Performance of Co-Housed Neon Tetras (Paracheirodon innesi) and Glowlight Rasboras (Trigonostigma hengeli) Fed Commercial Flakes and Lyophilized Natural Food

Little to no research has been conducted thus far regarding aquarium fish nutrition. In order to ensure the welfare of house-kept ornamentals, such studies should take into account that there are distinct biological differences occurring between different fish species/taxa, especially in regard to the structure of their digestive organs. Accordingly, a 12-week trial was executed to assess the effects of two commercial flakes and a mix of lyophilized natural food on the condition of co-reared neon tetras, Paracheirodon innesi (Characidae), and glowlight rasboras, Trigonostigma hengeli (Danionidae). The four feeding groups were as follows: (T)—Tetra flakes; (O)—Omega flakes; (TO)—Tetra + Omega; (TOL)—Tetra + Omega + Lyophilizate (twice a week). There were no differences in final body weight (FBW) between the feeding groups of either species, but in the case of neon tetras, FBW increased significantly from the initial value only for the T group. However, histological observations and measurements of digestive organs (livers, intestines) showed pronounced differences between the two species. The supplementation with natural food in group TOL caused lipoid hepatic degeneration only in the rasboras. The healthiest histological structure of livers and longest intestinal folds were found in group T of the tetras and group TO of the rasboras. Whole-mount staining for bone and cartilage did not reveal any significant deformities or differences in terms of bone mineralization. In conclusion, it was outlined that concurrent feeding of co-housed, anatomically diverse ornamental fish species is a highly ambiguous task, because the nutritional strategy applied for a community tank may yield radically divergent effects, most of which may remain unnoticed when depending only on external body observations and measurements. Most emphatically, this was highlighted in regard to the dietary supplementation with natural food—although no significant effects were observed in neon tetras, severe lipoid liver degeneration occurred in glowlight rasboras.

Krill-Oil-Dependent Increases in HS-Omega-3 Index, Plasma Choline and Antioxidant Capacity in Well-Conditioned Power Training Athletes

There is evidence that both omega-3 polyunsaturated fatty acids (n-3 PUFAs) and choline can influence sports performance, but information establishing their combined effects when given in the form of krill oil during power training protocols is missing. The purpose of this study was therefore to characterize n-3 PUFA and choline profiles after a one-hour period of high-intensity physical workout after 12 weeks of supplementation. Thirty-five healthy power training athletes received either 2.5 g/day of Neptune krill oilTM (550 mg EPA/DHA and 150 mg choline) or olive oil (placebo) in a randomized double-blind design. After 12 weeks, only the krill oil group showed a significant HS-Omega-3 Index increase from 4.82 to 6.77% and a reduction in the ARA/EPA ratio (from 50.72 to 13.61%) (p < 0.001). The krill oil group showed significantly higher recovery of choline concentrations relative to the placebo group from the end of the first to the beginning of the second exercise test (p = 0.04) and an 8% decrease in total antioxidant capacity post-exercise versus 21% in the placebo group (p = 0.35). In conclusion, krill oil can be used as a nutritional strategy for increasing the HS-Omega-3 Index, recover choline concentrations and address oxidative stress after intense power trainings.

Empleo de semillas como ingrediente saciante: chía y sésamo

Debido al gran aumento de la prevalencia del sobrepeso y obesidad en todo el mundo, ha aumentado el inte- rés de estudio de los mecanismos que llevan a la población a un desequilibrio energético, aumentando su peso corporal de forma excesiva. El control de la ingesta de energía va determinado por la percepción de la saciedad durante y después de las comidas. Hay ciertos alimentos que por sus características nutricionales (cantidad de fibra, hidratos de carbono, proteína y grasa) pueden influenciar de forma positiva sobre el apetito (disminuyen- do el deseo por la comida). Por ello sería una buena estrategia nutricional ver cuáles de los alimentos presenta mayor relación sobre la saciedad. Realizamos un ensayo clínico cruzado aleatorizado con un periodo de lavado de 5 días, como mínimo. El objetivo del presente estudio fue evaluar el efecto de las semillas de sésamo y chía (por su gran cantidad de fibra soluble) sobre la saciedad (introducidas junto con yogur en el desayuno). La muestra estaba formada por 18 voluntarios. Cada voluntario realizó los 3 tipos de desayunos de forma aleatoria: (café con leche o té con leche + tostada con aceite de oliva y sal) + (yogur, yogur con chía o yogur con sésamo). Antes del desayuno tuvieron que rellenar una encuesta sobre apetito (VAS) y después 7 más (a los 15, 45, 75, 105, 135, 165 y 195 minutos tras el desayuno). Para valorar el efecto saciante de las semillas, se analizaron las preguntas del VAS que presentan relación directa con la saciedad, y se realizó un ANOVA. Los resultados mos- traron que no había diferencias estadísticamente significativas (p>0.05) entre las semillas estudiadas. Nowadays, there is a high prevalence of overweight and obesity around the world, so the inter- est in studying the mechanisms that lead the population to an energy imbalance has increased. The control of energy intake is determined by the perception of satiety during and after meals. There are certain foods that, due to their nutritional characteristics (amount of fibre, carbohydrates, protein and fat), can positively influence the appetite (decreasing the desire to eat). Thus, it would be a good nutritional strategy to see which foods have a greater satiety effect. We performed a randomi- zed crossover clinical trial with at least 5-days washout period. The objective of the present study was to evaluate the effect of sesame and chia seeds (due to their large amount of soluble fibre) on satiety. The sample consisted of 18 volunteers. Each one performed the 3 types of breakfasts randomized: (coffee with milk or tea with milk + toast with olive oil and salt) + (yoghurt, yoghurt with chia or yoghurt with sesame). Before breakfast they had to fill out an appetite survey (VAS) and then 7 more (at 15, 45, 75, 105, 135, 165 and 195 min after breakfast). To assess the satiating effect of the seeds, the questions of the VAS directly related to satiety were analysed, and ANOVA was performed. The results showed that there were no statistically significant differences (p>0.05) between seeds.

