الملخص
Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fibers, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying the by-products of the fruit juice industry in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peel and pulp separately produced as the residual wastes of juicing were dried for 3 hours in oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physicochemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10%, 20%, and 30 %) were used to enrich the cakes. The ash content, fat content, water adsorption capacity, and oil absorption capacity of the wheat flour were lower than APU and APE, whereas the moisture content, protein content, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of the wheat flour with apple pulp and peel significantly increased the dietary fibers, especially insoluble dietary fiber, compared to the control sample. Apple pulp and apple peel powders had the potential for use in cake making as a good source of dietary fibers
Antecedentes: la pulpa de manzana es un subproducto de la industria del jugo de frutas y se compone de tejidos de cáscara, semillas, tallo y pulpa. Este subproducto contiene fibra dietética, polifenoles, vitaminas y ácidos orgánicos que pueden ser beneficiosos para la salud humana y tienen un alto potencial como fuente dietética. Los productos horneados son de tipos de alimentos bien conocidos para los seres humanos y son clave en la alimentación de las personas de todo el mundo. Hoy en día, los productos enriquecidos como pan, pasteles y galletas están disponibles en las tiendas. Se han hecho diferentes estudios en todo el mundo sobre la aplicación del subproducto de la industria del jugo de frutas en la panadería. Objetivo: El propósito de esta investigación fue evaluar los polvos de cáscara de manzana (APE) y pulpa (APU) como sustituto parcial de la harina de trigo en la producción de pasteles. Métodos: Cáscaras de manzana y pulpa producidas por separado como desechos residuales de jugos, se secaron durante 3 horas en el horno (60 °C). La pulpa seca y la cáscara fueron molidas y tamizadas usando una malla de 60 micras. En esta investigación el análisis químico y físico-químico realizado de acuerdo con el AACC (Aprobado Métodos de la Asociación Americana de Químicos del Cereales) y los métodos estándar de análisis de alimentos. La característica textural fue analizada por el analizador de textura (Brookfield CT3-10 Kg, US) equipado con una sonda de aluminio. Resultados: Se utilizaron diferentes niveles de polvos APE y APU (10, 20 and 30 %) para enriquecer los pasteles. La capacidad de absorción de ceniza, grasa, agua y aceite de la harina de trigo fue menor que la APU y APE, mientras que la humedad, la proteína, la densidad a granel y el pH mostraron una tendencia inversa. Además, APU y APE en fórmula de pastel, aumentaron la fibra dietética total (TDF) de 4.14 % en la muestra de control a 27.71 % en la muestra con un 30 % de polvo de pelar de manzana (APE-30). El parámetro más alto a* colorimétrico en núcleo de pastel fue de 3.82 (enrojecimiento) en la muestra APE-30. La adición de APE y APU aumentó significativamente la dureza, gomosidad y masticabilidad de las muestras (p<0.05). Las muestras de APE-10 podrían mejorar las propiedades nutricionales de los pasteles sin reducción significativa (P<0.05) en aceptación general, en comparación con la muestra de control. Conclusión: Los resultados de este estudio demostraron que un reemplazo parcial de la harina de trigo por pulpa de manzana y cáscara aumentó significativamente la fibra dietética especialmente la insoluble, cuando se compara con la muestra de control. La pulpa en polvo y la cáscara de manzana tienen el potencial de uso en la fabricación de pasteles como una buena fuente de fibra dietética.
الموضوعات
Humans , Dietary Fiber , Malusالملخص
A quantitative proton nuclear magnetic resonance(qHNMR) method was established to determine the glucose content in commercially available Massa Medicata Fermentata(MMF) products and explore the variations of glucose content in MMF products during processing. The qHNMR spectrum of MMF in deuterium oxide was obtained with 2,2,3,3-d_4-3-(trimethylsilyl) propionate sodium salt as the internal standard substance. With the doublet peaks of terminal hydrogen of glucose with chemical shift at δ 4.65 and δ 5.24 as quantitative peaks, the content of glucose in MMF samples was determined. The glucose content showed a good linear relationship within the range of 0.10-6.44 mg·mL~(-1). The relative standard deviations(RSDs) of precision, stability, repeatability, and recovery for determination were all less than 2.3%. The glucose content varied in different commercially available MMF samples, which were associated with the different fermentation days, wheat bran-to-flour ratios, and processing methods. The glucose content in MMF first increased and then decreased over the fermentation time. Compared with the MMF products fermented with wheat bran or flour alone, the products fermented with both wheat bran and flour had increased glucose. The glucose content of bran-fried MMF was slightly lower than that of raw MMF, while the glucose content in charred MMF was extremely low. In conclusion, the qHNMR method established in this study is simple, fast, and accurate, serving as a new method for determining the glucose content in MMF. Furthermore, this study clarifies the variations of glucose content in MMF during processing, which can not only indicate the processing degree but also provide a scientific basis for revealing the fermentation mechanism and improving the quality control of MMF.
الموضوعات
Protons , Drugs, Chinese Herbal/chemistry , Dietary Fiber , Magnetic Resonance Spectroscopyالملخص
Abstract In recent days, cheapest alternative carbon source for fermentation purpose is desirable to minimize production cost. Xylanases have become attractive enzymes as their potential in bio-bleaching of pulp and paper industry. The objective of the present study was to identify the potential ability on the xylanase production by locally isolated Bacillus pumilus BS131 by using waste fiber sludge and wheat bran media under submerged fermentation. Culture growth conditions were optimized to obtain significant amount of xylanase. Maximum xylanase production was recorded after 72 hours of incubation at 30 °C and 7 pH with 4.0% substrate concentration. In the nutshell, the production of xylanase using inexpensive waste fiber sludge and wheat-bran as an alternative in place of expensive xylan substrate was more cost effective and environment friendly.
