Digestibility
Digestibility refers to the proportion of food that can be broken down and absorbed by the body. It is a key factor in determining the nutritional value of foods and feeds. The digestibility of a food can be influenced by a number of factors, including its physical and chemical properties, the presence of anti-nutritional factors, and the physiological state of the consumer.
Factors affecting digestibility[edit | edit source]
Several factors can affect the digestibility of foods and feeds. These include:
- Physical properties: The physical properties of a food, such as its texture and particle size, can influence its digestibility. For example, foods that are finely ground or cooked are generally more digestible than those that are not.
- Chemical properties: The chemical properties of a food, including its nutrient composition and the presence of anti-nutritional factors, can also affect its digestibility. For example, foods that are high in fiber are generally less digestible than those that are low in fiber.
- Physiological state: The physiological state of the consumer can also influence the digestibility of a food. For example, young animals and humans have a less developed digestive system and therefore may have a lower digestibility than adults.
Methods for measuring digestibility[edit | edit source]
There are several methods for measuring the digestibility of foods and feeds. These include:
- In vivo methods: In vivo methods involve feeding the food or feed to a living organism and then measuring the amount of nutrients that are excreted in the feces. The difference between the amount of nutrients consumed and the amount excreted gives an estimate of the digestibility.
- In vitro methods: In vitro methods involve simulating the digestive process in a laboratory setting. This can be done by treating the food or feed with digestive enzymes and then measuring the amount of nutrients that are released.
See also[edit | edit source]
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