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小麦的大量颗粒大小减少增加了肉的体发酵能力,但不是的活体发酵能力

Paulien Vanderghinste¹, An Bautil¹, Steven J Simmonds¹

¹Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium.

Poultry science

|February 28, 2026

概括

brojiler料中的小麦粒颗粒大小通过改变白内障注射剂来影响肠道健康.

科学领域:

动物营养动物营养
肠道微生物学肠道微生物学
禽畜科学禽畜科学禽畜科学

背景情况:

食纤维,特别是小麦,通过短链脂肪酸 (SCFA) 生产,增强肉肠道健康和免疫力.
之前的研究表明,细纤维 (<300微米) 对白内障发酵有好处,但进一步减少颗粒大小的影响尚不清楚.

研究的目的:

为了研究小麦颗粒大小对肉盲体发酵的影响.
为了确定是否减少了大颗粒大小进一步刺激了白内障发酵,以及这是否由胃肠道效应或微生物偏好驱动.

主要方法:

一个 ex vivo 发酵模拟,使用来自肉的阴注射剂,养不同小麦颗粒大小 (452 微米, 27 微米或对照).
测量包括气体产量,pH,SCFA,分支链脂肪酸 (BCFA) 含量和总细菌数量.
一个3x3的设计评估了添加的白大小对发酵的影响以及特定大小的白被养的肉的免疫剂的发酵能力.

主要成果:

这两种添加的树脂大小都增加了SCFA,并降低了ex vivo的pH,而颗粒大小本身的影响最小.
在体内养较大的 (452微米) 降低了白内障无菌体的气体产量,增加了酸.
在体内食细 (27微米) 往往会增加总细菌和SCFA-BCFA比率.

结论:

小麦颗粒大小主要通过体内暴露影响阴发酵能力,而不是直接的微生物偏好.
brojiler料中的小麦的大小对于调节肠道微生物群的纤维发酵能力至关重要.
在料添加剂中优化纤维颗粒大小是提高 brojler 尾功能的关键.

关键词:

肉牛肉是什么意思这就是Caecaca.发酵发酵是一个过程.纤维纤维是一种纤维.颗粒大小颗粒大小

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