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Biological and Biochemical Variables Affecting the Relative Values for Growth and Feed Efficiency of Rats Fed Yogurt or Milk
Author(s) -
HITCHINS A. D.,
DONOUGH F. E. MC,
WONG N. P.,
HARGROVE R. E.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05097.x
Subject(s) - weanling , lactose , stimulation , food science , bioassay , fermentation , bacterial growth , lactase , bacteria , chemistry , biology , zoology , endocrinology , ecology , genetics
Stimulation of weanling rat growth by yogurt and related fermented milks was associated with increased feed efficiency (FE) and increased consumption (C). During the 4‐wk bioassay the importance of FE in growth stimulation decreased relative to C. The degree of stimulation depended inversely on the growth performance of the control rats. Stimulation was unrelated to the final pH, lactose content, or bacterial lactase content, but was related to the bacterial content. Lactobaciks buIgaricus could be omitted from the yogurt fermentation or replaced by other bacteria without reducing stimulation. Lactase pretreatment of the control milk improved growth performance.