Au Nunavik, les communautés inuites dépendent grandement de ressources issues de l'océan. Dans cette étude, la valeur nutritive d'organismes benthiques marins consommés par les humains a été analysée. Des pétoncles, des moules, des oursins et des étoiles de mer ont été analysés pour leur quantité d'acides gras, de pigments et de sélénium. Les objectifs étaient de révéler si les quantités de nutriments sont influencées par la période de retrait des glaces et de voir si ces nutriments sont bioamplifiés selon les niveaux trophiques des espèces. Les résultats ne montrent pas de tendances claires par rapport au temps de retrait des glaces et le contenu de nutriment semble être influencé par d'autres facteurs car ces tendances ne sont pas généralisées à travers tous les éléments analysés. Les résultats d'EPA (C20:5 (cis-5,8,11,14,17)) et de DHA (C22:6 (cis-4,7,10,13,16,19)) indiquent un accroissement en corrélation avec l'augmentation du niveau trophique. Cette tendance n'est, par contre, pas généralisée parmi tous les acides gras analysés. Ces résultats aident à mieux comprendre l'influence de la dynamique des glaces sur les quantités de nutriments trouvées dans des organismes benthiques ainsi que la façon dont ils passent à travers le réseau trophique benthique du Nunavik, au Canada. / In Nunavik, Inuit communities depend greatly on country food that come from the ocean. In this study, the nutritional value of benthic organisms consumed by the human population in these communities were analysed. Scallops, mussels, urchins and seastars had their fatty acid, pigment and selenium quantities evaluated. The goals were to reveal if the nutrient quantities were influenced by the timing of ice withdrawal and if there was bioamplification according to species. Results show that no clear trend can be identified for ice withdrawal and the nutrient contents seem to be influenced by other factors because these trends are not generalized to all nutrients. EPA (C20:5 (cis-5,8,11,14,17)) and DHA (C22:6 (cis-4,7,10,13,16,19)) seem to exibit an increase as the trophic level gets higher. This tendency is not present for all the fatty acids analysed, however. These results help better understand the influence of ice dynamics on the nutrient quantities found in benthic organisms as well as the way they pass through the benthic food web in Nunavik, Canada.

Résumé : L’ictère néonatal, lié à l’hyperbilirubinémie, touche 90% des nouveau-nés prématurés. L’hyperbilirubinémie provoque des troubles neurologiques aigus (somnolence, dystonie, difficultés alimentaires, atteinte de l’audition) et a été reliée à des anomalies du contrôle respiratoire. Ces résultats suggèrent une neurotoxicité de la bilirubine sur le tronc cérébral, qui pourrait aussi affecter les centres déglutiteurs. Le but de cette étude est de tester notre hypothèse selon laquelle l’hyperbilirubinémie altère la déglutition nutritive et la coordination déglutition-respiration chez l’agneau prématuré. 11 agneaux prématurés (nés 14 jours avant terme) ont été randomisés dans un groupe contrôle (n = 6) et un groupe bilirubine (n = 5). À 5 jours de vie, une hyperbilirubinémie modérée (150-250 μmol/L) était induite pendant 17h chez les agneaux du groupe bilirubine. La déglutition était étudiée par l’enregistrement de la pression pharyngée, et la respiration était évaluée par pléthysmographie d’inductance respiratoire et oxymétrie de pouls. L’effet de l’hyperbilirubinémie sur la déglutition nutritive (DN) était évalué pendant une alimentation au biberon standardisée, avec du lait de brebis. Un second enregistrement était réalisé 48h plus tard, après normalisation de la bilirubine. L’alimentation était moins performante (mL/min) dans le groupe bilirubine (p = 0,002) avec des DN moins fréquentes (p = 0,003) et de plus petit volume (p = 0,01). Ces différences n’étaient pas retrouvées à distance de l’hyperbilirubinémie. La coordination déglutition-respiration était également altérée chez les agneaux du groupe bilirubine, indiquée par une tendance à la diminution de la durée de l’inhibition respiratoire