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• W4311885906 endingPage "5364" @default.
• W4311885906 startingPage "5364" @default.
• W4311885906 abstract "Rest raw materials provide a new source of bioactive dietary ingredients, and this study aimed to determine the health effects of diets with chicken protein hydrolysate (CPH) and chicken oil (CO) generated from deboned chicken meat. Male Wistar rats (n = 56) were divided into seven groups in three predefined sub-experiments to study the effects of protein source (casein, chicken fillet, pork fillet, and CPH), the dose-effect of CPH (50% and 100% CPH), and the effects of combining CPH and CO. Rats were fed high-fat diets for 12 weeks, and casein and chicken fillet were used as controls in all sub-experiments. While casein, chicken-, or pork fillet diets resulted in similar weight gain and plasma lipid levels, the CPH diet reduced plasma total cholesterol. This effect was dose dependent and accompanied with the reduced hepatic activities of acetyl-CoA carboxylase and fatty acid synthase. Further, rats fed combined CPH and CO showed lower weight gain, and higher hepatic mitochondrial fatty acid oxidation, plasma L-carnitine, short-chain acylcarnitines, TMAO, and acetylcarnitine/palmitoylcarnitine. Thus, in male Wistar rats, CPH and CO lowered plasma cholesterol and increased hepatic fatty acid oxidation compared to whole protein diets, pointing to potential health-beneficial bioactive properties of these processed chicken rest raw materials." @default.
• W4311885906 created "2023-01-02" @default.
• W4311885906 creator A5014009989 @default.
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• W4311885906 creator A5072077704 @default.
• W4311885906 date "2022-12-16" @default.
• W4311885906 modified "2023-10-05" @default.
• W4311885906 title "Plasma Cholesterol- and Body Fat-Lowering Effects of Chicken Protein Hydrolysate and Oil in High-Fat Fed Male Wistar Rats" @default.
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• W4311885906 doi "https://doi.org/10.3390/nu14245364" @default.
• W4311885906 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36558523" @default.
• W4311885906 hasPublicationYear "2022" @default.
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