Investigations on the intestinal availability of native thiamin in selected foods and feedstuffs
| Autor: | Dora A. Roth-Maier, Wild Si, Julia Henke, Erhardt W, M. Kirchgessner |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Male
Nutrition and Dietetics Bran biology Swine Animal feed digestive oral and skin physiology Soybean meal Biological Availability food and beverages Medicine (miscellaneous) biology.organism_classification Micronutrient Animal Feed Caecum B vitamins Animals Digestion Thiamine Food science Intestinal Mucosa Animal nutrition |
| Zdroj: | European Journal of Nutrition. 38:241-246 |
| ISSN: | 1436-6215 1436-6207 |
| DOI: | 10.1007/s003940050067 |
| Popis: | The aim of the present study was to investigate the precaecal digestibility as a quantitative measure for the intestinal availability of naturally occuring thiamin from selected foods and feedstuffs. Therefore, three experiments were conducted to examine the following foods and feedstuffs: Eggs, bananas, white cabbage, corn, milk, fish, barley, soybeans, rice, wheat bran, brewer's yeast, rye and soybean meal. The foods and food processing procedures were made with regard to their relevance in human and animal nutrition. For all experiments male pigs with an initial live weight between 33 and 40 kg were fitted with an end-to-end ileo-rectal anastamosis with preserved ileo-caeco-colic-valve. Three weeks after surgery, the digestibility trials were carried out from week 4 to week 9 and week 12 to week 17 after surgery. The animals were fed the individual experimentals diets for a period of 12 days while digesta were collected twice a day quantitatively during the final 5 days of this period. Precaecal digestibility for thiamin from all tested foods and feedstuffs was within a range from 73% to 94% with the highest values from boiled soybeans, boiled rice and barley, and the lowest value from steamed fish. In comparison with the animal products the plant products show on average a nearly equal precaecal digestibility for thiamin (87.3% versus 83.5%). Moreover, all tested foods and feedstuffs exhibit a relatively good intestinal availability of thiamin. |
| Databáze: | OpenAIRE |
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