Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 318576
Title Dietary fructooligosaccharides and transgalactooligosaccharides can affect fermentation characteristics in gut contents and portal plasma of growing pigs
Author(s) Houdijk, J.G.M.; Verstegen, M.W.A.; Bosch, M.W.; Laere, K.J.M. van
Source Livestock Production Science 73 (2002)2-3. - ISSN 0301-6226 - p. 175 - 184.
DOI https://doi.org/10.1016/S0301-6226(01)00250-0
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract We studied whether dietary non-digestible oligosaccharides (NDOs) affected pH and volatile fatty acids (VFAs) in gastrointestinal contents and in portal plasma of young pigs. Five groups of five 57-day-old pigs received for 44 days either a corn-based control diet or this diet with 7.5 or 15 g/kg fructooligosaccharides (FOSs, Raftilose P95?) or the control diet with 10 or 20 g/kg transgalactooligosaccharides (TOSs, Oligostroop?). The pigs weighed on average 45.5±1.3 kg during dissection, which took place 3 h after feeding. Dietary NDOs tended to lower the pH of the stomach content from 4.5 to 4.2 (P=0.06). Pigs fed the high TOS diet had more caecal VFAs than the control pigs (30.4 vs. 15.6 mmol, P<0.05). Compared to TOS-fed pigs, FOS-fed pigs had a higher proximal colon pH (6.5 vs. 6.2, P<0.01), lower proximal colon VFA concentration (131 vs. 166 mmol/l, P<0.01) and lower portal VFA concentration (0.9 vs. 1.6 mmol/l, P<0.05), with the control pigs being intermediate. However, the amount of colonic VFAs was similar across diets (~40 mmol). The results support the view that dietary FOSs and TOSs may have different effects on fermentation characteristics of gut contents of pigs.
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