Book review: Advances in the understanding of gluten related pathology and the evolution of gluten-free foods; Edited by: Eduardo Arranz, Fernando Fernández Bañares, Cristina M. Rosell, Luis Rodrigo, Amado Salvador Peña Kamran Rostami, Mohammad Rostami-Nejad Gastroenterology Unit, Milton Keynes Hospital, United Kingdom Gastroenterology and Liver Diseases Research Center, Research Institute for ...

Abstract Two feeding trials were performed to evaluate the apparent digestibility coefficients (ADCs) of dry matter, protein, and amino acids three animal‐origin four plant‐origin ingredients in Totoaba macdonaldi . In first trial, evaluated using totoaba juveniles with an initial weight 529.7 ± 104.2 g, for second trial 745.9 210.6 g. Evaluated were: poultry by‐product meal, meat bone feather ...

Forty Angus x Hereford 2-yr-old primiparous cows (358 kg) were used to determine the effects of source and amount of CP on performance, reproductive function, and metabolic status of suckled primiparous cows. A 2 x 2 factorial treatment arrangement was used; cows received either 100 or 150% of NRC recommendations for CP in diets that contained either soybean meal (low escape = L) or corn gluten...

An experiment was conducted to determine whether baby pigs develop hypersensitivity to dietary soybean proteins. Thirty-two pigs were orally infused with either dried skim milk (5 g/d; control) or soybean meal (48% CP; 5 g/d) from d 7 to 14 after birth. Sows were fed a corn-corn gluten meal-based diet supplemented with lysine and tryptophan to avoid exposure of pigs to soybean proteins. Pigs we...

Three experiments were conducted to evaluate the efficacy of replacing corn and dried whey with corn gluten meal (CGM) and lactose, and to evaluate two sources of edible-grade dried whey that elicited different postweaning pig growth performances. In Exp. 1, two corn-soybean meal (C-SBM) diets without or with 20% dried whey (C-SBM-DW) were formulated to contain 1.15% lysine. A third diet replac...

BACKGROUND & AIMS Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets. We investigated the specific effects of gluten after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates (fermentable, oligo-, di-, monosaccharides, and polyols [FODMAPs]) in subjects believed to have NCGS....