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Measurement of Synthesis and Degradation of Proteins

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Nutritional and Physiological Functions of Amino Acids in Pigs

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Abstract

Continuous synthesis and breakdown or remodeling of proteins (also called protein turnover) is a principal characteristic of protein metabolism. During animal production, the net differences between synthesis and breakdown represent the actual marketable muscle foods. Because protein synthesis is highly endergonic and protein breakdown is metabolically energy dependent, the efficiency of production can be markedly enhanced by lower muscle protein breakdown rates. Various methodological approaches to study protein synthesis and breakdown, with particular emphasis toward food-producing animals, are presented. These include whole-animal tracer amino acid infusion in vivo, quantifying marker amino acid release from muscle proteins, and in vitro amino acid release-based methodologies. From such methods, protein synthesis rates and protein breakdown rates (mass units/time) may be obtained (Helene et al. 2002). The paper briefly reviews the methodology developed over the past 30 years to study protein turnover.

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Authors and Affiliations

  1. College of Animal Sciences and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, People’s Republic of China

    Dingfu Xiao & Jun Fang

  2. Observation and Experiment Station of Animal Nutrition and Feed Science in South-Central China, Ministry of Agriculture, Changsha, Hunan, 410125, People’s Republic of China

    Fugui Yin, Yulong Yin, Yangxiao Jiang, Tiejun Li & Ruilin Huang

  3. Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, Hunan, 410125, People’s Republic of China

    Fugui Yin, Yulong Yin, Yangxiao Jiang, Tiejun Li & Ruilin Huang

  4. Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, the Chinese Academy of Sciences, Changsha, Hunan, 410125, People’s Republic of China

    Fugui Yin, Yulong Yin, Yangxiao Jiang, Tiejun Li & Ruilin Huang

  5. Department of Animal science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Martin Nyachoti

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  1. Dingfu Xiao
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Correspondence to Yulong Yin .

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  1. for Agronomic Research, National Institute, rue Claude Bernard 16, Paris, 75005, French S.Territ

    Francois Blachier

  2. TAMU 2471, College Station, 77843-2471, USA

    Guoyao Wu

  3. Chinese Academy of Sciences, Institute of Subtropical Agriculture, Hunan Engineering and Research Center of Animal and Poultry, Hunan, 410125, Hunan, China, People's Republic

    Yulong Yin

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Xiao, D. et al. (2013). Measurement of Synthesis and Degradation of Proteins. In: Blachier, F., Wu, G., Yin, Y. (eds) Nutritional and Physiological Functions of Amino Acids in Pigs. Springer, Vienna. https://doi.org/10.1007/978-3-7091-1328-8_18

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