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 433135
Title Effects of dietary fibers with different fermentation characteristics on feeding motivation in adult female pigs
Author(s) Souza Da Silva, C.; Bolhuis, J.E.; Gerrits, W.J.J.; Kemp, B.; Borne, J.J.G.C. van den
Source Physiology and Behavior 110-111 (2013). - ISSN 0031-9384 - p. 148 - 157.
DOI https://doi.org/10.1016/j.physbeh.2013.01.006
Department(s) Adaptation Physiology
Animal Nutrition
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) chain fatty-acids - glucagon-like peptide-1 - resistant starch - growing pigs - appetite regulation - guar gum - gastrointestinal peptides - nonstarch polysaccharides - hindgut fermentation - weight regulation
Abstract Dietary fibers can be fermented in the colon, resulting in production of short-chain fatty acids (SCFA) and secretion of satiety-related peptides. Fermentation characteristics (fermentation kinetics and SCFA-profile) differ between fibers and could impact their satiating potential. We investigated the effects of fibers with varying fermentation characteristics on feeding motivation in adult female pigs. Sixteen pair-housed pigs received four diets in four periods in a Latin square design. Starch from a control (C) diet was exchanged, based on gross energy, for inulin (INU), guar gum (GG), or retrograded tapioca starch (RS), each at a low (L) and a high (H) inclusion level. This resulted in a decreased metabolizable energy intake when feeding fiber diets as compared with the C diet. According to in vitro fermentation measurements, INU is rapidly fermentable and yields relatively high amounts of propionate, GG is moderately rapidly fermentable and yields relatively high amounts of acetate, and RS is slowly fermentable and yields relatively high amounts of butyrate. Feeding motivation was assessed using behavioral tests at 1 h, 3 h and 7 h after the morning meal, and home pen behavioral observations throughout the day. The number of wheel turns paid for a food reward in an operant test was unaffected by diet. Pigs on H-diets ran 25% slower for a food reward in a runway test than pigs on L-diets, and showed less spontaneous physical activity and less stereotypic behavior in the hours before the afternoon meal, reflecting increased interprandial satiety. Reduced feeding motivation with increasing inclusion level was most pronounced for RS, as pigs decreased speed in the runway test and tended to have a lower voluntary food intake in an ad libitum food intake test when fed RS-H. In conclusion, increasing levels of fermentable fibers in the diet seemed to enhance satiety in adult pigs, 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
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