digestibilité

Digestibilité refers to the degree to which a food substance can be broken down and absorbed by the digestive system of an animal. This process is crucial for nutrient utilization and overall health. Different components of food have varying digestibilities. For example, carbohydrates, fats, and proteins are generally more digestible than complex fibers, although some animals possess specialized digestive systems or microbial populations that can break down otherwise indigestible materials.

Factors influencing digestibilité include the chemical structure of the nutrient, the presence of anti-nutritional factors (like tannins or phytates) that can interfere with digestion and absorption, and the physical form of the food. Processing methods, such as cooking, grinding, or fermentation, can also significantly alter the digestibilité of food. For herbivores, the digestibilité of plant material is largely dependent on the cell wall structure and the efficiency of microbial fermentation in their digestive tracts.

Measuring digestibilité typically involves determining the amount of a nutrient consumed and the amount excreted in the feces. The difference represents the absorbed portion. This concept is vital in animal nutrition, as it directly impacts feed efficiency and the economic viability of livestock production. In humans, digestibilité relates to how well our bodies can extract nutrients from the food we eat, influencing factors like energy intake and the potential for digestive discomfort.