Goodlad J S, Mathers J C
Department of Agricultural Biochemistry and Nutrition, University of Newcastle upon Tyne.
Br J Nutr. 1991 Mar;65(2):259-70. doi: 10.1079/bjn19910085.
The digestion by pigs of non-starch polysaccharides (NSP) in wheat and raw peas (Pisum sativum) fed in mixed diets was measured. In the four experimental diets, wheat was included at a constant 500 g/kg whilst peas contributed 0-300 g/kg and these were the only dietary sources of NSP. Separate estimates of digestibility for wheat and peas were obtained by using a multiple linear regression technique which also tested the possibility that the presence of peas might influence the digestibility of wheat NSP. There was little evidence of the latter and it was found that the digestibility of peas NSP (0.84) was considerably greater than that of wheat (0.65). The non-cellulosic polysaccharides (NCP) had twofold greater digestibilities than had cellulose for both foods with essentially all the peas NCP being digested. Faecal alpha, epsilon-diaminopimelic acid concentration increased with feeding of peas, suggesting stimulation of bacterial biomass production in the large intestine using the readily fermented peas NSP. All three major volatile fatty acids produced by large intestinal fermentation were detected in jugular blood and increased significantly with increasing peas inclusion rate in the diet.
测定了猪对混合日粮中所喂小麦和生豌豆（豌豆属）中的非淀粉多糖（NSP）的消化情况。在四种实验日粮中，小麦的添加量恒定为500克/千克，而豌豆的添加量为0 - 300克/千克，且这些是NSP的唯一日粮来源。通过使用多元线性回归技术分别估算了小麦和豌豆的消化率，该技术还测试了豌豆的存在可能影响小麦NSP消化率的可能性。几乎没有证据支持后者，并且发现豌豆NSP的消化率（0.84）远高于小麦（0.65）。两种食物的非纤维素多糖（NCP）的消化率比纤维素高两倍，基本上所有豌豆NCP都被消化。粪便中α，ε - 二氨基庚二酸浓度随着豌豆的喂食而增加，这表明利用易于发酵的豌豆NSP刺激了大肠中细菌生物量的产生。在颈静脉血中检测到了大肠发酵产生的所有三种主要挥发性脂肪酸，并且随着日粮中豌豆添加率的增加而显著增加。
