@article{heo_odle_han_cho_seo_heugten_pilkington_2000, title={Dietary L-carnitine improves nitrogen utilization in growing pigs fed low energy, fat-containing diets}, volume={130}, ISSN={["0022-3166"]}, DOI={10.1093/jn/130.7.1809}, abstractNote={Growing pigs (n = 25; 17.8 +/- 0.1 kg) were used to study the effects of L-carnitine and protein intake on nitrogen (N) balance and body composition. Fat-supplemented (40 g soy oil/kg diet), corn-soybean meal basal diets containing low or high protein (136 or 180 g/diet) were formulated so that protein accretion would be limited by metabolizable energy (ME). Each basal diet was supplemented with 0 or 500 mg/kg L-carnitine and fed to pigs for 10 d in a nutrient balance trial. Final body composition was compared with weight and age-matched pigs measured on d 0 to calculate nutrient accretion rates. High protein feeding increased (P < 0.01) average daily gain (ADG) by 34%, as well as nitrogen digestibility (4.4%), retention (5.2%), urinary excretion (29%) and crude protein (CP) accretion (33%). Total-body carnitine accretion rate was 4.5 fold greater and total body carnitine concentration was almost 100% greater than in unsupplemented controls (P < 0.01). Irrespective of protein level, carnitine increased ADG (by 7.3%, P < 0.10) and CP accretion rate (9%, P < 0.10). Congruently, carnitine supplementation improved the efficiency of nitrogen retention (P < 0. 05) and reduced urinary nitrogen excretion (14%, P < 0.10). Carcass fat content also was reduced in carnitine-supplemented pigs (P < 0. 10). Collectively, these data support the hypothesis that carnitine can improve the efficiency of nitrogen utilization in 20-kg pigs fed energy-limited, fat-containing diets. We conclude that endogenous carnitine biosynthesis may be adequate to maintain sufficient tissue levels during growth, but that supplemental dietary carnitine (at 500 mg/kg) may be retained sufficiently so as to alter nutrient partitioning and thus body composition of 20-kg pigs.}, number={7}, journal={JOURNAL OF NUTRITION}, author={Heo, K and Odle, J and Han, IK and Cho, W and Seo, S and Heugten, E and Pilkington, DH}, year={2000}, month={Jul}, pages={1809–1814} }
 @article{chen_pilkington_tharrington_allen_1997, title={Developing a dry-cured ham nutritional database}, volume={10}, DOI={10.1006/jfca.1997.0534}, abstractNote={Manufacturers of country ham, a dry-cured ham with a minimum 4% NaCl in the finished product, are required by Food Safety and Inspection Service (FSIS) to declare the nutrient content on the label. This study investigated the distribution of nutrients within whole hams to permit calculation of nutrient content for various cuts. Results of a preliminary experiment utilizing six country hams to develop sampling techniques were used to develop the final study protocol. The final study measured the nutrient content of 15 whole hams representative of Southeastern country hams and 7 side meats. Each ham was divided into four sections (butt, center, shank, and hock), which were subdivided into bone and skin, fat, and muscle groups. All muscle and fat samples were analyzed for moisture, protein, fat, sugar profile, cholesterol, fatty acid profile, and minerals (Ca, Fe, K, Na, Zn). Significant variations (P 28% DV), were high in protein and fat (>20% DV), and were “good” to “high” in cholesterol (16 to 28% DV). The lean muscle products contained higher sodium and protein, but lower amounts of fat, cholesterol, and calories compared to untrimmed products. Side meat was higher in calories, fat, and cholesterol but lower in protein and sodium content than country ham products. Country ham products and side meats were low (<2% DV) in total carbohydrate, sugars, and calcium. The data presented for nutrient content of all the muscle systems in whole country hams permit calculations for a nutritional label for virtually all of the subdivided portions of country ham that are currently being marketed.}, number={3}, journal={Journal of Food Composition and Analysis}, author={Chen, H. Y. and Pilkington, D. H. and Tharrington, J. B. and Allen, J. C.}, year={1997}, pages={190–204} }