Effect of Weight Change on Markers of Bone Turnover and Phosphorus Excretion.

There is little information about how weight change in horses impacts bone turnover and the metabolism of minerals associated with bone. This study evaluated weight change in mature horses as a factor that could alter bone turnover and fecal P output. Fifteen horses (555 ± 8 kg) were assigned to three treatments: weight loss (LO; n = 5), weight maintenance (MA; n = 5), and weight gain (GA; n = 5). Diets contained 75%, 100%, and 145% of maintenance digestible energy requirements for the three treatments, respectively, but contained similar amounts of protein and minerals. At the end of the weight change period (27 ± 6 d), blood samples were analyzed for bone biomarkers and a 5-day total fecal collection was conducted to measure fecal mineral output. Horses fed the MA diet had an average daily weight change that was not different from either the GA or LO treatments, while weight change was different between the GA group and the LO group (0.49 kg/d vs. -1.16 kg/d; P = .017). Weight change was negatively correlated with cross-linking C-terminal telopeptides of type-I collagen, a biomarker of bone resorption (r = -0.62; P = .014) and tended to be positively correlated with bone alkaline phosphatase, a biomarker of bone formation (r = 0.48; P = .068). Also, fecal P output tended to be lower in GA than in LO horses (P = .085), while MA was intermediate and not different, suggesting that weight loss was increasing bone resorption, resulting in a tendency for higher P loss from the body. Weight change in horses can influence bone metabolism as well as mineral excretion.

Influence of dietary ß-alanine and histidine on the oxidative stability of pork.

Carnosine (ß-alanine-L-histidine) and anserine (ß-alanine-1-methyl histidine) are endogenous antioxidants found in skeletal muscle. The objective of this research was to determine if supplementation of swine diets with histidine (histidine; 0.40%) and/or ß-alanine (ß-alanine; 0.225%) was an effective method to increase carnosine and anserine concentrations and the oxidative stability of Longissimus dorsi (LD) and Vastus intermedius (VI) muscles. Dietary treatments had no effect on carnosine and anserine concentrations in LD; however, histidine + ß-alanine supplementation increased carnosine and anserine in VI muscle compared to ß-alanine supplementation. Dietary supplementation had no effect on the formation of thiobarbituric acid reactive (TBARS) or lipid peroxides in cooked VI and LD. In salted VI and LD muscle, differences in TBARS and peroxides were observed; however, these differences did not consistently correlate with differences in anserine and carnosine concentrations. Therefore, the results of this research suggest that supplementation of swine diets with ß-alanine and/or histidine is not an efficient method to increase the oxidative stability of pork.

Antioxidant activity of carnosine in cooked ground pork.

Carnosine (0·5-1·5%) reduced (P < 0·05) the formation of thiobarbituric acid reactive substances (TBARS) in cooked unsalted ground pork after 7 days of storage at 4°C. The antioxidant activity of carnosine was less in cooked salted ground pork, with only 1·5% carnosine inhibiting (P < 0·05) TBARS formation during refrigerated storage. The antioxidant activity of carnosine in cooked salted and unsalted ground pork was greater than those of the lipid-soluble free radical scavengers, butylated hydroxytoluene and α-tocopherol (P < 0·05) but less than that of sodium tripolyphosphate (P < 0·05). These data suggest that carnosine could be used to reduce the oxidative deterioration of cooked salted and unsalted ground pork.