pendant les bouffées de DN (p < 0,1), ceci pendant et après l’hyperbilirubinémie. Simultanément, pendant l’alimentation, les agneaux du groupe bilirubine passaient plus de temps en désaturations sévère (< 80%) que ceux du groupe contrôle. Enfin, une diminution de la fréquence respiratoire associée à une augmentation des apnées étaient observées dans les minutes suivant l’alimentation dans le groupe bilirubine (p < 0,05). La déglutition et la coordination déglutition-respiration sont altérées par l’hyperbilirubinémie modérée, chez l’agneau prématuré. La diminution globale d’efficacité de l’alimentation au biberon est associée à une poursuite de la respiration durant les bouffées de DN, ce qui pourrait favoriser les aspirations pulmonaires de lait. / Abstract : Rationale: Jaundice, secondary to hyperbilirubinemia (HB), develops in 90% of preterm newborns. HB induces acute neurological disorders (somnolence, abnormal tone, feeding difficulties, auditory dysfunction) and has been linked to alterations in respiratory control. These findings suggest neurotoxicity in the brainstem that could also affect swallowing centers. This study aims to test our hypothesis that HB impairs nutritive swallowing and swallowing‐breathing coordination in the preterm lamb. Methods: Two groups of preterm lambs (born 14 days prior to term), control (C, n = 6) and hyperbilirubinemia (HB, n = 5) were studied. At day 5 of life, moderate HB (150‐250 μmol/L) was induced during 17 h in HB lambs. Swallowing was assessed via recording of pharyngeal pressure, and respiration was studied by respiratory inductance plethysmography and pulsed oximetry. HB effect on nutritive swallowing was assessed during standardized bottle‐feeding with ewe milk. A second recording was performed 48 hours later, after recovery from hyperbilirubinemia. Results: Swallows were less frequent (p = 0.003) and of smaller volume (p = 0.01) in HB lambs, with a consequent decrease in minute swallowing in HB lambs (p = 0,004). These differences were not found after bilirubinemia was returned to normal. Swallowing‐breathing coordination was also impaired in HB lambs, as indicated by a tendency towards a decrease in % time with respiratory inhibition during bursts of swallows, during and after hyperbilirubinemia. Simultaneously, severe desaturations (< 80%) were longer in HB lambs than in C lambs. Finally, a decreased respiratory rate was observed immediately after feeding (p < 0,05), along with increased apneas duration. Conclusions: Both swallowing and swallowing‐breathing coordination are altered by acute, moderate HB in preterm lambs. The overall decreased efficiency at bottle‐feeding is accompanied by continuation of breathing during bursts of swallows, which may promote lung aspiration.

There are significant differences in the metabolism of nutritional substrates in polytrauma patients. The actual metabolic needs of the patient may not be achieved despite the guidelines and recommendations for energy supply in the parenteral and enteral form of nutrition are followed. Subsequently this may lead to the occurrence of complications. The aim of the study was to compare the energy intake of each nutrient substrate supplied with nutrition by finding the nutritional substrate utilisation value which is obtained from indirect calorimetry measurements in patients with multiple injuries at the surgical ICU 1 of the Hradec Králové Teaching Hospital. By comparing this data you can obtain the optimum value for the nutritional needs of the patients. In the study we used seven spontaneously breathing polytrauma patients, three women and four men, of an average age of 41±21 years. Utilisations of nutritive substrates of each patient were obtained by indirect calorimetry. Accurate information on the amount and composition of nutrition supplied over 24 hours was also obtained. The patients received an average of 3.80±1.40 g/kg/day of carbohydrates, 1.03±0.56 g/kg/day of lipids and 1.40 ± 0.44 g/kg /day of proteins. The total energy intake was on average 30.94±11.03 kcal/kg/day. In six of seven...

