Different carbohydrate sources affect swine performance and post-prandial glycaemic response

The type of starch and fibre in the diet affects several parameters, including glycaemic and insulin response, that are involved in pig growth performance. Four experimental diets for growing pigs differing for carbohydrates source (corn, barley, faba bean and pea) were tested. The diets were analysed in vitro to assess the carbohydrates characteristics, and they were administered to 56 crossbreed growing pigs (Landrace × Large White) randomly divided into four groups (mean age of 95 ± 6 days; body weight 80 kg ± 4 days). Clinical examination and average daily gain were performed before recruitment and after 40 days of experiment. The metabolic effects were investigated by blood count and serum biochemical parameters and by the glycaemic and insulin post-prandial response. The study revealed substantial differences among the diets, suggesting that alternative feedstuffs for swine affect several parameters, including glycaemic and insulin response, with no negative effects on growing performance. The Barley group showed the highest daily weight gain (p <.05) associated with the highest glycaemic (p <.05) and insulin response at 1 and 2 h post-prandial (p <.01), suggesting that the barley-based diet can support performance comparable to that of the corn-based diet in growing pig. By contrast, the lowest glycaemia was observed in the Faba bean group (p <.05), confirming the capacity of this legume to modulate post-prandial glucose levels. Moreover, the ability of some ingredients in lowering glucose and insulin response enriches the knowledge on functional nutrients for animal diets and to prevent the incidence of enteric diseases.Highlights The type of starch and fibre used in the diet highly affected some blood parameters, such as glycaemic and insulin responses. The Barley group showed the highest daily weight gain. Lower glycaemia levels were observed in the Faba bean group compared to the Corn one. Alternative protein sources for swine diets can limit the glycaemic and insulin response with no negative effects on growing performance

Results of the eurofoods trial on between-laboratory variation in the analysis of macronutrients in foods

In order to determine the influence of laboratory procedures on nutrient values in different food tables and data banks, an interlaboratory study was set up. Nineteen laboratories participated, and received well-homogenized samples of egg powder, full-fat milk powder, whole rye and wheat meal, biscuits and french beans to perform analyses of macronutrients by their own routine methods. For dry weight the results agreed very well; the results for ash agreed rather well. For protein the coefficient of variation between laboratories (CVbetween) ranged from 2.8% to 6.4%. The CVbetween for total fat ranged from 5.4% to 54%. For available carbohydrates the CVbetween ranged from 9% to 27%. The CVbetween for total dietary fiber ranged from 23% to 84%. It is concluded that leading laboratories produce widely different values for macronutrients in common foods. Reference materials of certified nutrient concentration are needed

Cereal non-starch polysaccharides in pig diets

This thesis is based on three different studies comprising the weaning and the growing period, aiming at monitoring the influence of cereal non-starch polysaccharides (NSP) and dietary enzyme supplementation on gastro-intestinal processes in pigs. The diets were based on cereals and cereal by-products, and composed to contain different amounts of total as well as soluble NSP. Results from these studies have shown that with increased NSP content, the reduction in digestibility of organic matter (OM) was twice as high in the small intestine than in the total tract, both in newly weaned piglets and growing pigs. An increased proportion of insoluble NSP decreased the digestibility of OM and fibre components in the small intestine of the newly weaned piglets and in the total tract of growing pigs. The gut environment, as described by content and proportions of organic acids (OA) and pH, as well as total microbial populations and coliform diversity, was altered by NSP content and solubility, whereas enzyme supplementation influenced the distribution of OA in the small intestine. PVTC-cannulation did not influence the coliform flora, and results obtained from PVTC-cannulated pigs were concluded to reflect true intestinal conditions. In conclusion, these results indicate that the dietary content of total and soluble NSP influence gastro-intestinal processes such as digestion site, gut environment and microbial populations in different ways in newly weaned piglets and in growing pigs. Therefore, NSP constitute an important tool with possibilities to influence gut health in pigs, and may therefore offer prospects to optimise the feed for pigs of different age

Coletânea de métodos analíticos para determinação de fibra.

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Fibre-mediated physiological effects of raw and processed carrots in humans

Fibre-mediated physiological effects of raw and processed carrots were investigated in twenty-four young women under strict dietary control in two randomized crossover studies. For 3 weeks between 405 and 688 g of either raw frozen, blanched or canned carrots (first study), or raw or raw frozen carrots (second study) were consumed in addition to a low-fibre basal diet. Carrots provided 15 g dietary fibre (DF)/d. Total DF intake was 16.0 to 1.90 g (control periods) and 31 to 34 g (experimental periods). Faecal bulking effects of raw and processed carrots were similar (between 2.4 and 3.7 g additional stool/g carrot fibre in the diet). Faecal excretion of dry matter, fibre, and protein also increased significantly during carrot consumption. Fermentability of carrot fibre constituents was high (91-94%) and independent of processing, in spite of differences in the distribution of soluble and insoluble fibre and in the texture of raw and processed carrots. There was no effect of either type of carrot on serum total and high-density-lipoprotein-cholesterol or on faecal bile acid excretio

