Background: Frequent dairy consumption in childhood has been related to higher growth-hormone concentrations that may affect mammary gland and pubertal development. Objective: We evaluated the relation of dairy intake to breast composition at Tanner stage 4 and age at menarche. Design: A total of 515 Chilean girls are included in the Growth and Obesity Cohort Study. The subjects have been followed longitudinally since they were 3-4 y old (from 2006 to the present). Starting in 2013, diet was assessed every 6 mo via a 24-h recall. The breast fibroglandular volume (FGV) was measured with the use of dual-energy X-ray absorptiometry at Tanner stage 4. The date of menarche was reported every 6 mo. Our analysis included 290 girls with data on prospective diet and breast composition and 324 girls with data on prospective diet and age at menarche. Results: The mean 6 SD breast FGV and percentage of fibroglandular volume (%FGV) (i.e., FGV divided by total breast volume times 100) at Tanner stage 4 was 81.7 6 32.2 cm 3 and 42.0% 6 16.7%, respectively. Only sweetened, artificially flavored milk-based drinks were associated with the %FGV with girls who consumed .125 g/d having a %FGV that was 4.5% (95% CI: 0.9%, 8.1%) higher than that of girls who consumed none (P-trend = 0.007). Yogurt intake was associated with a lower FGV. Specifically, girls who consumed .125 g yogurt/d had 210.2 cm 3 (95% CI: 220.2, 20.3 cm 3 ) less FGV than did girls who consumed no yogurt (P-trend = 0.03). The majority (90.7%) of girls in our cohort attained menarche before the data analyses with a mean 6 SD age at menarche of 11.9 6 0.7 y. In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were associated with a later age at menarche. In particular, girls who consumed .125 g yogurt/d had menarche, on average, 4.6 mo (95% CI: 1.9, 7.4 mo) later than girls who consumed no yogurt (P-trend = 0.01). Conclusion: More-frequent consumption of sweetened, artificiallyflavored milk-based drinks is associated with a higher %FGV, whereas higher yogurt intake is associated with a lower FGV and delayed age at menarche in Chilean girls.Am J Clin Nutr 2017;105:1166-75.

RESUMO -Objetivou-se analisar a composição química e o perfil de ácidos graxos (AG) da carne de frangos (peito e coxa/ sobrecoxa) alimentados com rações contendo farinha de peixe e aveia. O delineamento experimental foi inteiramente casualizado, com cinco tratamentos, três repetições e dez aves por unidade experimental. Como tratamentos, avaliaram-se rações contendo: 4,5 ou 9% de farinha de peixe; 10 ou 20% de aveia; e ração-testemunha. Não houve diferença significativa na composição química do peito. As amostras de coxa/sobrecoxa das aves alimentadas com dietas formuladas com 9% de farinha de peixe e 10% de aveia apresentaram maior quantidade de lipídios em comparação às obtidas com as rações controle e com 20% de aveia. A composição de ácidos graxos saturados, tanto do peito como da coxa/sobrecoxa, não diferiu entre as aves.A ração com 20% de aveia aumentou a quantidade de ácido palmitoléico no peito em comparação àquela com 9% de farinha de peixe. O acúmulo deste ácido graxo nas amostras de coxa/sobrecoxa foi maior nas aves alimentadas com as rações contendo aveia e menor naquelas alimentadas com 9% de farinha de peixe. Em comparação às rações com aveia, a ração com 9% de farinha de peixe apresentou maior potencial de aumento dos ácidos graxos poliinsaturados ω-3 (α-linolênico) no peito e ω-6 na coxa/sobrecoxa. Entretanto, a ração contendo 9% de farinha de peixe ocasionou maior acúmulo de ω-3 na coxa/ sobrecoxa. A utilização de aveia na ração melhora o perfil de ácidos graxos monoinsaturados, especialmente o palmitoléico, enquanto a utilização de 9% de farinha de peixe na ração melhora o perfil dos ácidos graxos poliinsaturados, principalmente ω-6 e ω-3.Palavras-chave: aveia-branca, carcaça, farinha de peixe, frangos de corte Chemical evaluation and fatty acid profile of broilers meat fed diets with fish meal or white oat ABSTRACT -The objective was to analyze the chemical composition and profile of fatty acids of broilers meat (breast and drumstick/thigh) fed diets with fish meal and oats. A completely randomized design, with five diets, three replications of 10 birds each, was used. Diets with 4.5 or 9% fishmeal, 10 or 20% oats, and control diet were evaluated. There was no difference in breast chemical composition. Drumstick/thigh of birds fed diets with 9% fishmeal and 10% oats showed greater amount of lipids than those fed control diet and diet with 20% oats. Composition of saturated fatty acids, as for breast and as for drumstick/thigh, did not differ between the birds. Diet with 20% oats increased the amount of palmitoleic acid in the breast in comparison to that with 9% fishmeal. Accretion of fatty acid in drumstick/thigh was higher in birds fed both diets with oats and lower in those fed diet with 9% fishmeal. Diet with 9% fishmeal showed greater potential to increase polyunsaturated fatty acids ω3 (alfa-linolenic) in breast and ω6 in drumstick/thigh, as compared to diets with oats. However, diet with 9% fishmeal showed greater accretion of ω3 in drumstick/thigh. Use of oats in diet improves the prof...

RESUMO O presente trabalho objetivou analisar o desempenho zootécnico e a composição química da carne dos frangos (peito e coxa/sobrecoxa) alimentados com diferentes

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