Apesar da evolução tecnológica, estudos sobre a estabilidade de nutrientes em alimentos preparados em Serviços de Alimentação têm recebido pouca atenção. No entanto, é cada vez maior o número de pessoas que fazem suas refeições nestes estabelecimentos. Uma vez que o conteúdo em vitaminas é um dos fatores mais importantes na determinação da qualidade dos alimentos processados, o objetivo deste estudo foi definir métodos de análise quantitativa para tiamina, riboflavina e ácido nicotínico por CLAE em carnes, para, então, avaliar a influência da preparação em Serviço de Alimentação sobre o conteúdo destas vitaminas em diferentes cortes de carnes bovina, suína e de frango. Objetivou-se também avaliar a estabilidade das vitaminas citadas após métodos de preparação tradicionais comparados com métodos de preparação em forno combinado (um dos equipamentos de cocção mais modernos utilizados em Serviço de Alimentação). As amostras de carnes foram grelhadas, fritas, assadas e refogadas ou cozidas sem imersão em água utilizando-se o forno combinado e também equipamentos industriais de modelo convencional. Os resultados obtidos mostraram que a tiamina foi a vitamina mais afetada pelos métodos de preparo em Serviço de Alimentação (47,2 a 84,7% de retenção em carne bovina; 49,6 a 79,8% de retenção em carne suína e 53,7 a 81,1% de retenção em carne de frango). Para riboflavina as porcentagens de retenção foram de 69,3% a 91,4% em carne bovina; 71,8% a 92,7% em carne suína e 60,1 a 92,3% em carne de frango. A estabilidade do ácido nicotínico foi, de um modo geral, maior em carne bovina (60,7 a 91,5% de retenção), intermediária em carne de frango (65,1 a 84,4% de retenção) e menor em carne suína (62, 8 a 77,0% de retenção). Para a grande maioria das preparações, o uso do forno combinado (em comparação com os equipamentos convencionais) preservou mais as três vitaminas, sugerindo que este equipamento é a melhor opção para preparação de carnes bovina, suína e de frango quando se deseja uma maior estabilidade destas vitaminas. Nos três tipos de carnes preparadas de formas semelhantes as perdas das vitaminas foram associadas às perdas de umidade e às condições de preparo das carnes / Despite the progress achieved, studies on nutrient retention in food service preparation have not received much attention. However, more and more people eat at these places. Since vitamin content is one of the most important factors in determining processed food quality, the objetive of this study was to define quantitative analysis methods for thiamin, riboflavin and nicotinic acid by high-performance liquid chromatography (HPLC) in meat in order to evaluate the influence of food service preparation on the content of these vitamins on different beef, pork and chicken cuts. Another objeticve was to evaluate these vitamins\' retention under conventional preparation methods, compared to combined oven, one of the most modern cooking methods used in food service. Samples of meat were charbroiled, fried, roasted and cooked without water in a combined oven and in conventional equipments. The results showed that thiamin was the vitamin most affected by the food service preparation methods (47.2 to 84,7% of retention in beef; 49.6 to 79.8% of retention in pork and 53.7 to 81.1% of retention in chicken). Riboflavin content retention was from 69.3 to 91.4% in beef; 71.8 to 92.7% in pork and 60.1 to 92.3% in chicken. Nicotinic acid retention was, in general, higher in beef (60.7 to 91.5%), medium in chicken (65.1 to 84.4%) and lower in pork (62.8 to 77.0%). For most preparations, the use of combined oven preserved the three vitamins better than the other conventional equipments. The results obtained indicate that, as far as food service is concerned, the combined oven is the best option for beef, pork and chicken preparation when a greater thiamin, riboflavin and nicotinic acid stability is desired. In the three types of meat prepared in a similar manner, vitamins losses were associated to moisture loss and to the conditions of meat preparation

