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Nutrients. 2014 Aug 4;6(8):3040-9. doi: 10.3390/nu6083040.

Protein supplementation with low fat meat after resistance training: effects on body composition and strength.

Author information

1
Laboratory of Pharmacobiochemistry, Sports Nutrition and Nutriceuticals, University of Pavia, via A. Ferrata, 9-27100 Pavia, Italy. massimo.negro@unipv.it.
2
LAMA (Laboratory of Adapted Motor Activity)-CRIAMS, University of Pavia, via C. Forlanini, 2-27100 Pavia, Italy. matteo.vandoni@unipv.it.
3
LAMA (Laboratory of Adapted Motor Activity)-CRIAMS, University of Pavia, via C. Forlanini, 2-27100 Pavia, Italy. sara.ottobrini01@ateneopv.it.
4
LAMA (Laboratory of Adapted Motor Activity)-CRIAMS, University of Pavia, via C. Forlanini, 2-27100 Pavia, Italy. codrons.erwan@gmail.com.
5
LAMA (Laboratory of Adapted Motor Activity)-CRIAMS, University of Pavia, via C. Forlanini, 2-27100 Pavia, Italy. luca.correale01@ateneopv.it.
6
Laboratory of Pharmacobiochemistry, Sports Nutrition and Nutriceuticals, University of Pavia, via A. Ferrata, 9-27100 Pavia, Italy. daniela.buonocore@unipv.it.
7
Laboratory of Pharmacobiochemistry, Sports Nutrition and Nutriceuticals, University of Pavia, via A. Ferrata, 9-27100 Pavia, Italy. fulvio.marzatico@unipv.it.

Abstract

Beef is a nutrient-rich, high-quality protein containing all the essential amino acids in proportions similar to those found in human skeletal muscle. In order to investigate the efficacy of a beef supplementation strategy on strength and body composition, we recruited 26 young healthy adults to participate in a resistance-training program of eight weeks, based on the use of isotonic machines and free weights at 75% of one repetition maximum. Subjects were randomly divided into two groups, food group and control group, of 12 and 14 subjects respectively. Food group were supplemented after resistance training with a 135 g serving of lean beef (tinned meat), providing 20 g of protein and 1.7 g of fat. No supplementation was provided to control group. Fat mass, fat free mass, lean mass, assessed by bioelectrical impedance analyzer, and muscle strength, assessed by one repetition maximum test, were evaluated in all subjects both at the beginning (week 0) and at the end (week 8) of the study. Pre- and post-training differences were evaluated with paired t-tests while group differences for each outcome parameter was evaluated with independent t-tests. At the end of the study the food group showed a significantly decrease in fat mass (week 0: 15.0 ± 6.7 kg; week 8: 13.1 ± 7.6 kg; Δ: -1.9 ± 2.9 kg; p < 0.05) and a significantly increase in fat free mass (week 0: 52.8 kg ± 9.4; week 8: 55.1 kg ± 10.9; Δ: 2.3 ± 2.5 kg; p < 0.01). No significant differences in lean mass were found in either food group or control group. No significant differences in one repetition maximum tests were found between food group and control group. Tinned meat can be considered a nutrition strategy in addition to other proteins or amino acid supplements, but as with any other supplementation strategy, a proper nutrition plan must be coupled.

PMID:
25093275
PMCID:
PMC4145293
DOI:
10.3390/nu6083040
[Indexed for MEDLINE]
Free PMC Article

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