In vitro model relating lipid digestibility and quality.

摘要: A model system was established to evaluate the ability of a pancreatic lipase enzyme hydrolyse fats and oils, simulating lipid digestion in vitro. Lipid hydrolysis monitored by quantification level free fatty acids, mono-, diand triglycerides. In able non-oxidized fat quite rapidly. The activity severely inhibited an oxidized oil, indicating that oxidative status strongly influences digestibility. second stage research relationship between quality digestibility studied more detail. Stabilization with antioxidants slowed down oxidation process maintained high activity. These tests directly confirm beneficial effect maintain nutritional profile fat. This vitro is valuable tool oils as it may contribute additional information on value lipids used poultry industry.