The aim of this study was to determine the influence of a standard diet enriched with yoghurt (acidified milk) and milk gel (non-acidified milk) and three structurally different beta-glucans (isolated from oats, bacteria and fungi) on the mineral composition and the mechanical and microstructural properties of the femur in growing rats.

Feed intake and the feed conversion ratio were influenced by product acidity and the applied beta-glucan. A significant increase in bacterial counts was noted only in the animals fed fungal glucan. Dietary supplementation with beta-glucans significantly decreased the acidity of intestinal contents. The calcium content of bones was determined mainly by the acidity of milk gel than by the type of beta-glucans. The Ca:P ratio in the femurs of rats fed yoghurt was higher than in the animals fed milk gel. Higher failure load was noted in rats fed yoghurt with beta-glucans. Trabecular thickness was highest in rats fed yoghurt with oat beta-glucan and lowest in rats fed milk gel with fungal beta-glucan.

这项研究的目的是确定富含酸奶（酸化的牛奶）和牛奶凝胶（非酸化的牛奶）以及三种结构上不同的β-葡聚糖（与燕麦，细菌和真菌分离）的标准饮食对矿物质组成的影响以及成年大鼠股骨的力学和微观结构特性。

饲料的摄入量和饲料的转化率受产品酸度和所施加的β-葡聚糖的影响。仅在饲喂真菌葡聚糖的动物中发现细菌计数显着增加。膳食中添加β-葡聚糖可显着降低肠道内容物的酸度。骨骼中的钙含量主要由牛奶凝胶的酸度决定，而不是由β-葡聚糖的种类决定。用酸奶喂养的大鼠股骨中的Ca∶P比高于用乳凝胶喂养的动物的股骨中的Ca∶P比。在喂了酸奶的β-葡聚糖大鼠中发现较高的衰竭负荷。用燕麦β-葡聚糖喂养酸奶的大鼠的骨小梁厚度最高，而用真菌β-葡聚糖喂养乳胶的大鼠的骨小梁厚度最低。