Effect of agave fructan, resistant maltodextrin and cellulose dietary fibers in gluten-based diets on protein digestibility and nitrogen utilization in vivo
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Abstract
Dietary fiber intake improves the digestion process and decreases glucose and cholesterol levels. However, it could decrease protein digestibility. Cellulose is an insoluble fiber of the cell wall of plants. Resistant maltodextrin is a soluble fiber preceding resistant starch. Agavin is a soluble fiber obtained from agave mezontle and stems. Considering the consumption of low-quality protein diets increases year by year, this research was aimed at assessing the effect of ingesting 5 % cellulose, Agavin and resistant maltodextrin on protein digestibility and nitrogen utilization for growth on 10 % gluten-based and casein-based diets through in vivo assay using Sprague Dawley rats. Food consumption, weight gain, and fecal excretion were measured every third day for 14 days. The nutritional quality and the better acceptance of casein triggered higher rat weight increase. The lack of protein caused lower food consumption and rat weight loss. Gluten-based diets prompted intermediate food intake and low rat weight increase. Zero or five percent of dietary fiber did not cause a relevant effect on rat weight. So, the consumption of 5 % dietary fiber can help improve nutritional habits without affecting nitrogen intake for growth. Finally, Agavin as a dietary fiber represents a suitable option for the agave industry.
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