Apesar da evolução tecnológica, estudos sobre a estabilidade de nutrientes em alimentos preparados em Serviços de Alimentação têm recebido pouca atenção. No entanto, é cada vez maior o número de pessoas que fazem suas refeições nestes estabelecimentos. Uma vez que o conteúdo em vitaminas é um dos fatores mais importantes na determinação da qualidade dos alimentos processados, o objetivo deste estudo foi definir métodos de análise quantitativa para tiamina, riboflavina e ácido nicotínico por CLAE em carnes, para, então, avaliar a influência da preparação em Serviço de Alimentação sobre o conteúdo destas vitaminas em diferentes cortes de carnes bovina, suína e de frango. Objetivou-se também avaliar a estabilidade das vitaminas citadas após métodos de preparação tradicionais comparados com métodos de preparação em forno combinado (um dos equipamentos de cocção mais modernos utilizados em Serviço de Alimentação). As amostras de carnes foram grelhadas, fritas, assadas e refogadas ou cozidas sem imersão em água utilizando-se o forno combinado e também equipamentos industriais de modelo convencional. Os resultados obtidos mostraram que a tiamina foi a vitamina mais afetada pelos métodos de preparo em Serviço de Alimentação (47,2 a 84,7% de retenção em carne bovina; 49,6 a 79,8% de retenção em carne suína e 53,7 a 81,1% de retenção em carne de frango). Para riboflavina as porcentagens de retenção foram de 69,3% a 91,4% em carne bovina; 71,8% a 92,7% em carne suína e 60,1 a 92,3% em carne de frango. A estabilidade do ácido nicotínico foi, de um modo geral, maior em carne bovina (60,7 a 91,5% de retenção), intermediária em carne de frango (65,1 a 84,4% de retenção) e menor em carne suína (62, 8 a 77,0% de retenção). Para a grande maioria das preparações, o uso do forno combinado (em comparação com os equipamentos convencionais) preservou mais as três vitaminas, sugerindo que este equipamento é a melhor opção para preparação de carnes bovina, suína e de frango quando se deseja uma maior estabilidade destas vitaminas. Nos três tipos de carnes preparadas de formas semelhantes as perdas das vitaminas foram associadas às perdas de umidade e às condições de preparo das carnes / Despite the progress achieved, studies on nutrient retention in food service preparation have not received much attention. However, more and more people eat at these places. Since vitamin content is one of the most important factors in determining processed food quality, the objetive of this study was to define quantitative analysis methods for thiamin, riboflavin and nicotinic acid by high-performance liquid chromatography (HPLC) in meat in order to evaluate the influence of food service preparation on the content of these vitamins on different beef, pork and chicken cuts. Another objeticve was to evaluate these vitamins\' retention under conventional preparation methods, compared to combined oven, one of the most modern cooking methods used in food service. Samples of meat were charbroiled, fried, roasted and cooked without water in a combined oven and in conventional equipments. The results showed that thiamin was the vitamin most affected by the food service preparation methods (47.2 to 84,7% of retention in beef; 49.6 to 79.8% of retention in pork and 53.7 to 81.1% of retention in chicken). Riboflavin content retention was from 69.3 to 91.4% in beef; 71.8 to 92.7% in pork and 60.1 to 92.3% in chicken. Nicotinic acid retention was, in general, higher in beef (60.7 to 91.5%), medium in chicken (65.1 to 84.4%) and lower in pork (62.8 to 77.0%). For most preparations, the use of combined oven preserved the three vitamins better than the other conventional equipments. The results obtained indicate that, as far as food service is concerned, the combined oven is the best option for beef, pork and chicken preparation when a greater thiamin, riboflavin and nicotinic acid stability is desired. In the three types of meat prepared in a similar manner, vitamins losses were associated to moisture loss and to the conditions of meat preparation

Digestibility data were determined in 2 replications of a 2 x 3 x 2 x 2 factorial arranged experiment to: (1) determine the effects of forage type (grass vs alfalfa), forage maturity (late vegetative vs midbloom vs fullbloom), diet ingredients (forage only vs 50:50 forage plus corn), and diet texture (coarsely chopped vs pelleted) on the digestibility of diet chemical constituents by sheep; (2) develop equations to estimate digestible energy of sheep diets from nutrient content of the diet; and (3) compare popular chemical methods used to partition feed dry matter into fibrous and soluble components. Diets were fed to growing wether lambs. Crude protein (CP) and available carbohydrates (AC) of diets were nearly 100% digestible (true digestibility) regardless of diet source. However, the apparent digestibility of CP and AC varied significantly with concentration of these components in the diet. Apparent digestibility of cellulose (CL) was significantly different between grass and alfalfa, early and late maturity stages, and coarse and pelleted diet textures. Interactions between forage type and stage of maturity and between stages of maturity and energy level also significantly altered the apparent digestibility of all diet fibrous constituents