Efecto de las fibras dietéticas fructano de agave, maltodextrina resistente y celulosa en dietas a base de gluten sobre la digestibilidad y la utilización de nitrógeno in vivo
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La ingesta de fibra dietética mejora el proceso de digestión y disminuye niveles de glucosa y colesterol. Sin embargo, podría disminuir la digestibilidad proteica. La celulosa es una fibra insoluble de la pared celular de las plantas. La maltodextrina resistente es una fibra soluble precedente al almidón resistente. Agavin es una fibra soluble obtenida de tallos y mezontle del agave. Considerando que el consumo de dietas con proteínas de baja calidad aumenta año con año, está investigación tiene como objetivo evaluar el consumo de 5 % de celulosa, Agavin y maltodextrina resistente en la digestibilidad proteica y utilización de nitrógeno para el crecimiento en dietas con 10 % de gluten y caseína mediante ensayo in vivo utilizando ratas Sprague Dawley. El consumo de alimento, peso ganado, y excreción fecal fueron medidos cada tercer día durante 14 días. El valor nutricional y la mejor aceptación de la caseína desencadenaron un mayor aumento en peso de las ratas. La ausencia de proteína causo el menor consumo de alimento y pérdida en peso de las ratas. Las dietas a base de gluten provocaron una ingesta intermedia de alimento y un bajo incremento en peso de las ratas. Cero o 5 % de fibra dietética no causó un efecto relevante en el peso de las ratas. Así, el consumo de 5 % de fibra dietética puede ayudar a mejorar los hábitos nutricionales sin afectar el nitrógeno ingerido para el crecimiento. Finalmente, el Agavin como fibra dietética representa una opción adecuada para la industria del agave.
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