1
Q
Bioavailability
A
Digestion, absorption, transport, utilization and excretion
2
Q
How to measure bioavailability
A
Chemical analysis
Digestibility
Urinary excretion
Enzyme activity
3
Q
Most digestible ingredients
A
Protein sources - casein/egg -meat and byproducts (liver, etc) -purified veg protein (CHO removed) Carbohydrate sources - rice - purified grain starches All fat
4
Q
Least digestible ingredients
A
Protein sources - feather meal / collagen - some vegetable protein Carbohydrate sources - root starches (potato/tapioca) - all fiber
