Consecutive day dosing of high-dose cytarabine consolidation over 3 days is resource-efficient and safe in older adult patients with acute myeloid leukemia.

High-dose cytarabine (HDAC) is conventionally delivered on days 1, 3 and 5 (HDAC-135) as acute myeloid leukemia (AML) post-remission therapy. Limited data is available on alternative HDAC schedules such as HDAC-123 (given consecutively for 3 days). We retrospectively compared the tolerability and efficacy of HDAC-135 and HDAC-123 delivered in sequential cohorts of adult AML patients.

Comparison of growth performance and nutrient retention of weaner pigs given diets based on casein, free amino acids or conventional proteins.

In two experiments the potential value of diets based on casein or free amino acids (FAA) for amino acid utilization experiments were examined. In Expt 1 the optimum dietary electrolyte balance (dEB) for a casein-based diet was estimated by supplemention with 10 or 20 g NaHCO3/kg, to produce diets containing 64, 183 or 302 mmol/kg. In addition, piglet growth performance and efficiency of nutrient deposition of piglets given the casein diets were compared with two multiple protein source diets; Supercreep, a commercial multiple protein source diet or CFS (casein-fish-soyabean-sugar) or a FAA-based diet.

Lysine oxidation by growing pigs receiving diets containing free and protein-bound lysine.

Knowledge of amino acid availability in feedstuffs is central to accurate diet formulation. Dietary lysine oxidation was evaluated as a means of predicting dietary lysine availability. Growing pigs (30 kg) were offered control (1.

The effect of heat on amino acids for growing pigs. 4. Nitrogen balance and urine, serum and plasma composition of growing pigs fed on raw or heat-treated field peas (Pisum sativum).

Experiments were conducted to determine the effect of heating field peas (Pisum sativum) on the N balance and urine, serum and plasma composition of growing pigs. In the first experiment, four diets containing raw field peas (cv. Wirrega) or field peas heated to 150 degrees (cv.

The effect of heat on amino acids for growing pigs. 3. The availability of lysine from heat-treated field peas (Pisum sativum cultivar Dundale) determined using the slope-ratio assay.

The effect of heat on the availability of lysine in field peas (Pisum sativum cultivar Dundale) was determined using the slope-ratio assay with growing pigs. The field peas were heated to 110 degrees, 135 degrees, 150 degrees, or 165 degrees for 15 min using a forced-air dehydrator. Lysine availability was significantly depressed (P < 0.