Search Results - "Bastos, Tais S."

Effects of two dietary fiber levels on nutrient digestibility and intestinal fermentation products in captive brown howler monkeys (Alouatta guariba) by Carneiro, Lucas, Moreno, Tatiane B., Fernandes, Barbara D., Souza, Camilla M. M., Bastos, Tais S., Félix, Ananda P., Rocha, Chayane

“…Herbivorous primates present a selective consumption profile and morphological adaptations to use the fibrous fraction of their diets. Brown howler monkeys…”
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Evaluation of postprandial glycemic response in rats (Wistar) fed with different starch sources by Boaventura, Feliphe, Kuritza, Leandro N., Kaelle, Gislaine C. B., Bastos, Taís S., Oliveira, Simone G., Félix, Ananda P.

“…The consumption of readily digestible starch sources, such as corn, can negatively impact endocrine disorders related to hyperglycaemia in predisposing…”
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Fine cassava fibre utilization as a dietary fibre source for dogs: Effects on kibble characteristics, diet digestibility and palatability, faecal metabolites and microbiota by Souza, Camilla M. M., Bastos, Taís S., Kaelle, Gislaine C. B., Bortolo, Marcelino, Oliveira, Simone G., Félix, Ananda P.

“…The objective was to evaluate through three experiments the effects of a fine cassava fibre (CA: 106 µm) on kibble characteristics, coefficients of total tract…”
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Effect of phytase and carbohydrases supplementation on digestibility, palatability, fecal characteristics and fecal fermentation products in dogs fed plant-protein diet by Machado, Melisa F., Bastos, Tais S., Souza, Camilla M.M., Félix, Ananda P., Maiorka, Alex, Oliveira, Simone G.

“…•Plant-based diets showed decreased digestibility compared to animal-based diet.•The inclusion of carbohydrases and phytase did not compromise diet…”
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33 Beyond bacteria: Impact of live yeast as a probiotic on the intestinal health of dogs by Bastos, Taís S, Souza, Renata B, Leseaux, Achraf A, Felix, Ananda P

“…Inactivated yeast and yeast-based products are commonly used in pet food to improve palatability, contribute to dietary protein content, and improve…”
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