Action of guar gums on the viscosity of digestive contents and on the gastrointestinal motor function in pigs.
Action of guar gums on the viscosity of digestive contents and on the gastrointestinal motor function in pigs.
复制标题
瓜尔胶对猪消化内容物粘度和胃肠运动功能的作用。
作者：
C. Cherbut;E. Albina;M. Champ;J. Doublier;G. Lecannu
本文测定了三种含6%不同瓜尔豆胶的试验餐在猪胃、十二指肠和空肠内容物中的表观粘度，并与胃肠肌电活动和通过时间进行了相关分析。运动指数（mV/min）和峰丛频率（峰丛数/min）与胃和小肠的粘滞性密切相关：胃和小肠中的大多数粘滞性内容物显著增加它们。这种效应与液体和固体的口盲部通过时间的增加有关。
The apparent viscosity of three test meals containing 6% of different guar gums was measured in the gastric, duodenal and jejunal contents and related with the gastrointestinal myoelectric activity and transit time in pigs. The motility index (mV/min) and the spike burst frequency (number of spike bursts/min) were closely related to the digesta viscosity: they were significantly increased by most viscous contents in stomach and small intestine. This effect was associated with an increase in the orocecal transit time of liquids and solids.