Stravitelnost

Stravitelnost is a term used in nutrition science to describe the proportion of ingested nutrients that the digestive system can break down, absorb, and utilize. It reflects how readily a food supplies usable energy and building blocks for the body, and it is relevant for both human and animal nutrition.

Digestibility is commonly assessed in two forms. Apparent digestibility measures the difference between what is eaten and what is excreted in feces, expressed as a percentage of intake. True digestibility attempts to account for endogenous losses, such as digestive secretions and cell turnover, providing a more precise estimate of the nutrients truly absorbed. In humans, digestibility is typically studied through in vivo trials, while in animal nutrition it can also involve in vitro methods and ileal digestibility assessments.

Several factors influence stravitelnost. Processing methods like heating, grinding, or fermentation can increase digestibility by breaking down structures that hinder nutrient release. The presence of fiber and anti-nutritional compounds, as well as the physical food matrix, can reduce digestibility. Individual factors such as age, gut microbiota composition, health status, and overall diet also play a significant role.

Stravitelnost is related to, but distinct from, bioavailability and overall nutritional value. A food may be highly digestible but offer limited nutrients, or vice versa. It informs dietary planning, food product development, and labeling, and is also a key consideration in formulating livestock feeds to estimate metabolizable energy.