Concentration of the Dry Matter Consumed

Men prefer diets with significantly higher concentrations of ash and sodium (Table 4.3), whereas women tend to favor a diet which is richer in calcium. The magnesium and phosphorus concentrations of mixed and vegetarian diets were similar. The magnesium concentration of the consumed food dry matter was close to the mag- 

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The ultratrace element concentration of the dry matter consumed shows a clear and significant gender-specific preference of special food or food groups (Table 4.17). Men... 

The trace element concentration of dietary dry matter consumed is a good indicator of the trace element supply of humans with mixed or vegetarian diets. The trace element concentration of the consumed dry matter does not vary with dry matter intake, which is influenced by gender, age, season and eating habits (Anke et al. 1997a). 

In adult humans, the form of diet and gender cause significant variations in macro, trace and ultratrace element intake. The intake of inorganic food components can be stated daily on the average of a week, related to the body weight in kg, and also in form of the element concentration in the dry matter consumed. 

Fluorine is a cumulative poison hence, chronic fluoride toxicity, known as fluorosis, may not be noticed for sometime. The enamel of the teeth will likely lose luster and become chalky and mottled when one of the following conditions prevails (1) when the fluoride content of the drinking water exceeds 2.5 ppm (2) when the amount of fluorine ingested exceeds 30 to 40 ppm of the dry matter of the diet or (3) when a person consumes (in food and water) fluorine in excess of 20 mg/day over an extended period of time. The degree of mottling depends upon the level of fluorine intake and individual susceptibility. Mottling of teeth in children heis been observed at fluoride concentrations in the diet and drinking water of 2 to 8 ppm. 

Feeding menhaden (fish) oil at 2% of the dry matter intake of the diet also lowered milk fat concentrations. The level of CL A was increased by approximately 3.6 fold, but there was also a concurrent 4-5 fold rise in the level of vaccenic acid. Increasing the oil intake to 3% had no additional effects. The level of n-3 fatty acids in the milk was increased, mainly due to increased levels of eicosapentaenoic acid (EPA 20 5n-3), as was the level of total trans monoenes. The effects of pasteurization and oxidation on the raw milk were examined but no significant changes were observed and the CLA isomer profile was unchanged. There were no significant flavour differences found between the milk (and butter made from the milk) of cows fed 2% menhaden oil and control samples. The higher polyunsaturated fat content of the butter meant that it was softer at 4°C and 20°C, but the acid value and peroxide value of the butter were similar to those of control samples even after 3 months. A consumer evaluation of milk from cows fed a fish oil diet found no difference in acceptability compared with the control milk (Ramaswamy et al, 2001). 

The normative daily iron requirement of young women amounts to 7.0 mg, and that of men and older women to 6.0 pg kg body weight. The iron concentration of the consumed dry matter should be 20 mg Fekg (Anke 2001) (Table 4.8). 

The iron, zinc, iodine and selenium concentrations of the food dry matter consumed is only slightly higher than the normative requirements of these elements (see Table 4.8). The findings show that the intakes of iron, zinc, iodine and selenium in Germany and Europe do not always meet the normative requirements. 

In general, intake per day, intake per kg body weight and the element concentration of the consumed dry matter showed, in... 

A significant influence of gender on trace element concentrations of consumed food dry matter has only been found for nickel (Table 4.10). This is most likely due to the higher intake of nickel-rich cacao products (Anke et al. 1993). 

Tab. 1.2-7 Sodium concentration (mg kg DM) of the consumed food dry matter (DM) of people with mixed diets, depending on body weight...

Several studies have examined the effects of PA supplementation on milk FA profile. Grummer (1991) demonstrated that de novo FA synthesis decreased linearly as supplementation of dietary fat increased, and that the changes in stearic acid and PA were dependent on the ratio in the added fat. Steele and Moore (1968) reported reductions in yield and concentration of short and medium-chain FAs (from butyric to myristic acids) and dramatic increases in PA with increased dietary intake of PA the concentration of PA in milk increased from 38.7% of total FA in controls to 60.7% of total FA in cows supplemented with PA. Noble et al. (1969) reported similar changes in milk FAs when diet was supplemented with PA at 10%, they foimd that short- and medium-chain FAs decreased when compared with a no-fat control, while milk PA increased from 36.4% of total FA in controls to 49.8% of total FA in PA-treated cows. Banks et al. (1976) also observed decreases in short- and medium-chain FAs in milk, with increases observed in concentrations of PA, palmitoleic, and oleic acids. Using duodenal infusions of 500 g of PA, Enjalbert et al. (2000) reported that concentrations of PA in milk increased 30% compared with controls. Mosley et al. (2007) determined the optimmn feeding level of a by-product rich in PA (86.6%) on dry matter intake, milk yield, milk components, and milk FA profile in dairy cattle. They formd that milk FA concentrations were affected by the addition of this by-product. As the intake of PA increased with the supplemented diets, milk PA concentrations increased. When 1.5 kg/d of this by-product was consumed, milk PA concentration increased by 50% compared with the... 

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