Resumo Nos últimos dias, a fonte alternativa de carbono mais barata para fins de fermentação é desejável para minimizar o custo de produção. As xilanases têm se tornado enzimas atraentes como seu potencial no biobranqueamento da indústria de papel e celulose. O objetivo do presente estudo foi identificar a capacidade potencial na produção de xilanase por Bacillus pumilus BS131 isolado localmente usando lodo de fibra residual e farelo de trigo em meio de fermentação submersa. As condições de crescimento da cultura foram otimizadas para obter uma quantidade significativa de xilanase. A produção máxima de xilanase foi registrada após 72 horas de incubação a 30 °C e pH 7 com concentração de substrato de 4,0%. Resumindo, a produção de xilanase usando lodo de fibra residual de baixo custo e farelo de trigo como uma alternativa no lugar do substrato de xilano caro foi mais econômica e ecológica.
الموضوعات
Bacillus/metabolism , Bacillus pumilus/metabolism , Sewage , Temperature , Dietary Fiber , Endo-1,4-beta Xylanases/metabolism , Fermentation , Hydrogen-Ion Concentrationالملخص
Objetivo: Avaliar a presença de CI em estudantes das fases iniciais e finais dos cursos de Medicina, Nutrição e Engenharia Civil de uma Universidade no Extremo Sul Catarinense -Criciúma, através da ingestão alimentar e hídrica, dos tipos de fezes, se fazem uso, ou não, de alternativas de evacuação, comparando os hábitos alimentares com influência na constipação nos estudantes das três diferentes áreas. Método:Tal estudo foi realizado através de um questionário adaptado com questões sobre os hábitos de vida do indivíduo, juntamente com os critérios de Roma III, Roma IV e Escala de Bristol. Resultados:Caracterizou-se por 158 estudantes, sendo 71,5% (n=113) representam o sexo feminino e apenas 28,5% (n=45), o sexo masculino. A ingestão de líquidos demonstrou-se ser baixa, sendo 33,5% (n=53) ingerem mais que 1600ml/dia. Através da Escala de Bristol, 15,8% (n=25) revelaram evacuar o Tipo 1 e 2, caracterizando CI. Sobre os laxantes, apenas 3,2% (n=5) confirmaram a utilização. Foi verificada CI em 18,6% (n=21) das mulheres e 8,9% (n=4) dos homens. Conclusão:a alimentação destacou ser pobre em fibras. É notório que os estudantes sofrem com sintomas de CI. Através do auxílio de um profissional de nutrição, é necessário que equilibrem sua alimentação com fibras, consumem mais água diariamente e, consequentemente, auxiliem no bom funcionamento intestinal e na melhora da qualidade de vida.
Objective: To evaluate the presence of IC in students in the initial and final stages of Medicine, Nutrition and Civil Engineering courses at a University in the extreme south of Santa Catarina -Criciúma, through food and water intake, types of feces, whether they use, or no, of evacuation alternatives, comparing eating habits with influence on constipation in students from three different areas. Method: This study was carried out through a questionnaire answered with questions about the individual's life habits, together with the criteria of Rome III, Rome IV and Bristol Scale. Results: Characterized by 158 students, 71.5% (n=113) female and only 28.5% (n=45) male. Liquid intake was low, with 33.5% (n=53) ingesting more than 1600ml/day. Through the Bristol Scale, 15.8% (n=25) revealed to evacuate Type 1 and 2, characterizing CI. Regarding laxatives, only 3.2% (n=5) confirmed their use. CI was found in 18.6% (n=21) of women and 8.9% (n=4) of men. Conclusion:the highlighted diet is low in fiber. It is notorious that students suffer from HF symptoms. Through the help of a nutrition professional, it is necessary that they balance their diet with fiber, consume more water daily and, consequently, help in the good intestinal functioning and in the improvement of the qualityof life.
Objetivo:Evaluar la presencia de CI en estudiantes de las etapas inicial y final de las carreras de Medicina, Nutrición e Ingeniería Civil de una Universidad del extremo sur de Santa Catarina -Criciúma, a través de la ingesta de alimentos y agua, tipos de heces, si utilizan , o no, de alternativas de evacuación, comparando los hábitos alimentarios con influencia sobre el estreñimiento en estudiantes de las tres diferentes áreas. Método:Este estudio se realizó mediante un cuestionario adaptado con preguntas sobre el estilo de vida del individuo, junto con los criterios de Roma III, Roma IV y la Escala de Bristol. Resultados:Se caracterizó por 158 estudiantes, 71,5% (n=113) mujeres y sólo 28,5% (n=45) hombres. La ingesta de líquidos resultó ser baja, con un 33,5% (n=53) ingiriendo más de 1.600 ml/día. A través de la Escala de Bristol, el 15,8% (n=25) reveló evacuar Tipo 1 y 2, caracterizando CI. Respecto a los laxantes, sólo el 3,2% (n=5)confirmó su uso. La CI se verificó en el 18,6% (n=21) de las mujeres y en el 8,9% (n=4) de los hombres. Conclusión:la dieta era baja en fibra. Es notorio que los estudiantes padecen síntomas de CI. Con la ayuda de un profesional de la nutrición, es necesario que equilibren su dieta con fibra, consuman más agua diariamente y, en consecuencia, ayuden en el buen funcionamiento intestinal y en la mejora de la calidad de vida.
الموضوعات
Constipation , Dietary Fiber , Drinkingالملخص
Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.
Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.