Planificación dietético-nutricional para una prueba de mountain bike de XCO: estudio de caso (Nutritional planning for an XCO mountain bike event: Case study)

El cross country es una modalidad del ciclismo de mountain bike (MTB), cuyas competiciones se caracterizan por dar un determinado número de vueltas a un circuito con una distancia desde 6-9km hasta 40-200km. En estos eventos, es importante planificar una estrategia dietético-nutricional para mitigar la aparición de resultados adversos relacionados con la nutrición. El objetivo de este estudio fue realizar la planificación dietético-nutricional de un ciclista de MTB que disputa una competición de cross country. El ciclista es un varón de 27 años (VO2max=74.46 ml•kg-1•min-1; PAM=420W; altura=1.81m; peso=78.6kg; % masa grasa=9.47, sumatorio de pliegues=61.9mm) con 3 años de experiencia en el entrenamiento y competición de pruebas MTB a nivel regional. La intervención tuvo lugar en el gabinete Alinua de la Universidad de Alicante, cuya finalidad fue mejorar la composición corporal y elaborar una programación dietético-nutricional para disputar una carrera de MTB el 23-2-2020 en la provincia de Alicante. La intervención incluía las recomendaciones para deportistas de resistencia y se dividió en un periodo de preparación, periodo de 3 semanas previas a la carrera y periodo competitivo. El participante realizó satisfactoriamente la prueba, se adhirió a la planificación, y no manifestó ningún problema. Para un ciclista, afrontar un evento de estas características con éxito requiere de un asesoramiento teórico-práctico y una programación dietético-nutricional de manera individualizada que trate de contribuir nutricionalmente antes, durante y después de la práctica del ejercicio, así como aminorar la posible aparición de contratiempos que puedan poner en riesgo el rendimiento y la salud. Abstract. Cross Country is a modality of mountain bike cycling (MTB), whose competitions are characterized by giving a certain number of laps to a circuit with a distance from 6-9km to 40-200km. In these events, it is important to plan a dietetic-nutritional strategy to mitigate the appearance of nutrition-related adverse outcomes. The purpose of the study was to plan the dietetic-nutritional planning of a MTB cyclist who competes in a Cross Country competition. The cyclist is a 27-year-old male (VO2max=74.46 ml•kg-1•min-1; MAP=420W; height=1.81m; weight=78.6kg; % fat mass=9.47; sum of 8 skinfolds=61.9mm) with 3 years of experience in training and competing in MTB events at a regional level. The intervention took place in the Alinua cabinet of the University of Alicante, whose purpose was to improve the body composition and to elaborate a dietetic-nutritional program to dispute a MTB race on 23-2-2020 in the province of Alicante. The intervention included the recommendations for endurance athletes and was divided into a preparation period, a period of 3 weeks before the race and a competitive period. Finally, the participant successfully completed the race according to the planning and did not manifest any problems. For a cyclist, facing an event of these characteristics successfully requires theoretical-practical advice and dietary-nutritional programming in an individualized way that tries to contribute at a nutritional level before, during and after physical exercise, as well as to reduce the possible appearance of setbacks that may jeopardize performance and health.

A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19

Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective against COVID-19 symptoms. Since polyphenols exhibit low bioavailability, polyphenols nano-formulation (a food technology) have been utilized in COVID-19 patients. Therefore, the purpose of this review is to discuss the current evidence showing the effects of polyphenols nano-formulation in COVID-19 patients. Two previous studies have demonstrated that polyphenols nano-formulation (particularly curcumin) can alleviate clinical manifestation (fever, tachypnea, myalgia, cough) and improve overall recovery since polyphenols can modulate the inflammatory response, oxidative stress, and upregulate certain proteins involved in the renin-angiotensin system, all which play a crucial role on the symptoms caused by COVID-19.

