Faecal Bulking and Energy Value of Dietary Fibre

1992 ◽  
pp. 233-246 ◽  
Author(s):  
E. Wisker ◽  
W. Feldheim
Keyword(s):  
Dietary Fibre ◽  
Energy Value

572 NUTRITIONAL PATTERNS MAY AFFECT ESOPHAGEAL ACID EXPOSURE, AND THE NUMBER AND TYPE OF GASTROESOPHAGEAL REFLUXES

2020 ◽  
Vol 33 (Supplement_1) ◽  
Author(s):  
S Morozov ◽  
V Kropochev ◽  
V Isakov
Keyword(s):  
Dietary Fibre ◽  
Inverse Correlation ◽  
High Energy ◽  
Weak Acid ◽  
Esophageal Acid Exposure ◽  
Acid Exposure ◽  
Published Data ◽  
Esophageal Function ◽  
Energy Value ◽  
Food Structure

Abstract   The role of nutritional patterns on esophageal function testing parameters is not widely studied. Earlier published data focused on symptoms of GERD and their association with the food structure. Aim of the study was to assess the influence of nutritional patterns on esophageal acid exposure and types and number of gastroesophageal refluxes Methods The data of complete examination of 165 participants served as a source data for the study. Diagnosis of GERD was based on clinical data (heartburn and acid regurgitation at least once a week for not less than 6 month, actual during last 3 month, history of effective PPI treatment), GERD-Q questionnaire (≥8 points), endoscopic evaluation (Excera II, Olympus, Japan) and 24-hours esophageal pH-impedance studies (Ohmega, MMS, the Netherlands; 2 pH, 6 impedance catheters, UnisensorAG, USA). Food frequency questionnaire was used to analyse food structure. StatSoft (USA) software was used for correlation analysis. The work has been performed within RSF 19–76-30014. Results We enrolled 124 GERD patients and 41 controls. Significant (P < 0.05) correlation of AET was with energy value of the ration (Spearman rank R = 0.19), amount of fat (R = 0.2). Significant correlation of number of GERs was with energy values (R = 0.35), protein (R = 0.3), fat (R = 0.33), alcohol (R = 0.28) and dietary fibre (R = -0.22) consumption. Number of acid GERs correlated with calorie (R = 0.35), fat (R = 0.32), protein (R = 0.25), carbohydrates (R = 0.24) and alcohol (R = 0.24) consumption. Number of weak-acid GERs correlated with calories (R = 0.22), fat (R = 0.21), protein (R = 0.22), alcohol (R = 0.23) and dietary fibre (R = -0.24) consumption. High GERs correlated with fat (R = 0.3), protein (R = 0.22), alcohol (R = 0.25) and fibre (R = -0.25). Conclusion High energy value, consumption of fat and alcohol showed direct medium-strength correlation with esophageal acid exposure and the total number gastroesophageal refluxes. The total number of gastroesophageal refluxes, number of weak acid and high gastroesophageal refluxes had inverse correlation with the amount of dietary fibre consumed. Found trends are used to establish nutritional patterns for reflux events in GERD patients.

Effect of dietary fibre on the energy value of feeds for pigs

2001 ◽  
Vol 90 (1-2) ◽  
pp. 35-52 ◽  
Author(s):  
J Noblet ◽  
G Le Goff
Keyword(s):  
Dietary Fibre ◽  
Energy Value

The prediction of digestible energy content of feedstuffs for growing pigs through knowledge of chemical composition

1996 ◽  
Vol 1996 ◽  
pp. 141-141
Author(s):  
A.C. Longland ◽  
S.P. Bray ◽  
A.G. Low
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Energy Content ◽  
Growing Pigs ◽  
Major Constituent ◽  
Data Sets ◽  
Specific Chemical ◽  
Energy Value ◽  
Fibre Fraction ◽  
Detailed Chemical

Equations based on the chemical composition of feedstuffs have traditionally been used to predict the energy value of cereal-based diets for pigs. However, the dietary fibre fraction is the greatest source of variation in predicting energy value and it is recognised that the predictive power of equations could be improved by the use of more detailed chemical analysis of the fibre fraction, as opposed to using more traditional gravimetric techniques which do not define specific chemical entities. The potentially fermentable fraction of dietary fibre is the non-starch polysaccharide (NSP) portion and there are methods available to allow the routine measurement of total NSP and its constituent monomers. In this study we investigated the effect of including total NSP and its major constituent monomers as independent variables in data sets for step-wise regression analysis in addition to more traditional measurements of fibre content on the accuracy of equations designed to predict the energy value of feedstuffs for pigs.

Economic Spillover in the Renewable Energy Value Chain Industry

2019 ◽  
Vol 34 (6) ◽  
pp. 583-599
Author(s):  
Han－Gyeol Seo ◽  
In－Woo Lee ◽  
Yang－Hon Chung
Keyword(s):  
Renewable Energy ◽  
Value Chain ◽  
Energy Value

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

NEW BIOLOGICAL PREPARATION FOR ALFALFA SILAGE MAKING

1970 ◽  
pp. 36-40
Author(s):  
V. P. Klimenko ◽  
V. М. Kosolapov ◽  
V. G. Kosolapova ◽  
К. Е. Yurtaeva
Keyword(s):  
Optimal Dose ◽  
Energy Value ◽  
New Development ◽  
Basic Parameters ◽  
Excess Moisture ◽  
Series Of Experiments ◽  
Alfalfa Silage ◽  
Biological Additive ◽  
Technical Centre ◽  
Nutrients Digestibility

The data on assessment the preservative action of new enzymatic multisystem in combination with bacterial silage additive Silzak at alfalfa ensiling are presented in this study. It is known that alfalfa is a nonensiling legume grass because of excess moisture, sugar deficit and high content of crude protein. The experiments on alfalfa ensiling were conducted with application the enzymatic multisystem FM-1 under laboratory and research-and-production conditions. The multisystem was developed by the specialists of science-and-technical centre «Lecbiotech» in cooperation with scientists of Williams Fodder Research Institute. The optimal dose of FM-1 application and its preservative effectiveness in comparison with chemical conservant were determined in technological experiments. Obtained silage was evaluated on basic parameters: nutrients and organic acids content, ammonia, active acidity. The influence of the tested biological additive on the nutrients digestibility and energy value of alfalfa silage was estimated in experiments with hog lambs. Total results have shown the efficiency of the new development. Lucerne silage, prepared with application of mixture FM-1 and Silzak, was characterized by the better parameters of nutrients digestibility and energy value than at using a chemical conservant AIV 3 plus. The optimal dose of enzymatic multisystem application, as 90 gram per ton of fresh plant mass, was determined in the series of experiments.

Nutritional and energy value of sweet pepper fruit depending on variety

2018 ◽  
Vol 6 (10) ◽  
pp. 150-158
Author(s):  
Viktor Koltunov ◽  
◽  
Kateryna Kalaida ◽  
Keyword(s):  
Sweet Pepper ◽  
Energy Value ◽  
Pepper Fruit

The place of dietary fibre in our diet

1978 ◽  
Vol 32 (1) ◽  
pp. 53-61
Author(s):  
M. A. Eastwood ◽  
J. A. Robertson
Keyword(s):  
Dietary Fibre

Energy Value of Crude Glycerol Fed to Pigs

2007 ◽  
Author(s):  
Peter J. Lammers ◽  
Mark S. Honeyman ◽  
Kristjan Bregendahl ◽  
Brian Kerr ◽  
Thomas E. Weber ◽  
...  
Keyword(s):  
Crude Glycerol ◽  
Energy Value
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