Fiber Ingredients Research Articles

Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Abstract Orange by-products are an important source of dietary fibre. The objective of this study was to compare two gluten-free muffins formulated with two different orange fibres: one obtained by hot air coupled with microwave drying (HAD + MW) of orange peels and the other commercially available. Physico-chemical and rheological properties of the fibre dispersions were analysed and compared to commercial citrus fibre. Texture profile (TPA) and sensory analysis were carried out on both muffins. Total dietary fibre, water retention capacity, viscosity and viscoelastic properties (G′ and G″) were higher for HAD + MW fibre. The development of stronger gel-like structures during HAD + MW drying could explain higher hardness and chewiness values found during muffins TPA. However, these differences were not negatively perceived by panellists, as they all preferred HAD + MW muffins due to their attractive colour, flavour, texture and chewiness. HAD + MW drying resulted in a potential technology for obtaining improved dietary fibre ingredients for gluten-free bakery. Industrial relevance This work represents an approach to simultaneously solve and improve two current issues with gluten-free muffins: (1) to improve their nutritional and sensory properties and (2) to develop new processes for applying orange by-products as improved functional ingredients in bakery.

Impact of fat source and dietary fibers on feed intake, plasma metabolites, litter gain and the yield and composition of milk in sows

Sow lactation diets often include fat sources without considering the impact on digestion, metabolism and performance. Fiber ingredients may reduce feed intake and are often completely excluded from lactation diets, although locally available ingredients may be cost-efficient alternatives to partly replace cereals in lactation diets. Thus, a standard lactation diet low in dietary fiber, and two high-fiber diets based on sugar beet pulp (SBP) or alfalfa meal (ALF) were formulated. The SBP diet was high in soluble non-starch polysaccharides (NSP), whereas ALF being high in insoluble NSP. Each diet was divided in three portions and combined with 3% soybean oil (SOYO), palm fatty acid distillate (PFAD), or glycerol trioctanoate (C8TG) as the dietary fat source. Equal amounts of metabolizable energy were fed to 36 second parity sows from day 105 of gestation and throughout lactation to study the impact on feed intake, plasma metabolites, milk production and litter performance. Backfat thickness and BW of sows were recorded on days 3, 17 and 28 of lactation; blood was sampled on days 3 and 17; milk samples were obtained on days 3, 10, 17 and 24 of lactation; and piglets were weighed on days 2, 7, 14, 21 and 28 of lactation. Litter gain and milk yield during late lactation were greater in sows fed C8TG or SOYO than in sows fed PFAD (P=0.05), whereas loss of BW (P=0.60) and backfat (P=0.70) was unaffected by fat source. Milk protein on days 3 and 10 of lactation were lower in C8TG and SOYO sows, than in PFAD sows (P<0.05). The lowest concentration of plasma lactate on day 3 (P<0.05) and plasma acetate on day 17 (P<0.05) was observed in C8TG sows. Milk yield was unaffected by fiber treatment (P=0.43), whereas milk protein concentration was lowest in ALF sows (P<0.05). Feed intake tended to be lower (P=0.09), and litter gain during the 3rd week of lactation was decreased (P<0.05) in SBP sows. In conclusion, performance was enhanced in SOYO and C8TG compared with PFAD sows, possibly associated with reduced energy intake in PFAD-fed sows. Furthermore, the SBP diet seemed to impair feed intake and litter gain at peak lactation, suggesting that effects of the dietary fiber fraction on energy intake determines the potential inclusion level of fiber-rich ingredients.

Regression Analysis to Predict the Impact of High Neutral Detergent Fiber Ingredients on Carcass Yield

Regression Analysis to Predict the Impact of High Neutral Detergent Fiber Ingredients on Carcass Yield

Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties.

Effect of fibrous diets on chemical composition and odours from pig slurry.

