Reference : In vitro evaluation of the fermentation characteristics in the pig intestines of hulless...
Scientific congresses and symposiums : Paper published in a journal
Life sciences : Animal production & animal husbandry
Life sciences : Microbiology
http://hdl.handle.net/2268/41393
In vitro evaluation of the fermentation characteristics in the pig intestines of hulless barleys differing in β-glucan content
English
Jha, Rajesh [University of Saskatchewan > > > >]
Bindelle, Jérôme mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Rossnagel, Brian [University of Saskatchewan > > > >]
Van Kessel, Andrew [University of Saskatchewan > > > >]
Leterme, Pascal [Prairie Swine Centre > > > >]
2009
Journal of Animal Science
American Society of Animal Science
87
E-Suppl. 3
ABSTRACTS 2009 ADSA/ASAS Midwest Meeting March 16–18, 2009
103
Yes (verified by ORBi)
No
International
0021-8812
1525-3163
Savoy
IL
2009 ADSA/ASAS Midwest Meeting
From 16-3-2009 to 18-3-2009
Des Moines
USA
[en] NSP ; Pig ; Fermentation
[en] Non-starch polysaccharides (NSP) in isolated form, especially
β-glucans, are reported to have prebiotic effects in pigs. However,
little information is available on the possible functional properties
of these NSP when the latter are still present in the fibrous matrix of
whole cereals. Hulless barleys (HB) are good sources of β-glucans and
the content is quite variable among varieties. In order to evaluate the
potential of HB as functional feeds, an in vitro experiment was carried
out to study the fermentation characteristics of 6 HB varieties varying
in their β-glucan contents (36-99 g/kg DM) in comparison to 3 hulled
barleys and 5 oats. After a pepsin-pancreatin hydrolysis, the ingredients
were incubated in a buffer solution containing minerals and pig feces as
inoculum. The accumulated gas production, proportional to the amount
of fiber fermented, was measured for 48 h and modeled. Short-chain
fatty acid (SCFA) and ammonia concentration were measured in the
fermented solutions. A cereal type effect (P < 0.05) was observed on
the fermentation kinetics parameters. Rates of degradation and total gas
productions were higher in HB than in oats (P < 0.05) but no difference
was observed between HB varieties. On the contrary, differences were
found between HB for lag time and rate of degradation. The production
of SCFA was also higher with HB (6.1 mMol/g DM incubated; P < 0.05)
than with hulled barleys and oats (4.9 and 2.9 mMol/g DM incubated
respectively). In contrast, oats generated higher ammonia (P <0.05)
production (1.4 mMol/g DM incubated, on average) than barley (1.0
mMol/g). In conclusion, HB are better fermented in vitro, produce more
beneficial (SCFA) and less harmful (ammonia) metabolites and have
a better potential than other cereal species to modulate gut microbiota
and improve gut health.
Researchers ; Professionals
http://hdl.handle.net/2268/41393
http://www.asas.org/abstracts/2009sectional/Supplement_3-42.pdf

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