Air-classified faba bean protein fraction as a substitute to soybean meal in pelleted and extruded broiler diets

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Comparison of organic and conventional food and food production. Part II: Animal health and welfare in Norway

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Helserisikovurdering av PT73 E. coli (THR) bakteriebiomasse (EFSA/GMO/FR/2007/44) fra Ajinomoto Eurolysine. Uttalelse fra Faggruppe for genmodifiserte organismer og Faggruppe for fôr til terrestriske og akvatiske dyr Vitenskapskomiteen for mattrygghet

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Helserisikovurdering av PL73 (LM) bakteriebiomasse (EFSA/GMO/FR/2008/61) fra Ajinomoto Eurolysine 1. innspillsrunde. Uttalelse fra Faggruppe for genmodifiserte organismer og Faggruppe for fôr til terrestriske og akvatiske dyr Vitenskapskomiteen for mattrygghet

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Helserisikovurdering av PT73 (TM) bakteriebiomasse (EFSA/GMO/FR/2008/59) fra Ajinomoto Eurolysine 1. innspillsrunde. Uttalelse fra Faggruppe for genmodifiserte organismer og Faggruppe for fôr til terrestriske og akvatiske dyr Vitenskapskomiteen for mattrygghet

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Intestinal Passage and Its Relation to Digestive Processes

Despite an effective nutrient retention, impaired digestibility is frequently observed. This review aims to give an overview of retention time of material through the digestive tract in an attempt to reveal mechanisms relating flow and retention of material to the digestive process. The mean retention time based on marker content in the different segments of the digestive tract or measured as time of 50% marker excreted is remarkably short at between 5 and 6 h, but varies considerably due to method used, diet composition, and feeding pattern. Mean retention time in the small intestine is commonly reported to be around 3 h, with 1 h retention time in the tract proximal to Meckel’s diverticulum, and is less affected by diet or feeding pattern. The mechanism explaining a high nutrient digestion and absorption despite this astonishingly short timeisstillapuzzle.Aselectiveflowandrefluxofmaterialthroughoutthesmallintestineseems to be a potential mechanism, but more research is needed in this important and fascinating area of poultry research.acceptedVersio

Feed processing and structural components affect starch digestion dynamics in broiler chickens

1. A 2 × 2 factorial design was used to test the hypothesis that impaired intestinal starch digestibility is attributable to rapid passage of digesta from the gizzard to the intestine, and that, compared to steam pelleting, increasing the availability of starch through extrusion cooking may alleviate the potential negative effect of rapid digesta flow on starch utilisation. 2. Thus, 7-d-old-broiler chickens were distributed to 48 cages and given a wheat-based (WB) pelleted diet containing either coarse oat hulls (OH-Pel) or fine cellulose (Cel-Pel) until d 19 to stimulate divergent development of the gizzard. Thereafter, both groups were further subdivided and challenged with a WB diet containing cellulose in either pelleted (Cel-Pel) or extruded (Cel-Ext) form on d 20 and 22. Either excreta or intestinal contents were collected at time intervals after feeding and analysed for marker and starch. 3. OH-Pel increased gizzard size and holding capacity. No excessively high starch levels (maximum 25 g/kg) were detected in the excreta. However, 8 h feed-deprived birds given Cel-Pel and challenged with Cel-Pel exhibited higher starch excretion and showed large individual variation during the first 135 min of collection. 4. Contrary to the OH-Pel group, more digesta and starch passed to the jejunum at 1 and 2 h and ileum at 2 and 3 h after feeding for birds given Cel-Pel, resulting in lower jejunal and ileal starch digestibility. 5. Increased starch gelatinisation through extrusion processing significantly improved starch digestibility regardless of gizzard function. However, at 1, 2 and 3 h after feeding, more digesta was retained in the foregut of birds given Cel-Ext. 6. The current data showed that starch degradation rate is associated with the flow of digesta which is linked to gizzard development, and that enzymatic hydrolysis of intact starch granules may be limited with more rapid feed passage through the gut.acceptedVersio

The Role of Fiber in Energy Balance

Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemical arrangement. Thus, net energy content can vary from more than 10 kJ/g for soluble, nonviscous, and easily fermentable fibers such as those in many fruits, to less than zero for viscous fibers with anti-nutritive properties, such as certain types of fibers found in rye and other cereals. Likewise, some fibers will increase satiety by being viscous or contribute to large and/or swollen particles, which may facilitate mastication and increase retention time in the stomach, or potentially through fermentation and an ensuing satiety-inducing endocrine feedback from the colon. Thus, fibers may clearly contribute to energy balance. The metabolizable energy content is very often considerably lower than the commonly used level of 8 kJ per g fiber, and some fibers may reduce energy intake indirectly through satiety-inducing effects. A more precise characterization of fiber and its physicochemical effects are required before these beneficial effects can be fully exploited in human nutrition.publishedVersionsubmittedVersio

Intestinal Passage and Its Relation to Digestive Processes

Despite an effective nutrient retention, impaired digestibility is frequently observed. This review aims to give an overview of retention time of material through the digestive tract in an attempt to reveal mechanisms relating flow and retention of material to the digestive process. The mean retention time based on marker content in the different segments of the digestive tract or measured as time of 50% marker excreted is remarkably short at between 5 and 6 h, but varies considerably due to method used, diet composition, and feeding pattern. Mean retention time in the small intestine is commonly reported to be around 3 h, with 1 h retention time in the tract proximal to Meckel’s diverticulum, and is less affected by diet or feeding pattern. The mechanism explaining a high nutrient digestion and absorption despite this astonishingly short timeisstillapuzzle.Aselectiveflowandrefluxofmaterialthroughoutthesmallintestineseems to be a potential mechanism, but more research is needed in this important and fascinating area of poultry research