ObjectiveIncorporating high fibre ingredients into pig diets has the potential to reduce odour emissions from of pigs. The current study was carried out to determine effect of diets containing 0, 80 and 160 g/kg of each of lucerne hay, maize cobs and sunflower husks on the chemical characteristics and odours from pig slurries.MethodsTwenty eight pigs averaging 18±2.0 kg were kept in individual cages, over four weeks. All pigs were fed ad libitum. Faeces and urine were collected, mixed in a 1:2.3 ratio (w/w), stored and fermented for 16 days in a temperature controlled room at 22°C±2.3°C. The slurry was sampled twice (on day 1 and on day 16) of the fermentation period and analysed for pH, chemical oxygen demand (COD), nitrogen and short chain fatty acids (SCFA) concentration, on wet basis. All samples were tested for odour offensiveness using 18 panelists. A scale of 1 to 5 was used to rank the odour severity, (1 = not offensive, 5 = extremely offensive).ResultsSlurry pH and COD varied with fibre source (p<0.05). On day 16, COD for lucerne hay, sunflower husk and maize cobs were 369, 512, and 425 (standard error of the mean = 34.2) mg of oxygen per litre. Total SCFA concentration was higher at day 16 than day 1 (p< 0.05). Odour offensiveness varied with fibre source across both incubation periods (p<0.05). Sunflower husks and lucerne hay-based diets were rated as less offensive (mean rank = 2.2) than maize cob diets (mean rank of 4.3) (p<0.05).ConclusionIt was concluded that different fibre sources and incubation period influence chemical composition and odour of the slurry. There is, thereby, a need to incorporate locally available fibrous feeds in the diet of pigs because they have an economical and environmental relevance to pig management.

Insoluble dietary fibers from Angelica keiskei by‐product and their functional and morphological properties

In this study, insoluble dietary fibers (IDFs) from the by‐product of the root, stem, and leaf parts of Angelica keiskei were prepared. The functions, chemical compositions, and morphology of IDFs were investigated. The IDFs showed relevant physicochemical and physiological properties, with the root and stem IDF (RIDF and SIDF) exhibiting relatively higher water holding (18.1 and 16.6 g/g), oil‐holding (18.1 and 18.6 mL/g), and swelling capacities (8.1 and 9.1 mL/g), as well as toxic ions (Pb, 1.71 and 1.70 mg/g; As, 5.37 and 4.01 mg/g) and fat adsorptions (16.3 and 16.7 g/g). The SIDF gave the highest bile acid salts adsorptions (sodium cholate: 240.7 mg/g; sodium glycocholate: 126.5 mg/g; sodium taurocholate: 189.8 mg/g), glucose adsorption (273.2 µmol/g), and α‐amylase inhibitory activity (29.1%). The RIDF and SIDF presented similar monosaccharide composition, thermal properties, chemical bonds and groups, and irregular, porous, and rough surfaces. The results showed that the obtained IDFs, especially for RIDF and SIDF, could be used as functional fiber ingredients in the food industry.

Effect of Adding Commercial High Fiber Ingredients on Protein Quality of Casein and Gluten Diets for Rats as Assessed by Bioassays

Effect of Adding Commercial High Fiber Ingredients on Protein Quality of Casein and Gluten Diets for Rats as Assessed by Bioassays

