Nutritional Characteristics Research Articles

Comparison of Different Linseed Genotypes Meal in Terms of Feed Value Properties

This study was conducted to determine the nutritional content and nutritive values of some varieties of linseed meal. For this purpose, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), crude ash (CA), and crude protein (CP) analyses were performed on meals obtained from 13 different linseed varieties (Clli 1423, Larkana, Milas, NewTurk, Dillman, Sari-85, Clli 1351, Clli 1370, Clli 1400, Clli 1412, Karakız, Beyaz Gelin, Noreum) in order to determine some nutritional content. Based on some data obtained from these analyses, nutritive values such as dry matter digestibility (DMD), dry matter intake (DMI), relative feed value (RFV), metabolizable energy (ME), and net energy for lactation (NEL) were calculated. In terms of nutritional content, the NDF, ADF, ADL, and CP contents of linseed meals were found to be significant, while the CA content was not found to be significant. The NDF, ADF, ADL, and CP contents of the meal varied within the ranges of %58.40-96.37, %18.62-35.64, %8.55-20.45, and %34.84-41.21, respectively. In terms of nutritive value characteristics, the DMD, ME, and NEL properties of linseed meal were found to be significant, while the DMI and RFV features were deemed insignificant. The DMD, ME, and NEL values of the meal varied within the ranges of %61.14-74.39, 9.35-11.91 MJ/kg, and 1.37-1.81 Mcal/kg, respectively. In conclusion, it was determined that among the linseed varieties, the highest results in terms of both nutritional content and nutritive value were provided by the NewTurk variety, while the worst results were generally observed in the Beyaz Gelin variety. However, it was concluded that the meals from all evaluated linseed varieties could be utilized in the intensive feed industry.

Nutritional characteristics of almond hulls treated with sodium hydroxide and urea or supplemented with polyethylene glycol as an alternative feed resource for ruminant nutrition in Mediterranean area: in vitro study

Nutritional characteristics of almond hulls treated with sodium hydroxide and urea or supplemented with polyethylene glycol as an alternative feed resource for ruminant nutrition in Mediterranean area: in vitro study

Gastroesophageal reflux disease and risk factors in schoolchildren

Aim. To study the association between family predisposition to gastrointestinal diseases with gastroesophageal reflux disease (GERD) in schoolchildren in ethnic populations of Tuva. Material and methods. A total of one thousand seventy nine children (761 Mongoloid-Tuvinian and 318 Caucasian) aged of 7–17 years in the Republic of Tyva were examined. Anamnestic data and information on gastrointestinal complaints in schoolchildren were obtained. The diagnostic criterion for GERD was complaints of weekly heartburn. Statistical analysis was performed using the Pearson chi-square test. Results. GERD children more often had anamnestic data on gastritis (p = 0.025), gastric ulcer (p = 0.039) and oncological diseases of the gastrointestinal tract (p = 0.052) in parents. At the same time, schoolchildren of the indigenous population with GERD manifestations had greater unfavourable conditions for a number of diseases in parents: gastritis (p = 0.01), gastric ulcer (p = 0.012). Whereas in Caucasians, a similar association was not established. The association between GERD in schoolchildren and gastrointestinal pathology in grandparents (2nd degree of kinship) also concerned only Tuvans in the presence of gastritis (p = 0.023). Summary data on family history of gastrointestinal diseases (1st and 2nd generation relatives) in GERD children, as expected, prevailed in Tuvans (gastritis (p = 0.004), peptic ulcer (p = 0.033) and specifically gastric ulcer (p = 0.02)). A more negative association between GERD in Tuvan children and a family predisposition to gastrointestinal diseases, in contrast to Caucasians, may be due to a higher prevalence of a number of gastrointestinal diseases in adults and is related with the functional features of the system, formed under the influence of the features of traditional life and nutrition. Conclusion. In the Republic of Tyva, GERD in native schoolchildren is associated with a wide range of gastrointestinal diseases in relatives.

Selenium Biofortification of Allium Species

Allium species have great potential in the production of functional food via selenium biofortification. This review is devoted to the specificity of Allium plant biofortification with Se, including the genetic peculiarities, effect of the chemical form of the microelement, methods of supply, sulfur and AMF effects, and hormonal regulation. The biosynthesis of methylated Se amino acids and the beneficial effect of Se treatment on secondary metabolite accumulation and plant yield are discussed. Special attention is paid to the production of functional foods based on Allium plants enriched in different ways: bread with leek leaf powder, Allium microgreens and seedlings, and ‘Black garlic’ biofortified with Se. Further focus is provided to the high variability of Allium crop yield and quality under Se supply governed by genetic factors and environmental stresses, and to the need for plant growth technology optimization to obtain the predicted nutritional characteristics of the derived functional product with high anti-carcinogenic activity.