except hemicellulose (HC). An energy level-by-diet texture interaction significantly affected the apparent digestibility of HC, CL, CW, NDF, ADF and CF. simple (equation 1) and complex (equation 2) models were generated for estimating nutrient digestible amounts (YN) or diet digestible energy (DE) (YN) from nutrient content (XN) of the diet. Complex models were developed to adjust the estimation of the nutrient digestible amount or DE estimations for effects due to forage type (αi), stage of maturity (βj), feed combination (γk) and texture (δl). Two-way interactions (βij, βγK , . . ., γβKl) between qualitative variables were added in the equations when significant. Interactions between qualitative variables and the quantitative variable (αiXl, βjXl, γKXl, δlXl, &&alhpa;βijXl, etc) were also tried but did not significantly change the precision of the equations. Complex models gave significantly better estimates of digestible CP, AC, total lipid (TL), HC, CL, CW, NDF, ADR or CF and DE than simpler models. DE in the diets was determined by two methods: First, DE was estimated by the summation of the predicted decimal fraction of digested protein, carbohydrates, and lipids times respective caloric values (Mcal/kg) (equation 3). DE was also estimated directly from CL, CW, NDF, ADF, or CF content in the diet. Both approaches gave comparably precise estimations of diet DE when complex models were used. The CF (1) YN = bo + blXN (2) YN = bo + blXN + αi + βj + γK + δl + αβij+ . . . + γδKl (3) DE = 5.65 (YCP) + 4.15 (YAC + YHC + YCL) + 9.40 (YTL) Simple model gave poorer estimates of DE (R2 = .56) than CL, CW, NDF, and ADF simple models (R2 = .69, .69, .71, and .71 respectively). Added indicator variables compensated for differences between CF and other chemical parameters. Cl, CW, NDF, ADF, and CF complex models were similar in estimation of DE (average R2 = .89 for DE complex models). Complex models could be effectively used in a computer program for balancing rations for sheep. Additional experiments should be conducted to provide added information for comparison.

Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv. / Härtill 4 uppsatser.

The aim of the diploma paper was to consider a nutritive value of the maintenance granular feed mixtures for adult dogs. The nutritive value was determined in the five complete maintenance dog foods. The dog foods were chosen from different classes of quality. The consideration was made especially on the basis of following indicators: moisture content, determination of nitrogen substances, fat, sugars, fibre, ash, calcium, phosphorus and protein digestibility. There was also determined digestibility and palatability in one of these dog foods. This diploma paper was solved in conjunction with the company Dibaq a.s.

Master of Science / Department of Agronomy / Robert M. Aiken / Doohong Min / Finding a high-value forage crop with limited water requirements to produce livestock feed is becoming increasingly important as producers adapt to restricted water supply conditions. Our objectives were to determine the forage yield, nutritive values, and crop water productivity (CWP) of teff grass (Eragrostis tef [Zucc.] Trotter) under field conditions when compared to sorghum sudangrass (SS, S. x drummondii[(Nees ex. Steud.) Millsp. & Chase]) and pearl millet (PM, P. glaucum [L.]R.Br.). Crop water productivity was determined by dividing above-ground biomass by crop water use. Crop water use was determined by the summation of soil water depletion, precipitation, and irrigation. Yield was determined by quadrat area clippings of above-ground biomass. Nutritive value was determined using wet chemical analysis. Cultivars showed significant differences in biomass production and CWP in both years. Excalibur teff grass variety had the greatest CWP (418 kg ha-1 cm-1) 40 days after planting (DAP) in 2016, and was similar to SS and PM for the rest of the season until 58 DAP. Pearl millet had the greatest overall CWP (443 kg ha-1 cm-1) at 44 DAP. In 2017, sorghum sudangrass had significantly greater CWP than teff grass and pearl millet throughout most of the season. Among the teff varieties, Haymore had the greatest CWP (239 kg ha-1 cm-1) when harvested 10 days after boot stage (DAB). Crude protein values of teff grass varieties ranged from 9.3% to 21.3%, depending on the harvest date and year. Teff grass showed equivalent or greater nitrogen use efficiency (27.8 – 88.8 kg biomass kg-1 N applied) in our study than previously reported. Teff grass demonstrated potential to provide producers with a fast-growing and competitive forage crop with less overall water use due to a shortened growing season.

