Influence of dietary fiber type and amount on energy and nutrient digestibility, fecal characteristics, and fecal fermentative end-product concentrations in captive exotic felids fed a raw beef-based diet

2013 ◽  
Vol 91 (5) ◽  
pp. 2199-2210 ◽  
Author(s):  
K. R. Kerr ◽  
C. L. Morris ◽  
S. L. Burke ◽  
K. S. Swanson
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Nutrient Digestibility

Effect of dietary fiber type on intestinal nutrient digestibility and hindgut fermentation of diets fed to finishing pigs

2015 ◽  
Vol 174 ◽  
pp. 53-58 ◽  
Author(s):  
Lixiang Gao ◽  
Liang Chen ◽  
Qinghua Huang ◽  
Lihui Meng ◽  
Ruqing Zhong ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Nutrient Digestibility ◽  
Finishing Pigs

Effects of two dietary fiber levels on nutrient digestibility and intestinal fermentation products in captive brown howler monkeys ( Alouatta guariba )

2021 ◽  
Vol 83 (3) ◽  
Author(s):  
Lucas Carneiro ◽  
Tatiane B. Moreno ◽  
Barbara D. Fernandes ◽  
Camilla M. M. Souza ◽  
Tais S. Bastos ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Nutrient Digestibility ◽  
Howler Monkeys ◽  
Fermentation Products

scholarly journals Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1386
Author(s):  
Zixin Yang ◽  
Ting Huang ◽  
Ping Li ◽  
Jian Ai ◽  
Jiaxin Liu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Short Chain Fatty Acids ◽  
Dependent Manner ◽  
Dietary Fibers ◽  
Cell Wall Polysaccharides ◽  
Total Carbohydrate ◽  
In Vitro Fermentation ◽  
Gas Volume

The interactions between cell-wall polysaccharides and polyphenols in the gastrointestinal tract have attracted extensive attention. We hypothesized that dietary fiber modulates the fermentation patterns of cyanidin-3-O-glucoside (C3G) in a fiber-type-dependent manner. In the present study, the effects of four dietary fibers (fructose-oligosaccharides, pectin, β-glucan and arabinoxylan) on the modulation of C3G fermentation patterns were investigated through in vitro fermentation inoculated with human feces. The changes in gas volume, pH, total carbohydrate content, metabolites of C3G, antioxidant activity, and microbial community distribution during in vitro fermentation were analyzed. After 24 h of fermentation, the gas volume and total carbohydrate contents of the four dietary-fiber-supplemented groups respectively increased and decreased to varying degrees. The results showed that the C3G metabolites after in vitro fermentation mainly included cyanidin, protocatechuic acid, 2,4,6-trihydroxybenzoic acid, and 2,4,6-trihydroxybenzaldehyde. Supplementation of dietary fibers changed the proportions of C3G metabolites depending on the structures. Dietary fibers increased the production of short-chain fatty acids and the relative abundance of gut microbiota Bifidobacterium and Lactobacillus, thus potentially maintaining colonic health to a certain extent. In conclusion, the used dietary fibers modulate the fermentation patterns of C3G in a fiber-type-dependent manner.

scholarly journals Dietary Fiber Decreases the Metabolizable Energy Content and Nutrient Digestibility of Mixed Diets Fed to Humans

1997 ◽  
Vol 127 (4) ◽  
pp. 579-586 ◽  
Author(s):  
David J. Baer ◽  
William V. Rumpler ◽  
Carolyn W. Miles ◽  
George C. Fahey
Keyword(s):  
Dietary Fiber ◽  
Energy Content ◽  
Nutrient Digestibility ◽  
Metabolizable Energy

scholarly journals Effect of dietary fiber content on nutrient digestibility and fecal microbiota composition in growing-finishing pigs

PLoS ONE ◽  
2018 ◽  
Vol 13 (10) ◽  
pp. e0206159 ◽  
Author(s):  
Mathilde Le Sciellour ◽  
Etienne Labussière ◽  
Olivier Zemb ◽  
David Renaudeau
Keyword(s):  
Dietary Fiber ◽  
Fecal Microbiota ◽  
Nutrient Digestibility ◽  
Fiber Content ◽  
Finishing Pigs ◽  
Microbiota Composition

scholarly journals Effect of dietary fiber and diet particle size on nutrient digestibility and gastrointestinal secretory function in growing pigs1

2017 ◽  
Vol 95 (6) ◽  
pp. 2640-2648 ◽  
Author(s):  
M. Saqui-Salces ◽  
Z. Luo ◽  
P. E. Urriola ◽  
B. J. Kerr ◽  
G. C. Shurson
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Nutrient Digestibility ◽  
Secretory Function

Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose

2011 ◽  
Vol 69 (1) ◽  
pp. 9-21 ◽  
Author(s):  
Kaisa Raninen ◽  
Jenni Lappi ◽  
Hannu Mykkänen ◽  
Kaisa Poutanen
Keyword(s):  
Dietary Fiber ◽  
Fiber Type

scholarly journals Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

2014 ◽  
Vol 50 (3) ◽  
pp. 473-482 ◽  
Author(s):  
Juliana Maria de Mello Andrade ◽  
Erna Vogt de Jong ◽  
Amélia Teresinha Henriques
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Fiber Content ◽  
Drying Methods ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Juice Extraction ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.

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