الموضوعات
Dietary Fiber/analysis , Flour/analysis , Fruit/chemistry , Antioxidants/analysis , Nutritive Valueالملخص
El basul es el fruto de la planta Erythrina edulis que posee un alto contenido de proteínas, fibra dietética y antioxidantes, pero también con contenido de antinutrientes. Objetivo. El objetivo del estudio fue evaluar el efecto del germinado sobre las características nutricionales, propiedades bioactivas y funcionales de las semillas de basul. Materiales y métodos. Mediante un diseño aleatorizado con arreglo factorial de 2x2x2 (tiempo de remojo, tiempo de germinado, presencia o ausencia de luz), las semillas de basul fueron germinadas y convertidas en harina (HBG) para determinar la composición proximal y la digestibilidad in vitro de la proteína. Además, se ha determinado los fenoles totales (CFT), la capacidad antioxidante (métodos ABTS y DPPH) y las propiedades de hidratación y adsorción de aceite. Resultados. Las diferentes condiciones de germinado no han modificado la composición proximal de la HBG; sin embargo, la digestibilidad in vitro de la proteína incrementó hasta en 6,25% en uno de los tratamientos respecto a la muestra no germinada. El CFT, también ha incrementado de 241,49 mg AGE/100g (sin germinar) a 267,15 mg AGE/100g (germinado); al igual que la capacidad antioxidante (ABTS) de 173,04 µmolTE/g (sin germinar) a 195,67 µmolTE/g (germinado). También se tuvo incrementos en la solubilidad, la capacidad de absorción de agua y la capacidad de hinchamiento. Conclusión. La calidad de la proteína, el contenido de fenoles totales, la capacidad antioxidante y propiedades funcionales de interacción con el agua de la semilla de basul mejora con el germinado(AU)
Basul is the fruit of the Erythrina edulis plant. It has a high content of proteins, dietary fiber, and antioxidants, but it also contains antinutrients. Objective. The study objective was to evaluate the effect of sprouting on the nutritional characteristics, bioactive and functional properties of basul seeds. Materials and methods. Basul seeds were germinated to produce flour (HBG) and determine its proximal composition and in vitro digestibility of the protein through a randomized design with a 2x2x2 factorial arrangement (soaking time, germination time, and presence or absence of light). Total phenols (CFT), antioxidant capacity (ABTS and DPPH methods), and hydration and oil adsorption properties were also determined. Results. The different germination conditions did not modify the proximal composition of HBG. However, the in vitro digestibility of the protein increased up to 6.25% in one of the treatments compared to the non-germinated sample. The CFT also increased from 241.49 mg AGE/100g (without germination) to 267.15 mg AGE/100g (germinated) and the antioxidant capacity (ABTS) from 173.04 µmolTE/g (without germination) to 195.67 µmolTE/g (germinated). Solubility, water absorption capacity, and swelling capacity also increased. Conclusion. The quality of the protein, the content of total phenols, the antioxidant capacity, and the functional properties of interaction with the water of the basul seed improved with germination(AU)
الموضوعات
In Vitro Techniques , Dietary Fiber , Dietary Proteins , Germination , Erythrina , Phenolic Compounds , Flour/analysis , Proteins , Absorption , Fabaceae , Antioxidants , Nutritive Valueالملخص
La microbiota intestinal es una barrera de defensa natural, encargada de cumplir diversas funciones relacionadas con protección estructural y metabólica al huésped, especialmente contra microorganismos patógenos mediante la competencia de nutrientes y de receptores. Objetivo: describir el vínculo entre la microbiota intestinal y los Acidos Grasos de Cadena Corta en la salud humana. Material y Métodos: se realizó una búsqueda de literatura en bases de datos: PubMed, LILACS y SciELO, Science Direct, Google Académico, Wiley Online Library y Redalyc. Se consideraron un total de 26 documentos, fueron descartados 16 artículos por no cumplir los criterios de inclusión determinados, tener una fecha de publicación menor a 15 años y la pertinencia de su contenido. Se utilizaron los siguientes descriptores en la búsqueda bibliográfica: "Microbiota intestinal", "ácidos grasos de cadena corta", "Short-Chain Fatty Acids", "Gut Microbiota", "Fibra Dietética" y "Dietary Fiber". Conclusión: la ingesta de fibra dietética es fundamental para la integridad de la microbiota intestinal, siendo también importante en la secreción de péptidos antimicrobianos que ejercen función inmunomoduladora, evita la disbiosis y existe una fuerte asociación entre una dieta pobre en fibra y enfermedades desde el inicio de la vida hasta la vejez...(AU)
الموضوعات
Humans , Gastrointestinal Microbiome , Dietary Fiber , Body Powder , Fatty Acids, Volatileالملخص
Resumo Foi avaliado o consumo de fibras alimentares no Brasil e sua relação com a ingestão de alimentos ultraprocessados. Foram utilizados dados de consumo alimentar, via registro alimentar de 24 horas, com indivíduos de idade ≥10 anos (n=34.003) oriundos da Pesquisa de Orçamentos Familiares 2008-2009. Os alimentos foram divididos em grupos: in natura ou minimamente processados, ingredientes culinários processados, processados e ultraprocessados, estimando-se sua contribuição para o consumo de fibras. Verificou-se a relação entre quintos de consumo de ultraprocessados (avaliado pelo % do total de energia consumida) e teor médio de fibras na dieta (g/1.000kcal), e a prevalência de inadequação no consumo de fibras. Alimentos in natura ou minimamente processados apresentaram densidade de fibras significativamente maior do que os ultraprocessados e corresponderam à majoritária contribuição percentual de fibras na dieta, notavelmente a partir do arroz e feijão. Indivíduos do maior quintil de consumo de ultraprocessados tiveram 1,5 vez mais chance de apresentar ingestão de fibras inadequada. O consumo de ultraprocessados impactou negativamente na ingestão de fibras. Reduzir o consumo desses alimentos pode trazer benefícios à qualidade da dieta brasileira.