The scarcity of feed resources often imposes a major challenge to the development of animal production in the tropics and subtropics. However, by-products have long been recognised in providing cheaper alternative feed ingredients relative to conventional feed ingredients, thus alleviating the challenge. The aim of the present study was to investigate the potential of three waste products from the subtropical fruit processing industry in animal feeding. The products include avocado meal (AM), macadamia oil cake (MOC) and macadamia chips (MCH). The samples were obtained from the processing plants in Nelspruit of Mpumalanga Province, Makhado (Louis Trichardt) and Tzaneen of Limpompo Province. Eight samples of each waste product were collected, prepared and their chemical composition, in vitro dry matter digestibility and, in situ ruminal dry matter and crude protein (CP) degradability were determined. A broiler growth trial was conducted as well to determine the effect of replacing maize with AM on performance of broilers under commercial production thus establishing the replacement value of avocado meal in broiler feeds. As the products under study were from the oil extraction process of the two fruits, there were high remnants of oil in all three waste products. As a result the ether extract (EE) content of the three waste products was higher compared to any of the commonly used oilseed meals. The MCH had the highest EE concentration, followed by the MOC and the AM had the lowest. However, after defatting the AM had the highest (P<0.05) EE concentration compared to either the MOC or MCH. The CP concentration of the MOC was significantly higher than that of the AM and MCH. There was no significant difference observed between the AM and MCH in CP concentration. A better amino acid profile was observed with the MOC compared to the AM and MCH. None of the products can be regarded as a protein source. The fibre fractions of the MCH were significantly higher than that of AM and MOC, with the exception of the acid detergent lignin (ADL) concentration. The ADL concentration of the AM and MCH did not differ significantly although the MCH concentration was higher. The MOC had the lowest (P<0.05) ADL concentration compared among these waste products. Generally, the fibre concentration in the MOC was lower compared to other waste products but higher compared to the SBM and POCM. The acid detergent insoluble nitrogen (ADIN) concentration of the AM was significantly higher than that of MOC and MCH. There was no significant difference observed between MOC and MCH. The condensed tannin (CT) concentration of the waste products differed significantly with the AM being the highest and the MOC the lowest. The ADIN concentration of the MOC could be compared to that of the SBM and lower than that of the POCM. There were some significant differences observed in the mineral composition between the waste products under study. The mineral concentrations were below the maximum tolerable levels of animals except for iron (Fe) in AM which can be toxic to sheep as it was above the maximum tolerable level of 500mg/kg. The in vitro dry matter digestibility of the three waste products differed significantly, with the MOC being the highest and the MCH the lowest. Huge variation within waste products was observed and it could be due to the contamination levels of the products with the indigestible portions of the parent fruits. The in situ degradability of dry matter and CP of the AM and MOC differed significantly, with the MOC surpassing the AM in most of the degradability characteristics. The potential degradable fraction (“b”) and the degradation rate of the b fraction (“c”) fractions of the AM and MOC did not differ significantly. The MCH had more indigestible particles of the kernel and as a result it could not be analysed statistically and was therefore omitted. The effect of replacing maize with AM at different inclusion rates led to decreased feed intake and the final mass of the broilers during the trial period. The feed intake of the broilers on commercial diet was significantly higher than that of the broilers on commercial diets with avocado meal, except for the inclusion rate of 10% AM. The final mass, the ADG and the FCE of the broilers on commercial diet were significantly higher compared to the broilers on diet with AM irrespective of the inclusion rate. No mortalities observed during the experimental period. Copyright / Dissertation (MSc(Agric))--University of Pretoria, 2012. / Animal and Wildlife Sciences / unrestricted