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 432481
Title Effects of fibers with different fermentation characteristics on feeding motivation in adult pigs
Author(s) Souza Da Silva, C.; Bolhuis, J.E.; Gerrits, W.J.J.; Kemp, B.; Borne, J.J.G.C. van den
Source In: Digestive Physiology of Pigs, book of abstracts, Keystone, CO, USA, May 29 - June 1, 2012. - Keystone, Co, USA : - p. 81 - 81.
Event Keystone, Co, USA : XII International symposium on digestive physiology of pigs, Keystone, CO, USA, May 29 - June 1, 2012, 2012-05-29/2012-06-01
Department(s) Adaptation Physiology
Animal Nutrition
Publication type Abstract in scientific journal or proceedings
Publication year 2012
Abstract Dietary fibers can be fermented in the colon, resulting in production of short–chain fatty acids (SCFA) and secretion of satiety–related peptides such as GLP–1 and PYY. Recently, we have shown that a diet containing 40% native potato starch reduced feeding motivation in adult pigs up to 7 h after feeding. The aim of the current study was to assess the effects of fibers with varying fermentation characteristics on feeding motivation in adult pigs. Sixteen pair–housed gilts (250 kg BW) received 4 diets: inulin (INU), guar gum (GG), retrograded tapioca starch (RS), and control (C), in 4 periods in a Latin square design. Each period, pigs were fed a low fiber (L) followed by a high fiber (H) diet (7 d each). Fiber levels were 7% and 14% for INU, 5% and 10% for GG, 17% and 34% for RS. Fibers were exchanged for starch from the C diet based on gross energy. Pigs received 1050 g of feed twice daily At 1 h, 3 h and 7 h after feeding, feeding motivation was assessed in an operant test, where turning a wheel yielded multiple feed rewards, and in a runway test, where walking a fixed U–shaped track yielded one feed reward. An ad libitum feed intake test was conducted at 3 h after feeding. In the operant test, at 7 h after feeding the number of wheel turns tended to be lower (P <0.1) for RS–fed (502) than for INU–fed pigs (592, SEM = 122). In the runway test, at 1 h (H: 2.0 km/h, L: 2.7 km/h, SEM = 0.2, P <0.05) and 3 h (H: 1.5 km/h, L: 2.5 km/h, SEM = 0.2, P <0.001) H–fed pigs walked slower for food than L–fed pigs. Pigs had a lower voluntary feed intake (fiber type × level effect, P <0.05) in the ad libitum feed intake test when fed RS–H (2.4 kg) compared with most of the other diets, including the RS–L (3.1 kg, SEM = 0.3). In conclusion, increasing the dietary fiber content enhanced satiety at 1 h and 3 h after feeding, despite a reduction in metabolizable energy supply. RS was the most satiating fiber, possibly due to its slow rate of fermentation and high production of butyrate, which may result in reduced long–term energy intake.
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