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 402691
Title In vitro fermentation of various carbohydrate-rich feed ingredients combined with chyme from pigs
Author(s) Bauer, E.; Wiliams, B.A.; Voigt, C.; Mosenthin, R.; Verstegen, M.W.A.
Source Archives of Animal Nutrition 64 (2010)5. - ISSN 1745-039X - p. 394 - 411.
DOI https://doi.org/10.1080/1745039X.2010.504607
Department(s) Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) fatty-acid production - gastrointestinal-tract - microbial activity - diet composition - growing pigs - large-intestine - chicory roots - ileum chyme - boar taint - gut
Abstract Increased carbohydrate fermentation, compared with protein fermentation, could benefit gut health. In two in vitro experiments, the effect of carbohydrate-rich feed ingredients on fermentation characteristics of ileal chyme from pigs was assessed, using the cumulative gas production technique. Ingredients of the first experiment included gums, inulins, pectins, transgalacto-oligosaccharides, lactose and xylan. In the second experiment, a gum, pectin and transgalacto-oligosaccharides were added at different starting weights, to determine their effects on fermentation characteristics of chyme, in relation to differences in the carbohydrate concentrations. In comparison to fermentation of chyme alone, added carbohydrates led to higher total gas production (p <0.05), faster maximum rate of gas production (except for xylan) (p <0.05), and a decreased branched-chain fatty acids to straight chain fatty acids ratio (BCR) (p <0.05). In the second experiment, for all carbohydrate ingredients, the BCR decreased with increasing starting weights (p <0.05). If these supplemented dietary carbohydrates were to reach the terminal ileum of the living animal, carbohydrate fermentation in the large intestine could be stimulated, which is known to have beneficial effects on host health.
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