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The effects of supplementing cereal-based diets with 0, 40, or 80 g of pectin (P) or 270 g of rye (R) per kg on ileal digestibility of protein and amino acids (AA), and digesta viscosity in pigs of 20 kg body weight (BW), and on growth performance, nitrogen balance, small intestinal morphology, and threonine metabolism parameters in pigs of 15 kg BW were assessed. Digesta viscosity was increased more by 80 g than by 40 g P or by R. Ileal digestibility of AA and nitrogen retention were negatively affected by P, whereas growth performance was decreased by R. The effect of the supplements on intestinal morphology was variable, except for the increase in myenteron thickness by P and crypt depth by R. The number of goblet cells containing acidic mucins was decreased by 40 g P in crypts in the mid-jejunum and by 40 g P and R in villi in the ileum. Fasting and postprandial plasma levels of free threonine and of threonine dehydrogenase activity in the liver and pancreas were not affected. In conclusion, feeding P or R negatively affects ileal AA digestibility and provokes irregular changes of small intestinal morphology. These effects cannot be attributed to the increase of digesta viscosity as the main factor.
The aim of the present study was to test the possibility of enhancing the synthesis of flavor compounds with a traditional yogurt culture and a culture containing microflora composed of: S. thermophilus : L. delbrueckii ssp. bulgaricus : Bifidobacterium (TBB yogurt) and Str. thermophilus : L. acidophilus : Bifidobacterium (TAB yogurt). Milk was enriched with lactose (10 g/L), glucose (0.7 g/L), sodium proteinate (25 g/L), sodium citrate (3 g/L), a mixture of citric acid (1 g/L) and sodium citrate (3 g/L), and threonine (1 and 3 g/L). The following determinations were made in fresh yogurts (ripened for 24 h) and yogurts stored for 7 and 14 days: active acidity, lactic acid – according to Lunder, acetaldehyde, diacetyl, acetoin, ethanol, and volatile free fatty acids by gas chromatography. All products were evaluated organoleptically. It was found that from among the substances whose effects on the synthesis of flavor compounds were studied in this experiment particular attention should be paid to threonine. The addition of this amino acid significantly affected the rate of acetaldehyde formation (an increase by 10.24-22.56 mg/L) in all kinds of yogurt. The modification of milk composition had a profound influence on the levels (increase or decrease) of all flavor compounds in yogurt samples, as well as on their sensoric attractiveness.
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