Hindgut fermentation in pigs induced by diets with different sources of starch

  • J. Suárez-Belloch Instituto Universitario de Investigación en Ciencias Ambientales, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza
  • S. Doti Instituto Universitario de Investigación en Ciencias Ambientales, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza
  • N. Rodríguez-Romero Universidad Nacional Experimental del Táchira, 5001 San Cristóbal
  • J. A. Guada Instituto Universitario de Investigación en Ciencias Ambientales, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza
  • M. Fondevila Instituto Universitario de Investigación en Ciencias Ambientales, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza
  • M. A. Latorre Instituto Universitario de Investigación en Ciencias Ambientales, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza
Keywords: gilts, caecal fermentation, starch, in vitro, bacterial diversity

Abstract

A proportion of dietary starch reaches the hindgut, being fermented there. The characteristics of in vitro caecal fermentation and microbial community in pigs given different sources of starch were studied. Twenty-four Duroc × (Landrace × Large White) gilts given diets based on barley (B), broken rice (R), maize (M) or peas (P) (n=6) for five weeks were slaughtered with 93.6 ± 6.41 kg. No differences (p>0.10) were recorded in caecal pH, total short chain fatty acid (SCFA) and total bacterial concentration, nor in in vitro gas production from caecal contents, indicating the lack of a quantitative dietary effect on caecal environment. This could be partly due to the length of fasting time before slaughter (around 10 h). Molar SCFA proportions did not differ among diets; however, relative proportion of Lactobacillus sobrius/amylovorus as the species-type in starch digestion in hindgut of pigs, was highest with P diet (p = 0.010), and gas production from potato starch as substrate with P diet was highest at 2 h incubation (p = 0.012), and higher than B and R diets at 4 (p = 0.055) and 6 (p = 0.10) h incubation. Caecal bacterial biodiversity was higher for M and R diets than for P and B diets (Shannon index, p = 0.003). Sources of resistant or slowly digestible starch such as peas promote a microbial community with a different profile and higher capacity to ferment the starch arriving to the organ than other sources which are mostly digested in the small gut.

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Published
2013-06-25
How to Cite
Suárez-Belloch, J., Doti, S., Rodríguez-Romero, N., Guada, J. A., Fondevila, M., & Latorre, M. A. (2013). Hindgut fermentation in pigs induced by diets with different sources of starch. Spanish Journal of Agricultural Research, 11(3), 780-789. https://doi.org/10.5424/sjar/2013113-3958
Section
Animal production