The Chemistry and Properties of Plant Cell Walls and Dietary Fiber

Selvendran, Robert R.; Verne, A. Verena F. V.

doi:10.1007/978-1-4613-0519-4_1

Cited by 8 publications

(5 citation statements)

References 17 publications

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“…as bone-surrounding cartilage in fish meal may have been analyzed as fiber. Proteoglycans are the second most abundant components in articular cartilage and are also present in plant cell walls and in dietary fiber analysis, proteoglycans are analyzed as insoluble fiber (Selvendran and Verne, 1990;Sophia Fox et al, 2009), which likely further contributed to the analyzed concentrations of fiber in fish meal. The observation that fish meal contains 0.82% phytate is in agreement with data from Kim et al (2014) that reported a content of 0.33% of phytate in menhaden fish meal.…”

Section: Discussionmentioning

confidence: 99%

Torula yeast has greater digestibility of amino acids and phosphorus, but not energy, compared with a commercial source of fish meal fed to weanling pigs

Lagos

Stein

2020

Journal of Animal Science

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Three experiments were conducted to test the hypothesis that the standardized ileal digestibility (SID) of AA, concentrations of DE and ME, and the standardized total tract digestibility (STTD) of P in a source of torula yeast are not different from values obtained in Menhaden fish meal. In experiment 1, six weanling barrows (initial BW: 11.7 ± 0.4 kg) were prepared with a T-cannula in the distal ileum and allotted to a replicated 3 × 3 Latin square design with 3 diets and 3 periods. In each period, there were 5 d of adaptation and 2 d of collection. Two cornstarch-based diets using the torula yeast or fish meal as the sole source of AA and a N-free diet were formulated. The SID of CP and all AA was greater (P < 0.05) in torula yeast than in fish meal. In experiment 2, 24 weanling barrows (initial BW: 14.4 ± 1.1 kg) were individually housed in metabolism crates and allotted to a corn-based diet or 2 diets based on a mixture of corn and torula yeast or corn and fish meal. Feces and urine samples were collected for 4 d following a 5-d adaptation period. There were 8 replicate pigs per diet and fecal and urine materials were collected. Results of this experiment indicated that there were no differences in the concentration of DE and ME (DM basis) between torula yeast and fish meal. In experiment 3, a total of 32 weanling barrows (initial BW: 11.9 ± 1.1 kg) were allotted to 4 diets and 8 replicate pigs per diet. Pigs were placed in individual metabolism crates. The torula yeast or fish meal were used in 2 diets containing either 0 or 500 units of microbial phytase. Feces samples were collected as described for experiment 2. The STTD of P in torula yeast was greater (P < 0.05) than in fish meal, but regardless of ingredient, there was no effect of the inclusion of phytase in the diets. In conclusion, the SID of AA and the STTD of P in torula yeast is greater than in fish meal, but values for the concentration of DE and ME in torula yeast are not different from those in fish meal. Therefore, the torula yeast that was used in the present experiments may be included at the expense of fish meal in diets fed to weanling pigs if the concentration of standardized ileal digestible AA is considered in the formulation.

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Section: Discussionmentioning

confidence: 99%

Torula yeast has greater digestibility of amino acids and phosphorus, but not energy, compared with a commercial source of fish meal fed to weanling pigs

Lagos

Stein

2020

Journal of Animal Science

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“…Bran is composed of 50% pericarp/testa and 50% aleurone layer. The pericarp/testa is constituted of lignified cell walls, where cellulose microfibrils are dispersed in acidic arabinoxylans which are mainly insoluble in water ( − ). The aleurone cells are mainly composed of AX and mixed linked β(1→3;1→4)- d -glucan (), which are more easily broken down than NSP from pericarp cells ().…”

Section: Discussionmentioning

confidence: 99%

Impact of Whole Wheat Flour and Its Milling Fractions on the Cecal Fermentations and the Plasma and Liver Lipids in Rats

Adam¹,

Lopez²,

Tressol³

et al. 2002

J. Agric. Food Chem.

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The aim of the present work was to evaluate the cholesterol-lowering potency of the different milling fractions of whole wheat flour, by investigating the effects of these wheat fractions (white flour, whole flour, and bran) on digestive fermentations and lipid metabolism in Wistar rats. Compared to the control, which was fiber-free, the different cereal fractions did not affect the daily food intake or weight gain. The white flour and whole flour diets markedly enlarged the cecum and elicited acidic fermentations (pH approximately 6.2), whereas bran was less effective. It appears that white flour rather promoted propionate-rich fermentations (+62%), whereas bran favored butyrate-rich fermentations (+178%). White flour or bran did not significantly affect total steroid excretion, but whole flour was effective (+41%). Both white flour and whole flour decreased cholesterol in the d < 1.040 fraction, but only whole flour significantly lowered cholesterolemia. However, all the cereal diets significantly decreased liver lipids, whole flour being the most potent (-54%). In conclusion, the totality of the wheat grain is important for cholesterol- and triglyceride-lowering effects, and the splitting up of the grain alters its health effects.

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“…Esses dados demonstram que o refino de cereais elimina quase que totalmente as fibras alimentares do alimento, alterando, então, as suas características físicas e químicas. Além disso, o teor de fibra de um vegetal sofre influência durante seu desenvolvimento e maturação, assim como das condições em que é armazenado (Selvendran & Verne, 1990).…”

Section: Idc Fontes De Fibras Alimentaresunclassified

Efeito da mistura polpa de laranja/goma-guar sobre parametros bioquimicos e cardiovasculares em hamsters alimentados com dieta hipercolesterolemica

Pinto¹,

Áreas²

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The Chemistry and Properties of Plant Cell Walls and Dietary Fiber

Cited by 8 publications

References 17 publications

Torula yeast has greater digestibility of amino acids and phosphorus, but not energy, compared with a commercial source of fish meal fed to weanling pigs

Torula yeast has greater digestibility of amino acids and phosphorus, but not energy, compared with a commercial source of fish meal fed to weanling pigs

Impact of Whole Wheat Flour and Its Milling Fractions on the Cecal Fermentations and the Plasma and Liver Lipids in Rats

Efeito da mistura polpa de laranja/goma-guar sobre parametros bioquimicos e cardiovasculares em hamsters alimentados com dieta hipercolesterolemica

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