digestibility

简明释义

英[daɪˌdʒestəˈbɪləti]美[daɪˌdʒestəˈbɪlɪti]

n. 消化性；可消化性

英英释义

单词用法

同义词

反义词

例句

1.Soybean oil also had no effect on total feed intake, but decreased forage intake, and increased DM, OM, CP, and crude fat digestibility.

添加大豆油亦没有影响总采食量，但降低粗料采食，然而提高了乾物质、有机质、粗蛋白质和粗脂肪的消化率。

2.The 28 and 35 days old weaned piglets were used to evaluate the effect of Aspergillus niger probiotics on the performance and feed nutrient digestibility.

选取28和35日龄健康杜长大断奶仔猪，研究日粮添加黑曲霉出发菌或变异菌对仔猪生长及日粮养分消化的影响。

3.The experiment studied the effect of the corn grain on body weight gain of sheep, feed efficiency and digestibility.

研究了整粒玉米对绵羊日增重、饲料转化率和养分消化率等的影响。

4.The fall in digestibility is quite rapid .

其消化率下降是很快的。

5.Ileal digestibility is more accurate than fecal.

回肠消化率比粪消化率准确。

6.The Chinese herbal medicine can improve the apparent digestibility of CP, ADF, NDF and DM.

本中草药增重剂可以提高小尾寒羊的CP、A DF、NDF、DM等表观消化率。

7.The digestibility of dairy products varies from person to person, depending on lactose tolerance.

乳制品的消化吸收性因人而异，取决于乳糖耐受性。

8.High fiber diets may improve the digestibility of certain foods by promoting healthy gut bacteria.

高纤维饮食可能通过促进健康肠道细菌来改善某些食物的消化吸收性。

9.Researchers are studying the digestibility of different grains to determine which are best for human consumption.

研究人员正在研究不同谷物的消化吸收性，以确定哪些最适合人类食用。

10.Cooking methods can significantly affect the digestibility of vegetables.

烹饪方法可以显著影响蔬菜的消化吸收性。

11.The digestibility of this protein source is higher than that of others, making it more beneficial for muscle recovery.

这种蛋白质来源的消化吸收性高于其他来源，更有利于肌肉恢复。

作文

In the realm of nutrition and health, the concept of digestibility plays a crucial role in determining how effectively our bodies can process and utilize the food we consume. Digestibility refers to the ease with which food can be broken down by the digestive system, allowing nutrients to be absorbed into the bloodstream. This process is vital for maintaining overall health, as it directly influences energy levels, immune function, and even mental well-being. Understanding digestibility is essential for making informed dietary choices that can enhance our quality of life.Different foods have varying levels of digestibility, which can be influenced by factors such as their composition, preparation methods, and individual digestive health. For instance, proteins from animal sources are generally more easily digested than those from plant sources. This is because animal proteins contain all essential amino acids in proportions that align closely with human needs, while many plant proteins may lack one or more essential amino acids, making them less complete in terms of digestibility.Moreover, the cooking process can significantly affect the digestibility of certain foods. Cooking can break down tough fibers and cellular structures in vegetables and grains, making them easier to digest and enabling better nutrient absorption. For example, raw broccoli may be more challenging to digest than steamed broccoli. The heat from cooking helps to soften the fibers, enhancing its overall digestibility and allowing the body to access its vitamins and minerals more efficiently.Another factor that impacts digestibility is the presence of anti-nutrients, which are compounds found in some foods that can inhibit nutrient absorption. Foods high in phytates, oxalates, and lectins can reduce the digestibility of certain nutrients, particularly in legumes and whole grains. Soaking, sprouting, or fermenting these foods before consumption can help to reduce the levels of anti-nutrients, thereby improving their digestibility and nutritional value.Individual differences also play a significant role in digestibility. Factors such as age, gut health, and even genetics can influence how well a person digests various foods. For example, lactose intolerance is a common condition where individuals lack the enzyme lactase, which is needed to properly digest lactose, the sugar found in milk. As a result, those who are lactose intolerant may experience discomfort when consuming dairy products, highlighting the importance of understanding personal digestibility issues.In conclusion, digestibility is a fundamental aspect of nutrition that affects how our bodies process food and absorb nutrients. By considering the digestibility of different foods, we can make better dietary choices that support our health and well-being. Whether we are looking to improve our energy levels, enhance our immune response, or simply feel better overall, understanding the factors that influence digestibility can empower us to create balanced and nutritious meals that meet our individual needs. As we continue to explore the relationship between food and health, the concept of digestibility will remain a key focus in the pursuit of optimal nutrition.

在营养和健康领域，digestibility（消化率）的概念在决定我们身体如何有效处理和利用所食用食物方面发挥着至关重要的作用。Digestibility指的是食物被消化系统分解的容易程度，从而使营养成分能够被吸收到血液中。这个过程对维持整体健康至关重要，因为它直接影响能量水平、免疫功能，甚至心理健康。理解digestibility对于做出明智的饮食选择以增强我们的生活质量至关重要。不同的食物具有不同的digestibility水平，这可能会受到其成分、准备方法和个体消化健康等因素的影响。例如，动物来源的蛋白质通常比植物来源的蛋白质更容易消化。这是因为动物蛋白包含所有必需氨基酸，其比例与人类需求紧密相符，而许多植物蛋白可能缺少一种或多种必需氨基酸，使其在digestibility方面不够完整。此外，烹饪过程可以显著影响某些食物的digestibility。烹饪可以分解蔬菜和谷物中的坚韧纤维和细胞结构，使它们更容易消化，从而促进更好的营养吸收。例如，生西兰花可能比蒸西兰花更难消化。烹饪时的热量有助于软化纤维，提高其整体digestibility，使身体能够更有效地获取其维生素和矿物质。另一个影响digestibility的因素是抗营养素的存在，这些是一些食物中存在的化合物，可能抑制营养吸收。富含植酸、草酸和凝集素的食物可能会降低某些营养成分的digestibility，特别是在豆类和全谷物中。在食用这些食物之前进行浸泡、发芽或发酵可以帮助减少抗营养素的水平，从而改善它们的digestibility和营养价值。个体差异也在digestibility中发挥着重要作用。年龄、肠道健康甚至遗传因素等因素都会影响一个人消化各种食物的能力。例如，乳糖不耐症是一种常见的情况，个体缺乏乳糖酶，这种酶是正确消化乳糖（牛奶中的糖）所必需的。因此，乳糖不耐症患者在食用乳制品时可能会感到不适，这突显了理解个人digestibility问题的重要性。总之，digestibility是营养学的一个基本方面，影响我们身体处理食物和吸收营养的方式。通过考虑不同食物的digestibility，我们可以做出更好的饮食选择，以支持我们的健康和幸福。无论我们是希望提高能量水平、增强免疫反应，还是仅仅希望感觉更好，理解影响digestibility的因素都可以使我们能够创造出符合个人需求的均衡营养餐。随着我们继续探索食物与健康之间的关系，digestibility的概念将在追求最佳营养的过程中保持关键焦点。