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Utilization of Amide Nitrogenby the Young Rat
Author(s) -
WOMACK MADELYN,
JR. JAMES E. WILSON
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12797.x
Subject(s) - nitrogen , glutamine , amide , asparagine , chemistry , glutamic acid , amino acid , sodium bicarbonate , aspartic acid , biochemistry , food science , organic chemistry
SUMMARY: Effects on body nitrogen gains of supplying nonessential nitrogen as glutamic or aspartic acids, as glutamine or asparagine or as wheat were investigated. It was found that nitrogen gains of rats fed diets containing only purified amino acids as the nitrogen source and relatively high levels of amide nitrogen were significantly lower than those of rats fed the same amounts of total nitrogen, all as α‐amino nitrogen. However, they were significanty higher than those of rats fed the same amounts of α‐amino nitrogen, but no additional amide nitrogen, indicating some effect of amide nitrogen in body nitrogen storage. Rats fed ad libitum consumed more of the glutamine‐containing diet than of one containing isonitrogenous amounts of glutamic acid; analysis of covariante indicated that ad libitum‐fed rats also utilized the nitrogen of glutamic acid more efficiently than that of glutamine. Addition of enough sodium bicarbonate to neutralize the hydrochlorides of dietary amino acids had no effect on utilization of amide nitrogen. No differences in nitrogen utilization were found between two groups of rats fed different levels of amide nitrogen as wheat.