The effects of oat bran and soy flour on humoral immune response in rats fed hypercholesterolaemic diets
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Nutritive value of oat flour and oat bran.
Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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Diets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats.
A clear understanding of how diet alters gastrointestinal communities is important given the suggested link between gut community composition and a wide variety of disease pathologies. To characterize this link for commonly consumed dietary fiber sources, we investigated the change in the fecal community of rats fed diets containing 5% nonnutritive fiber (control), 3% (wt:wt) oat bran plus 2% n...
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ژورنال
عنوان ژورنال: Semina: Ciências Biológicas e da Saúde
سال: 2017
ISSN: 1679-0367,1676-5435
DOI: 10.5433/1679-0367.2017v38n2p165