Changes in Body/Tissue Composition of Rats in Relation to Dietary Protein Levels during Rehabilitation.

K.R. Viswanathan; M. Siddaling Swamy; N. Narayan Prasad

doi:10.14429/dsj.49.3797

K.R. Viswanathan Defence Food Research Laboratory, Mysore.
M. Siddaling Swamy Defence Food Research Laboratory, Mysore.
N. Narayan Prasad Defence Food Research Laboratory, Mysore.

DOI: https://doi.org/10.14429/dsj.49.3797

Keywords: Hyperphagia, Dietary protein

Abstract

Effect of rehabilitation with marginally sub-optimal and adequate levels of dietary protein following a 50 per cent diet restriction for 10 days was studied in adult rats, The data revealed hyperphagia, supernormal weight gain and greater food efficiency in rehabilitated animals which progressively tapered off on days 9 and lO, irrespective of the dietary protein level. However, the values remained slightly higher than their respective controls. The food efficiency ratio and nitrogen balance which followed the above pattern, on the other hand, returned to control levels in the group that was refed 20 percent protein diet. The weights of liver and muscles of 20 per cent protein diet group were higher than those of 10 per cent protein diet group, while the fat pad weight showed a reverse trend. This was observed only in the case of control and rehabilitated animals. The liver lipid and protein concentrations were less in rehabilitated rats as compared to their ad libitum fed counterparts. The carcasses of control as well as rehabilitated animals on 10 per cent protein diet had less moisture and more fat content than those on 20 per cent protein diet. The carcass in 20 per cent protein diet group had a higher protein content. A linear correlation was observed between body weight and body fat, while a reciprocal relationship existed between the body fat and body water regardless of whether the rats were rehabilitated or restricted fed.

Author Biographies

K.R. Viswanathan, Defence Food Research Laboratory, Mysore.

Dr KR Vswanathan obtained his PhD (Biochemistry) from the University of Mysore in 1984. He isa recognised guide for MSc and PBD in Food Science at Mysore University. Presently, he is workingas Scientist F at the Defence Food Research Laboratory ( D m ) , Mysore. His areas of work include:nutrition under diverse stress conditions, hypocalorie feeding of man and animals in relation to dietand physical efficiency, nutrient content of processed foods and nutritional quality and storag estability of textured soya protein. Currently, he is working on the antioxidant properties of fruits andvege tables in relation to cancer preventive potential in experimental animals. He has published several papers in national/international journals.

M. Siddaling Swamy, Defence Food Research Laboratory, Mysore.

Mr lM Siddalinga Swamy obtained his MSc (Food Science) from the University of Mysore, in 1984.Presently, he is working as Scientist at D m , Mysore. His areas of research include: nutrition,biochemistry, hypocaloric stress in relation to tissue and body composition of animals, safety evaluation of processed foods in rats, nutritional quality and storage stability of textured soyaprotein and nutritional evaluation of processed foods with special reference to the proximate score, energy,dietmy fibre and mineral contents. He has several publications to his credit.

N. Narayan Prasad, Defence Food Research Laboratory, Mysore.

Mr N Narayan Prasad obtained his MSc (Food Science) from the University of Mysore, in 1980.Presently, he is working as Scientist at DFRL, Mysore. His areas of research include: chemical andbiological evaluation of nutritional quality of foods, hypocaloric stress in relation to changes in thetissue and body composition, nutritional changes associated with storage quality of textured soyaprotein and evaluation of processed foods, particularly for the content of vitamins, minerals anddietary fibre. He is a recognised guide for MSc (Food Science) at Mysore University. He has published several papers in national/international journals.

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