Abstract The consumption of dietary fiber in Brazil and its relationship with the intake of ultra-processed foods was evaluated. The analysis used food consumption data, with a 24-hour food record of residents aged ≥10 years (n=34.003) from the 2008-2009 Family Budgets Survey. The food products were divided into groups: in natura or minimally processed ingredients; processed culinary ingredients; processed and ultra-processed ingredients. The contribution of each food group and selected subgroups to the total fiber intake, the relation between quintiles of ultra-processed foods (evaluated by the % of total energy intake), average dietary fiber content (g/1,000kcal), and the prevalence of inadequate fiber consumption, was estimated. In natura or minimally processed foods revealed significantly higher fiber density than ultra-processed foods and corresponded to the majority percentile contribution of dietary fiber, notably derived from rice and beans. Individuals in the largest quintile of ultra-processed consumption were 1.5 times more likely to ingest inadequate fiber intake. The consumption of ultra-processed foods had a negative impact on fiber intake. Reducing the consumption of these foods can bring benefits to the quality of the Brazilian diet.
الموضوعات
Humans , Dietary Fiber , Fast Foods , Brazil , Energy Intake , Cross-Sectional Studies , Diet , Food Handlingالملخص
ABSTRACT BACKGROUND: Diverticulitis is an acute inflammatory process that affects individuals with diverticular disease. Given the sharp increase in the diagnostic rate of such a pathological process, there was also an increased interest in elucidating the possible causes related to the development of this clinical condition. Among the main factors investigated, diet excels, the object of study of this integrative literature review. METHODS: After searching the virtual health library and PubMed databases, five prospective cohort studies were selected that best answered the guiding question: "Is there a relationship between diet and the incidence of diverticulitis?". RESULTS: It was observed that the high intake of red meat and the low intake of dietary fiber were the most strongly associated dietary factors with the incidence of this inflammatory process. CONCLUSION: Therefore, it is evident that choosing healthy eating habits can considerably reduce the incidence of diverticulitis and, consequently, potentially more serious complications directly related to it.
RESUMO CONTEXTO: A diverticulite é um processo inflamatório agudo que afeta indivíduos com doença diverticular. Diante do acentuado aumento da taxa diagnóstica desse processo patológico, também houve o aumento do interesse em elucidar as possíveis causas relacionadas ao desenvolvimento dessa condição clínica. Entre os principais fatores investigados, destaca-se a dieta; objeto de estudo desta revisão integrativa da literatura. MÉTODOS: Após pesquisa nas bases de dados da biblioteca virtual em saúde e PubMed, foram selecionados cinco estudos de coorte prospectivos que melhor responderam à questão norteadora "Há relação entre dieta e incidência de diverticulite?". RESULTADOS E CONCLUSÃO: Observou-se que o alto consumo de carnes vermelhas e o baixo consumo de fibra alimentar são os fatores dietéticos mais fortemente associados à incidência desse processo inflamatório. Fica evidente, portanto, que a escolha de hábitos alimentares saudáveis pode reduzir consideravelmente a incidência de diverticulite e, consequentemente, de possíveis complicações mais graves diretamente relacionadas a ela.
الموضوعات
Humans , Diverticulitis/etiology , Dietary Fiber , Prospective Studies , Diet/adverse effects , Feeding Behaviorالملخص
Resumo Objetivou-se avaliar a ingestão de fibra alimentar e fatores associados em adolescentes; identificar as fontes alimentares do nutriente; e verificar a relação de indicadores de práticas alimentares (energia/macro/micronutrientes) com o consumo de fibras. Trata-se de estudo transversal de base populacional com dados de Recordatório de 24 Horas. Utilizou-se a classificação NOVA e foi avaliada a contribuição dos alimentos para o teor de fibras da dieta. Valores de referência da Organização Mundial da Saúde (≥12,5 g) e do Institute of Medicine (14 g) por 1.000 kcal foram usados para avaliar o consumo. A ingestão média foi de 6,4 g de fibra alimentar/1.000 kcal/dia, 1,5 g de solúvel e 4,9 g de insolúvel, para os 891 adolescentes. O consumo de fibras foi baixo, principalmente entre os que ingeriam menos frutas, hortaliças, feijão, mais refrigerante, embutidos, e nos que não consumiam o café da manhã diariamente. Os alimentos in natura forneceram 68,0%, 53,7% e 72,1% da fibra total, solúvel e insolúvel, e os ultraprocessados 24,8%, 37,9% e 21,0%, respectivamente. O consumo de fibras foi inversamente associado ao teor de energia, gordura, açúcar livre e proteína animal da dieta. A ingestão insuficiente de fibras sinaliza a necessidade de promover a alimentação saudável e adequada em nível individual e familiar.
Abstract The aims of the present study were to evaluate dietary fiber intake and associated factors in adolescents, identify food sources of the nutrient, and determine associations between indicators of dietary patterns (energy/macronutrients/micronutrients) and dietary fiber intake. A population-based cross-sectional study was conducted involving 24-hour recall data. The NOVA classification was used to determine the contribution of foods to dietary fiber intake. Reference values from the World Health Organization (≥12.5 g) and the US Institute of Medicine (14 g) per 1,000 kcal were used to assess intake. The mean intake of dietary fiber/1,000 kcal/day was 6.4 g (1.5 g of soluble fiber and 4.9 g of insoluble fiber) among the 891 adolescents. Fiber intake was low, especially among those who ate fruits, vegetables, and beans less, those who consumed soft drinks and processed meats more, and those who did not eat breakfast every day. Unprocessed/minimally processed foods provided 68.8%, 53.7%, and 72.1% of total, soluble, and insoluble fiber, respectively, whereas ultra-processed products provided 24.8%, 37.9%, and 21.0% respectively. Fiber intake was inversely associated with energy intake, fat, free sugar, and animal protein in the diet. The insufficient fiber intake underscores the need for actions that promote healthy nutrition on the individual and family levels.
