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Calcium Absorption from Mechanically-Deboned Meat Versus Milk by Male Rats

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Calcium Absorption from Mechanically-Deboned Meat Versus Milk by Male Rats CALCIUM ABSORPTION FROM MECHANICALLY-DEBONED MEAT VERSUS MILK BY MALE RATS By KAY ANN PEARSON lj Bachelor of Science Oklahoma State University1 Stillwater, Oklahoma 1974 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE July, 1979 CALCIUM ABSORPTION FROM MECHANICALLY-DEBONED MEAT VERSUS MILK BY MALE RATS Thesis Approved: Dean of the Graduate College 1031886 ii PREFACE This study is concerned with testing the calcium availability of mechanically-deboned meat against milk, a well known source of calclum. Male rats are the experimental animals used to decide the extent of calcium absorption from the two sources. The outcome of the study will determine if mechanically-deboned meat can supply dietary calcium equal to milk. The author wishes to express her gratitude to her major adviser, Dr. Esther Winterfeldt, for her suppqrt and assis~ance during this study. ! Appreciation is also expressed to Dr. Fred Owens for his guidance throughout the project and to Dr. Bernice Kopel for her assistance in completing the manuscript. A special thanks goes to Dr. Lester Reed and the staff at the Oklahoma State University Soils Laboratory for the use of their facil- ities. Appreciation is also expressed to Dr. Larry Claypool of the Statistics Department. Special appreciation is extended to Mrs. Joyce Gazaway for typing the final manuscript and additional services. iii TABLE OF CONTENTS Chapter Page I. PROBLEM DEFINTION 1 Introduction 1 Purpose of the Study 2 Objectives of the Study 2 Hypotheses . 2 Definition of Terms 2 II. REVIEW OF LITERATURE 4 Introduction . 4 Calcium Availability from Bone 4 Lactose Intolerance • i• • 6 Osteoporosis . '• 9 Mechanically-Deboned Meat . 10 Summary •... 12 III. METHOD AND PROCEDURE 13 Introduction . 13 Composition of Feed Treatments 13 Preparation of Feed Treatments 16 Experimental Animals . 17 Care and Feeding . 18 Collection and Analysis for Calcium 19 Calcium Consumption Calculations 20 Calcium Excretion Calculations 21 Analysis of Data • 21 IV. RESULTS AND DISCUSSION 24 Calcium Absorption 24 Feed Consumption . 25 V. SUMMARY AND CONCLUSIONS 30 Problems and Suggestions 31 A SELECTED BIBLIOGRAPHY 33 iv LIST OF TABLES Table Page I. Composition of Feed Treatments .... 14 II. Calcium Percentage of Feed Treatments 15 III. Percentage of Calcium After Analysis of Feed Treatments . 20 IV. Feed and Calcium Consumption 21 v. Calcium Excretion . 22 VI. Sample Analysis of Variance for Calcium Absorption 24 VII. Least Significant Difference for Treatments B and c 26 VIII. Least Significant Difference for Feed Consumption . 27 IX. Mean Calculations by Treatment . 28 FIGURE Figure Page 1. Random Arrangement of Rats by Treatment Letter and Rat Number . .. 18 v CHAPTER I PROBLEM DEFINITION Introduction Mechanically-deboned red meat is a relatively new concept in the meat industry. Although deboning has been used by the poultry industry for approximately 10 years, the equipment allowing deboning of red meat has not been perfected until recently (1). One advantage of mechanically-deboned meat (~IDM) is that it recovers I meat that is otherwise lost by conventional hand boning. An additional one billion more pounds of meat could be saved per year by the MDM proc- ess (2). The MDM process utilizes the bones and scraps of meat remain- ing on bones from hand boning. The bones are chopped, shredded and forced under pressure through holes approximately 0.5 mm in diameter. The meat remaining on the bone passes through the holes along with bone marrow and any bone particles smaller than 0.5 mm. One potential benefit of the bone particles in MDM is its higher calcium content. While reg- ular meat contains 0.01 percent calcium, MDM could contain as much as 1.75 percent calcium (3). This increased calcium could possibly benefit those suffering from osteoporosis or lactase deficiency. Milk is widely known as a source of available calcium; however, many people are unable to consume milk. Such people need to maintain a pos- itive calcium balance, a difficult task without consuming milk. If the 1 2 calcium in MDM is as well absorbed as the calcium in milk, MDM could be a practical source of calcium for those who have difficulty consuming milk. Purpose of the Study At the present time, little research has been reported concerning MDM and its possible nutritional benefits to the consumer. Therefore, it will be the purpose of this experiment to determine if the calcium available in MDM is as well absorbed as the calcium in milk. Objectives of the Study The purpose of the study will be implemented through specific objectives. Designing appropriate feed treatment~ will be the initial objective. The feed treatments must be consistent in ingredients, dif- fering only in their source of calcium. Procedures to measure calcium consumption and excretion are other objectives which will aid in the determination of calcium absorption. Finally, an