High Zn concentration in the digestive tract tissues of common carp &lt;i&gt;cyprinus carpio&lt;/i&gt;

Jeng, Sen‐Shyong; Liao, Hsiang-Chou; Wang, Ming-Shyong

doi:10.2331/fishsci.68.sup2_1181

Cited by 1 publication

(1 citation statement)

References 13 publications

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“…These results indicate that duck breasts roasted after VPS increased the pepsin and trypsin activities in rats. Previous studies pointed out that the substrate concentration in the digestive tract determines the enzyme type and activity and that the substrate induces the secretion of relevant enzymes [28]. The highest feed intake in the rats (Table S2) fed duck breasts roasted after VPS increased the substrate for pepsin and trypsin actions and stimulated the gastric mucosa, thereby inducing the secretion of pepsin and trypsin.…”

Section: Differences In the Digestion Properties In Vivomentioning

confidence: 88%

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Gao,

Zhou,

Zhang

et al. 2024

Foods

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Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck’s edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.

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Section: Differences In the Digestion Properties In Vivomentioning

confidence: 88%