Although introduction of amino acid chelates in mineral nutrition initially met considerable skepticism and controversy, the greater absorption and bioavailability of amino acid chelated minerals compared to nonchelated minerals have been well-documented for decades. Amino Acid Chelation in Human and Animal Nutrition compiles published chemical, nu
The latest research results on the roles of amino acid chelates in animal nutrition are covered in this book, with careful attention to scientific detail and accuracy. The book presents the work of 42 international contributors; and will interest nutritionists, veterinarians, and all those concerned with animal feeds and feeding programs--particularly those supplying mineral supplements to the diet in a form which can be absorbed readily and digested properly.
Although introduction of amino acid chelates in mineral nutrition initially met considerable skepticism and controversy, the greater absorption and bioavailability of amino acid chelated minerals compared to nonchelated minerals have been well-documented for decades. Amino Acid Chelation in Human and Animal Nutrition compiles published chemical, nutritional, and clinical studies with new unpublished research. It interprets the combined data for the first time to explain why the body responds to an amino acid chelate differently than it does to inorganic metal salts. Focusing on digestion, the book follows how chelates are absorbed from the stomach and intestines into the mucosal tissue, their movement from the mucosal tissue into the blood, and uptake into tissue and organ cells. Amino Acid Chelation in Human and Animal Nutrition compares amino acid chelate absorption and metabolism and that of inorganic salts of the same minerals. This book mainly focuses on the ingestion of amino acid metal chelates as a way to optimize mineral absorption, but it also provides a fundamental discussion of chelation chemistry. The author includes his own results, as well as alternate interpretations of the results of numerous studies of animal and human amino acid mineral chelate digestion and absorption. The views published in this book are solely the author’s views and do not reflect the views of his company, Albion Laboratories.
Amino acids (AAs) are not only building blocks of protein, but are also signalling molecules as well as regulators of gene expression and the protein phosphorylation cascade. Additionally, AAs are key precursors for syntheses of hormones and low-molecular weight nitrogenous substances with each having enormous biological importance. For example, physiological concentrations of AA metabolites (e.g., nitric oxide, polyamines, glutathione, taurine, thyroid hormones, and serotonin) are required for cell functions. Growing evidence shows that humans and animals have dietary requirements for all proteinogenic AAs. Mammals, birds and fish also have species- and age-dependent needs for some AA-related substances. However, elevated levels of other products (e.g., ammonia, homocysteine, H2S, and asymmetric dimethylarginine) are pathogenic factors for neurological disorders, oxidative stress, and cardiovascular disease. Thus, optimal amounts of AAs and their ratios in diets and circulation are crucial for whole body homeostasis and health. Adequate provision of one or a mixture of functional AAs or metabolites may be beneficial for ameliorating health problems at various stages of the life cycle (e.g., fetal growth restriction, neonatal morbidity and mortality, weaning-associated intestinal dysfunction and wasting syndrome, obesity, diabetes, cardiovascular disease, the metabolic syndrome, and infertility). Dietary supplementation of these nutrients can also optimize the efficiency of metabolic transformations to enhance muscle growth, milk production, and athletic performance, while preventing excess fat deposition and reducing adiposity. Therefore, functional AAs hold great promise in improving the growth, health and well-being of individuals. Chapter 7 is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Protein and Amino Acid Nutrition describes the state of knowledge concerning the nutrition of proteins and amino acids. Topics range from the effect of some therapeutic agents on protein and amino acid nutrition, to species and age differences in amino acid requirements; utilization of D-amino acids; effect of proteins and amino acids on the growth of adult tissue in vitro; and amino acid requirements of animals and young adults. This volume is organized into 16 chapters and begins with an overview of the nutritional implications of the metabolic interrelationships of amino acids. The next chapters discuss experiments that tested the differences in amino acid requirements due to the differences in age and in species among animals, the biochemical individuality of amino acid requirements, and the utilization of dietary proteins. This book explains the synthesis of tissue proteins in relation to the essential amino acids; the link between food energy and nitrogen metabolism; and the use of the repletion method to measure the nutritive value of proteins, protein hydrolyzates, and amino acid mixtures. The final chapter discusses the nutritional needs of the older age groups. This book is intended for scientists, students, and researchers interested in human and animal nutrition.
This practical book provides crucial information necessary to formulate diets with appropriate amounts of amino acids, minerals, and vitamins. The factors that influence how well animals obtain these critical nutrients and methods for determining bioavailability are reviewed in this comprehensive text. In addition, data from both ruminants and nonruminants are included as well as established estimates of bioavailability for particular feed stuffs and feed supplements.
A comprehensive reference text explores the nature of chelating agents and the underlying reasons for their metal-binding properties and discusses the mechanisms of absorption for various metals and the possible role of chelating agents in influencing the utilization of certain minerals. Topics include: the physico-chemical characteristics of chelates and chelation and their measurements; the bioavailability of metals and proteins as ligands; the role of phytic acid and other phosphates as chelating agents; miscellaneous chelates (oxalic acid, ionophores, clays); the chelation, uptake, and transport of zinc, and the influence of various foods and synthetic chelates on zinc availability; the chelation, and bioavailability of iron, and the effect of various chelating agents on nonheme iron absorption; chelation of copper by food substances; the chelation of miscellaneous minerals; the role of iron and copper chelation in reproduction; chelate toxicity; the use chelates in metal detoxification and therapy; and the use of chelates for removing metals from dietary ingredients. Technical data and illustrations are presented throughout the text, and reference citations are appended to each of the 12 principal text chapters
Amino acid metabolism in farm animals: an overview; Recent developments in amino acid analysis; Utilization of percursors for L-amino acids;Amino acids imbalances, Antagonisms and toxicities; Ideal amino acid patterns; Ileal digestibilities of amino acids in feedstuffs for pigs; Modelling amino acid absorption and metabolism in the growing pig; Amino acid requirements for maintenance, body protein accretion and reproduction in pigs; Amino acid digestibility and availability with poultry; Responses of growing poultry to amino acids; Responses of laying hens to amino acids; Modelling amino acid metabolism in ruminants; Aminoacid nutrition in sheep; Amino acid requirements of the veal calf and beef steer; Amino acid nutrition of the dairy cow; Amino acid requirements of finfish.
