Whether sucrose can be added to suckling pig feed without sweeteners

That's a good point! To use it or not, how to use it, what is the starting point of thinking about the problem? As far as the landlord's problem is concerned, it is a matter of considering sweetness.

In terms of sweetness, sweeteners have obvious advantages over sucrose. From the perspective of energy, glucose and sucrose are significantly better than sweeteners. Glucose is easily absorbed, and sucrose also needs to be digested by enzymes, so it is used differently on pig feed at different stages.

For piglets within 2 weeks of age, glucose is preferred (piglets within 10 days of age lack sucrase), in fact, by extension, the trough material used before weaning is added with glucose and sucrose at the same time, or only glucose, and the nursery material for weaned piglets can choose sucrose, because of its sweetness.

To add, especially the trough feed and suckling pig feed, in addition to the poor appetite of pigs in summer, adding sweeteners can promote feed intake, which is necessary at any stage. If you don't add the material of the commodity, others will add it, and your material will be easily replaced by others, and your material will not be able to replace the material of others. In this case, it is not a question of whether to add or not, but how much to add.

Definitely the best value for money! Sucrose adds sweetness and, above all, energy.

Has anyone ever added it all, but there is also a certain optimal ratio? Or compared to the amount of plasma protein added? Or how much is added to whey powder? I'm curious!

Lactose can be added to solid beverages, it is not a food additive but a food excipient (e.g. sucrose).

starch, etc.).

Fermented milk is essential and provides a source of carbon. Lactose in lactic acid bacteria.

under the action of galactose and glucose.

Provide nutrition and energy for humans. Galactose for mammals.

Neurodevelopment has an important impact. Lactose facilitates the absorption of calcium. Lactase deficiency can cause lactose intolerance.

It has an important impact on the tissue status of dairy products. Condensed milk production, the effect of lactose crystallization on the taste of condensed milk. Solubility of milk powder.

It has an important impact on the color and flavor of dairy products. Browning reaction. Flavor formation after fermentation.

But beware of lactose intolerance!

Lactose is hydrolyzed into glucose and galactose by the action of lactase and then absorbed. When lactase activity is reduced or deficient due to congenital, primary, or secondary causes, lactose cannot be hydrolyzed to produce osmotic pressure.

effects. On the one hand, this increases the fluid load in the digestive tract and accelerates intestinal peristalsis, leading to watery diarrhea. On the other hand, lactose may also be fermented by bacteria in the gut to produce lactic acid and carbon dioxide.

The former will increase the amount of fluid in the intestinal tube, expand the intestinal wall and accelerate the peristaltic key cavity, while the production of carbon dioxide and other gases will cause abdominal distention, abdominal pain or farting. The above-mentioned effects caused by the inability of lactose to be digested and absorbed are called lactose intolerance. Lactose intolerance is a recessive genetic defect that is caused by enzymes that break down lactose.

Beta-galactosidase deficiency. Responsible for manufacturing.

beta-galactosidase

The locus is on the second pair of chromosomes in humans, and simply put, because this gene is not perfect, so that the villous cells of the small intestine are unable to make beta-galactosidase, so they are unable to break down lactose into glucose and lactose for the body to use.