Figure 1.
Effect of meat cooking temperature on the postprandial kinetics of plasma indispensable amino acids.
Values are means ± SEM. Data were analysed by a mixed-model ANOVA with time as a repeated factor. Test meal effect over the first 3 h was significant (P = 0.0328). Means at a time without a common letter differ (P<0.05).
Table 1.
Effect of meat cooking temperature on the postprandial kinetics of plasma indispensable amino acids1.
Figure 2.
Effect of meat cooking temperature on the postprandial kinetics of ileal cumulative flux of nitrogen.
Three different fluxes of nitrogen were determined: total, endogenous and dietary. Values are means ± SEM. Data were analysed by a mixed-model ANOVA with time as a repeated factor. No interaction was observed between cooking temperature and time after the meal (P>0.10).
Figure 3.
Effect of meat intake on the postprandial kinetics of ileal cumulative flux of nitrogen.
Three different fluxes of nitrogen were determined: total, endogenous and dietary. Values are means ± SEM. Data were analysed by a mixed-model ANOVA with time as a repeated factor. Test meal x time interaction was significant for dietary nitrogen (P = 0.0314). Means at a time without a common letter differ (P<0.05).
Figure 4.
Effect of cooking temperature and level of intake, on the ileal cumulative flux of AA.
Effect of meat cooking temperature [A] and amount of ingested meat [B]. Values are means ± SEM. Data were analysed by a mixed-model ANOVA with time as a repeated factor. No interaction was observed between cooking temperature or amount of ingested meat and time after the meal (P>0.10).
Table 2.
Effect of meat cooking temperature on nitrogen flow to the ileum1.
Table 3.
Effect of the amount of ingested meat on nitrogen flow to the ileum1.