Luciano Alice, Tretola Marco, Ottoboni Matteo, Baldi Antonella, Cattaneo Donata, Pinotti Luciano
Department of Health, Animal Science and Food Safety, VESPA, University of Milan, 20134 Milano, Italy.
Agroscope, Institute for Livestock Sciences, 1725 Posieux, Switzerland.
Animals (Basel). 2020 Jan 13;10(1):125. doi: 10.3390/ani10010125.
Former food products (FFPs) are foodstuffs that, even though they are nutritious and safe, have lost their value on the human consumption market for different reasons, such as production errors leading to broken or intermediate foodstuffs, surpluses caused by logistical challenges of daily delivery, or any other reason. The nutritional features of FFPs include carbohydrates, free sugars, and possibly also fats. FFPs tend to have been processed through various technological and heat treatments that impact the nutrients and the kinetics of digestion, as well as animal response and, particularly, gastro-intestinal health. This review integrates some of the most recently published works about the chemical composition, nutritional value, digestibility and glycaemic index of ex-foods. In addition, a view on the relationship between the use of FFPs and safety issues and their effects on pigs' intestinal microbiota are also given.
原食品（FFPs）是指那些尽管营养丰富且安全，但由于不同原因在人类消费市场上失去价值的食品，例如生产失误导致食品破碎或处于中间状态、日常配送的物流挑战造成的过剩，或任何其他原因。原食品的营养特性包括碳水化合物、游离糖，也可能包括脂肪。原食品往往经过了各种技术和热处理，这些处理会影响营养成分和消化动力学，以及动物反应，特别是胃肠道健康。本综述整合了一些最近发表的关于原食品的化学成分、营养价值、消化率和血糖指数的研究成果。此外，还探讨了原食品的使用与安全问题之间的关系及其对猪肠道微生物群的影响。
