Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in ...Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of consuming healthier foods, including salt and fat reduced foods, into their diet. It seems that campaigns regarding the importance of a balanced diet have generally been adopted by respondents, as only a minority of the participants did not take care of their diet, independent of age, gender and level of education. More than half of the participants carefully maintained a balanced diet. Furthermore, an increase in purchasing salt reduced food was observed, though fat reduced food products were already better accepted. In general, men, young adults (<30 years) and lower educated people purchased less salt and fat reduced foods and took less care in maintaining a balanced diet. No conflict was observed for traditional foods reduced in salt and fat content when their intrinsic sensory character is maintained. The majority of the participants were aware of the health risks of a diet rich in salt and fat, though less participants transferred this knowledge into their diet. A very high demand for more salt and fat reduced foods on the market was observed although the smaller range of salt and fat reduced products and their higher prices might diminish the level of consumer acceptance. Launching taxation and subsidies in tandem might counteract this and furthermore, user-friendly product labelling schemes are required.展开更多
本试验旨在研究6种干燥方式对仿生消化法测定猪饲料氨基酸消化率及其可加性的影响,从而为饲料氨基酸效价快速评定方法的建立提供参考。试验采取随机区组设计,选用5种试验饲粮(4种猪常用的饲料原料:玉米、小麦、豆粕、小麦麸,以及以上述...本试验旨在研究6种干燥方式对仿生消化法测定猪饲料氨基酸消化率及其可加性的影响,从而为饲料氨基酸效价快速评定方法的建立提供参考。试验采取随机区组设计,选用5种试验饲粮(4种猪常用的饲料原料:玉米、小麦、豆粕、小麦麸,以及以上述4种原料配制的全价饲粮),经过体外模拟消化后的残渣采用6种干燥方式进行后处理:处理1:55℃风干+同步测水分;处理2:55℃风干+105℃绝干;处理3:65℃风干+同步测水分;处理4:65℃风干+105℃绝干;处理5:65℃风干(加2 mL 1 mol·L^(-1)盐酸)+105℃绝干;处理6:冻干。对不同干燥方式处理后的样品进行称重和氨基酸含量测定,计算干物质和氨基酸消化率,同时以无氮饲粮测定的内源损失将其校正到标准氨基酸消化率。每个处理每种饲粮5个重复,每个重复1根消化管。结果表明:1)玉米、小麦和全价饲粮的干物质消化率在6种干燥方式间均无显著差异(P>0.05);但是在豆粕上处理6的干物质消化率显著高于处理2、处理4、处理5(P<0.05);在小麦麸上处理3、处理5的干物质消化率显著高于其余4个处理组(P<0.05);2)在豆粕和全价饲粮上,6种干燥方式间的氨基酸消化率均无显著差异(P>0.05);在玉米上,处理3、处理6的氨基酸消化率显著低于处理5(P<0.05);在小麦上,处理1和处理3的氨基酸消化率显著高于其他4个处理组(P<0.05);在小麦麸上,处理3、处理4和处理5的氨基酸消化率显著高于其他3个处理组(P<0.05)。进一步,以原料和饲粮为区组的分析结果表明,6种干燥方式间的氨基酸消化率无显著差异(P>0.05);3)全价饲粮可消化氨基酸含量的计算值与实测值在处理2与处理6上的相对偏差均小于5%,且与Y=X相比斜率无显著差异(P>0.05)。综上,在采用仿生消化法评定猪饲料的氨基酸消化率时,55℃风干+105℃绝干的干燥方式处理消化残渣与冻干法相近,且具有较好的可加性。展开更多
文摘Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of consuming healthier foods, including salt and fat reduced foods, into their diet. It seems that campaigns regarding the importance of a balanced diet have generally been adopted by respondents, as only a minority of the participants did not take care of their diet, independent of age, gender and level of education. More than half of the participants carefully maintained a balanced diet. Furthermore, an increase in purchasing salt reduced food was observed, though fat reduced food products were already better accepted. In general, men, young adults (<30 years) and lower educated people purchased less salt and fat reduced foods and took less care in maintaining a balanced diet. No conflict was observed for traditional foods reduced in salt and fat content when their intrinsic sensory character is maintained. The majority of the participants were aware of the health risks of a diet rich in salt and fat, though less participants transferred this knowledge into their diet. A very high demand for more salt and fat reduced foods on the market was observed although the smaller range of salt and fat reduced products and their higher prices might diminish the level of consumer acceptance. Launching taxation and subsidies in tandem might counteract this and furthermore, user-friendly product labelling schemes are required.
文摘本试验旨在研究6种干燥方式对仿生消化法测定猪饲料氨基酸消化率及其可加性的影响,从而为饲料氨基酸效价快速评定方法的建立提供参考。试验采取随机区组设计,选用5种试验饲粮(4种猪常用的饲料原料:玉米、小麦、豆粕、小麦麸,以及以上述4种原料配制的全价饲粮),经过体外模拟消化后的残渣采用6种干燥方式进行后处理:处理1:55℃风干+同步测水分;处理2:55℃风干+105℃绝干;处理3:65℃风干+同步测水分;处理4:65℃风干+105℃绝干;处理5:65℃风干(加2 mL 1 mol·L^(-1)盐酸)+105℃绝干;处理6:冻干。对不同干燥方式处理后的样品进行称重和氨基酸含量测定,计算干物质和氨基酸消化率,同时以无氮饲粮测定的内源损失将其校正到标准氨基酸消化率。每个处理每种饲粮5个重复,每个重复1根消化管。结果表明:1)玉米、小麦和全价饲粮的干物质消化率在6种干燥方式间均无显著差异(P>0.05);但是在豆粕上处理6的干物质消化率显著高于处理2、处理4、处理5(P<0.05);在小麦麸上处理3、处理5的干物质消化率显著高于其余4个处理组(P<0.05);2)在豆粕和全价饲粮上,6种干燥方式间的氨基酸消化率均无显著差异(P>0.05);在玉米上,处理3、处理6的氨基酸消化率显著低于处理5(P<0.05);在小麦上,处理1和处理3的氨基酸消化率显著高于其他4个处理组(P<0.05);在小麦麸上,处理3、处理4和处理5的氨基酸消化率显著高于其他3个处理组(P<0.05)。进一步,以原料和饲粮为区组的分析结果表明,6种干燥方式间的氨基酸消化率无显著差异(P>0.05);3)全价饲粮可消化氨基酸含量的计算值与实测值在处理2与处理6上的相对偏差均小于5%,且与Y=X相比斜率无显著差异(P>0.05)。综上,在采用仿生消化法评定猪饲料的氨基酸消化率时,55℃风干+105℃绝干的干燥方式处理消化残渣与冻干法相近,且具有较好的可加性。
