抗性淀粉的功能及影响其含量的因素

Functions and Factors Influenced the Content of Resistant Starch

作为一种功能性碳水化合物,抗性淀粉的研究越来越受到动物营养学家的广泛关注。抗性淀粉的含量受许多因素的影响,如植物种类、脂肪、蛋白质、加工方式和条件等。结肠发酵、细菌生长、粪便体积、排空时间和饲粮能量值等都受到抗性淀粉的影响。本文简要阐述了抗性淀粉的这些功能和影响因素,从而为合理利用动物饲料中抗性淀粉提供理论依据。

The interest of animal nutritionists in resistant starch （RS） is increasing and it has led to an extensive investigation of the contribution of resistant starch to the non-digestible carbohydrate component of the diet and its functions. Factors influenced the content of RS include： the type of plant, lipid, protein, processing condition etc. Colonic fermentation, bacterial growth, fecal bulking, tra：asit time and the energy value of foods are all affected by the presence of resistant starch. This article will be focused on these functions and factors and provide some evidence on the reasonable utilization of resistant starch in the diet of animals.