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Influence of high level of grapefruit phenolic preparation in casein diets on the selected caecal parameters in rats

100%

Frejnagel S., Juskiewicz J.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3[A]

The aim of the study was to characterise caecal indices in rats fed diets supplemented with high doses (0.4, 0.8 and 1.2%) of a grapefruit commercial phenolic extract. Addition of the preparation caused an increase of wet mass of ceacal digesta. Dry matter content decreased from 22% to 7.0% and pH increased from 7.11 to 8.0 in the control group and experimental groups, respectively. Increased pH was a consequence of the lower concentration of volatile fatty acids in rats fed the extract (77 μmol/g in control animals versus 8-13 μmol/g in extract treatments). However, glycolytic microbiological activity, measured indirectly through the measurement of its enzyme activity, decreased only in rats fed a diet containing the lowest level of the preparation.

Influence of oligosaccharide extracts from pea and lupin seeds on caecal fermentation in rats

80%

Juskiewicz J., Zdunczyk Z., Wroblewska M., Gulewicz K.

Journal of Animal and Feed Sciences

2003

tom 12

nr 2

Ograniczanie wyników

1 Journal of Animal and Feed Sciences

1 Polish Journal of Food and Nutrition Sciences

2 Juskiewicz J.

1 Frejnagel S.

1 Gulewicz K.

1 Wroblewska M.

1 Zdunczyk Z.

1 2007

1 2003

Wyniki wyszukiwania

Influence of high level of grapefruit phenolic preparation in casein diets on the selected caecal parameters in rats

Influence of oligosaccharide extracts from pea and lupin seeds on caecal fermentation in rats