الموضوعات
Humans , Adolescent , Fast Foods , Food Handling , Energy Intake , Dietary Fiber , Cross-Sectional Studies , Dietالملخص
To investigate the effect of dietary fiber on blood glucose and pregnancy outcomes in patients with gestational diabetes mellitus (GDM). One hundred and twelve patients with GDM in the second trimester of pregnancy were recruited from Women's Hospital, Zhejiang University School of Medicine. Patients were randomized into two groups with 56 in each group: the control group received basic nutrition support; while the dietary fiber group were given additional dietary fiber ( total dietary fiber per day) before meals in addition to basic nutrition support. Intervention for all cases lasted for 8 weeks. Fasting blood glucose and postprandial blood glucose (2 h BG) were measured every week, and oral glucose tolerance test (OGTT) was performed at 42 d postpartum to evaluate the glycemic outcomes. Perinatal outcomes were recorded. The dietary fiber intervention markedly improved 2 h BG in patients with GDM and significantly elevated the glucose compliance rate from the 3rd to 8th week compared to the control group ( <0.05 or <0.01). OGTT 2 h glucose and the incidence of impaired glucose tolerance in the dietary fiber group were significantly lower than those in the control group, while the glucose compliance rate was significantly higher than that in the control group (all <0.01). Moreover, the rates of adverse perinatal outcomes, such as premature rupture of membranes and neonatal hyperbilirubinemia were declined in the dietary fiber group (<0.05 or <0.01). Dietary fiber intervention can ameliorate hyperglycemia in GDM patients, improve perinatal outcomes and reduce the incidence of postpartum impaired glucose tolerance.
الموضوعات
Female , Humans , Infant, Newborn , Pregnancy , Blood Glucose , Diabetes, Gestational , Dietary Fiber , Glucose Tolerance Test , Pregnancy Outcomeالملخص
Grains are an important basic component of diet, as well as an important food source of nutrients such as B vitamins, minerals, and dietary fiber. According to the degree of processing, grains can be divided into refined grains and whole grains. The whole grains are processed by retaining the endosperm, germ, bran and nutrients. It can be either a complete grain or products after simple processes, such as grinding, crushing and tablet pressing. Regular consumption of whole grains can help maintain healthy weight and reduce the risk of cardiovascular disease, type 2 diabetes, and intestinal cancer. The public should be encouraged to gradually change the consumption habit of refined grains and increase the proportion of whole grains in the dietary structure.
الموضوعات
Humans , Consensus , Diabetes Mellitus, Type 2 , Diet , Dietary Fiber , Whole Grainsالملخص
ABSTRACT Objective: To evaluate the fiber intake and the relationship with cardiovascular risk factors in adolescents with juvenile systemic lupus erythematosus. Methods: This is a cross-sectional in which adolescents with juvenile systemic lupus erythematosus were evaluated. The dietary consumption was assessed by the 24-hour recall; nutritional status was classified according to the Body Mass index/Age by Sex; abdominal obesity was assessed through waist circumference, waist-to-height ratio and glucose and lipid metabolism. The data were analyzed using Statistical Software for Professionals 14 and all statistical analyses used an alpha error of 5%. Results: 52 patients were evaluated, with a mean age of 16.7±1.5 years. Inadequate fiber consumption occurred in 61.5% (n=32) of them. Average of waist circumference measures (81.4 vs. 75.5 cm; p=0.02), waist-to-height ratio (0.51 vs. 0.47; p=0.02) and systolic blood pressure (122.1 vs. 114.8 mmHg; p=0.03) were higher in those who had inadequate fiber intake. Among the cardiovascular risk factors evaluated, the waist/height ratio showed a significant negative correlation with fiber consumption (r=-0.3; p=0.04), that is, the higher the fiber consumption, the lower the value of the waist ratio /stature. Conclusions: Low dietary fiber intake in adolescents with systemic lupus erythematosus juvenile is related to higher abdominal adiposity and consequently with increased cardiovascular risk.
RESUMO Objetivo: Avaliar o consumo de fibras e analisar a sua relação com os fatores de risco cardiovascular em adolescentes portadores de lúpus eritematoso sistêmico juvenil. Métodos: Trata-se de um estudo transversal em que foram avaliados adolescentes com lúpus eritematoso sistêmico juvenil. O consumo alimentar foi avaliado pelo recordatório de 24 horas; o estado nutricional, classificado de acordo com o índice de massa corporal/idade, segundo o sexo; e a obesidade abdominal, analisada por meio da circunferência da cintura e razão cintura/estatura e do metabolismo glicídico e lipídico. Os dados foram analisados no Statistical Software for Professionals 14, e todas as análises estatísticas usaram erro alfa de 5%. Resultados: Foram avaliados 52 pacientes, com média de idade de 16,7±1,5 anos. O consumo inadequado de fibras ocorreu em 61,5% (n=32) dos adolescentes e evidenciou que a média das medidas da circunferência da cintura (81,4 vs. 75,5 cm; p=0,02), a relação cintura/estatura (0,51 vs. 0,47; p=0,02) e a pressão arterial sistólica (122,1 vs. 114,8 mmHg; p=0,03) foram maiores naqueles que tiveram consumo inadequado de fibras. Entre os fatores de risco cardiovascular avaliados, a relação cintura/estatura apresentou correlação negativa significante com consumo de fibras (r=-0,3; p=0,04). Ou seja, quanto maior o consumo de fibras, menor o valor da relação cintura/estatura. Conclusões: A baixa ingestão de fibras da dieta nos adolescentes com lúpus eritematoso sistêmico juvenil está relacionada com maior adiposidade abdominal e, consequentemente, com maior risco cardiovascular.