UTILIZATION OF POTATO PEELS AS A FIBER SOURCE IN FEEDING TWO LINES OF GROWING RABBIT

Total numbers of 300 growing V. and Alex. rabbits at age of 4-weeks were used to study the effect of dietary potato peels as a partial replacement at levels 5, 10, 15 and 20% of dietary fiber inclusion. Rabbits of each line were randomly classified into five equal groups (30 each). The 1th group received the basal diet and served as control diet. The other four groups received the basal diet with replacement potato peels meal at the studied levels, respectively. The chemical composition of the potato peels meal clearly shows that it contains 14% crude protein, 15.6% crude fiber and 57.1% nitrogen free extract and these compounds falls within ranges of studied wheat brain and Alfalfa hay. While, ether extract and ash content of potato peels meal were higher than those of other studied materials. Significant difference was recorded for body weight, gain, feed intake and feed conversion as a result of lines difference over all the experimental growth period (4-10) week old. In that, average body weight of Alex. rabbits and its gain were higher than those of V. line. The opposite was true with feed intake, where rabbits of V. line consumed more diet compared with those of Alex. line. Dietary potato peels meal treatments (10%) significantly increased body weight and weight gain and consequently feed intake was also increased. Meanwhile, the best score of feed conversion was attained with Alex. rabbits fed inclusion level of 10% potato peels meal. This trend did not continue but it significantly decreased as increasing inclusion level up to 20% and resulted to impaired feed conversion which being 3. 89 for V. rabbits and followed by 3.37 for Alex. rabbits. The relative economic efficiency of the different formulated diets as affected by dietary treatments of 5 and 10% were highly by 8.9 and 16.1% over the corresponding of the control group for Alex. rabbits and followed by 7.2 and 5.5% over the control group of V. rabbits, respectively. In conclusion, potato peel meal can be used as a good alternative source of fiber at levels of 5 and 10% in growing V. and Alex. rabbits diets, respectively with a good influence on productive performance and can be considered a cheap of fiber ingredients in rabbits diets formations.

Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal

Fiber from wheat and flax is mostly insoluble, making addition in high amounts to a food difficult without adversely affecting product attributes. One approach to increasing the level of these fibers in food is to hydrolyze fiber to more soluble forms through processing. This study was designed to evaluate the impact of a steam pressure cooking process on physicochemical properties of ready-to-eat (RTE) cereal with 17.7% added unhydrolyzed flax fiber (a combination of arabinoxylans, rhamnogalacturonans, and pectins) or 15.4% added hydrolyzed wheat fiber (a purified arabinoxylan extract). Peak molecular weights of unhydrolyzed and hydrolyzed fibers were ∼2.9 × 106 and ∼800 g/mol, respectively, with a ∼400-fold higher viscosity for unhydrolyzed fiber. Molecular weight of the unhydrolyzed fiber ingredient was reduced to approximately the molecular weight of the hydrolyzed fiber as a result of the low-shear steam pressure cooking process used, and consistent with molecular weight results, there was only a two...

30 g of fibre a day: An achievable recommendation?

AbstractThe Scientific Advisory Committee on Nutrition (SACN) recently published its draft report on Carbohydrates and Health, in which new recommended intakes for fibre were proposed for children and adults, following an in‐depth review of the scientific evidence base. The recommendation for the adult population of 30 g/day, measured by the Association of Official Analytical Chemists' (AOAC) method, is somewhat higher than current recommendation and, according to intakes reported in the recent National Diet and Nutrition Survey, would require men to increase their fibre intakes by around 50% and women by 75%.This paper discusses current fibre intakes in the UK and describes the main contributors of fibre to the diet. Simple dietary modelling was carried out to investigate the feasibility of the recommendation by SACN in the context of other nutrient recommendations and food‐based guidelines. This demonstrated that it is possible to consume 30 g of AOAC fibre a day in the context of a healthy diet that meets other dietary recommendations if all meals are based on starchy foods (including mainly wholegrain options and potatoes with their skins), high fibre snacks are selected and the diet is rich in fruit and vegetables (around 8 portions daily).Barriers to meeting the recommendation are considered, including the negative consumer perceptions of starchy foods and a lack of awareness regarding the health benefits of fibre, particularly those beyond bowel health. Labelling regulations may pose further challenges, as there is not an agreed definition for ‘wholegrain’ and the European Food Safety Authority (EFSA) has concluded that there is, as yet, insufficient evidence to warrant an official health claim for dietary fibre (as a general food ingredient).Although feasible in the context of other dietary guidelines, the required dietary pattern to achieve 30 g of AOAC fibre a day is not reflective of average diets in the UK. Achieving this population recommendation will therefore be a considerable challenge. Co‐operation and collaboration is likely to be required from a number of stakeholders including the food industry, health professionals and regulatory bodies to raise awareness of the benefits of dietary fibre and encourage greater consumption of higher fibre foods. Innovative high fibre ingredients may also be needed to make it easier for consumers to boost their fibre intakes.