appropriate statistical design which will test the null hypothesis must be chosen. Hypotheses Null Hypothesis (H): The average amount of calcium absorption will 0 not differ from treatment to treatment. Alternative Hypothesis (HA): The average amount of calcium absorption will differ from treatment to treatment. Definition of Terms Lactase deficiency: a decrease in the activity of the lactase 3 enzyme which hydrolyzes lactose (milk sugar) into its component mono­ saccharides, glucose and galactose. Mechanically-deboned meat: meat which is produced by a mechanical deboning machine. The bones and meat scraps are shredded and forced under pressure through holes 0.5 mm in diameter. Large bone fragments and white connective tissue do not pass through the holes. The texture of MDM is finer and more uniform than that of ground beef. Osteoporosis: a disease characterized by a reduction in the amount of bone, caused by calcium being withdrawn from the bone. CHAPTER II REVIEW OF LITERATURE Introduction In this section, literature is reviewed pertaining to calcium avail- ability from bone. Literature is also reviewed concerning osteoporosis and lactose intolerance. Those who suffer from these two conditions may benefit from any alternative dietary calcium sources. Current literature summarizing the advantages and disadvantages of mechanically-deboned meat I I is also included. I Calcium Availability from Bone A review of literature comparing calcium availability from bone with availability from milk uncovered only one such experiment. The . experiment was conducted with humans. One group received calcium from bone meal and the other group from milk. The calcium from bone was absorbed equally as well as milk (4). In the same experiment, a parallel study was conducted using rats. They found calcium retention from bone to be 83.3 percent compared with 93 percent from dried whole milk. •. The remaining literature revealed bone and bone products to be an adequate source of calcium. Fifteen patients with osteoporosis tested whole-bone extract as a carrier of radioactive calcium. The bone extract significantly increased absorption of the calcium tracer (5). 4 5 In another work, calcium and phosphorus balance studies were con­ ducted on three children (6). Experimental periods of five days were used to compare raw whole bone, incinerated bone and boiled whole bone. Only raw whole bone beneficially influenced calcium and phosphorus balances. Six patients given a calcium deficient diet supplemented with bone meal found the bone meal to be tasteless and acceptable (7). The patients, ranging in age from 18 to 40 years, were placed on balance experiments for four three-day periods. In the first two periods the diets were deficient in calcium and in the last two periods bone meal supplements were added. Negative or slightly positive balances of calcium and phosphorus changed to strongly positive balances after the addition of bone meal. Comparison of bone or bone products with calcium carbonate supple­ ments in various animal studies revealed little difference between the two. Five different sources of calcium were tested in 200 day-old male chicks (8). The study was conducted over a four-week period, at which time the chicks were slaughtered and analyzed for total body ash and calcium content of ash. Statistical analysis of the results indicated that sterilized bone flour may be a better source of calcium than calcium carbonate for growing chicks. Fraser (9) tested limestone, calcium sulphate derived from bone and bone meal as supplements to calcium­ deficient rations in growing swine. A total of seven groups with five pigs each were fed basal rations with calcium supplements. All calcium supplements appeared to promote growth. Ramsbottom (10) tested pig .rations supplemented with limestone, bone meal and "dicapha". Calcium and phosphorus retention appeared positive for all three rations. Udall 6 and McCay (11) supplemented the diets of beagle pups with fresh ground bone. Two litters of beagles were used to assess the calcium avail­ ability of bone. They found the calcium requirement satisfied by fresh bone meal at a level of 0.4 percent of the dry weight of the diet, All four animal studies indicated bone or bone products to be available sources of calcium. McQuarrie, Ziegler and Moore (12) compared the nutritional value of calcium enriched ground beef with milk in two hospital patients. The calcium supplemented meat was found equal to milk as a source of calcium, phosphorus, and protein. The findings were of value in recommending milk substitutes in the diet of infants and growing children. The literature indicates bone to be an available source of calcium. Ingestion of bone might improve calcium levels in lactose deficient individuals or those suffering from osteoporosis. Lactose Intolerance Lactose, the disaccharide of milk, is hydrolyzed in the gastro­ intestinal tract by the enzyme lactase to form glucose and galactose. If low levels of lactase activity exist, lactose remains undigested in the intestinal lumen where it exerts osomotic action (13).
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