Carbohydrates and Carbohydrate Utilization in Swine

Erik, Knud; Knudsen, Bach; Lærke, Helle Nygaard; Jørgensen, Henry

doi:10.1002/9781118491454.ch5

Cited by 19 publications

(11 citation statements)

References 80 publications

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“…The strong positive correlation between WBC and swelling indicates that one of these hydration properties can be measured to predict the other. Swelling is defined as the volume fiber occupies after hydration under specified conditions, which depends on WBC or the quantity of water that can be bound to a substrate (Bach Knudsen et al, 2013;Capuano, 2017). Processes that alter physical characteristics (i.e., grinding) may also affect the hydration properties of fiber, and therefore, the same batch of sample should be used in subsequent analyses without further processing (Guillon and Champ, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Viscosity is defined as a fluid's resistance to flow due to the physical entanglement among polysaccharides within the solution and is dependent on the primary structure, molecular weight, and concentration of fiber (Dikeman and Fahey, 2006;Bach Knudsen et al, 2013). It is possible that the reason for the lack of correlation between viscosity and IVAID or IVATTD of DM or OM is that although the thermochemical conditions of the in vitro procedure simulate that of the gastrointestinal tract, the physical setup does not allow for an accurate representation of the flow behavior of digesta in the intestinal lumen that defines the rate of digestion and absorption of nutrients (Takahashi, 2011).…”

Section: Discussionmentioning

confidence: 99%

“…The calculated GE was the sum of all energy-contributing components calculated according to Eq. [1], which was modified from Atwater and Bryant (1900)…”

Section: Calculations and Statistical Analysismentioning

confidence: 99%

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Analysis for low-molecular-weight carbohydrates is needed to account for all energy-contributing nutrients in some feed ingredients, but physical characteristics do not predict in vitro digestibility of dry matter

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Bruininx

Jong

et al. 2018

Journal of Animal Science

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An experiment was conducted to quantify nutrient and fiber fractions of feed ingredients and to determine in vitro apparent ileal digestibility (IVAID) and in vitro apparent total tract digestibility (IVATTD) of DM and OM in each ingredient. Ten ingredients that vary in fiber concentration and composition were used: corn, wheat, soybean meal (SBM), canola meal, distillers dried grains with solubles (DDGS), corn germ meal, copra expellers, sugar beet pulp (SBP), synthetic cellulose (SF), and pectin. Correlations between chemical and physical characteristics of ingredients and IVAID and IVATTD of DM and OM were determined. The physical characteristics measured included bulk density, water-binding capacity (WBC), swelling, and viscosity. The analyzed GE was compared with values for GE calculated from all energy-contributing components. Results indicated that the analyzed chemical composition of most ingredients added to 100% or greater, except for DDGS, SBP, and SF, where nutrients added to only 94.29%, 88.90%, and 96.09%, respectively. The difference between the sum of the calculated GE of the analyzed components and the analyzed GE of the ingredients ranged from -2.25 MJ/kg in DDGS to 1.74 MJ/kg in pectin. No correlation was observed between swelling, WBC, or viscosity and IVAID or IVATTD of DM or OM. The concentration of insoluble dietary fiber (IDF) and total dietary fiber (TDF) was negatively correlated (P < 0.05) with IVAID and IVATTD of DM and OM. There was a tendency for NDF (r = -0.60) and ADF (r = -0.61) to be negatively correlated (P < 0.10) with IVAID of DM. However, no correlation was observed between the concentration of CP, GE, acid-hydrolyzed ether extract, lignin, or soluble dietary fiber and IVAID and IVATTD of DM and OM. The stronger correlations between IDF, TDF, and insoluble non-starch polysaccharides and IVAID and IVATTD of DM and OM than between ADF and NDF and IVAID and IVATTD of DM and OM indicate that the concentration of TDF in feed ingredients is a better predictor of the digestibility of DM and OM than values for NDF and ADF. In conclusion, the calculated GE of some feed ingredients was in agreement with the analyzed GE, which gives confidence that energy-contributing components were accounted for, but for DDGS and SBP, it was not possible to account for all analyzed GE. Concentrations of IDF and TDF, but not the physical characteristics of feed ingredients, may be used to estimate IVAID and IVATTD of DM and OM in feed ingredients.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Analysis for low-molecular-weight carbohydrates is needed to account for all energy-contributing nutrients in some feed ingredients, but physical characteristics do not predict in vitro digestibility of dry matter

Navarro

Bruininx

Jong

et al. 2018

Journal of Animal Science

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“…Swelling and WBC are indicators of the fiber fraction that may be solubilized and fermented by the pig because both were correlated with ATTD of TDF, IDF, NSP, insoluble NSP, and noncellulosic NSP. Swelling occurs as the fiber structure solubilizes and is dispersed by incoming water, and therefore, is dependent on the WBC of the fiber fraction (Bach Knudsen et al, 2013). This expansion and dispersion of the fiber matrix may allow more rapid access for microbial enzymes with a subsequent increase in fermentation.…”

Section: Discussionmentioning

confidence: 99%

Effects of physicochemical characteristics of feed ingredients on the apparent total tract digestibility of energy, DM, and nutrients by growing pigs1

