Fiber digestibility in growing pigs fed common fiber-rich ingredients – A systematic review

Abstract

The application of high-fiber ingredients in the swine feed industry has some limitations considering that high amounts of fiber are resistant to endogenous enzymatic degradation in the pig’s gut. However, there is growing interest in fiber fermentation in the intestine of pigs due to their functional properties and potential health benefits. Many strategies have been applied in feed formulations to improve utilization efficiency of fiber-rich ingredients and stimulate their prebiotic effects in pigs. This manuscript reviews chemical compositions, physical properties, and digestibility of fiber-rich diets formulated with fibrous ingredients for growing pigs. Evidences presented in this review indicate there is a great variation in chemical compositions and physical properties of fibrous ingredients, resulting in the discrepancy of energy and fiber digestibility in pig intestine. In practice, fermentation capacity of fiber components in the pig’s intestine can be improved using strategies, such as biological enzymes supplementation and feed processing technologies. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), rather than neutral detergent fiber (NDF) and acid detergent fiber (ADF), are recommended in application of pig production to achieve precise feeding. Limitations of current scientific research on determining fiber digestibility and short chain fatty acids (SCFA) production are discussed. Endogenous losses of fiber components from non-dietary materials that result in underestimation of fiber digestibility and SCFA production are discussed in this review. Overall, the purpose of our review is to provide a reference for feeding the pig by choosing the diets formulated with different high-fiber ingredients.

A combined pig model to determine the net absorption of volatile fatty acids in the large intestine under different levels of crude fiber

“…The upward trend might be attributed to the increasing CF levels (LCF vs. MCF) that accelerated the emptying rate of the LI, as suggested in previous studies 26,27 . Then, the downward trend (MCF vs. HCF) might be attributed to providing more fermentable substrates for anaerobic microorganisms in the LI 28–30 . The deposition of [ 12 C]‐propionic acid and [ 12 C]‐butyric acid in the LI decreased as the CF levels increased.…”

“…26,27 Then, the downward trend (MCF vs. HCF) might be attributed to providing more fermentable substrates for anaerobic microorganisms in the LI. [28][29][30] The deposition of [ 12 C]-propionic acid and [ 12 C]-butyric acid in the LI decreased as the CF levels increased. Simultaneously, the LI produces acetic acid at a faster rate than propionic acid and butyric acid.…”

Carbon Footprint of the Pork Product Chain and Recent Advancements in Mitigation Strategies

“…Increasing the organic matter in the soil through pig manure application can enhance the carbon sequestration capacity of soil, thereby reducing atmospheric CO 2 levels and mitigating global warming. However, it is important to note that nutrient content in pig manure varies among different farms due to variations in feed composition and pig digestion rates [55]. Proper composting practices, such as controlling the ventilation rate (0.1-0.3 L/kg/min), maintaining a moisture content of 60-65%, and achieving a C/N ratio of 20-25 [24], can effectively reduce GHG emissions.…”

Effects of Dietary Fiber Type on Growth Performance, Serum Parameters and Fecal Microbiota Composition in Weaned and Growing-Finishing Pigs

“…Recently, insoluble (IDF) and soluble dietary fiber (SDF) based on the physical properties of solubility have been used to evaluate roles of dietary fibers in regulating pig nutrition accurately [ 7 ]. Therefore, it is more reasonable and scientific to study dietary fibers using chemical components of IDF and SDF compared with NDF and ADF [ 8 ]. Corn bran and palm kernel meal contain more than 90% IDF as total dietary fiber (TDF); IDF is not easily fermented by gut microbiota and stimulates development and peristalsis of the intestine [ 9 ].…”