Nutrition Commons^™

Understanding Corn Variability, Edgar O. Oviedo-Rondón

Proceedings of the Arkansas Nutrition Conference

Corn is the most common feed ingredient used in poultry nutrition. Maize contributes with up to 65% of the metabolizable energy and 20% of crude protein in poultry diets (Gehring et al., 2013; Dei, 2017). Its average nutritional value is well-known, but it is accepted that the variability in its composition and energy value is a very common issue with great impact on poultry performance and health (Cowieson, 2005; Gehring et al., 2013; Latham et al., 2016; Montanhini-Neto et al., 2017). Corn variability affects growth, feed conversion, flock uniformity, digestibility, AMEn, digesta viscosity, gut microbiota composition, …

Assessing Dietary Branched-Chain Amino Acids To Achieve Linear Programming Goals Through Model Extrapolation And Empirical Research, Craig W. Maynard, Ed E. Gbur, Vinh-Loi Ly, Minh-Duc Le, Thi H. Ngan Le Jr, Justina Caldas, Michael T. Kidd

Proceedings of the Arkansas Nutrition Conference

Renewed interest, especially in the United States, has sparked in assessing branched-chain amino acid interactions in practical diets for broilers. Indeed, as L-valine enters formulation bird nitrogen excesses are reduced as diet protein falls to the new first limiting amino acid (e.g., isoleucine, arginine, or tryptophan). For a United States based example, the result is less oilseeds and more gains, which typically result in increased inclusions in corn or corn by-products, coupled with a concomitant increase in dietary leucine. The proceedings outline the foundations of the branched-chain amino acid early research, antagonism studies, and a meta-analysis conducted on publications with …

Sustaining Competitiveness In Times Of Uncertainty And Volatility: A Latin American Perspective, Antonio Kalinowski

Proceedings of the Arkansas Nutrition Conference

The poultry industry has dominated the dynamic livestock sector in Latin America during the last decades, doubling production in the last 20 years (Williams and Anderson, 2019). In the future, poultry production in the region is expected to grow at almost twice the annual global rate: 2.5% and 4.0%, respectively. The rapid expansion of the industry has been fueled by the growing consumer demand for chicken meat and eggs, given its price competitiveness and culinary preference in most Latin American countries. Per capita chicken consumption is among the highest in the world (on average ca. 30 kg/person/year), and represents above …

Amino Acid Responses In Conventional And Slow Growing Broilers, Alex Corzo, Marcelo Silva

Proceedings of the Arkansas Nutrition Conference

Conventional and slow-growing broilers are both quite responsive to dietary amino acids. However, when reducing dietary balanced protein (BP), the change in rate of gain on the slower-growing broilers results in a growth curve that is not as steep as it would be if using the current conventional broiler. Amino acid supply and balance, in combination with manipulation of dietary energy density, could enable customers to achieve the desired rate of gain when using slow-growing broilers, depending on the Global Animal Partnership or other certification level the integrator is aiming for.

Heat Damage, Maillard Reactions, And Measurement Of Reactive Lysine In Feed Ingredients And Diets, Maryane S. F. Oliveira, Charmaine D. Espinosa, Hans H. Stein

Proceedings of the Arkansas Nutrition Conference

Feed cost represents 70% of the total cost of poultry and pork production (Patience et al., 2015); therefore, a number of processing techniques have been developed to maximize utilization of nutrients in feed ingredients and diets for optimum animal growth performance. Oilseed meals are commonly exposed to varying degrees of heat to remove solvents used during oil extraction, increase nutrient digestibility, improve storage life, and to reduce anti-nutritional factors (Liener, 1994; Rehman and Shah, 2005; Goebel and Stein, 2011). Heat is also applied in the production of distillers dried grains with solubles (DDGS) from dry grind ethanol facilities …

Practical Pullet And Breeder Nutrition, David J. Burnham

Proceedings of the Arkansas Nutrition Conference

Modern meat chicken breeding stock have been selected for extremely efficient conversion of feed into protein and rapid growth. As a result, it has become increasingly more difficult to rear pullets and breeders to achieve the healthy chick numbers needed to supply the ever-expanding poultry meat market. There are many factors involved in producing a healthy pullet and breeder chicken. These include; housing, lighting, temperature and air control, health, animal husbandry, feed management and nutrition. This presentation is titled, Practical Pullet and Breeder Nutrition. Feed nutrient composition is important, but feed management is critical to make the nutrition effective. The …

Dietary Fiber From Crude To Refined: Unraveling Its Value On Animal Performance, Gilson Gomes, Tara York, Xavière Rousseau

