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  • Author: Eneko Larumbe-Zabala x
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Fernando Naclerio, Eneko Larumbe-Zabala, Mar Larrosa, Aitor Centeno, Jonathan Esteve-Lanao and Diego Moreno-Pérez

The impact of animal protein blend supplements in endurance athletes is scarcely researched. The authors investigated the effect of ingesting an admixture providing orange juice and protein (PRO) from beef and whey versus carbohydrate alone on body composition and performance over a 10-week training period in male endurance athletes. Participants were randomly assigned to a protein (CHO + PRO, n = 15) or a nonprotein isoenergetic carbohydrate (CHO, n = 15) group. Twenty grams of supplement mixed with orange juice was ingested postworkout or before breakfast on nontraining days. Measurements were performed pre- and postintervention on body composition (by dual-energy X-ray absorptiometry), peak oxygen consumption (V˙O2peak), and maximal aerobic speed. Twenty-five participants (CHO + PRO, n = 12; CHO, n = 13) completed the study. Only the CHO + PRO group significantly (p < .05) reduced whole-body fat (mean ± SD) (−1.02 ± 0.6 kg), total trunk fat (−0.81 ± 0.9 kg), and increased total lower body lean mass (+0.52 ± 0.7 kg), showing close to statistically significant increases of whole-body lean mass (+0.57 ± 0.8 kg, p = .055). Both groups reduced (p < .05) visceral fat (CHO + PRO, −0.03 ± 0.1 kg; CHO, −0.03 ± 0.5 kg) and improved the speed at maximal aerobic speed (CHO + PRO, +0.56 ± 0.5 km/hr; CHO, +0.35 ± 0.5 km/hr). Although consuming animal protein blend mixed with orange juice over 10 weeks helped to reduce fat mass and to increase lean mass, no additional performance benefits in endurance runners were observed.

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Bettina Karsten, Liesbeth Stevens, Mark Colpus, Eneko Larumbe-Zabala and Fernando Naclerio

Purpose:

To investigate the effects of a sport-specific maximal 6-wk strength and conditioning program on critical velocity (CV), anaerobic running distance (ARD), and 5-km time-trial performance (TT).

Methods:

16 moderately trained recreational endurance runners were tested for CV, ARD, and TT performances on 3 separate occasions (baseline, midstudy, and poststudy).

Design:

Participants were randomly allocated into a strength and conditioning group (S&C; n = 8) and a comparison endurance-trainingonly group (EO; n = 8). During the first phase of the study (6 wk), the S&C group performed concurrent maximal strength and endurance training, while the EO group performed endurance-only training. After the retest of all variables (midstudy), both groups subsequently, during phase 2, performed another 6 wk of endurance-only training that was followed by poststudy tests.

Results:

No significant change for CV was identified in either group. The S&C group demonstrated a significant decrease for ARD values after phases 1 and 2 of the study. TT performances were significantly different in the S&C group after the intervention, with a performance improvement of 3.62%. This performance increase returned close to baseline after the 6-wk endurance-only training.

Conclusion:

Combining a 6-wk resistance-training program with endurance training significantly improves 5-km TT performance. Removing strength training results in some loss of those performance improvements.

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Jonathan Esteve-Lanao, Eneko Larumbe-Zabala, Anouar Dabab, Alberto Alcocer-Gamboa and Facundo Ahumada

The aim of this study was to describe the pacing distribution during 6 editions of the world cross-country championships.

Methods:

Data from the 768 male runners participating from 2007 to 2013 were considered for this study. Blocks of 10 participants according to final position (eg, 1st to 10th, 11 to 20th, etc) were considered.

Results:

Taking data from all editions together, the effect of years was found to be significant (F 5,266 = 3078.69, P < .001, ω2 = 0.31), as well as the effect of blocks of runners by final position (F 4,266 = 957.62, P < .001, ω2 = 0.08). A significant general decrease in speed by lap was also found (F 5,1330 = 2344.02, P < .001, ω2 = 0.29). Post hoc analyses were conducted for every edition where several pacing patterns were found. All correlations between the lap times and the total time were significant. However, each lap might show different predicting capacity over the individual outcome.

Discussion:

Top athletes seem to display different strategies, which allow them to sustain an optimal speed and/or kick as needed during the critical moments and succeed. After the first group (block) of runners, subsequent blocks always displayed a positive pacing pattern (fast to slow speed). Consequently, a much more stable pacing pattern should be considered to maximize final position.

Conclusions:

Top-10 finishers in the world cross-country championships tend to display a more even pace than the rest of the finishers, whose general behavior shows a positive (fast-to-slow) pattern.

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Fernando Naclerio, Marco Seijo-Bujia, Eneko Larumbe-Zabala and Conrad P. Earnest

Beef powder is a new high-quality protein source scarcely researched relative to exercise performance. The present study examined the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on strength performance (1RM), body composition (via plethysmography), limb circumferences and muscular thickness (via ultrasonography), following an 8-week resistance-training program. After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four recreationally physically active males (n = 8 per treatment) ingested 20 g of supplement, mixed with orange juice, once a day (immediately after workout or before breakfast). Post intervention changes were examined as percent change and 95% CIs. Beef (2.0%, CI, 0.2–2.38%) and Whey (1.4%, CI, 0.2–2.6%) but not Carbohydrate (0.0%, CI, -1.2–1.2%) increased fat-free mass. All groups increased vastus medialis thickness: Beef (11.1%, CI, 6.3–15.9%), Whey (12.1%, CI, 4.0, -20.2%), Carbohydrate (6.3%, CI, 1.9–10.6%). Beef (11.2%, CI, 5.9–16.5%) and Carbohydrate (4.5%, CI, 1.6–7.4%), but not Whey (1.1%, CI, -1.7–4.0%), increased biceps brachialis thickness, while only Beef increased arm (4.8%, CI, 2.3–7.3%) and thigh (11.2%, 95%CI 0.4–5.9%) circumferences. Although the three groups significantly improved 1RM Squat (Beef 21.6%, CI 5.5–37.7%; Whey 14.6%, CI, 5.9–23.3%; Carbohydrate 19.6%, CI, 2.2–37.1%), for the 1RM bench press the improvements were significant for Beef (15.8% CI 7.0–24.7%) and Whey (5.8%, CI, 1.7–9.8%) but not for carbohydrate (11.4%, CI, -0.9-23.6%). Protein-carbohydrate supplementation supports fat-free mass accretion and lower body hypertrophy. Hydrolyzed beef promotes upper body hypertrophy along with similar performance outcomes as observed when supplementing with whey isolate or maltodextrin.