A medium-sized cob of corn provides more than 10% of our daily dietary fibre requirements.
Fibre is fermented by bacteria in the colon. Promising studies are underway to determine the health-promoting effects of fibre fermentation breakdown products, for example, short-chain fatty acids, which may help to maintain a healthy gut.
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There are two types of dietary fibre - soluble and insoluble - and sweet corn contains both.
According to the American Heart Association, dietary fibre as part of an overall healthy diet can help lower blood cholesterol levels and may reduce the risk of heart disease. It is insoluble fibre that binds to cholesterol, preventing it from being absorbed into the bloodstream.
Insoluble fibre is responsible for promoting regularity and helping to prevent constipation by speeding up the passage of food and waste through the intestines and absorbing water to keep stools soft. Insoluble fibre has been shown to reduce the risk of haemorrhoids.
Fibre-containing foods such as sweetcorn also help to provide a sense of satiety and may therefore help to suppress appetite and aid weight management.
Dietary fibre has also been linked to a reduced risk of type 2 diabetes. A diet rich in fibre helps patients manage their disease.
Amino Acids in Pigs
This outlines the needs of amino acids in pigs, how amino acids are derived, and how they are used in diet formulas. Understanding the basic concepts of amino acids, the metabolic processes, and the ways in which different amino acids compose feed ingredients are important for proper feed formulation. Moreover, the correct representation in the dissertation depends on understanding these differences. Expression of amino acid values ​​and requirements. Before discussing the amino acid nutrition of pigs, it is necessary to understand the digestion of different amino acids, and the amino acids in the literature can be correctly understood. The descriptions of the various methods in this article are only sketchy and do not make deeper discussion, so that we can approach a very complicated topic in a very simple way. Animals become amino acids that can be absorbed and utilized by the animal only after the protein is hydrolyzed in the small field and the caecum. Therefore, the digestibility of excreted amino acids has been largely ignored in the expression of dietary amino acids. The digestive power of the cecum represents the main principle of the current assessment of protein feed quality. However, there are a considerable number of different pathways to calculate the digestive rate of the cecum of various feed ingredients, relying on the following concepts as a reference for digestibility, apparent digestive cecal rate, standardized apparent digestive cecal rate, and true cecal digestibility. The apparent cecal digestibility is calculated from the difference between the intake and the amino acid excreted from the cecum. That is, (1) Apparent digestibility (AA)% = (AA intake - AA excretion) * 100/AA intake The amino acid excreted from the end of the cecum represents amino acids and endogenous amino acids that cannot be digested in feed. Endogenous amino acids are produced by digestive enzymes, which are produced by the shedding of intestinal epithelial cells, and protein mucus. A portion of the endogenous protein is reabsorbed while the other is lost. (2) Excreted Amino Acid Feeds Non-digestible + Endogenous non-absorbable amino acids The endogenous amino acids found at the end of the cecum can be further divided into two parts. First, because the digestive movement of feed in the intestine will cause loss of endogenous amino acids in the intestine and serve as a reference for endogenous loss of the source, second, the feed may contain factors that may trigger additional enzymes and may damage mucin in intestinal epithelial cells. secretion. For example, an anti-nutritional factor in a feed may increase the secretion of endogenous amino acids. Excess endogenous protein secretion is dependent on feed ingredients and is treated as a special endogenous loss. (3) Endogenous amino acids in the cecum = baseline endogenous loss + specific endogenous loss True caecal digestibility can be calculated when the amino acids at the end of the cecum are corrected for total endogenous loss. In this discussion, these values ​​are used to represent the total amount of amino acids in feed that can be digested by animals. (4) Digestibility of real amino acid (%) = (intake of amino acids - non-digestible amino acids in feed) * 100 / intake of amino acids According to the above discussion, real amino acid digestibility can be easily read from the apparent amino acid digestibility according to the following formula Calculations. (5) True Amino Acid Digestibility (%) = Apparent amino acid digestibility + (carotene endogenous amino acid * 100/intake of amino acids) As mentioned earlier, endogenous loss at the end of the cecum constitutes a baseline for the initiation of food via the intestine Losses and special losses of feed ingredients. For casein, which is often used to determine amino acid requirements, special endogenous losses can be considered as non-existent. Therefore, in order to calculate the true digestible amino acids, only one baseline endogenous loss is necessary. Most other feed ingredients contain some special endogenous loss components. When these feed ingredients are calibrated for baseline endogenous losses, they can be obtained from standardized cecal amino acid digestibility. (6) Normalized Amino Acid Digestibility (%) = (Intake amino acids - excreted amino acids + baseline endogenous loss) * 100 / Ingested Amino Acids The standardized amino acid digestibility plays an important role in the comparison of different amino acid levels and feed composition. For example, when feed ingredients with low amino acid levels are used, endogenous losses will be more conducive to conversion of amino acids in the cecum than feed ingredients with higher amino acid levels, thus reducing apparent digestibility, and endogenous loss from standardization will eradicate these difference. Using a standardized digestibility of endogenous amino acids in the cecal can also allow a correction factor for some specific feed ingredients. For example, a batch of soy cakes may contain high levels of konjac and cause special internal factors to increase. These losses will be calculated by making a correction in the standardized cecal amino acid digestibility. These concepts are currently applied to Dutch feed composition tables.
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