Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats
| Autor: | Barbara F. Harland, Donald W. Thayer, Benita P. Bell, Daniel L. Engeljohn |
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| Rok vydání: | 1999 |
| Předmět: | |
| Zdroj: | Ecology of Food and Nutrition. 38:469-490 |
| ISSN: | 1543-5237 0367-0244 |
| DOI: | 10.1080/03670244.1999.9991590 |
| Popis: | There is increased demand for microbiologically safe foods. Ionizing energy (referred to as radiation pasteurization or irradiation) is effective in reducing the level of pathogenic organisms such as Salmonella, Trichinae, and Campylobacter which affect the health each year of many people. The irradiation of phytate (IP6), known to bind essential minerals in beef, soy, and soy‐extended beef, at an absorbed dosage of less than 4 kilogray (kGy) caused no difference (P > 0.05) in the level of IP3–6 compared with non‐irradiated samples. In a 3‐wk study, 84 weanling rats (12 groups, 7 per group) consumed diets containing irradiated and non‐irradiated soy, beef, and a soy‐beef combination fed at 20% of the diet. There were no differences in liver and tibia mineral concentrations. Moreover, there was no measurable effect on body weight, feed efficiency, survival of experimental animals, nor on any of the 4 blood or 7 biochemical parameters measured. In addition, the phytate:zinc and the [phytate × calcium]:zinc ... |
| Databáze: | OpenAIRE |
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