الموضوعات
Humans , Male , Female , Adolescent , Dietary Fiber/administration & dosage , Heart Disease Risk Factors , Lupus Erythematosus, Systemic/complications , Energy Intake , Body Mass Index , Cross-Sectional Studies , Waist Circumference , Waist-Height Ratio , Obesity/complicationsالملخص
The aim of the present study was to assess the effects of replacing corn silage with sugarcane in the diet of lactating Saanen goats and to determine their intake and digestibility of nutrients, ingestive behavior, milk yield and composition. The experimental diets were composed of increasing levels (0, 33, 66 and 100%) of substitution in dry matter (DM). Twelve multiparous Saanen goats, with an average body weight of 45.2kg, average milk yield of 3.0kg day-1, distributed in a triple latin square experimental design (4 × 4) were used. The dry matter intake (DMI) and other nutrients were estimated through the difference between the total nutrient in the food offered and its total in the leftovers. The DMI, crude protein, neutral detergent fiber (NDF) and total digestible nutrients were not influenced, but the apparent digestibility of DM and NDF decreased. Feeding time and feeding efficiency were not influenced, the rumination and total chewing times increased, and the leisure time decreased, both linearly. Milk yield was not influenced by substitution levels, but corrected milk yield to 3.5% fat decreased. Sugar cane represents a dietary alternative for goats with medium milk yield in critical periods of forage, since it does not change the consumption of DM and milk yield, even with the apparent declining digestibility of some nutrients, influencing the ingestive behavior of the animals.(AU)
O objetivo do presente estudo foi avaliar os efeitos da substituição da silagem de milho por cana-de-açúcar na dieta de cabras Saanen em lactação e determinar a ingestão e a digestibilidade de nutrientes, o comportamento ingestivo, a produção e a composição do leite. As dietas experimentais foram compostas de níveis crescentes (0, 33, 66 e 100%) de substituição na matéria seca (MS). Doze cabras Saanen multíparas, com peso corporal médio de 45,2kg, produção média de leite de 3,0kg dia-1, foram distribuídas em delineamento experimental triplo quadrado latino (4 × 4). A ingestão de matéria seca (IMS) e de outros nutrientes foi estimada por meio da diferença entre o total de nutrientes nos alimentos oferecidos e o total nas sobras. A IMS, a proteína bruta, a fibra em detergente neutro (FDN) e os nutrientes digestíveis totais não foram influenciados, mas a digestibilidade aparente da MS e da FDN diminuiu. A produção de leite não foi influenciada pelos níveis de substituição, mas a produção de leite corrigida para 3,5% de gordura diminuiu. A cana-de-açúcar representa uma alternativa alimentar para cabras com produção média de leite em períodos críticos de forragem, pois não altera o consumo de MS e a produção de leite, mesmo diminuindo a digestibilidade aparente de alguns nutrientes e influenciando o comportamento ingestivo dos animais.(AU)
الموضوعات
Animals , Female , Goats/metabolism , Dietary Fiber/administration & dosage , Saccharum , Animal Feed , Digestive System Physiological Phenomena , Eatingالملخص
There is an increased interest in the consumption of healthier and innovative meat products. This study aimed to produce lamb burgers by replacing pork fat by peach palm by-product flour PPF. The burgers were produced with lambs that had a safflower seed-supplemented diet. The PPF was added at levels of 0% (H0), 3% (H3), 6% (H6) and 9% (H9) in the substitution of fat. The flour produced with peach palm by-product showed high fiber content (63.9%) and high capacity of water absorption (8.1 g.g-1) and oil absorption (3.8 g.g-1). The PPF addition increased the cooking yield (68.2 - 77.0%), moisture retention (38.5 - 43.4%) and dietary fiber content (3.2 - 7.0%) in relation to H0, while the color parameters were similar among the formulations. The sensorial attributes overall appearance and aroma did not differ (p>0.05) in the lamb burgers produced, but the highest scores for flavor, texture and purchase intention were observed for H0, H3 and H6. PPF addition to lamb burgers increased the hardness values, and it did not affect elasticity and cohesiveness. The microbiological parameters showed that the formulations are safe for consumption. Therefore, PPF can be considered a low-cost alternative to nutritional enrichment of lamb burgers, being the level of 6% the most recommended due to the sensorial acceptance.
Há um interesse crescente pelo consumo de produtos à base de carne mais saudáveis e inovadores. O objetivo deste estudo foi produzir hambúrgueres de cordeiro, substituindo a gordura de porco por farinha de subproduto de palmito pupunha - FPP. Os hambúrgueres foram produzidos com a carne obtida de cordeiros que tiveram dieta suplementada com sementes de cártamo. A FPP foi adicionada nos níveis de 0% (H0), 3% (H3), 6% (H6) e 9% (H9) em substituição à gordura. A farinha produzida com subproduto de palmito pupunha apresentou alto teor de fibras (63,9%) e alta capacidade de absorção de água (8,1 g.g-1) e absorção de óleo (3,8 g.g-1). A adição de FPP aumentou o rendimento após cocção (68,2 - 77,0%), a retenção de umidade (38,5 - 43,4%) e o teor de fibra alimentar (3,2 - 7,0%) em relação a amostra H0, enquanto os parâmetros de cor foram semelhantes entre as formulações. Os atributos sensoriais aparência geral e aroma não diferiram (p > 0,05) entre os hamburgueres produzidos, mas, as maiores notas para sabor, textura e intenção de compra foram observadas para H0, H3 e H6. A adição de FPP aos hambúrgueres de cordeiro aumentou os valores de dureza e não afetou a elasticidade e a coesão. Os parâmetros microbianos mostraram que as formulações são seguras para consumo. Portanto, a FPP pode ser considerada uma alternativa de baixo custo para o enriquecimento nutricional de hambúrgueres de cordeiro, sendo o nível de 6% o mais recomendado devido à aceitação sensorial.
