FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

JACEK ANIOŁA, JOANNA LE THANH, GRAŻYNA LEWANDOWICZ

Title

The estimation of digestibility of a new physically modified starch preparation in research on the rats

Abstract

The aim of the work was to determine the effect of a high proportion of a novel modified starch preparation in the diet on selected nutrition parameters in rats, particularly it’s in vivo digestibility. The experiment was conducted on 20 males Wistar white rats, aged 9 weeks, fed 2 semi-purified experimental diets with a high (50%) addition of analyzed starch preparations: gelatinized potato starch preparation (Solamyl – S) and analyzed starch modified by high pressure homogenization of pastes (H). The intake of a diet, with a high addition of starch preparation H, had similar influence on growth and nutritional parameters in rats, including diet digestibility, as in case of feeding of diet with starch S participation. A high addition of new modified starch preparation H in the diet, in comparison with starch S, resulted in transit time acceleration and elevated water feces content, which can indicate an influence of bacterial degradation on digestibility results.

Keywords

modified starch, digestibility, rats

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