The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural beef) is produced without the use of hormones or antibiotic feed additives and with a feedlot-finishing period of 50-85 days versus 120-150 days for the regularly produced beef. Samples of natural beef were taken from the 12th rib of the right side of each carcass (N = 20) at 48 hr post mortem. They were vacuum packaged, frozen and stored at -20°C until analyzed. An equal number of regular beef (control) samples were obtained from a local food market. The proximate analysis results show that the mean moisture and protein contents of the natural beef muscle (74.15% and 22.31%, respectively) were significantly (P<0.001 and P<0.01, respectively) higher than those of the control (71.56% and 21.02%, respectively). Conversely, the mean muscle fat content of the natural beef (2.92%) was significantly (P<0.01) lower than that of the control (6.19%). For the adipose tissue, both moisture and fat contents of the natural beef (11.21% and 83.40%, respectively) were lower, but not significantly (P>0.05), than those of the control beef (12.57% and 84.76%, respectively). Data of this study show that the difference between mean muscle cholesterol content of the natural beef (56.91 mg/100 g) and the control beef (56.49 mg/100 g) was not statistically significant (P>0.05). However, the cholesterol content of the adipose tissue of the natural beef (106.75 mg/100 g) was significantly (P<0.01) lower than that of the control beef (113.08 mg/100 g). The adipose tissue was found to contain nearly twice as much cholesterol as the muscle tissue (overall mean values of 109.9 and 56.7 mg/100 g, respectively). Even though the natural beef had an average intramuscular fat content of 3% versus 6% for the control beef, the mean cholesterol content of the natural beef muscle was almost identical to that for the control. Although a reduction of feedlot-finishing days reduced the intramuscular fat deposition in the natural beef, it did not influence muscle cholesterol content. / Graduation date: 1988

Vitamin B-6 is a vitamin often promoted by the popular press as a cure all. It's role is also being studied in regard to pre-menstrual syndrome, myocardial infarction and alterations in lipid and fatty acid metabolism. This study was designed to investigate whether there was a difference between vitamin B-6 blood levels, during a baseline study, a period of vitamin B-6 depletion and vitamin B-6 supplemention in ten men ages 21-37. The effect of each diet on total cholesterol was also investigated.The experimentally accessible population for this study Laboratory as part of a larger study conducted by Dr. Stephen Coburn of the Fort Wayne State Developmental Center.Analysis of the data indicated:1) A significant difference between red blood cell pyridoxal phosphate and blood plasma levels of vitamin B-6 during the baseline, depletion and supplementation phases in ten men 21-37.2) Total serum cholesterol levels fell significantly through all phases of the study. High density lipoproteins fell significantly during the depletion phase but did not rise significantly during the supplementation phase. Low density lipoproteins showed no significant difference during the three phases of the study. When dietary records were evaluated mean dietary intake during the baseline and supplementation phases of the diet met the Recommended Dietary Allowance (RDA) for vitamin B-6. Mean protein intake also met the RDA with 102.1 grams during the baseline phase and 106.1 grams during the supplementation phase. These intakes are consistent with those found in previous studies conducted by the USDA. Mean intake of fat was lower than the 30 percent of calories recommended by the American Heart Association but wide variation existed among subjects.No physical symptoms of vitamin B-6 deficiency manifested themselves during the study. Subjects reported no other problems associated with low vitamin B-6 intakes.The data indicated that vitamin B-6 intake effects the amount of red blood cell plasma pyridoxal phosphate and plasma vitamin B-6. No clear effect can be found between vitamin B-6 intake and serum cholesterol levels. "Normal" diets also appeared to provide adequate vitamin B-6 to meet both RDA's and somatic needs. Wide variation seems to exist, however, among individuals. / Department of Home Economics

M.S.

The null hypothesis for this study was there were no differences in caloric intake, cholesterol, and sodium intakes of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old. The three dietary intakes have been associated with medical conditions that cause death in humans. This study provided information which could enable nutrition educators, foodservice managers, and men aged 45-54 who are employed at a factory to understand how consumption of these three intakes differs when foods were prepared at home as contrasted with outside of the home. Therefore, this study provided information to help lower the risk factors of heart diseases, hypertension, and obesity which are associated with caloric intake, cholesterol and sodium consumption.Participants completed three days of food frequencies and dietary records. The Sign Test was used to analyze the differences between food prepared at homeand outside of the home for caloric, cholesterol, and sodium intakes.Statistical analysis of the data revealed:(1) A significant difference in caloric intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p < 0.05).(2) No significant difference in cholesterol intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05).(3) No significant difference in sodium intake of food prepared at home as contrasted with food prepared outside of the home when consumed by men 45-54 years old (p > 0.05). / Department of Home Economics