Piva A, Pizzamiglio V, Morlacchini M, Tedeschi M, Piva G
DIMORFIPA, Università di Bologna, 40064 Ozzano Emilia, Bologna, Italy.
J Anim Sci. 2007 Feb;85(2):486-93. doi: 10.2527/jas.2006-323. Epub 2006 Oct 13.
The purpose of the present work was to investigate the in vivo concentrations of sorbic acid and vanillin as markers of the fate of organic acids (OA) and natural identical flavors (NIF) from a microencapsulated mixture and from the same mixture non-microencapsulated, and the possible consequences on the intestinal microbial fermentation. Fifteen weaned pigs were selected from 3 dietary groups and were slaughtered at 29.5 +/- 0.27 kg of BW. Diets were (1) control; (2) control supplemented with a blend of OA and NIF microencapsulated with hydrogenated vegetable lipids (protected blend, PB); and (3) control supplemented with the same blend of OA and NIF mixed with the same protective matrix in powdered form but without the active ingredient coating (non-protected blend, NPB). Stomach, cranial jejunum, caudal jejunum, ileum, cecum, and colon were sampled to determine the concentrations of sorbic acid and vanillin contained in the blend and used as tracers. Sorbic acid and vanillin were not detectable in pigs fed the control, and their concentrations were not different in the stomach of PB and NPB treatments. Pigs fed PB showed a gradual decrease of the tracer concentrations along the intestinal tract, whereas pigs fed NPB showed a decline of tracer concentration in the cranial jejunum and onwards, compared with the stomach concentrations. Sorbic acid and vanillin concentrations along the intestinal tract were greater (P = 0.02) in pigs fed PB compared with pigs fed NPB. Pigs fed PB had lower (P = 0.03) coliforms in the caudal jejunum and the cecum than pigs fed the control or NPB. Pigs fed the control or PB had a greater (P = 0.03) lactic acid bacteria plate count in the cecum than pigs fed NPB, which showed a reduction (P = 0.02) of lactic acid concentrations and greater (P = 0.02) pH values in the caudal jejunum. The protective lipid matrix used for microencapsulation of the OA and NIF blend allowed slow-release of both active ingredients and prevented the immediate disappearance of such compounds upon exiting the stomach.
本研究的目的是调查山梨酸和香草醛在体内的浓度，以此作为微囊化混合物以及未微囊化的相同混合物中有机酸（OA）和天然等同香料（NIF）去向的标志物，并研究其对肠道微生物发酵可能产生的影响。从3个日粮组中挑选出15头断奶仔猪，在体重达到29.5±0.27千克时进行屠宰。日粮分别为：（1）对照组；（2）对照组添加用氢化植物油脂微囊化的OA和NIF混合物（保护型混合物，PB）；（3）对照组添加与PB相同的OA和NIF混合物，但该混合物为粉末状且与相同的保护基质混合，没有活性成分包衣（非保护型混合物，NPB）。采集胃、空肠前段、空肠后段、回肠、盲肠和结肠样本，以测定混合物中山梨酸和香草醛的浓度，并将其用作示踪剂。对照组仔猪体内未检测到山梨酸和香草醛，PB组和NPB组处理的仔猪胃中，这两种物质的浓度没有差异。与胃中的浓度相比，饲喂PB的仔猪示踪剂浓度沿肠道逐渐降低，而饲喂NPB的仔猪在空肠前段及之后示踪剂浓度下降。与饲喂NPB的仔猪相比，饲喂PB的仔猪肠道中山梨酸和香草醛的浓度更高（P = 0.02）。饲喂PB的仔猪空肠后段和盲肠中的大肠菌数量低于（P = 0.03）饲喂对照组或NPB的仔猪。饲喂对照组或PB的仔猪盲肠中乳酸菌平板计数高于（P = 0.03）饲喂NPB的仔猪，NPB组仔猪空肠后段乳酸浓度降低（P = 0.02），pH值更高（P = 0.02）。用于OA和NIF混合物微囊化的保护性脂质基质使两种活性成分缓慢释放，并防止这些化合物在离开胃后立即消失。
