Influence of zinc supplementation on protein utilization in young rats

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Brenda McAdams Motsinger (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site:
Aden C. Magee

Abstract: Two experiments were conducted to determine the effects of zinc supplementation on the utilization of various qualities of protein for growth and development of rats. A 4x2x3 factorial experimental design was used in which four protein sources (egg white so/ids, casein, soy protein, and wheat gluten), two protein levels (7. 5% and 15. 0%), and three levels of zinc supplements (0 ppm, 25 ppm, and 50 ppm) were combined in various ways for a total of twenty-four test diets. Rats were fed the diets for a period of four weeks. Criteria for evaluating animal responses to the test diets included weight gain, hemoglobin concentrations, and iron, copper, and zinc contents of the liver. Zinc supplementation was associated with increased weight gains at both the 7.5% and 15.0% level of dietary egg white solids, whereas a 15.0% level of dietary casein was needed to obtain increased growth rates with zinc supplementation. In the presence of zinc, increasing the level of dietary protein was associated with increases in weight gains of rats receiving egg white solids and casein diets. Increasing the zinc supplement from 25 ppm to 50 ppm of zinc in casein and egg white solid diets was associated with slight, although not significant, increases in weight gains indicating that 25 ppm of zinc may be marginal for rapidly growing animals receiving these two proteins. The mean weight gains of rats fed zinc-supplemented soy protein and wheat gluten diets were not significantly different from those of rats fed the non-supplemented diets containing these two proteins.

Additional Information

Language: English
Date: 1977

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