الموضوعات
Arecaceae , Flour , Red Meat , Dietary Fiberالملخص
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were analyzed regarding their composition, besides their technological, mechanical, antioxidant and sensory properties. Addition of different amounts of flours, produced with the wastes of grape (GF) and peach palm (PF), increased the dietary fibers and antioxidant contents of cereals formulations. However, at the highest levels addition, there was a decrease in expansion and an increase in hardness and water solubility properties. Thus, the incorporation of grape and peach palm by-products at smaller proportions showed higher viability, since they exhibited satisfactory sensory acceptance, technological properties and bowl life.
Os cereais matinais apresentam baixo valor nutricional e alto valor energético.O objetivo deste estudo foi desenvolver cereais matinais extrusados substituindo parte da farinha de milho por diferentes proporções de subprodutos de uva (5-10%) e palmito pupunha (7.5-15%). As formulações foram adoçadas com xilitol e a umidade controlada com suco de uva. Seis formulações foram produzidas utilizando o delineamento experimental 22,onde foram analisados com relação à composição proximal, propriedades tecnológicas, mecânicas, antioxidantes e sensoriais. A adição de diferentes quantidades de farinhas produzidas com os subprodutos de uva (FU) e palmito pupunha (FP) aumentou as fibras dietéticas e o conteúdo de antioxidantes nas formulações de cereais matinais desenvolvidas. No entanto, nos mais altos níveis de adição ocorreram um decréscimo na expansão e aumento na dureza e solubilidade em água. A incorporação de subprodutos de uva e palmito pupunha em menores proporções mostrou alta viabilidade, pois apresentaram satisfatória aceitação sensorial, propriedades tecnológicas e bowl life.
الموضوعات
Dietary Fiber/administration & dosage , Edible Grain , Arecaceae , Vitisالملخص
BACKGROUND: Cellulose as a potential feed resource hinders its utilization because of its complex structure, and cellulase is the key to its biological effective utilization. Animal endogenous probiotics are more susceptible to colonization in the intestinal tract, and their digestive enzymes are more conducive to the digestion and absorption of feed in young animals. Min pigs are potential sources of cellulase probiotics because of the high proportion of dietary fiber in their feed. In this study, the cellulolytic bacteria in the feces of Min pigs were isolated and screened. The characteristics of enzymes and cellulase production were studied, which provided a theoretical basis for the rational utilization of cellulase and high-fiber food in animal production. RESULTS: In our study, 10 strains of cellulase producing strains were isolated from Min pig manure, among which the M2 strain had the best enzyme producing ability and was identified as Bacillus velezensis. The optimum production conditions of cellulase from strain M2 were: 2% inoculum, the temperature of 35°C, the pH of 5.0, and the liquid loading volume of 50 mL. The optimum temperature, pH and time for the reaction of cellulase produced by strain M2 were 55°C, 4.5 and 5 min, respectively. CONCLUSIONS: Min pigs can be used as a source of cellulase producing strains. The M2 strain isolated from feces was identified as Bacillus velezensis. The cellulase from M2 strain had a good activity and the potential to be used as feed additive for piglets.
الموضوعات
Animals , Swine, Miniature , Bacteria/enzymology , Cellulase/biosynthesis , Bacillus , Dietary Fiber , Probiotics , Digestion , Feces , Animal Feedالملخص
Las frutas exóticas se encuentran dentro del grupo de las frutas tropicales y su carácter perecedero limita su exportación a mercados distantes. En general, su consumo es local, son subutilizadas o poco valoradas tanto en el hogar como industrialmente; sin embargo, debido su alto valor nutricional, su consumo se ha incrementado significativamente en los últimos años. Estas frutas son fuente de compuestos bioactivos como fibra, vitamina C, carotenoides, ácidos fenólicos y polifenoles, los cuales han sido asociados a la reducción de los riesgos de enfermedades crónicas causadas por el estrés oxidativo. Estos compuestos bioactivos han demostrado que poseen varias actividades biológicas in vitro e in vivo incluyendo actividad antioxidante, antimicrobiana, antiinflamatoria, antiedad, neuroprotectora y antiviral entre otras. Por lo tanto, la obtención de ingredientes funcionales a partir de las frutas tropicales consideradas exóticas resulta viable; así como su utilización para el desarrollo de alimentos funcionales y nutracéuticos, para elaboración de productos de la industria farmacéutica y la conservación de alimentos. En la presente revisión se discute la información más relevante publicada en el período 2010-2020 de las principales bases de datos científicas, incluyendo Scopus, Science Direct, PubMed, Medline y Scielo, sobre los compuestos fenólicos y las bioactividades reportadas de las frutas tropicales exóticas como acai (Euterpe oleraceae), acerola (Malpighia emarginata), buruti (Mauritia flexuosa) caqui (Diospyros kaki), chicozapote (Manilkara zapota), litchi (Litchi chinensis), maracuyá (Passiflora edulis), noni (Morinda citrifolia) rambután (Nephelium lappaceum), pitaya blanca (Hylocereus undatus), pitaya roja (Hylocereus polyrhizus) y su relación con sus potenciales efectos benéficos en la salud(AU)
