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Actuellement, l’atteinte de l’autonomie alimentaire est le souhait de plus en plus d’éleveurs de poulets de chair en AB (agriculture biologique). Dans ce cadre, le triticale est une céréale d’intérêt au vu de ses qualités agronomiques et nutritionnelles dans ce type d’agriculture.
Cependant, en élevage de poulets de chair à croissance rapide, des taux d’incorporation élevés de triticale dans les régimes alimentaires des volailles génèrent des problèmes de viscosité intestinale, en raison de leurs teneurs relativement élevées en AXs (arabinoxylanes) et β-glucanes solubles, impactant les performances zootechniques des volailles.
Dans cette étude, les propriétés physico-chimiques, dont la viscosité, de 7 variétés de triticale ont été caractérisées. Une méthode de mesure de la viscosité a été développée au Rapid Visco Analyzer (RVA).
Les résultats de ces analyses ont révélé deux variétés à viscosité élevée ; Bilboquet, qui est pourvue d’un indice de viscosité élevé sur sa fiche technique et Vuka, qui elle, par contre, est réputée pour être une variété des moins viscosantes. Ces analyses ont également mis en évidence d’importantes corrélations entre la teneur en protéines et en amidon des grains, leur indice de blancheur ainsi que la granulométrie des grains, avec la viscosité des variétés de triticale étudiées.
Un essai en champs a également été mené avec 13 variétés de triticale dont les 7 caractérisées en laboratoire. Les variétés Brehat, Kitesurf, Lumaco et Ramdam se sont révélées comme étant les plus intéressantes d’un point de vue phytotechnique au vu de leurs caractéristiques, notamment leur tolérance au froid, leur nombre de plantes par mètre carré, leur nombre de talles et leur bonne couverture foliaire. 
Enfin, un essai en poulailler a permis de tester l’introduction, à un taux de 60%, de trois variétés de triticale dans le régime de volailles, ainsi que d’un aliment complémentaire comprenant ou non un cocktail enzymatique capable d’inhiber les effets viscosants du triticale. L’essai de performances à partir des variétés de triticale a débuté à l’âge de 35 jours des poulets, et s’est terminé à un poids d’abattage de 2,4kg, soit à environ 70 jours d’âge des animaux. 
De cet essai, aucun effet significatif sur les performances zootechniques des volailles, ni de la variété de triticale, ni de l’ajout d’enzymes n’a pu être mis en évidence. Ces résultats démontrent le peu d’effets des composés viscosants du triticale et de la complémentation enzymatique pratiquée chez les volailles âgées.
A l’avenir, un essai de ce type devrait être mené dès le premier jour d’âge des poulets, en leur fournissant préférentiellement des variétés issues d’un même site expérimental et en veillant à adapter l’activité enzymatique aux conditions expérimentales. Currently, reaching feed autonomy is one of the wishes of more and more organic broilers breeders. In this context, triticale is a cereal of interest in view of its nutritional and agronomic qualities in organic farming.
However, in conventional broiler breeding, we noticed that high introduction levels of triticale in broiler’s feed induced intestinal viscosity because of their high content in soluble arabinoxylans and β-glucans affecting zootechnical performances of chickens.
In this study, physico-chemical properties including viscosity of 7 triticale varieties have been characterized. A measurement method of viscosity has been developed with a Rapid Visco Analyzer (RVA).
The results of these experiments have highlighted two varieties with high viscosity, Bilboquet which has a high viscosity index on its technical sheet and Vuka, which, at the opposite, is known to create very little viscosity. These analyses have also revealed significant correlations between protein and starch content of triticale, whiteness index of grains and grains granulometry with viscosity of triticale varieties studied.
A field trial has been done with 13 triticale varieties, of which the 7 varieties characterized in the laboratory. The varieties Brehat, Kitesurf, Lumaco and Ramdam have been revealed as being the most interesting from an agronomical point of view in view of their characteristics, especially their cold resistance, their plant number per square meter, their tillers number and their good leaf cover. 
Finally, a henhouse trial allowed to test the introduction at a rate of 60% of three triticale varieties in broiler’s diet as well as a complementary feed containing an enzymatic treatment or not. The trial strictly speaking began while chickens were 35 days old and carried on until the end of the broiler’s cycle, so 70 days approximately.
Of this trial, none significant effects on zootechnical performances of broilers have been revealed, neither from triticale variety, nor from enzyme addition. These results demonstrate the few effects of viscous components of triticale and of enzyme addition in old broilers breeding.
In the future, a trial of this type should be implemented since the first day of the chickens, supplying them varieties coming from the same experimental site, and the same growing season to purge a potential environmental noise.

