low High
31.3 ± .4 29.6 ± .6
31.1 ± .9 33.1 ± .8
Average
30.5 ca
Low High Average
'Means in columns or rows with the same first superscript but different second superscripts are significantly different (P s .01). Means of values obtained from 8 individuals determined twice at 15-day intervals.
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TEMPERATURE, PLASMA CHOLESTEROL AND PCV
TABLE 4.—Water content of the blood of Athens Randombred chickens held at different environmental temperature Temperature % Water ¥c. 83.5 ± 4aa 19°C. 84.0 ± 4 30°C. 86.0 ± 3b Values with different superscripts are statistically different (P s 0.05).
DISCUSSION Several reports have been presented in the literature which study the relationship between serum cholesterol levels and dietary intake. In agreement with Kokatnur et al. (1958), the present study found that increasing the dietary protein was more effective in reducing serum cholesterol of male chickens than decreasing the dietary fat. With a high protein level, the plasma cholesterol decreased when fat was added to the diets. Marion et al. (1961) found the same result using the same level of protein and fat. The results presented (Table 2) indicate that increasing the protein level in the diet resulted in a decrease in the cholesterol level only when fat was added to the diet. This agrees with the findings of investigators (Nishida et al. 1958; March and Biely, 1959; Fisher et al., 1959; and Marion et al., 1961). The significant influence of high environmental temperatures on cholesterol level was reported in bovine (Dueen et al, 1958). The inverse relationship between environmental temperature and hematocrit which
was found in this work is in agreement with other workers (Huston, 1960, 1965; Moye et al., 1969; Deaton et al, 1970) One of the most significant findings in this experiment is that the increase in the fat level in the diet resulted in a significant increase in hematocrit. Whether this increase is due to changing in the erythropoetic activity or not is not known. The difference in blood water content of birds at different temperatures does not explain the great difference in the other hematological traits due to temperature. The difference in water content of the blood between birds at 30° C. and birds at 8° C. was only 2.5% while the difference in hematocrit at the same temperature was 10%. Soliman and Huston (1972) suggested that environmental temperature may play a role in the development of cardiovascular diseases. It appears from this study that environmental temperatures affect other etiological factors, plasma cholesterol level and hematocrit. REFERENCES Deaton, J. W., F. N. Reece and W. J. Traver, 1970. Hematocrit, hemoglobin and plasma-protein levels of broilers under constant temperature. Poultry Sci. 49: 1993-1996. Dueen, R. H., H. M. Page, E. S. Erwin and C. B. Roubicek, 1958. Effect of environmental temperature on the diurnal variation of blood constituents in the bovine. Amer. J. Physiol. 195: 88-90. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Fisher, H., A. Feigenbaum, G. A. Leveille, H. S. Weiss and P. Griminger, 1959. Biochemical observations on aortas of chickens. Effect of different fats and varying levels of protein, fat and cholesterol. J. Nutrition, 69:163-171. Huston, T. M., 1960. The effects of high environmental temperature upon blood constituents and thyroid activity of domestic foul. Poultry Sci. 39: 1260. Huston, T. M., 1965. The influence of different environmental temperatures on immature fowl. Poultry Sci. 44: 1032-1036. Huston, T. M., and J. L. Carmon. 1962. The influence of high environmental temperature on thyroid size of domestic fowl. Poultry Sci. 41: 175-179.
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hematocrit. At the high environmental temperature (30° C ) , the birds fed the low protein diet had a higher hematocrit than those fed a high protein diet. When 5% fat was added to the ration, there was an increase in the hematocrit but the increase from 5 to 10 percent of fat did not cause a further increase in the hematocrit (Table 3). Table 4 shows that the birds at 30° C. had significantly higher (P £ .05) water content than both groups kept at 8° or 19° C.
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K. F. A. SOLIMAN AND T. M. HUSTON erythrocyte number and size. Poultry Sci. 48: 16831686. Nishida, T., F. Takenaka and F. A. Kummerow, 1958. Effect of dietary protein and heated fat on serum cholesterol and beta lipoprotein levels and on the incidence of experimental atherosclerosis in chicks. Circulation Res. 6: 194-202. Soliman, K. F. A., and T. M. Huston, 1972. Effect of dietary protein and fat on prothrombin time of chickens under different environmental temperatures. Poultry Sci. 51: 651-654. Weibust, R. S., and G. Schlager, 1968. A genetic study of blood pressure, hemotocrit and plasma cholesterol in aged mice. Life Sci. 7: 1111-1119. Zaltkis, A., B. Zak and A. J. Boyle, 1953. A new method for the direct determination of serum cholesterol. J. Lab. Clin. Med. 41: 486-487.
Frankfurters Made from Mechanically Deboned Poultry Meat (MDPM) 2. MICROSCOPY S. A N G E L , * J. M . DARFLER, L . F . H O O D AND R. C . BAKER
College of Agriculture and Life Sciences, Cornell University, Ithaca, New York 14850 (Received for publication April 18, 1973)
ABSTRACT Raw material, raw emulsions and cooked frankfurters made from mechanically deboned poultry meat (MDPM) from the backs and necks of fryers, produced by three deboning machines (A, B, and C) and chopped for times varying from one and one half minutes to over 15 minutes were examined by light and electron microscopy. The raw MDPM from machines A and B appeared more dense and the fat globules smaller and more uniformly distributed than in the MDPM from machine C. Emulsion formation was found after only a short chopping period (one and one half to three minutes) and increasing chopping time did not always improve the appearance of the emulsion. For the material from machine A, the fat globules became smaller and more uniformly distributed, there was less effect on the emulsions from machine C and no effect from those from machine B. POULTRY SCIENCE 53: 166-174, 1974
INTRODUCTION N a previous paper, Baker et al. (1974) reported the effect of chopping time on the stability, shear values and palatability of frankfurters made from mechanically deboned poultry meat (MDPM) from three deboning machines (designated as A, B and C).
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* Present address: Department of Food Technology, Volcani Center, Bet Dagan, Israel.
Chopping times from one and one-half to over 15 minutes were found to have little effect on the results of the objective tests or on the taste panel evaluations, when the end temperature was constant. Stability and shear values, however, showed that there were differences in the frankfurters made from the MDPM from the three machines. Taste panel results also showed that frankfurters made from MDPM from machine A were more acceptable than those from machine B. The
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Johnson, P. M., 1955. Hematocrit values for the chick embryo at various ages. Amer. J. Physiol. 180: 360-362. Katz, L. N., J. Stamler and R. Pick, 1958. Nutrition and Atherosclerosis. Lea and Febriger, Phil., pp. 146. Kokatnur, M., N. T. Rand and F. A. Dummerow, 1958. Effect of energy to protein ration on serum and carcass cholesterol levels in chicks. Circulation Res. 6:424-431. March, B. E., and J. Biely, 1959. Dietary modification of serum cholesterol in the chick. J. Nutrition. 69: 105-110. Marion, J. E., H. M. Edwards and J. C. Driggers, 1961. Influence of diet on serum cholesterol in the chick. J. Nutrition, 74: 171-175. Moye, R. J., Jr., K. W. Washburn and T. M. Huston, 1969. Effect of environmental temperatures on