Abstract:Dietary fiber is a nutritional concept based not on physiological functions but on defined chemical and physical properties. Recent definitions of dietary fiber differentiate inherent plant cell wall-associated fiber from isolated or synthetic fiber. For the latter to be defined as fiber, beneficial physiological effects should be demonstrated, such as laxative effects, fermentability, attenuation of blood cholesterol levels, or postprandial glucose response. Grain fibers are a major natural source of dietary … Show more
“…Mateos et al (2012) concluded that the potential responses to fibre inclusion might rely on the source and level of DF and the properties of the diet as well as on the physiological status and health of the bird. The levels of DF might bring about the differences in GIT transit rates, pH values, and volatile fatty acid productions in poultry (Raninen et al 2011). Consequently, DF level might affect voluntary feed intake, organ size, GIT motility, enzyme production, nutrient digestibility, microbial growth, and growth performance.…”
The objective of this study was to evaluate the responses of growth performance, organ development, carcass characteristics, and serum biochemical parameters to the diets with different levels of crude fibre (CF) in growing male China Micro-ducks (CMD). A total of 240 nineteen-day-old CMD were blocked on the basis of body weight, and then randomly allocated to four treatments, each with 6 replicate pens of 10 ducklings. The formal feeding experiment lasted for 35 days. The CF levels for four diets were 16.7, 42.6, 77.9, and 101.6 g/kg of dry matter (DM), respectively. The diet with the CF level of 101.6 g/kg of DM resulted in the first-rank growth performance, followed by the diets with the CF level of 42.6 and 77.9 g/kg of DM, and then the diet with the CF level of 16.7 g/kg of DM. The diet with the CF level of 42.6 g/kg of DM led to the optimum slaughter performance, followed by the diets with the CF levels of 16.7 and 77.9 g/kg of DM, and then the diet with the CF level of 101.6 g/kg of DM. With the increase of the CF level in the diets, the serum glucose concentration and the relative weights of proventriculus and gizzard significantly rose (P < 0.05), but the serum concentrations of low-density lipoprotein cholesterol and creatinine, the percentages of head, feet, and abdominal fat, and the relative weights of liver, jejunum, and ileum significantly decreased (P < 0.05). For the percentages of pectoral muscle and lean meat and the relative weight of thymus, dietary treatment with the CF level of 16.7 g/kg of DM was significantly lower than the other dietary treatments (P < 0.05). The recommended range of dietary CF level for growing male CMD should therefore be between 42.6 and 77.9 g/kg of DM.
“…Mateos et al (2012) concluded that the potential responses to fibre inclusion might rely on the source and level of DF and the properties of the diet as well as on the physiological status and health of the bird. The levels of DF might bring about the differences in GIT transit rates, pH values, and volatile fatty acid productions in poultry (Raninen et al 2011). Consequently, DF level might affect voluntary feed intake, organ size, GIT motility, enzyme production, nutrient digestibility, microbial growth, and growth performance.…”
The objective of this study was to evaluate the responses of growth performance, organ development, carcass characteristics, and serum biochemical parameters to the diets with different levels of crude fibre (CF) in growing male China Micro-ducks (CMD). A total of 240 nineteen-day-old CMD were blocked on the basis of body weight, and then randomly allocated to four treatments, each with 6 replicate pens of 10 ducklings. The formal feeding experiment lasted for 35 days. The CF levels for four diets were 16.7, 42.6, 77.9, and 101.6 g/kg of dry matter (DM), respectively. The diet with the CF level of 101.6 g/kg of DM resulted in the first-rank growth performance, followed by the diets with the CF level of 42.6 and 77.9 g/kg of DM, and then the diet with the CF level of 16.7 g/kg of DM. The diet with the CF level of 42.6 g/kg of DM led to the optimum slaughter performance, followed by the diets with the CF levels of 16.7 and 77.9 g/kg of DM, and then the diet with the CF level of 101.6 g/kg of DM. With the increase of the CF level in the diets, the serum glucose concentration and the relative weights of proventriculus and gizzard significantly rose (P < 0.05), but the serum concentrations of low-density lipoprotein cholesterol and creatinine, the percentages of head, feet, and abdominal fat, and the relative weights of liver, jejunum, and ileum significantly decreased (P < 0.05). For the percentages of pectoral muscle and lean meat and the relative weight of thymus, dietary treatment with the CF level of 16.7 g/kg of DM was significantly lower than the other dietary treatments (P < 0.05). The recommended range of dietary CF level for growing male CMD should therefore be between 42.6 and 77.9 g/kg of DM.
“…Soluble viscous fiber plays an important role in controlling satiety and postprandial glycemic and insulin responses [68] and some studies showed that insoluble dietary fiber improved the quality of life for these patients [69] The protective effect of DF on obesity and T2DM has been historically attributed to greater satiety due to an increased mastication, calorie displacement, and decreased absorption of macronutrients [55]. This mechanism is associated with the ability of soluble fibers to form viscous solutions that prolong gastric emptying, consequently inhibiting the transport of glucose, triglycerides and cholesterol across the intestine [70][71][72]. Recently, it was observed that both soluble and insoluble DFs also modifies carbohydrate metabolism by influencing the expression of hormones such as glucose-dependent insulin tropic polypeptide and glucagon-like peptide-1, that stimulate postprandial insulin release, enhance glucose tolerance, and delay gastric emptying [73][74][75][76].…”
Section: Fiber Carbohydrate Metabolism and Diabetes Mellitusmentioning
“…Later definitions of fiber in nutrition have also included isolated fibers from food raw materials or edible synthetic carbohydrates that are resistant to digestion and absorption in the human small intestine but are partly or completely fermentable in the colon, and display beneficial physiological effects, i.e., improved bowel function, blood cholesterol, and blood glucose attenuation (Raninen et al, 2011). These beneficial effects, i.e., improvements in metabolic and disease control, are essentially based on the dominant attributes of different fiber types when passing through the gastrointestinal tract.…”
Section: Dietary Fiber and Glycemic Controlmentioning
confidence: 99%
“…Several classifications for fiber have been established (Slavin et al, 2009;Raninen et al, 2011) in which the traditional one is based on water solubility dividing fiber into soluble (pectins, gums, mucilages) and insoluble (cellulose, hemicelluloses, lignin) fiber types. Although solubility per se is an essential determinant of the physiological responses, viscosity and fermentability are likely to play a more pronounced role in the physiological benefits in humans.…”
Section: Dietary Fiber and Glycemic Controlmentioning
Nutritional management of blood glucose levels is a strategic target in the prevention and management of type 2 diabetes mellitus (T2DM). To implement such an approach, it is essential to understand the effect of food on glycemic regulation and on the underlying metabolic derangements. This comprehensive review summarizes the results from human dietary interventions exploring the impact of dietary components on blood glucose levels. Included are the major macronutrients; carbohydrate, protein and fat, micronutrient vitamins and minerals, nonnutrient phytochemicals and additional foods including low-calorie sweeteners, vinegar, and alcohol. Based on the evidence presented in this review, it is clear that dietary components have significant and clinically relevant effects on blood glucose modulation. An integrated approach that includes reducing excess body weight, increased physical activity along with a dietary regime to regulate blood glucose levels will not only be advantages in T2DM management, but will benefit the health of the population and limit the increasing worldwide incidence of T2DM.
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