Arabinoxylane --- β-glucane --- viscosité --- agriculture biologique --- poulet de chair --- Arabinoxylan --- β-glucan --- viscosity --- organic farming --- broiler --- Sciences du vivant > Productions animales & zootechnie --- Sciences du vivant > Agriculture & agronomie

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This Special Issue entitled “β-glucan in foods and health benefits” reports on the health benefits of indigestible carbohydrates with respect to metabolic diseases and immune functions. The effects of β-glucan have been investigated through the use isolated preparations or natural dietary fibers from whole grain cereals and brans, yeasts, or Euglena. This Special Issue includes original research articles that are based on human intervention studies that address the effects of β-glucan on metabolic diseases and immune function-related markers as well as in vitro and in vivo studies. It also reviews the health benefits of β-glucans in humans.

Research & information: general --- Biology, life sciences --- Food & society --- humans --- oat β-glucan --- acute glycemic response --- dietary fiber --- preload --- carbohydrates --- β-1,3-glucan --- Euglena gracilis --- Ca2+ signaling --- intestinal epithelial cell --- intravital imaging --- small intestine --- immune system --- barley --- β-glucan --- microarray --- short chain fatty acids --- lipid metabolism. --- low molecular weight --- fermentation --- prebiotics --- Autreobasidium pullulans --- β-1,3-1,6-glucan --- physiological function --- oat beta-glucan --- colitis --- Crohn’s disease --- apoptosis --- autophagy --- TLRs --- Dectin-1 --- rats --- L cell --- glucagon-like peptide 1 (GLP-1) --- glucose tolerance --- short-chain fatty acids --- sIgA --- microbiota --- randomized clinical trial --- symptoms --- gastrointestinal tract --- musculo-skeletal system --- oats --- oatmeal --- beta-glucan --- beta glucan --- health claim --- regulation --- food-health relationship --- gastritis --- inflammatory process --- antioxidant properties --- paramylon --- abdominal fat --- DNA microarray --- gene ontology --- PPAR signaling --- n/a --- Crohn's disease

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

Research & information: general --- Biology, life sciences --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- n/a

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The Identification of the Genetic Components of Autism Spectrum Disorders 2019 will serve as a resource for laboratory and clinical scientists as well as translational-based researchers, primary healthcare providers or physicians, psychologists/psychiatrists, neurologists, developmental pediatricians, clinical geneticists, and other healthcare providers, teachers, caregivers and students involved in autism spectrum disorders (ASD) with the goal to translate information directly to the clinic, education and home setting. Other professionals, students and families might find this textbook of value based on better awareness, causes and understanding of genetic components leading to autism and open avenues for treatment. Genetics play a role with up to 90% of autism, with over 800 currently recognized genes contributing to causes, clinical presentation, treatment, and counseling of family members. This textbook includes 13 chapters divided into three sections (clinical, genetics, other) written by experts in the field dedicated to research and clinical care, description, treatment and generating relevant reviews for ASD and related disorders impacting gene expression, profiling, and pathways. Identification of potential risk factors will be discussed, including obesity, microbiota, malignancy, and the immune system, as well as their direct or indirect contribution to ASD treatment and causation.