Impact of Individuals' Biological and Meals' Nutritional Characteristics on the Thermic Effect of Food in Humans: Meta-Regression of Clinical Trials.

The thermic effect of food (TEF) may be a therapeutic target for the prevention and treatment of obesity. The impact of different biological and nutritional characteristics on TEF in humans was analyzed. The MEDLINE/PubMed, Embase, Cochrane Central Register of Controlled Trials, Web of Science, and Latin American and Caribbean Health Sciences Literature databases were searched until November 2023 without language restrictions. Clinical trials were included that offered an oral test meal to adult and elderly individuals in a fasting state and measured TEF using calorimetry. The average TEF of each group was the outcome, and the impact of the individuals' and meal characteristics on the TEF was assessed using subgroups, meta-regression, and compositional analysis. The review included 133 studies, with 321 different groups. The mean TEF at 60 minutes after the test meal was 262 (95% CI, 236-288) kcal/d and decreased over time until 240 minutes after the test meal (P < .01). Male participants, individuals with normal body mass index, meals with energy content offered according to individual requirements, and meals with a mixed degree of food processing yielded a higher TEF. The total energy content of meals was the variable most strongly associated with TEF. Compositional analysis showed that the amount of lipids in meals was the only macronutrient consistently and negatively associated with TEF. The TEF is influenced by specific individuals' and meal characteristics. Total energy content and the amount of lipids were the characteristics of the meals most consistently associated with TEF. However, due to important methodological differences between studies, it is difficult to determine how to use TEF as a potential therapeutic target against obesity. PROSPERO registration no. CRD42023432504.

Conventional vs. Organically Produced Honey—Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?

Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16–0.98 mS/cm), optical rotation (−1.00 − (−2.60) [α]D20), pH values (3.30–4.95), free acidity (4.0–9.0 mmol/kg), total content of phenolic (76.5–145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7–307.0 μg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (−8.62–126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5–112.1 μg CGAE/g d.w.) compared to conventional honey (56.7–91.1 μg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey.

The Effect of the 2023 Turkey-Syria Earthquakes on the Sixth-Month Breastfeeding Rate of Infants: A Single-Centre Cohort Study

Background: We investigated the effect of earthquakes on the six-month breast milk intake rate in infants. Methods: In this single-centre prospective cohort study, 35 mother-baby dyads who were in the earthquake zone during the February 6, 2023, Turkey-Syria earthquakes were included as the study group, while 29 mother-baby dyads who were not in the earthquake zone were included as the control group. The physical, environmental, and social characteristics of the settlements after the earthquake, along with the nutritional characteristics of the infants, were evaluated through questionnaires during interviews and online assessments. The Breastfeeding Self-Efficacy Form and the Edinburgh Postnatal Depression Scale were administered to the mothers, and their scores were calculated. Results: No significant difference was found between the exclusive breastfeeding rates at six months in the study and control groups [18 (62.9%) vs. 22 (61.9%), n (%), P = 0.95]. The breastfeeding self-efficacy score was significantly higher in the study group [64 (33 - 70) vs. 54 (31 - 70), median (min-max), P = 0.02]. Although the Edinburgh Postpartum Depression Scale (EPDS) score was higher in the control group [10 (0 - 21) vs. 7 (0 - 26), median (min-max)], this difference was not statistically significant. Conclusions: In general, earthquakes do not affect breastfeeding rates in infants at six months. The continuation of breastfeeding, supported by increased resilience in difficult conditions, enhances breastfeeding self-efficacy and provides protection for the mother-baby dyad. Breastfeeding should be continued and supported during natural disasters.

Prevalence of anemia and its associated factors among under-five children living in Arba Minch Health and Demographic Surveillance System Sites (HDSS), Southern Ethiopia.

Childhood anemia affects around half of under five children and has impacts on physical, mental, and social development, both in the short and long term. The objective of the study was to determine the prevalence of anemia and its associated factors among under-five children living in Arba Minch Health and Demographic Surveillance System Sites (HDSS). A community-based cross-sectional study was conducted among randomly selected under-five children with their caregivers living in Arba Minch HDSS from June to August 2023. The questionnaire was developed to assess sociodemographic, nutrition, healthcare, and environmental characteristics. Hemoglobin concentration was adjusted for altitude of the village. Anemia was defined as the hemoglobin concentration below 11 g/dL. It was further categorized as mild (between 10-10.9 g/dL), moderate (7-9.9 g/dL), and severe (less than 7 g/dL). The analysis of factors associated with anemia was assessed by using logistic regression and significance was determined at p-value <0.05. A total of 332 under-five children with a mean (SD) age of 33(15) months participated. The overall prevalence of anemia among under-five children was 35.3% (95% CI: 30.4, 40.7). The magnitude of mild, moderate, and severe anemia was 12.4% (95%CI: 9.2, 16.4), 22.1% (95%CI: 17.9, 26.9), and 0.9% (95%CI: 0.3, 2.8), respectively. Anemia had a negative association with the advancing age of the children (0.95, 95%CI: 0.93, 0.97) and improvement in the family wealth score (0.86, 95%CI: 0.75, 0.99). Nearly one-third of the under-five children were anemic and childhood anemia is a moderate public health problem in the study area. The magnitude of anemia was negatively associated with the advance in child age and with the increase in the wealth status of the household. It is important to provide due attention to reduce the magnitude of anemia specifically for the youngest children and for those children from poor households.

Exudados gomosos de Prosopis spp. localizados en Ecuador: potencial prebióticos en la alimentación animal

Fiber-rich plant foods have been tested as prebiotics (adjuvant to the growth and activity of the gut microbiota) in animal production, due to their high inulin and fiber content, in order to reduce the use of antibiotics and microbial resistance. The gummy exudate produced by Acacia senegal is a source of nutritional fiber that has been tested as a prebiotic in animal feed. The objective of this study was to analyze the potential use of novel sources of Prosopis spp. gummy exudates as prebiotics in animals of zootechnical interest based on a systematic literature review in indexed journals of the use of gum-hydrocolloids as an alternative supplement in animal feed. The scientific articles reviewed show the benefits of using the gummy exudate of Acacia senegal as a prebiotic in the production of broilers, turkeys, rabbits, and pigs. The gums obtained from Prosopis spp. present physicochemical and nutritional characteristics analogous to those published for gum arabic. Therefore, based on the bibliographic reports consulted, the gummy exudate obtained from Prosopis spp trees located in Ecuador could present a nutritional profile with excellent fiber content, oligosaccharides, essential minerals, and phenolic compounds, which would enhance its use as a promising prebiotic in animal feed, improving the function of the intestinal barrier, favoring the growth of beneficial microbiota, significantly reducing the populations of pathogenic bacteria, optimizing animal welfare and production. Keywords: dietary fiber, hydrocolloids, animal production, alternative growth promoters.

Nutritional Characteristics and Physicochemical Properties of Ancient Wheat Species for Food Applications

Nutritional Characteristics and Physicochemical Properties of Ancient Wheat Species for Food Applications

White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics

Fruit and vegetable industrialization generates large amounts of organic residues abundant in bioactive compounds. In the present work, white cabbage powders (WCP) were used to partially replace rice flour (5, 10, 20 and 30% w/w) in the formulation of gluten-free breadsticks. Physicochemical (moisture content, water and oil absorption capacity), pasting, and antioxidant properties (reducing sugars, total phenols and DPPH scavenge ability) were evaluated in flour blends. Breadsticks quality was evaluated by analysing dough rheology, physicochemical (aw, colour, texture) and antioxidant properties. Water and oil absorption capacities improved with WCP addition, whereas pasting properties worsened. Dynamic oscillatory tests revealed that WCP incorporation increased G’ and G’’ values. Colour attributes were also significantly modified with WCP addition, whereas breadsticks hardness reduced compared to control formulation. Nutritional properties of breadsticks improved with WCP addition, as deduced from the better antioxidant characteristics obtained for both blends and breadsticks, when vegetable powders were added. In conclusion, this study reveals that WCP can be suggested as functional food ingredient to increase the nutritional properties of new, rice-based gluten-free breadsticks.

Changes in antioxidants and nutritional properties during germination of soybean

Soybeans are a valuable source of nutrients and bioactive compounds. However, their nutritional quality can be limited by the presence of antinutrients, such as phytic acid and trypsin inhibitors. Germination is a natural process that can enhance the nutritional value of legumes by reducing antinutrients and increasing the bioavailability of nutrients. The objective of this study was to evaluate the effect of soaking and germination on the antioxidant and nutritional attributes of soybean. Results showed that the germination process led to a significant increase (p ≤ 0.05) in the content of phenolic, flavonoids, and antioxidat activity (%) compounds following the 72-hour germination compared to samples from ungerminated soybeans. Strong correlations were concluded between antioxidant activity and total phenolic (R2 0.92), flavonoids (R2 0.82), and ascorbic acid (R2 0.99). The germination process also enhanced proteases activities, lipase activity, and protein digestibility. Concurrently, there was a significant reduction in phytic acid from 99.20 ± 2.56 to 73.39 ± 0.85, mg/100 g as well as trypsin inhibitors from 5.73 ± 0.116 to 2.91 ± 0.126 mg/g. Germination led to these alterations contributed to an enhancement in the antioxidant and nutritional characteristics of soybean.

Development of a Spectrophotometric Flow-Based System for the Determination of Total Polyphenol Content in Legume Flours.

Conventional nutritional characterization of legume flours comprises costly and laborious analytical methods for nutrient quantification that establish the quality of seeds, including their macronutrient quantification, fiber, mineral, antioxidant content, and more. The quantification of total polyphenol content (TPC) in legumes is performed using different analytic methods, namely the Folin-Ciocalteu (FC) method, which is lengthy and employs potentially toxic reagents. Additionally, it is time-consuming and prone to human error if carried out in a conventional batch mode. To develop a semi-automatic method for a faster, greener, and more precise TPC quantification, resorting to flow injection analysis (FIA). The development of the FIA method was based on the FC method. The flow manifold was structured by performing an array of preliminary studies, which led to the establishment of the method that displayed the highest sensitivity (highest slope of the calibration curve). The method was applied to determine the TPC in various legume flours. This novel method resulted in a throughput of 1 analysis per minute, allowing to analyze 20 samples in triplicate within an hour, with a LOD of 4.32 mg L-1, a LOQ of 14.4 mg L-1, and an RSD of 4.4%. The results calculated from the proposed FIA method agreed with those of the reference procedure. By using the FIA system, a lower consumption of reagents was observed. Additionally, as there is no need to reach chemical equilibrium, a high throughput has been achieved, resulting in a faster and greener method for the determination of polyphenols in various types of legumes.

Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.

Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in small-sized tomato pomace from cherry and date tomatoes and to evaluate the effects of the addition of 10 and 20% (w/w) of tomato pomace flour (TPF) to durum wheat dough for bread production. Bread containing different amounts of TPF was characterized by physical, chemical, nutritional, and sensory characteristics. TPF is an important source of dietary fibre with a total content of approximately 52.3%, of which 5.3% is soluble and 47% is insoluble. It is also a potential source of natural antioxidants and contains remarkable residual levels of both total carotenoids and polyphenols. TPF addition reduced water loss during baking and significantly affected colour parameters and acidity; furthermore, both fortified TPF breads could use these nutrition and health claims and label the breads as "High Fibre". The "overall" sensory attribute showed similar values in the control and fortified bread samples, suggesting that the overall quality of the bread remained relatively constant, regardless of the percentage of added TPF.

Development of curd for children from sheep milk with berries: improvement of nutritional and functional properties

The development of functional products for children based on sheep's milk with the addition of berries is a pressing issue in the field of baby food. The object of this study is baby curds based on sheep's milk with the addition of berries. The task that this study solves is to improve the nutritional and organoleptic characteristics of baby products made from sheep's milk since pure sheep's milk without additives has a specific smell and taste, which reduces its attractiveness to children. The results of the study showed that the addition of berries (chokeberry, raspberry, strawberry) significantly improves the taste and aromatic properties of curds. Children preferred curds with berries since they had a creamy-berry aroma, while curds without additives retained the characteristic smell and taste of sheep's milk. It was also found that the addition of berries increased the antioxidant activity of the product due to enrichment with vitamins (especially vitamin C) and dietary fiber. By adding berries to the curds, it was possible to increase the nutritional value, improve the taste characteristics and increase the digestibility of the product. These results solve the problem of low consumer appeal of sheep milk-based products. The results could be used in the production of functional dairy products for children, especially for creating products with increased antioxidant potential and improved organoleptic characteristics. Such curds can be in demand under conditions of mass production for children, as they improve the nutritional value and increase consumer appeal due to taste improvements.

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Child-targeted foods in the Portuguese market 2024: Nutritional characteristics and claims

