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Protein type and amount influences f...

Lenz Possato, Sarah.

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Protein type and amount influences food intake in rats.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Protein type and amount influences food intake in rats./
作者:	Lenz Possato, Sarah.
面頁冊數:	48 p.
附註:	Adviser: Allan Higginbotham.
Contained By:	Masters Abstracts International46-02.
標題:	Agriculture, Animal Culture and Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1446963
ISBN:	9780549222040

Protein type and amount influences food intake in rats.
Lenz Possato, Sarah.

Protein type and amount influences food intake in rats. - 48 p.

Adviser: Allan Higginbotham.

Thesis (M.S.)--Southern Illinois University at Carbondale, 2007.

Treatment and prevention of obesity have been heavily studied resulting in a conclusion that dietary protein is more satiating than carbohydrates or fat. Mechanisms in which protein affects satiety are unclear. Forty-eight male Sprague-Dawley rats were divided into eight groups of six and fed semi-purified, isocaloric diets for four days. Diets contained casein, egg, soy, or whey protein at 20% or 8%. Intake among 20% diets was not different. Diets of 8% casein and 8% egg had higher intakes, while 8% soy and 8% whey were lower than other diets. Food efficiency ratio and change in body weight were lowest in the 8% soy protein group. Leptin levels were higher in the 8% egg group than in the 20% egg group with no other differences. Ghrelin was higher in 8% diets than in 20% diets for all protein types. More research is necessary to determine effects of protein on satiety.

ISBN: 9780549222040Subjects--Topical Terms:

1017857
Agriculture, Animal Culture and Nutrition.

Protein type and amount influences food intake in rats.
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520 $a Treatment and prevention of obesity have been heavily studied resulting in a conclusion that dietary protein is more satiating than carbohydrates or fat. Mechanisms in which protein affects satiety are unclear. Forty-eight male Sprague-Dawley rats were divided into eight groups of six and fed semi-purified, isocaloric diets for four days. Diets contained casein, egg, soy, or whey protein at 20% or 8%. Intake among 20% diets was not different. Diets of 8% casein and 8% egg had higher intakes, while 8% soy and 8% whey were lower than other diets. Food efficiency ratio and change in body weight were lowest in the 8% soy protein group. Leptin levels were higher in the 8% egg group than in the 20% egg group with no other differences. Ghrelin was higher in 8% diets than in 20% diets for all protein types. More research is necessary to determine effects of protein on satiety.
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