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Bruininx

Jong

et al. 2018

Journal of Animal Science

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Effects of physicochemical characteristics of feed ingredients on DE and ME and apparent total tract digestibility (ATTD) of GE, DM, and nutrients were determined in growing pigs using ingredients with different ratios between insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Eighty growing barrows (BW: 48.41 ± 1.50 kg) were allotted to a randomized complete block design with 10 diets and eight replicate pigs per diet. Dietary treatments included a corn-based diet, a wheat-based diet, a corn-soybean meal (SBM) diet, and seven diets based on a mixture of the corn-SBM diet and canola meal, distillers dried grains with solubles (DDGS), corn germ meal (CGM), copra expellers, sugar beet pulp (SBP), synthetic cellulose, or pectin. Values for the ATTD of DM and nutrients were also compared with the in vitro digestibility of GE, DM, and nutrients. Results indicated that the ATTD of GE was greater (P < 0.05) in wheat than in canola meal, DDGS, CGM, copra expellers, SBP, and synthetic cellulose, but not different from corn, SBM, or pectin. SBM had greater (P < 0.05) DE and ME (DM basis) compared with all other ingredients. The concentration of ME (DM basis) was greater (P < 0.05) in wheat than in canola meal, DDGS, CGM, copra expellers, SBP, synthetic cellulose, and pectin, but not different from corn. Stronger correlations between total dietary fiber (TDF) and DE and ME than between ADF or NDF and DE and ME were observed, indicating that TDF can be used to more accurately predict DE and ME than values for NDF or ADF. The DE, ME, and the ATTD of DM in ingredients were positively correlated (P < 0.05) with in vitro ATTD of DM, indicating that the in vitro procedure may be used to estimate DE and ME in feed ingredients. Swelling and water-binding capacity were positively correlated (P < 0.05) with the ATTD of IDF, TDF, nonstarch polysaccharides (NSP), and insoluble NSP, and viscosity was positively correlated (P < 0.05) with the ATTD of NDF, IDF, and insoluble NSP, indicating that some physical characteristics may influence digestibility of fiber. However, physical characteristics of feed ingredients were not correlated with the concentration of DE and ME, which indicates that these parameters do not influence in vivo energy digestibility in feed ingredients. It is concluded that the DE and ME in feed ingredients may be predicted from some chemical constituents and from in vitro digestibility of DM, but not from physical characteristics.

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“…Wheat bran is one of the most effective fiber sources for increasing the rate of passage in the digestive tract ( Jørgensen et al, 1996 ). The concentration of fiber is by far the most important factor for accelerating the amount of CHO that passes from the small to the large intestine ( Erik et al, 2013 ). More than 30% of the CHO in the current study that arrived into the large intestine were fermented as they passed along the large intestine with substantial differences among nutrients.…”

Section: Discussionmentioning

confidence: 99%

Effects of Inclusion Levels of Wheat Bran and Body Weight on Ileal and Fecal Digestibility in Growing Pigs

Huang

et al. 2015

Asian Australas. J. Anim. Sci

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The objective of this study was to determine the effects of graded inclusions of wheat bran (0%, 9.65%, 48.25% wheat bran) and two growth stages (from 32.5 to 47.2 kg and 59.4 to 78.7 kg, respectively) on the apparent ileal digestibility (AID), apparent total tract digestibility (ATTD) and hindgut fermentation of nutrients and energy in growing pigs. Six light pigs (initial body weight [BW] 32.5±2.1 kg) and six heavy pigs (initial BW 59.4±3.2 kg) were surgically prepared with a T-cannula in the distal ileum. A difference method was used to calculate the nutrient and energy digestibility of wheat bran by means of comparison with a basal diet consisting of corn-soybean meal (0% wheat bran). Two additional diets were formulated by replacing 9.65% and 48.25% wheat bran by the basal diet, respectively. Each group of pigs was allotted to a 6×3 Youden square design, and pigs were fed to three experimental diets during three 11-d periods. Hindgut fermentation values were calculated as the differences between ATTD and AID values. For the wheat bran diets, the AID and ATTD of dry matter (DM), ash, organic matter (OM), carbohydrates (CHO), gross energy (GE), and digestible energy (DE) decreased with increasing inclusion levels of wheat bran (p<0.05). While only AID of CHO and ATTD of DM, ash, OM, CHO, GE, and DE content differed (p<0.05) when considering the BW effect. For the wheat bran ingredient, there was a wider variation effect (p<0.01) on the nutrient and energy digestibility of wheat bran in 9.65% inclusion level due to the coefficient of variation (CV) of the nutrient and energy digestibility being higher at 9.65% compared to 48.25% inclusion level of wheat bran. Digestible energy content of wheat bran at 48.25% inclusion level (4.8 and 6.7 MJ/kg of DM, respectively) fermented by hindgut was significantly higher (p<0.05) than that in 9.65% wheat bran inclusion level (2.56 and 2.12 MJ/kg of DM, respectively), which was also affected (p<0.05) by two growth stages. This increase in hindgut fermentation caused the difference in ileal DE (p<0.05) to disappear at total tract level. All in all, increasing wheat bran levels in diets negatively influences the digestibility of some nutrients in pigs, while it positively affects the DE fermentation in the hindgut.

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Carbohydrates and Carbohydrate Utilization in Swine

Cited by 19 publications

References 80 publications

Analysis for low-molecular-weight carbohydrates is needed to account for all energy-contributing nutrients in some feed ingredients, but physical characteristics do not predict in vitro digestibility of dry matter

Analysis for low-molecular-weight carbohydrates is needed to account for all energy-contributing nutrients in some feed ingredients, but physical characteristics do not predict in vitro digestibility of dry matter

Effects of physicochemical characteristics of feed ingredients on the apparent total tract digestibility of energy, DM, and nutrients by growing pigs1

Effects of Inclusion Levels of Wheat Bran and Body Weight on Ileal and Fecal Digestibility in Growing Pigs

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