Exotic fruits are found in the group of tropical fruits and their perishable nature limits their export to distant markets. In general, their consumption is local; they are underutilized or little valued both at home and industrially; however, its consumption has increased significantly in recent years due to its high nutritional value. These fruits are a source of bioactive compounds such as fiber, vitamin C, carotenoids, phenolic acids and polyphenols, which have been associated with reducing the risks of chronic diseases caused by oxidative stress. These bioactive compounds have been shown to possess various in vitro and in vivo biological activities, including antioxidant, antimicrobial, antiviral, anti-inflammatory, anti-aging, neuroprotective, and among others. Therefore, obtaining functional ingredients from tropical fruits considered exotic is viable and used to develop functional and nutraceutical foods, prepare products for the pharmaceutical industry and food preservation. This review discusses the most relevant information published in the 2010-2020 period from the main scientific databases, including Scopus, Science Direct, PubMed, Medline and Scielo, on phenolic compounds and reported bioactivities of exotic tropical fruits such as acai (Euterpe oleraceae), acerola (Malpighia emarginata), persimmon (Diospyros kaki), chicozapote (Manilkara zapota), litchi (Litchi chinensis), passion fruit (Passiflora edulis) noni (Morinda citrifolia), rambutan (Nephelium lappaceum), white pitaya (Hylocereus undatus) and red pitaya (Hylocereus polyrhizus) and their relationship with their potential beneficial effects on health(AU)
الموضوعات
Humans , Male , Female , Dietary Fiber , Food Composition , Phenolic Compounds , Fruit , Nutritive Value , Food Analysis , Antioxidantsالملخص
RESUMEN Propósito: La inexistencia de datos a nivel nacional y regional sobre el valor nutricional (VN) de la alimentación ofrecida en comedores comunitarios dirigidos por Organizaciones No Gubernamentales (ONG), que atienden población infantil de zonas urbano marginales, junto con el incremento en la prevalencia de exceso de peso reportada por el Ministerio de Educación Pública de Costa Rica (MEP) en el 2016, justifican el estudio del VN del almuerzo servido a niños(as), que participan en programas de alimentación complementaria en zonas urbano marginales de San José, Costa Rica. Método: Se analizaron mediante muestreo aleatorio 321 platos de almuerzo, durante 12 días en dos comedores. Se reconstruyeron recetas y se determinaron tamaños de porción mediante pesaje directo y se calculó el VN promedio por plato. Resultados: El valor energético fue cercano a la recomendación nutricional. Sin embargo, valores de proteína, grasa total, grasa insaturada, fibra dietética, calcio y potasio fueron inferiores a las recomendaciones y por el contrario, carbohidratos totales, azúcar agregada, grasa saturada y sodio fueron superiores a la recomendación nacional. Conclusión: No es suficiente ofrecer un aporte adecuado de energía. Los excesos y deficiencias de nutrientes reflejan un patrón alimentario obesogénico que suma vulnerabilidad a la condición de pobreza y pobreza extrema de la población infantil de zonas urbano-marginales.
ABSTRACT Purpose: The lack of data at a national and regional level regarding the nutritional value (NV) of the food offered in community feeding programs run by Non-Governmental Organizations, which serve the population of marginal urban areas (an important indicator of infant health), along with the increase in the prevalence of excess weight reported in 2016 by the Ministry of Public Education of Costa Rica, justifies the study of the NV of the lunch served to preschool and school-aged children, who participate in complementary feeding programs in marginal urban areas of San José, Costa Rica. Method: 321 meals served were analyzed over 12 days, in 2 food services. Recipes were reconstructed, and portion sizes were determined by direct weighing of food served and the average NV per dish was calculated. Results: The energy value of the lunch served was similar to the nutritional recommendation. However, for the values of protein, total fat, unsaturated fat, dietary fiber, calcium and potassium which were lower than the nutritional recommendation and on the contrary, the content of total carbohydrates, added sugar, saturated fat and sodium was excessive. Conclusion: It is not enough to offer minors an adequate energy amount. Nutrient excesses and deficiencies reflect an obesogenic food pattern, which adds vulnerability to the condition of poverty and extreme poverty of the child population of marginalized urban areas.
الموضوعات
Child, Preschool , Child , Minors , Meals , Food , Nutritive Value , Schools , Dietary Fats , Dietary Fiber , Sugarsالملخص
Foram determinados os valores energéticos e a composição bromatológica do resíduo seco de fecularia (RSF) para frangos de corte, na fase de crescimento, utilizando ou não enzimas carboidrases. Os tratamentos foram distribuídos em esquema fatorial 2x4 + ração referência, sendo uma RR sem adição de RSF e quatro tratamentos experimentais com 10%, 20%, 30% e 40% de inclusão do RSF e a suplementação ou não com carboidrases. A composição química encontrada para o RSF, na MN, foi de 89,86% de matéria seca, 0,98% de proteína bruta, 3519kcal kg-1 de energia bruta, 0,19% de extrato etéreo, 27% de fibra em detergente neutro, 19,5% de fibra em detergente ácido, 0,33% de cálcio, 0,43% de fósforo, 0,46% de potássio e 0,12% de magnésio. O uso de carboidrases proporcionou um aumento de 173 e 213kcal kg-1 nos valores de EMA e EMAn, respectivamente, resultando em 1828kcal kg-1 EMA e 1840kcal kg-1 EMAn. Concluiu-se que os maiores níveis de EMA e EMAn foram encontrados para o nível de inclusão médio do RSF de 35% e que a suplementação enzimática pode promover aumento desses parâmetros em até 12% em dietas para frangos de corte na fase de crescimento.(AU)
The energetic values and the bromatological composition of the dry residue of cassava (DRC) were determined for growing broilers with or without carbohydrase enzymes. The treatments were distributed in a 2x4 + reference diet factorial scheme, with one RD without addition of DRC and four experimental treatments with 10, 20, 30 and 40% inclusion levels of RSF and supplementation or not with carbohydrases. The chemical composition found for DRC in natural matter was 89.86% dry matter, 0.98% crude protein, 3519kcal kg-1 gross energy, 0.19% ether extract, 27% neutral detergent fiber, 19.5% of acid detergent fiber, 0.33% of calcium, 0.43% of phosphorus, 0.46% of potassium and 0.12% of magnesium. The use of carbohydrase resulted in an increase of 173 and 213kcal kg-1 in EMA and EMAn values, respectively, resulting in 1828kcal kg-1 EMA and 1840kcal kg-1 EMAn. It was concluded that the highest levels of AME and AMEn were found for the mean inclusion level of the DRC of 35% and that enzymatic supplementation may promote the increase of these parameters by up to 12% in broiler diets in the growth phase.(AU)