Dietary fibre and cell-wall polysaccharides in chaenomeles fruits

In this paper, research on dietary fibre and cell-wall polysaccharides in chaenomeles fruits is reported and summarised. The dietary fibre in fruits of 12 genotypes of Japanese quince (Chaenomeles japonica) and 1 genotype of flowering quince (C. speciosa) was prepared using two different methods: the Alcohol Insoluble Solid (AIS) method; and the AOAC method for total as well as for soluble and insoluble fibre. The two methods resulted in significantly different estimates, however, no interaction was found between the methods and the genotypes studied. For content of total dietary fibre, three main groups were distinguished, one containing a low amount of fibre (3 genotypes, 28–30 g/100 g dry matter); one containing a moderate amount of fibre (9 genotypes, 30–36 g/100 g dry matter) and an isolated genotype (C. speciosa) that contained a high amount of fibre (38 g/100 g dry matter). The amount and the nature of monomeric sugars in the constituent polysaccharides of the fibre were determined after total hydrolysis of the AIS and the TDF (Total Dietary Fibre). The fibre contained mostly pectic and cellulosic polysaccharides. A sequential extraction scheme allowed the separation of the cell-wall material into its major components (cellulose, pectins and hemicelluloses). The AIS was composed of 30 g pectins, 8 g hemicelluloses and 60 g cellulosic residue/100 g AIS. In 100 g entire dry fruit (800 g entire fresh fruit) there were 11 g pectins, 3 g hemicelluloses and 18 g cellulosic residue. Pectins were mostly located in the flesh of the fruit. Pectins were more efficiently extracted with hot dilute acid than with other extraction media. Pectins had a high degree of methylation (DM) and a low degree of acetylation (DAc). No difference was found in the quantity of polysaccharides extracted from two Japanese quince genotypes, or in the composition of these constituent polysaccharides. The physico-chemical properties of pectins extracted from two genotypes of Japanese quince were studied. On average, the fruits contained 11 g pectins/100 g dry fruit corresponding to 1.4 g pectins/100 g fresh fruit. Pectins were sequentially extracted, and the cells from the flesh of the fruits were observed with a confocal laser scan microscope. Although the dilute acid conditions were the most efficient for extraction of pectins, pectins extracted by water or potassium oxalate had higher (> 600 ml/g) intrinsic viscosities than pectins extracted by dilute acid (< 400 ml/g). Anionic exchange chromatography was performed on the acid-extracted pectins. The pectins were composed of four populations, the first being mainly composed of arabinans, the second of homogalacturonans and the third of rhamnogalacturonans. The composition of the fourth population differed depending on the genotype studied

A Critic Evaluation of Methods for COVID-19 Automatic Detection from X-Ray Images

In this paper, we compare and evaluate different testing protocols used for automatic COVID-19 diagnosis from X-Ray images in the recent literature. We show that similar results can be obtained using X-Ray images that do not contain most of the lungs. We are able to remove the lungs from the images by turning to black the center of the X-Ray scan and training our classifiers only on the outer part of the images. Hence, we deduce that several testing protocols for the recognition are not fair and that the neural networks are learning patterns in the dataset that are not correlated to the presence of COVID-19. Finally, we show that creating a fair testing protocol is a challenging task, and we provide a method to measure how fair a specific testing protocol is. In the future research we suggest to check the fairness of a testing protocol using our tools and we encourage researchers to look for better techniques than the ones that we propose

Determination of digestible energy values and fermentabilities of dietary fibre supplements: a European interlaboratory study in vivo

The performance of methods to determine energy conversion factors for dietary fibre (DF) supplements and fermentability (D) values of their non-starch polysaccharides (NSP) was investigated. Heats of combustion, digestible energy (DE) and D values were determined on five DF supplements in five European laboratories on five separate occasions. In each instance the DF supplements were fed to juvenile male VVistar rats at two doses, 50 and 100 g/kg basal diet, for 3 weeks with food and faeces collected in the 3rd week. Among-laboratory variations in heats of combustion (DHC<) were <2%. DE values (kJ/g dry weight) at the upper and lower doses respectively were: 10·4 and 9·9 for a high-methoxyl apple pectin, 9·5 and 9·4 for a sugar-beet DF supplement, 12·2 and 12·7 for soyabean DF supplement, 38 and 4·0 for maize bran, and 0·3 and 0·3 for Solka-floc cellulose. Variations among laboratories, among occasions and among animals were <1, <2 and <2·5 kJ/g respectively. The among-occasion: among-laboratory variance ratio for DE was 0·5, suggesting the method performed equally well in all laboratories. There was no evidence of learning or fatigue in the performance of the method. D values were also independent of dose and at the high and lower doses were: pectin 0·92 and 0·95, sugar-beet NSP 0·68 and 0·68, soyabean NSP 0·86 and 0·88, maize bran 0·17 and 0·18, cellulose 0·07 and 0·06. Among-laboratory variance tended to increase with decreasing fermentability and ranged from 0·03 to 0·18. The DE and D data were not significantly different from a previously proposed relationship DE = 0·7 × DHc × D, where DHc is the heat of combustion of the supplement. We conclude that while the among-laboratory variation in the D of difficult-to-ferment NSP is too large for the reliable prediction of energy value the method for the direct determination of DE is both reproducible and repeatable, that DE is independent of dosage of DF supplement up to 100 g/kg diet, and that it is safe to discriminate between energy values with a precision of 3 kJ/g. The conversion of both DE and D to net metabolizable energy for the purpose of food labelling, tables and databases is describe