PSVII-14 Feeding carbohydrases to grazing beef cattle under different nutritional strategies on dry season: Ruminal fermentation

The aim with this trial was to evaluate two nutritional plans with the addition of carbohydrases enzyme blend (CEB) on ruminal fermentation of grazing Nellore bulls in dry season. Five rumen cannulated Nellore steers (BW = 350 kg) were used. Animals were randomly assigned to a treatment sequence in a 5×5 Latin square experiment with 15 d-periods (10 d to diet adaptation and 5 d for data collection), following a completely randomized design, being the treatments: mineral-proteic supplementation (Fosbovi® Proteico 35; PS) offered at 0,1% BW (0 or 4.75 g/animal/day of CEB) or mineral-protein-energetic supplementation (Fosbovi® Proteico-Energético 25; PES) offered at 0.3% BW (0, 4.75 or 9.50 g/animal/day of CEB). The CEB was mainly composed by beta-glucanase and xylanase enzymes (Ronozyme® VP and Ronozyme® WX). Both enzymes and supplements were provided by DSM Nutritional Products Brasil S.A. Rumen fluid samples were collected on the last day of each experimental period before (0), and 2, 4, 6, and 8 h after supplements were offered. Data were analyzed using PROC MIXED of SAS. Steers fed PSE had greater (P ≤ 0.041) rumen concentration of acetate, propionate, and butyrate, and lower (P = 0.028) acetate to propionate ratio in comparison with animals fed PS. Rumen acetate concentrations were 61.6 and 58.8 mmol/L and rumen propionate concentrations were 15.2 and 13.7 mmol/L for animals under the PSE and PS, respectively. A quadratic effect (P = 0.048) for carbohydrases enzyme blend was observed in NH3-N ruminal concentration of PES animals, where 4.75 g/day level presented the lower concentrations compared to control (24.13 vs. 32.20 mg/dL). Furthermore, rumen concentrations of acetate (P = 0.002) and propionate (P = 0.021) linearly increased with enzymes inclusion for PSE plan. PSE nutritional strategy positively influence ruminal fermentation of Nellore steers in dry season and its effects can be enhanced with CEB inclusion of 4.75 g/day.

PSXVI-25 25-hydroxy-vitamin-D3 improves productive performance of grazing Nellore cattle during dry season

The aim with this trial was to evaluate three nutritional plans with the addition of 25-hydroxy-vitamin-D3 (HyD®) on performance of grazing Nellore steers in dry season. One hundred and twenty Nellore calves (iBW ± 267 kg; age, 9 mo) were randomly allocated to six paddocks (n = 20/paddock), in the following nutritional plans: mineral-proteic supplementation (PS; Fosbovi® Proteico 35; at 0.1% BW); PS with sodium monensin (PSM; Fosbovi® Proteico 35 M; at 0.1% BW); and mineral-protein-energetic supplementation (PES; Fosbovi® Proteico-Energético 25; at 0.3% BW); all three fed with or without addition of 1 mg/animal/d of 25-hydroxy-vitamin-D3 (HyD®), totaling six treatments. Both HyD® and supplements were provided by DSM Nutritional Products Brasil S.A. The intake and animal weight were collected daily and individually using an automatic feeder/scale system located in each paddock. Data were analyzed using the mixed procedure of SAS and means were compared by orthogonal contrasts (P &lt; 0.05). Animals fed PSE, when compared to PSM and PS, presented higher ADG (PSE = 0.290 vs. PSM= 0.130 and PS = 0.030 kg/day; P &lt; 0.01), FBW (PSE = 302.5 vs. PSM = 282.6 and PS = 271.7 kg; P &lt; 0.01) and supplement intake (PSE = 1.640 vs. PSM = 0.190 and PS = 0.210 kg/day; P &lt; 0.01). Additionally, regardless of nutritional strategy, HyD® supplementation increased ADG in 32 g/day (0.165 vs. 0.133 kg/day; P = 0.05) and FBW in 3.9 kg (287.5 vs. 283.6 kg; P = 0.05), compared to not-supplemented calves. No effects on supplement intake (either expressed in kg/day or %BW) were observed for HyD®. We conclude that 1 mg of HyD® can optimize performance of protein and protein-energetic supplemented cattle raised in tropical conditions during dry period.

Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (p ≤ 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (p ≤ 0.05) higher percentages of MUFAs, and ω-3 PUFAs (mainly α-linolenic acid) and significantly (p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω6/ω3 ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties.