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Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. -
7.014 Handout PRODUCTIVITY: the “METABOLISM” of ECOSYSTEMS
7.014 Handout PRODUCTIVITY: THE “METABOLISM” OF ECOSYSTEMS Ecologists use the term “productivity” to refer to the process through which an assemblage of organisms (e.g. a trophic level or ecosystem assimilates carbon. Primary producers (autotrophs) do this through photosynthesis; Secondary producers (heterotrophs) do it through the assimilation of the organic carbon in their food. Remember that all organic carbon in the food web is ultimately derived from primary production. DEFINITIONS Primary Productivity: Rate of conversion of CO2 to organic carbon (photosynthesis) per unit surface area of the earth, expressed either in terns of weight of carbon, or the equivalent calories e.g., g C m-2 year-1 Kcal m-2 year-1 Primary Production: Same as primary productivity, but usually expressed for a whole ecosystem e.g., tons year-1 for a lake, cornfield, forest, etc. NET vs. GROSS: For plants: Some of the organic carbon generated in plants through photosynthesis (using solar energy) is oxidized back to CO2 (releasing energy) through the respiration of the plants – RA. Gross Primary Production: (GPP) = Total amount of CO2 reduced to organic carbon by the plants per unit time Autotrophic Respiration: (RA) = Total amount of organic carbon that is respired (oxidized to CO2) by plants per unit time Net Primary Production (NPP) = GPP – RA The amount of organic carbon produced by plants that is not consumed by their own respiration. It is the increase in the plant biomass in the absence of herbivores. For an entire ecosystem: Some of the NPP of the plants is consumed (and respired) by herbivores and decomposers and oxidized back to CO2 (RH). -
Micronutrient Management
MICRONUTRIENT PRINCIPLES MGGA Convention Great Falls December 1, 2015 Clain Jones [email protected] 994-6076 MSU Soil Fertility Extension Clickers are better than cell phones because: A. You don’t listen to Siri 25% 25% 25% 25% giving you wrong directions B. They don’t need to be turned off during a presentation C. They screen calls from telemarketers D. They make your dog obey Response A. B. C. D. Counter Goals Today • Define micronutrients and their role in plants • Illustrate micronutrient deficiency symptoms • Discuss soil testing for micronutrients • Explain which micronutrients may be deficient in MT soils and why Your experience with micro deficiencies (select all that apply) A. I don’t think I’ve seen any 20% B. I’ve suspected micro deficiencies 20% based on symptoms, but didn’t verify with tissue testing C. I’ve verified micro deficiencies 20% through tissue testing D. I’ve verified micro deficiencies 20% through fertilizer trials E. Other 20% Response Counter Of which micronutrients do you think you’ve seen deficiencies? Select all that apply A. Boron (B) 14% 14% 14% 14% 14% 14% 14% B. Chloride (Cl) C. Copper (Cu) D. Iron (Fe) E. Manganese (Mn) F. Zinc (Zn) G. Don’t know Iron (Fe) Boron (B) Zinc (Zn) Response Chloride (Cl)Copper (Cu) Don’t know Counter Manganese (Mn) For which micronutrients have you applied fertilizer? Select all that apply. A. Boron (B) 14% 14% 14% 14% 14% 14% 14% B. Chloride (Cl) C. Copper (Cu) D. Iron (Fe) E. Manganese (Mn) F. Zinc (Zn) G. Ask my crop adviser Boron (B) Iron (Fe) Zinc (Zn) Chloride (Cl)Copper (Cu) Manganese (Mn) Response Ask my crop adviser Counter Nutrient amounts in dried plant material 5% Macro N, P, K, S 1% Micro Ca, Mg .05 to 250 ppm B, Cu, Fe, 94% C, H, O each Mn, Mo, Ni, Zn H2O Cl 0.05 to 0.5% CO2 1 ppm ≈ 1 tsp of water in an Olympic sized swimming pool The micronutrients are simply needed in smaller amounts by the plant than the macronutrients. -
Thermophilic Lithotrophy and Phototrophy in an Intertidal, Iron-Rich, Geothermal Spring 2 3 Lewis M
bioRxiv preprint doi: https://doi.org/10.1101/428698; this version posted September 27, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Thermophilic Lithotrophy and Phototrophy in an Intertidal, Iron-rich, Geothermal Spring 2 3 Lewis M. Ward1,2,3*, Airi Idei4, Mayuko Nakagawa2,5, Yuichiro Ueno2,5,6, Woodward W. 4 Fischer3, Shawn E. McGlynn2* 5 6 1. Department of Earth and Planetary Sciences, Harvard University, Cambridge, MA 02138 USA 7 2. Earth-Life Science Institute, Tokyo Institute of Technology, Meguro, Tokyo, 152-8550, Japan 8 3. Division of Geological and Planetary Sciences, California Institute of Technology, Pasadena, CA 9 91125 USA 10 4. Department of Biological Sciences, Tokyo Metropolitan University, Hachioji, Tokyo 192-0397, 11 Japan 12 5. Department of Earth and Planetary Sciences, Tokyo Institute of Technology, Meguro, Tokyo, 13 152-8551, Japan 14 6. Department of Subsurface Geobiological Analysis and Research, Japan Agency for Marine-Earth 15 Science and Technology, Natsushima-cho, Yokosuka 237-0061, Japan 16 Correspondence: [email protected] or [email protected] 17 18 Abstract 19 Hydrothermal systems, including terrestrial hot springs, contain diverse and systematic 20 arrays of geochemical conditions that vary over short spatial scales due to progressive interaction 21 between the reducing hydrothermal fluids, the oxygenated atmosphere, and in some cases 22 seawater. At Jinata Onsen, on Shikinejima Island, Japan, an intertidal, anoxic, iron- and 23 hydrogen-rich hot spring mixes with the oxygenated atmosphere and sulfate-rich seawater over 24 short spatial scales, creating an enormous range of redox environments over a distance ~10 m. -
Macronutrients and Human Health for the 21St Century
nutrients Editorial Macronutrients and Human Health for the 21st Century Bernard J. Venn Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand; [email protected] Received: 30 July 2020; Accepted: 4 August 2020; Published: 7 August 2020 Abstract: Fat, protein and carbohydrate are essential macronutrients. Various organisations have made recommendations as to the energy contribution that each of these components makes to our overall diet. The extent of food refining and the ability of food systems to support future populations may also impact on how macronutrients contribute to our diet. In this Special Issue, we are calling for manuscripts from all disciplines to provide a broad-ranging discussion on macronutrients and health from personal, public and planetary perspectives. Keywords: macronutrient; fat; protein; carbohydrate; acceptable macronutrient distribution range; starch; sustainability The macronutrients, fat, protein and carbohydrate provide energy and essential components to sustain life. Fat is composed of glycerol and fatty acids; protein is an agglomeration of amino acids; and carbohydrate is simple sugars occurring either as monosaccharides or chains of connected monosaccharides (e.g., starch) whose bonds are either hydrolysed in the human small intestine to monosaccharides or are resistant to hydrolysis (dietary fibre). To maintain longevity and health, a combination of these macronutrients is required in our diet. It is elusive as to whether there is a combination of macronutrients that provides optimal health. When expressed as a percentage of energy to the diet, human populations have historically survived on diets with greatly differing proportions of these macronutrients. For example, the animal-based diet of an Alaskan Inuit group was found to comprise 33% protein, 41% fat and 26% carbohydrate [1]. -
Micronutrients and the Nutrient Status of Soils: a Global Study
FAO SOILS BULLETIN 48 micron utrients and the nutrient status of SOUS: a global study by mikko sillanpAl FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS FAO SOILS BULLETIN 48 micronutrients and the nutrient status of soils: a global study by mikko sillanpäd sponsored by the government of finland executed at the institute of soil science agricultural research centre jokioinen, finland and soil resources, management and conservation service land and water development division FAO FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIO-NS Rome 1982 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization oftheUnitedNations concerningthelegal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-52 ISBN 92-5-101193-1 Allrights reserved. No part ofthispublication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic,mechanical, photocopyingor otherwise, without theprior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme diCaracalla, 00100 Rome, Italy. C) FAO 1982 Printed in Finland by Werner Söderström Osakeyhtiö. Foreword During the last two decades, the increasing use of mineral fertilizers and organic manures of different types has led to impressive yield incrcases in developing countries. Major emphasis was given to the supply of the main macronutrients, nitrogen, phosphate and potash. -
Growth and Micronutrient Needs of Adolescents
European Journal of Clinical Nutrition (2000) 54, Suppl 1, S11±S15 ß 2000 Macmillan Publishers Ltd All rights reserved 0954±3007/00 $15.00 www.nature.com/ejcn Growth and micronutrient needs of adolescents B Olmedilla* and F Granado Servicio de NutricioÂn, Unidad de Vitaminas, ClõÂnica Puerta de Hierro, 28035-Madrid, Spain Objective: This paper focuses on micronutrients in relation to needs throughout adolescence, a period which involved growth and development that occur through a complex interaction of genetic instructions, hormones and environmental in¯uences, many of them of dietary origin. In the context of micronutrient `needs' it is of special importance to differentiate between the `nutritional needs' and `metabolic needs'. Two main questions arise in relation to the micronutrient needs: (1) why are micronutrients necessary? and (2) how are their needs assessed? Results: The `necessary' amount will differ according to the objectives pursued: (a) to achieve a satisfactory rate of growth and development; and (b) to maintain `optimal health'. The assesment of micronutrient needs and status has proved to be dif®cult, but when elucidating and establishing them, it is imperative to arrive at the estimates in the light of their interdependent role in metabolism and functions. The knowledge of micronutrient metabolic needs can be approached through epidemiological observations, bioavailability studies and clinical trials. However, there is a nearly total absence of reports on the particular metabolic and dietary needs of adolescents. Conclusion: Thus more studies are required in relation to the effect of features associated with adolescence on `needs', evaluating their impact on bioavailablility and turnover (storage and losses), and the interactions among micronutrients in the assessment of metabolic and nutritional needs. -
Guidelines on Food Fortification with Micronutrients
GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry. -
The Science and Scope of Nutrition
The Science and Scope 1 of Nutrition LEARNING OBJECTIVES Define the scope and science of nutrition ( Infographic 1.1 ) Explain the connection between nutrition and chronic disease ( Infographic 1.2 ) Define and identify the major macronutrients and micronutrients ( Infographic 1.3 and Infographic 1.4 ) Summarize the purpose of the Dietary Reference Intake (DRI) values ( Infographic 1.5 ) Distinguish between the different types of DRI values and what each represents ( Infographic 1.6 and Infographic 1.7 ) Understand/explain the basis of the scientific method and how it is CHAPTER used in nutrition research ( Infographic 1.8 ) Describe three types of experimental design and the primary advantages of each ( Infographic 1.9 ) Describe reliable sources of nutrition information ( Infographic 1.10 ) t was the final months of World War II, and the Dutch people were starving. As a last-ditch effort to hold on to the Netherlands, the Germans had blocked the transport of food SPL/Science Source SPL/Science Ifrom the Netherlands eastern rural areas to its west- Exploring the ern cities. As a result, people were eating only a few hundred calories per day, typically a couple of small Science of slices of bread and potatoes. Some people used paper to thicken soup. This period, now known as the Dutch Hunger Winter, lasted from October 1944 Nutrition until the Netherlands was liberated in May 1945. 1 Copyright © W. H. Freeman and Company. Distributed by W. H. Freeman and Company strictly for use with its products. Not for redistribution. 02_POP_14867_ch01_001_023.indd 1 10/30/18 10:27 AM 1 THE SCIENCE AND SCOPE OF NUTRITION Thirty years later, a husband and wife it appeared as if a woman’s diet during preg- team of scientists at Columbia University nancy could have a strong influence on the decided to investigate whether these extreme weight of her child. -
Vitamin and Mineral Requirements in Human Nutrition
P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Micronutrient Management in Nebraska Bijesh Maharjan, Tim M
NebGuide Nebraska Extension Research-Based Information That You Can Use G1830MR · Index: Crops, Soil Management Revised February 2018 Micronutrient Management in Nebraska Bijesh Maharjan, Tim M. Shaver, Charles S. Wortmann, Charles A. Shapiro, Richard B. Ferguson, Brian T. Krienke, and Zachary P. Stewart Extension Soils Specialists This NebGuide addresses issues of micronutrient fertilizer use Table 1. Estimates of micronutrient uptake (whole plant) by with a focus on zinc and iron. crops. Of the 17 elements known to be essential for plant Micronutrient 200 Bu Corn 60 Bu Soybean 6 Ton Alfalfa growth, eight are used in very small amounts and, with the lb/acre lb/acre lb/acre exception of iron, have an uptake of less than 1 pound per Iron 2.4 1.7 1.8 acre per year (Table 1). These elements are classified as mi- Manganese 0.4 0.6 0.6 cronutrients and include zinc (Zn), iron (Fe), manganese Zinc 0.4 0.2 0.2 (Mn), copper (Cu), boron (B), molybdenum (Mo), chlo- Boron 0.2 0.1 0.3 rine (Cl), and nickel (Ni). Interest in micronutrients has Copper 0.1 0.1 0.06 Molybdenum 0.01 0.01 0.02 increased because of accelerated rates of nutrient removal Nickel 0.01 0.01 0.01 due to greater yields and the availability of alternative mi- Adapted from: Role of Micronutrients in Efficient Crop Production, D.B. Mengel, Purdue cronutrient products. University AY- 239. https:// www .extension .purdue .edu /extmedia /AY /AY - 239 .html Micronutrient Availability Some micronutrients are supplied to plants when 1). -
Zinc, Copper and Selenium
pISSN: 2234-8646 eISSN: 2234-8840 http://dx.doi.org/10.5223/pghn.2012.15.3.145 Pediatric Gastroenterology, Hepatology & Nutrition 2012 September 15(3):145-150 Review Article PGHN Micronutrient Deficiency Syndrome: Zinc, Copper and Selenium Jee Hyun Lee, M.D. Department of Pediatrics, Hallym University Kangnam Sacred Heart Hospital, Seoul, Korea Nutrients are defined as not only having nutritive values of participating in the metabolism and building the structures of cells but also being safe for human body. Nutrients are divided into two types, macronutrient and micronutrient, according to the proportion of the human body. Commonly, micronutrients include trace elements (trace mineral) and vitamins (complex organic molecules). It is difficult to demonstrate micronutrient deficiency because the symptoms are varied and laboratory analyses are limited. Since parenteral nutrition became an established therapy, micronutrient deficiency syndromes are being identified more frequently and emphasize the importance of a complete nutritional support. In this article, we review various specific trace element deficiency states such as zinc, copper, and selenium and briefly discuss the use of dietary supplements. (Pediatr Gastroenterol Hepatol Nutr 2012; 15: 145∼150) Key Words: Zinc, Copper, Selenium, Dietary supplements, Child INTRODUCTION cules). These micronutrients are necessary for the optimal utilization of the three macronutrients. Nutrients are defined as having nutritive values Trace elements contribute less than 0.01% to body (they participate in the metabolism building struc- weight and a human nutritional requirement has tures of cells) and being presumed to be safe to the been established for iron, iodine, zinc, copper, chro- human body also. Nutrients are classified into three mium, selenium, molybdenum, manganese, and co- macronutrients (carbohydrate, protein and fat) and balt [2].