Department of Animal Science, Aarhus University, 8830 Tjele, Denmark.
J Sci Food Agric. 2012 Nov;92(14):2876-82. doi: 10.1002/jsfa.5755. Epub 2012 Jun 22.
Environmental as well as cultivation factors may greatly influence the chemical composition of plants. The main factors affecting the chemical composition of foodstuff are level and type of fertilizer (conventional and organic cultivation systems), location or soil type, and year of harvest. Organic foods are defined as products that are produced under controlled cultivation conditions characterized by the absence of synthetic fertilisers and very restricted use of pesticides. Very limited information is available regarding the impact of organic cultivation systems on the composition of carbohydrates and fatty acids of fruits and vegetables. The objective was to investigate the influence of organic and conventional cultivation systems on the carbohydrate and fatty acid composition and digestibility of the energy of apple, carrot, kale, pea, potato, and rape seed oil.
Carbohydrate and lignin values ranged from 584 g kg⁻¹ dry matter in kale to 910 g kg⁻¹ DM in potato, but with significant differences in the proportion of sugars, starch, non-starch polysaccharides, and lignin between the foodstuffs. Triacylglycerol was the major lipid class in pea, with 82% of total fatty acids, as opposed to apple, with only 35% of fatty acids of the ether extract. The most important factor influencing the digestibility of energy, and consequently faecal bulking, was the content of dietary fibre.
The cultivation system had minor impact on the carbohydrate and lipid composition in the investigated foodstuffs or on the digestibility of energy when assessed in the rat model. Faecal bulking was related to dietary fibre in a linear fashion.
环境和栽培因素可能会极大地影响植物的化学成分。影响食品化学组成的主要因素是肥料的水平和类型（常规和有机栽培系统）、地点或土壤类型以及收获年份。有机食品被定义为在受控栽培条件下生产的产品，其特征是没有合成肥料和非常有限地使用农药。关于有机栽培系统对水果和蔬菜碳水化合物和脂肪酸组成的影响，信息非常有限。目的是研究有机和常规栽培系统对苹果、胡萝卜、羽衣甘蓝、豌豆、土豆和油菜籽油的碳水化合物和脂肪酸组成及能量消化率的影响。
碳水化合物和木质素值从羽衣甘蓝的 584 g kg⁻¹干物质到土豆的 910 g kg⁻¹ DM 不等，但不同食品之间的糖、淀粉、非淀粉多糖和木质素比例存在显著差异。三酰甘油是豌豆中主要的脂类，占总脂肪酸的 82%，而苹果中只有 35%的醚提取物中的脂肪酸。影响能量消化率，进而影响粪便体积的最重要因素是膳食纤维的含量。
在大鼠模型中，栽培系统对所研究食品的碳水化合物和脂质组成或能量消化率的影响较小。粪便体积与膳食纤维呈线性关系。