Abstract Background Excessive consumption of high-energy products with high saturated fats, sugars, and salt contents, contribute to the prevalence of overweight, obesity and other related diseases in Portugal, especially among children. Children represent a vulnerable group whose food choices are significantly influenced by advertisements and marketing methods that often promote highly palatable and less healthy foods. This study aimed to assess the nutritional characteristics of visually appealing products targeted at children in Portugal and analyse nutritional, health, and other mentions and claims, as well as icons present in the package. The goal is to contribute to the promotion of healthier food choices and inform public health policies. Methods Nutritional information and mentions/claims from child-targeted foods, featuring labels with cartoons and other appealing images, were collect. These were compared with the reference values (RV) of Integrated Strategy for the Promotion of Healthy Eating (EIPAS) and of Directorate-General of Health Label Decoder (RVLD), as well as the limit values (LV) defined by a Portuguese law related to restrictions on food advertising aimed at children. Results 247 products from six categories were monitored. Only 1.2% met the EIPAS RV for sugar and salt evaluated together, while 10.1% complied with the law LV. According to the RVLD, 19.0%, 26.3%, 49.4%, and 0.4% of the products presented high levels of fat, saturates, sugars, and salt, respectively. The majority of the products (68.0%) had one or more types of mentions/claims, predominantly nutritional (64.3%) and all featured one or more icons, with 10.5% being licensed. Conclusions The majority of these pre-packed child-target foods do not have a healthy nutrient profile. In this context, public health actions, namely legislative measures to further regulate food marketing and labeling elements aimed at children along with literacy and product reformulation initiatives are essential. Key messages • The child-targeted food products in the Portuguese market present inadequate nutritional profiles. • Public health actions are needed to promote healthier food choices and protect children from foodborne non-communicable diseases.

Gas sensor technology and AI: Forecasting lemon juice quality dynamics during the storage period

Ensuring the quality of food is a critical area that directly impacts public health. The emission of Volatile Organic Compounds (VOCs), recognized as distinguishable aromas, is used for the prediction and evaluation of food quality. These compounds provide valuable data about the nature and quality of food and can serve as indicators for nutritional characteristics determination. Hence, in this study, the changes in the quality of lemon juice over a 120-day storage period were assessed using VOCs. Accordingly, an electronic nose (e-nose) equipped with 8 metal oxide sensors and chemometric methods were employed to investigate the quality changes of lemon juice during the storage period. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) models were used to visualize the qualitative changes in lemon juice samples over the storage period. Furthermore, for classifying lemon juice samples over the 120-day storage period, Support Vector Machine (SVM) and Artificial Neural Network (ANN) methods were employed. Ultimately, for predicting the pH and acidity values of lemon juice, Partial Least Squares Regression (PLSR), Principal Component Regression (PCR), and Multiple Linear Regression (MLR) methods were utilized. The results showed very high accuracy in classifying lemon juice samples during the storage period, and the constructed models could predict the pH and acidity parameters of lemon juice with high accuracy.

Effects of salt stress on the fruit and yield quality of some selected tomato (&lt;i&gt;Lycopersicum esculentum&lt;/i&gt; L.) varieties.

The growth, production, and nutritional characteristics of crops are impacted by abiotic factors such as salinity stress. The study aimed to assess the impact of salt stress on the fruit and yield characteristics of three distinct tomato cultivars, namely Rio, Dan syria, and UTC. Salt solutions with varying concentrations of NaCl were created by dissolving NaCl in deionized water. Four treatments were established, consisting of solutions with salt concentrations of 0g/L (control, without salt), 0.5g/L, 1.0g/L, and 1.5g/L. Each treatment was reproduced three times. The NaCl solutions were administered with a frequency of 7 days. The data in the study underwent Analysis of Variance (ANOVA). Rio outperformed the other varieties in terms of fruit quantity, fresh fruit weight, and fruit pericarp thickness under high salt stress, closely followed by UTC variety. The study also found that Dan syria performed better than the other varieties in terms of fresh and dry weight of shoot, as well as fresh weight of root, under mild and extreme salinity stress. However, Rio performed better than the other varieties in terms of dry weight of root under both mild and extreme salinity stress. The salt tolerance index of the Rio, UTC, and Dan Syria varieties under extreme salinity stress are 46.79%, 20.64%, and 34.70% respectively. This indicated that the Rio variety is the most salt-tolerant of the three types, with Dan Syria variety coming close.

Caracterização de carboidratos para a produção de ruminantes

The partitioning of the carbohydrates present in the diets, has as objective nutricional, to show the differences in the scope of the digestion and fermentation process, beyond the effect in the animal performance. Methodological changes of analyses are the key to assign to the importance of the fractions of the carbohydrates, classifying the same ones from its nutritional characteristics, and selecting the best analytical methods that can describe the desired fractions. In result of the little information regarding the characteristics of the digestion of some carbohydrates and its interactions with other fractions present in the diets, it means that the methods not yet perfectly are stabilized. Based in the importance of carbohydrates in the diets and the effect in the animal performance, the important types must be measured (sugars, starch, fructans, soluble and insoluble fiber). It is essential to select methods that allow the adequate characterization of the carbohydrates, so that the same ones are enclosed with exactness in the diets and that they can attend the energy requirements of the animal ruminants.