Proceedings of the Arkansas Nutrition Conference

Fiber, although a simple five letter word, is like an onion. It is only once you begin to peel back the layers that you discover the complexity within. As nutritionists we are used to thinking in terms of ‘crude fiber’, but as we move into a world without antibiotics and the need to sometimes select alternative ingredients, we are now beginning to separate fiber into its chemical components and functional properties. To understand the functional properties, such as solubility and fermentability, we first need to ensure we can accurately measure the chemical composition of fiber for a wide variety of …

Free Fatty Acid Removal From Oil Using Magnetic Nanoparticles, Daniel Sabo

Proceedings of the Arkansas Nutrition Conference

Unprocessed crude oils consist of some amount of triglycerides as well as free fatty acids (FFAs). FFAs are virtually absent in oils from living tissue. They are formed by enzymatic action after the animal has been slaughtered. Hydrolysis of ester bonds in lipids, which results in the formation of FFA from the triglycerides, may be caused by enzymatic action, heat, or moisture. This release of short-chain fatty acids is the reason for rancid flavor and odor. Furthermore, the presence of FFAs can self-catalyze and release more FFAs from triglycerides. FFAs are susceptible to oxidation, which leads to oxidative rancidity. This …

Nutrition And Coccidiosis, Po-Yun Teng, Fernanda Castro, Woo Kyun Kim

Proceedings of the Arkansas Nutrition Conference

Coccidiosis is the most common parasitic disease caused by Eimeria spp., leading to over $14 billion economic loss worldwide annually. The most prevalent Eimeria spp. in poultry include E. tenella, E. maxima, E. acervulina, E. brunetti, E. necatrix, E. praecox, and E. mitis and have different level of pathogenicity and specific infection sites in the intestine. Eimeria spp. invade intestinal epithelial tissues and induce intestinal damage, causing inflammation, oxidative stress, hemorrhage, and diarrhea. Furthermore, coccidiosis causes reduction of growth performance, intestinal integrity, nutrient digestibility, and increase of mortality and mobility in poultry. Nutrition strategies have been evaluated to mitigate detrimental …

Every Part Of Yeast Is The Best Part, Matthieu Baulez, Bruno Bertaud, Lisa Saibi

Proceedings of the Arkansas Nutrition Conference

Yeasts are single-cell, eukaryotic microorganisms classified in the fungi kingdom. They are generally around 10μm in size, have a nuclear membrane, a cell wall, and a cytoplasmic content. Yeasts are characterized as heterotrophs, which means they rely on organic material as sources of energy and nutrients. Not all yeasts are equal. There are about 60 genera and about 1,500 species of yeasts. Only a few are used commercially. Thanks to its exceptional fermentative capacities and nutritional properties, Saccharomyces cerevisiae is the main yeast used in food, beverage and baking as well as in animal nutrition. The main types of yeasts …

Mineral Nutrition In Broilers: Where Are We At?, Rick Kleyn, Mariana Ciacciariello

Proceedings of the Arkansas Nutrition Conference

Mineral nutrition remains an essential consideration for broiler nutritionists. The complex interactions between different minerals sources, other ingredients, and the broiler itself, coupled with their relatively low costs, have led to the current status of elevated levels of minerals in broiler diets. New perspectives on sustainability have brought about a rethink of the way we formulate practical diets. There are considerable opportunities for reducing macro minerals such as calcium and phosphorus, particularly for older birds. Our understanding of attaining an ideal dietary cation-anion balance is confused by the lack of clarity in measuring the balance and the bird’s ability to …

Consumer Perceptions Of Plastic-Free Food Packaging, Cara Conner

Human Nutrition and Hospitality Management Undergraduate Honors Theses

This study surveyed consumers in Fayetteville, Arkansas to assess their perceptions of plastic-free food packaging. Due to the COVID-19 pandemic, surveys were administered via email to Dale Bumpers College of Agricultural, Food and Life Sciences undergraduate students and faculty at the University of Arkansas. Eleven questions were asked in the survey. Numerical values were assigned to each answer option in order to interpret the results. The factors impacting consumer decisions to purchase foods packaged with or without plastic were ranked from greatest to least: sanitation/safety, availability where shopping, cost, shelf-life, and convenience. Food packaging materials were ranked from most to …

Dfend Wrap Up, Jamie Baum, Erin Howie

Diet, Food, Exercise, and Nutrition (D-FEND)

This is an overview of DFEND from the beginning and what was learned and shared.

Summer Fun: Maintaining Healthy Behaviors When Schedules Change, Erin Howie, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

Maintaining healthy behaviors during the summer and how best to take care of yourself in the heat.

What Role Does Stress Play In Overall Health?, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

What is Stress?

Alternative names for stress.

Types of stress.

Causes of stress.

Learning to recognize stress.

What Is Self-Efficacy, Why Does It Matter, And How Can We Improve It?, Bryce Daniels

Diet, Food, Exercise, and Nutrition (D-FEND)

Self-efficacy defined and examples shared. Self-efficacy shows to directly influence health behavior performance.