Research & information: general --- Biology, life sciences --- Genetics (non-medical) --- autism spectrum disorders (ASD) --- cancer --- overlapping genes and gene profiling --- super-pathways --- phenotypes and diseases --- molecular functions and processes --- 15q11.2 BP1-BP2 microdeletion (Burnside-Butler) syndrome --- imprinting --- parent-of-origin effects --- phenotype-genotype correlation --- autism --- developmental delays --- motor delays --- microbiome --- gut --- ProSAP2 --- Phelan McDermid Syndrome --- gut–brain interaction --- leaky gut --- IL-6 --- SHANK --- collapsin response mediator protein 4 --- autism spectrum disorder --- neurodevelopmental disorder --- whole-exome sequencing --- animal model --- sex different phenotypes --- 15q11.2 BP1–BP2 microdeletion (Burnside–Butler syndrome) --- NIPA1 --- NIPA2 --- CYFIP1 --- TUBGCP5 genes --- Prader–Willi and Angelman syndromes --- magnesium transporters and supplementation --- potential treatment options --- intellectual disability --- AMPA receptors --- NMDA receptors --- guanine nucleotide exchange factor --- synaptic plasticity --- Autism spectrum disorder --- ASD --- Obesity --- Overweight --- Body mass index --- BMI --- autism candidate genes --- synaptotagmin-like protein 4 (SYTL4) --- transmembrane protein 187 (TMEM187) --- SYTL4-protein structure --- STRING-protein-protein interaction --- expression profile --- microRNA- interactions --- autism spectrum disorders --- biological networks --- genomics --- multi-omics --- network diffusion --- data integration --- genetics --- quantitative traits --- stratification by trait severity --- heterogeneity reduction --- case-control association analysis --- fragile X syndrome --- RNA toxicity --- DNA methylation --- mosaicism --- pediatrics --- MS-QMA --- AmplideX --- cytokine --- monocyte --- β-glucan --- T cell cytokine --- trained immunity --- maternal immune activation --- epigenetics --- mice --- postnatal VPA injection --- SAM --- gene expression --- nanostring --- autism spectrum disorders (ASD) --- cancer --- overlapping genes and gene profiling --- super-pathways --- phenotypes and diseases --- molecular functions and processes --- 15q11.2 BP1-BP2 microdeletion (Burnside-Butler) syndrome --- imprinting --- parent-of-origin effects --- phenotype-genotype correlation --- autism --- developmental delays --- motor delays --- microbiome --- gut --- ProSAP2 --- Phelan McDermid Syndrome --- gut–brain interaction --- leaky gut --- IL-6 --- SHANK --- collapsin response mediator protein 4 --- autism spectrum disorder --- neurodevelopmental disorder --- whole-exome sequencing --- animal model --- sex different phenotypes --- 15q11.2 BP1–BP2 microdeletion (Burnside–Butler syndrome) --- NIPA1 --- NIPA2 --- CYFIP1 --- TUBGCP5 genes --- Prader–Willi and Angelman syndromes --- magnesium transporters and supplementation --- potential treatment options --- intellectual disability --- AMPA receptors --- NMDA receptors --- guanine nucleotide exchange factor --- synaptic plasticity --- Autism spectrum disorder --- ASD --- Obesity --- Overweight --- Body mass index --- BMI --- autism candidate genes --- synaptotagmin-like protein 4 (SYTL4) --- transmembrane protein 187 (TMEM187) --- SYTL4-protein structure --- STRING-protein-protein interaction --- expression profile --- microRNA- interactions --- autism spectrum disorders --- biological networks --- genomics --- multi-omics --- network diffusion --- data integration --- genetics --- quantitative traits --- stratification by trait severity --- heterogeneity reduction --- case-control association analysis --- fragile X syndrome --- RNA toxicity --- DNA methylation --- mosaicism --- pediatrics --- MS-QMA --- AmplideX --- cytokine --- monocyte --- β-glucan --- T cell cytokine --- trained immunity --- maternal immune activation --- epigenetics --- mice --- postnatal VPA injection --- SAM --- gene expression --- nanostring