Contribution of protein, starch, and fat to the apparent ileal digestible energy of corn- and wheat-based broiler diets in response to exogenous xylanase and amylase without or with protease

The ileal energy contribution of protein, starch, and fat in response to 2 exogenous enzyme combinations was studied in 2 digestibility assays with 21- (experiment 1; 432 birds) and 42-d-old (experiment 2; 288 birds) Ross 308 broiler chickens. A 2 × 2 × 3 factorial arrangement of treatments with 2 base grains (corn or wheat), without or with high fiber ingredients (corn distillers dried grains with solubles and canola meal), and 3 enzyme treatments was implemented. Enzyme treatments, fed from 12 to 21 d or 32 to 42 d, were 1) without enzymes, 2) with xylanase from Trichoderma ressei (2,000 U/kg) and amylase from Bacillus licheniformis (200 U/kg; XA), or 3) with XA plus protease from Bacillus subtilis (4,000 U/kg; XAP). All diets contained Escherichia coli phytase (500 FTU/kg). Apparent ileal digestibility (AID) of protein, starch, and fat, as well as the apparent ileal digestible energy, were determined using titanium dioxide as inert marker. A generalized mixed model was used to test main effects and 2-way interactions at P < 0.05. An enzyme × grain interaction was detected for AID of starch at 21 and 42 d, and AID of fat at 21 d, with greater effects of enzymes in wheat-based compared with corn-based diets, but significant increments due to enzymes compared with controls in both diet types. Apparent ileal digestibility of fat at 42 d increased with enzyme supplementation compared with the control treatments. The XA and XAP treatments gradually (P < 0.05) increased AID of protein at 21 d, but only XAP increased AID of protein compared with the control at 42 d. Compared with the controls, XA increased AID energy by 52 or 87 kcal, and XAP by 104 or 152 kcal/kg of DM at 21 or 42 d, respectively. The caloric contribution of starch, fat, and protein were affected differentially by base grain and the presence of fibrous ingredients at 21 and 42 d of age.

Barley does not change threonine requirement in growing pigs fed a barley–casein-based diet compared to a casein-based diet, as determined by the indicator amino acid oxidation method

Ileal threonine (Thr) losses increase when young pigs are fed high fiber ingredients such as barley. Barley contains several anti-nutritive factors, e.g., insoluble fibers, which stimulate the secretion of intestinal mucin, a Thr-rich glycoprotein. We hypothesized that because the gut utilizes the majority of dietary Thr, primarily for mucin synthesis, an increase in mucin secretion and ileal losses of Thr will increase the whole body Thr requirement. The objective of this experiment was to compare the Thr requirement of pigs fed a barley–casein diet to a casein diet, using the indicator amino acid oxidation technique. Six barrows were fed diets containing 12% casein or 50% barley/6% casein at 50g/kg body weight/d. After a 7-d adaptation on the 0.35g Thr/kg body weight casein-based diet, pigs were fed casein diets with each of seven Thr levels (0.21–0.54g Thr/kg body weight in a random order) for 2-d with phenylalanine oxidation measured at the end of each period. After a 10-d adaptation to the barley-based diet, the same protocol was followed for barley-based diets with seven Thr levels in the same pigs. Using two-phase linear regression crossover analysis to determine breakpoints in individual pigs, the requirement on casein diet was 0.355±0.014g Thr/kg body weight/d, and 0.397±0.038g Thr/kg body weight/d on barley diets. Overall there was no difference (P>0.05) in Thr requirement between diets.