Grit defined and examples shared. There are two components to grit: consistency of interest and perseverance of effort.

Implementing And Evaluating Health Behavior Changes, Robert E. Davis

Diet, Food, Exercise, and Nutrition (D-FEND)

Describes what health, health behavior and health behavior change mean and how to take action to create a health behavior change for yourself.

Communicating Healthy Behavior Choices In Your Community, Bonnie Faitak

Diet, Food, Exercise, and Nutrition (D-FEND)

How a team at UAMS has been helping communicate about healthy food choices across the region, state, and world.

How Do Food And Physical Activity Policies Affect Our Health?, Chris Long

Diet, Food, Exercise, and Nutrition (D-FEND)

Policy is generally defined and then tied into how food and physical health policies affect our everyday lives.

How Background Factors Affect Culinary Skills And Knowledge, Mackenzie Harrell

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Students preparing to be registered dietitians must learn and retain culinary skills and knowledge so they can use it in their future career. If dietitians’ nutritional knowledge is limited to medical situations, they cannot educate the public about planning and preparing healthy meals. The purpose of this study was to determine if a student’s history of cooking, shopping for groceries, and other background factors affect culinary skills and knowledge, and to determine the appropriate curriculum for undergraduate students to prepare them for their career as a dietitian. This study was in part a continuation of an assessment conducted by my …

The Effect Of Whey Protein Supplementation At Breakfast On Tryptophan Levels, Food Intake, And Mood In Postmenopausal Women In A 16-Week Randomized Controlled Trial, Danielle Warren

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Whey protein isolate supplementation has been recognized as having potential for regulating appetite, thereby potentially improving mood and food intake.

The objectives of this project were to 1) analyze the effects of high-quality whey protein intake on overall diet, and 2) identify and examine a correlation between tryptophan levels and mood regulation.

This research was conducted using a randomized experimental design. A total of 13 post-menopausal women (12+ months after last reported menstrual cycle) were recruited and allocated to one of two dietary intervention (DI) groups: 1) control (maintain current lifestyle; CON; n = 6), and 2) whey protein isolate …

Exploring How Maternal Phosphorus Status Affects Calf Growth And Performance, Elizabeth Lafferty

Animal Science Undergraduate Honors Theses

This study will focus on how maternal phosphorus status of beef heifers affects the growth and performance of their calves. Heifers have been offered free-choice mineral with either 0 or 4% supplemental phosphorus from 30 days after weaning until calving. A study by H. Hilfiker, a University of Arkansas honors student, investigated the effects of these treatments from 30 days after weaning until 60 days after the breeding season when heifers were confirmed to be bred or open. For this developing heifer project 64 crossbred Angus heifers were assigned randomly into 8 groups (8 heifers/ group) before assigning each group …

Impact Of Different Plant-Based Foods Consumption On The Composition And Diversity Of Gut Microbiota, Ayoub Al Othaim

Graduate Theses and Dissertations

Plant-based diets are primarily derived from plant sources, including fruits and vegetables. Such patterns are associated with health benefits by promoting general health and preventing many diseases and metabolic disorders. Fruits and vegetables are key sources of high-quality nutrients such as dietary fibers and polyphenols. Since they are rich in dietary fibers and polyphenols, whole fruits and vegetables represent unique and somewhat understudied modulators of the gut microbiota and its associated functions. This study aims to (i) investigate the impact of varying dilutions of cherry juices concentrate on the composition of the murine gut microbiota, (ii) investigate the impact of …

Thinking About Availability And Accessibility, Di Fang

Diet, Food, Exercise, and Nutrition (D-FEND)

Food environments are described, including food deserts and food access.

Improving Our Food And Physical Activity Environments, Michael R. Thomsen

Diet, Food, Exercise, and Nutrition (D-FEND)

Learn about food environments, the good and not so good food environments and how to improve the not so good food environments.

Learn that physical activity environments are important for everyone.

Social Influences On Behavior Change, Regina Schreiber

Diet, Food, Exercise, and Nutrition (D-FEND)

What is Social Influence and why does it matter?

Strategies For Change: Social Support, Erin Howie

Diet, Food, Exercise, and Nutrition (D-FEND)

What is Social Support?

Different types of social support.

Tips to improve our social network.

Strategies For Change: Mindfulness, Ed Mink

Diet, Food, Exercise, and Nutrition (D-FEND)

Ed Mink will share mindfulness strategies and take everyone through a mindfulness session.

Strategies For Change: Behavior Change Using Self Talk, Kaitlyn Chamberlain

Diet, Food, Exercise, and Nutrition (D-FEND)

Speaker shares how self-talk can help improve our ability to meet our goals.

Strategies For Change: Effective Goal Setting, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

Goal setting and What is a SMART goal?