Hostname: page-component-54dcc4c588-gwv8j Total loading time: 0 Render date: 2025-09-29T00:24:59.540Z Has data issue: false hasContentIssue false
  • English
  • Français

The extent of release of encapsulated methionine in the intestine of cattle

Published online by Cambridge University Press:  06 August 2007

T. S Neudoerffer ,
D. B Duncan  and
F. D Horney
T. S Neudoerffer
Affiliation:
Departments of Nutrition and Clinical Studies, University of GuelphGuelph, Ontario, Canada
D. B Duncan
Affiliation:
Departments of Nutrition and Clinical Studies, University of GuelphGuelph, Ontario, Canada
F. D Horney
Affiliation:
Departments of Nutrition and Clinical Studies, University of GuelphGuelph, Ontario, Canada
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Factors affecting the release of methionine from kaolin-saturated-fat capsules in the intestine of cattle were investigated. Bile and pancreatin were shown to be necessary for appreciable solution of the capsule.

2. The relationship between site of release and site of absorption was ascertained. One site was shown to be in the proximal duodenum the second longer site is in the distal duodenum and proximal jejunum. Encapsulated methionine was carried past the first absorption site.

3. The results of in vitro incubations confirmed by those of in vivo studies show that 60–65% of the methionine becomes available for absorption in the intestine.

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 25 , Issue 3 , May 1971 , pp. 333 - 341
Copyright
Copyright © The Nutrition Society 1971

References

Bergen, W. G., Purser, D. B. & Clive, J. H. (1968). J. Anim. Sci. 27, 1497.CrossRefGoogle Scholar
Clarke, E. M. W., Ellinger, G. M. & Phillipson, A. T. (1966). Proc. R. Soc. B 166, 63.Google Scholar
Dixon, W. J. & Massey, F. J. Jr (1957 a). Introduction to Statistical Analysis 2nd ed., p. 139. New York: McGraw-Hill Book Company Inc.Google Scholar
Dixon, W. J. & Massey, F. J. Jr (1957 b). Introduction to Statistical Analysis 2nd ed., p. 193. New York: McGraw-Hill Book Company Inc.Google Scholar
Ferguson, K. A., Hemsley, J. A. & Reis, P. J. (1967). Aust. J. Sci. 30, 215.Google Scholar
Griel, L. C. Jr, Patton, R. A., McCarthy, R. D. & Chandler, P. T. (1968). J. Dairy Sci. 51, 1866.CrossRefGoogle Scholar
Lewis, T. R. & Emery, R. S. (1962). J. Dairy Sci. 45, 765.CrossRefGoogle Scholar
Linton, J. M., Lougheed, T. C. & Sibbald, I. R. (1968). J. Anim. Sci. 27, 1968.Google Scholar
McCarthy, T. E. & Paille, M. M. (1959). Biochem. biophys. Res. Commun. 1, 29.CrossRefGoogle Scholar
Neathery, M. W. (1968). J. Dairy Sci. 52, 74.CrossRefGoogle Scholar
NeudoerfFer, T.S. (1967). The influence of dietary fish oil on the composition of the lipids and volatile flavour compounds of turkey meat. PhD Thesis, Cambridge University.Google Scholar
Neudoerffer, T. S., Leadbeater, P. A., Horney, F. D. & Bayley, H. S. (1971). Br. J. Nutr. 25, 343.CrossRefGoogle Scholar
Nicholson, J. W. G. & Sutton, J. D. (1969). Br. J. Nutr. 23, 585.CrossRefGoogle Scholar
Phillipson, A. T. (1964). In Mammalian Protein Metabolism Vol. 1, p. 71 [Munro, H. N., Allison, B., editors]. New York: Academic Press.CrossRefGoogle Scholar
Reis, P. J. (1967). Aust. J. Biol. Sci. 20, 809.CrossRefGoogle Scholar
Scott, A. M. & Lough, A. K. (1969). Biochem. J. 113, 28P.CrossRefGoogle Scholar
Sibbald, I. R., Lougheed, T. C. & Linton, J. M. (1967). Patent to John Labatt Company Ltd South Africa. 68–0722.Google Scholar
Tye, R. & Engel, J. D. (1965). Analyt. Chem. 37, 1225.CrossRefGoogle Scholar