Food hydrocolloids and health claims

Abstract This review evaluates the success and failure of the submissions made under article 13.1 to the European Food Safety Agency (EFSA) regarding possible health claims related to hydrocolloids. Submissions from various suppliers and end-users covering nine hydrocolloids were made in a number of categories. These highlighted the interest in expanding the use of food hydrocolloids from their traditional applications into more value added products. For a number of years a major stumbling block for many of the hydrocolloids to be utilised and labelled as a fibre ingredient was due to the uncertainty of what was legally constituted as dietary fibre. This was to a great extend resolved in 2009 by the Codex definition of a dietary fibre, which gave regulatory approval for the major commercial important hydrocolloids to be designated as dietary fibres. This unlocked the way to go a step further to obtain more specific health or nutritional claim for specific hydrocolloids or blends. However as this review shows to obtain a positive health claim from a legislative body require further rigorous scientific studies. The studies must relate to the target demographic and measure relevant biomarkers related to the wording of the claim.

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages

The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.

Effect of addition of high fiber ingredients on protein quality of casein and gluten diets assessed by bioassays in growing rats (540.8)

The food industry has responded to consumer demand for foods with higher fiber content, developing products with high‐fiber ingredients. These ingredients have unique properties that raise the level of fiber. Excessive consumption of high‐fiber products can have an impact on the digestibility and protein quality. The aim of this study was to evaluate the effect of three commercial products used to increase fiber content of food on the protein quality of diets based on casein and gluten bioassays, employing Sprague Dawley rat as an experimental model. Six synthetic diets were prepared, three of casein, and three of gluten with three different ingredients high in fiber: insoluble fiber from wheat bran, soluble fiber with resistant maltodextrins and fiber obtained from orange pulp formed by similar amounts of fiber soluble and insoluble. Biological indicators were determined, Net Protein Ratio (NPR) and % Apparent and true digestibility of nitrogen (ADN, VDN). Results were analyzed by a statistical program with 95% significance. ADN and VDN of casein diets with high fiber ingredients ranged from 83.7 to 86.2% and from 86.6 to 89.1% respectively. In gluten diets with different fiber ADN and VDN ranged from 88.0 to 90.5% and from 91.1 to 94.8% respectively and NPR results ranged from 1.44 to 1.77. The results showed that commercial fibers showed significant differences in digestibility and RNP gluten diets.

Effect of ensiling and enzyme supplementation on rice husk fed to broilers chicken at starter phase.

Freshly milled Ricehusk was obtained and ensiled for varying lengths of 7,14,21 and 28 days usinga ratio 1,1,0.05 of water, Rice husk and molasses. The ensiled Rice husk wasopened and sun dried for 3days at the end of each ensuing period until amoisture content of between 12-13% was attained. Diets were formulated forrespective treatments, with treatments 2, 4, 6, 8 and 10 having Roxazyme G2 inclusionlevel of 2%, treatments 1, 3, 5, 7, 9 and 11 are without Roxazyme G2. Resultobtained shows that birds on Roxazyme G2 inclusive diets had a higher weightgain than their duplicate diets, except for diets 10 and 11 which are having asimilar (P>0.05) weight gain of (73.6±4.2a). Feed intake of birds on diet 1 was the least(34.3g±0.3) although significantly (P>0.05) similar to values obtained forbirds on other diets (Treatment 2 - 11). The Nitrogen Retention values weresimilar (P>0.05) for birds on all diets except for diet 10 and 11 which weresignificantly different (P<0.05).There was no mortality during theexperimental period. The cost of finished feed diet expectedly revealed thatthe control diet was the most expensive diet at 5 naira/100g followed by thereference diet (diet 2), diet 4, 6, 8, and 10 in which Roxazyme G2 was present,having the same value of 7.5 naira/100g. Result of the study suggest thatinclusion level of fibre ingredient and Roxazyme G2 in broiler starter dietsmay be nutritionally beneficial in poultry feeding and subsequently reduce theuse of the expensive animal energy sources in practical feed formulation.

Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss

Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.

Comparison of Two Different In Vivo Models and an In Vitro Model for Caloric Determination of Four Novel Fiber Ingredients

The objective of this study was to compare two in vivo methods using pigs and roosters and an in vitro method for determining the caloric value of four fiber sources [i.e., two resistant starches (RS 60 and RS 75), soluble corn fiber (SCF 70), and pullulan]. Metabolizable energy (ME) in pigs and true metabolizable energy (TMEn) in roosters were determined by using 72 barrows and 24 roosters, respectively. A two-step in vitro procedure was used to quantify monosaccharides released. Results of the two in vivo experiments corresponded well with RS 75 having the least caloric value (7.55 MJ/kg in pigs; 6.19 MJ/kg in roosters) and pullulan having the greatest caloric value (12.21 MJ/kg in pigs; 13.94 MJ/kg in roosters). The caloric values for all the fiber ingredients were less (P < 0.05) than in MD both in pigs and in roosters. Despite some limitations, results of the in vitro procedure corresponded well with the in vivo experiments where the concentration of glucose hydrolyzed from RS 60, RS 75, and SCF 70, but not pullulan, was less (P < 0.05) than the concentration of glucose hydrolyzed from MD. However, the greatest accuracy was obtained in the in vivo experiments.

Chicory (Cichorium intybus L.) and cereals differently affect gut development in broiler chickens and young pigs

Dietary fiber, resistant to host-mediated digestion in the small intestine due to lack of endogenous enzymes, impacts many facets of animal health and is associated with gut development especially in young monogastrics. Furthermore, it can be used as in-feed antibiotic alternative. Chicory (Cichorium intybus L.) forage with high content of pectin (uronic acids as building blocks) is a novel class of dietary fiber that is chemically different from cereal grains (with high content of arabinoxylans). In the present study, we investigated effects of dietary inclusion of chicory forage on digestibility, gut morphology and microbiota in broilers and young pigs. In the chicken experiment, 160 1-d old broiler chicks were fed 3 nutritionally balanced diets for 30 d including a cereal-based diet and 2 diets with part of the cereals substituted with 60 and 120 g/kg chicory forage (CF60 and CF120), whereas in the pig experiment, 18 seven-wk old Yorkshire pigs were fed 3 diets for 18 d including a cereal-based diet and 2 diets with 80 and 160 g/kg chicory forage inclusion (CF80 and CF160). Our results showed that young pigs were capable to utilize chicory forage well with higher total tract apparent digestibility (TTAD) of all fiber fractions, particularly uronic acid, compared with the control (P < 0.01). In contrast, a decreased TTAD of all fiber fractions was observed in chickens fed on diet CF120 (P < 0.05). Moreover, diet induced changes in gut morphology were observed in the large intestine of chickens. The alteration of cecal mucosal thickness was further positively correlated with TTAD of non-starch polysaccharides (NSP) and its constituent sugars (P < 0.05). In addition, in pigs, terminal restriction fragment length polymorphism (T-RFLP) analysis of intestinal microbiota revealed substantial dietary effects (cereal control diet vs. chicory forage inclusion) on the relative abundance of 2 dominant bacterial phylotypes (Prevotella sp. vs. Roseburia sp.) respectively (P < 0.05). In conclusion, our data showed that chicory forage (Cichorium intybus L.), a novel dietary fiber source in animal nutrition, have potential beneficial properties as fiber ingredient in diets for both pigs and chickens.

Shopping for Health: Foods with Added Fiber

Fiber in foods consists of carbohydrates that cannot be digested. Although many foods naturally contain fiber, high-fiber ingredients are commonly added to foods to increase their fiber content. Fiber ingredients may be added to foods for health or functional reasons. This 3-page fact sheet was written by Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, November 2013. http://edis.ifas.ufl.edu/fs235