Impact of feeding fermentable proteins and carbohydrates on growth performance, gut health and gastrointestinal function of newly weaned pigs

Jeaurond, E. A.; Rademacher, M.; Pluske, J.R.; Zhu, Cui; Lange, C. F. M. de

doi:10.4141/cjas07062

Cited by 55 publications

(50 citation statements)

References 27 publications

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“…However, these results are inconsistent with Bikker et al (2006) and Jeaurond et al, (2008) who observed a decrease in ammonia concentration in ileal and colonic digesta, respectively, with the addition of fibre to the diets of growing pigs. In these studies, it was suggested that a decrease in ammonia concentration indicated a reduction in FAAC by gut microbes when a fermentable fibre source was available.…”

Section: Discussioncontrasting

confidence: 55%

Estimating fermentative amino acid catabolism in the small intestine of growing pigs

Columbus

Cant

Lange

2015

Animal

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Fermentative catabolism (FAAC) of dietary and endogenous amino acids (AA) in the small intestine contributes to loss of AA available for protein synthesis and body maintenance functions in pigs. A continuous isotope infusion study was performed to determine whole body urea flux, urea recycling and FAAC in the small intestine of ileal-cannulated growing pigs fed a control diet (CON, 18.6% CP; n = 6), a high fibre diet with 12% added pectin (HF, 17.7% CP; n = 4) or a low-protein diet (LP, 13.4% CP; n = 6). 15N-ammonium chloride and 13 C-urea were infused intragastrically and intravenously, respectively, for 4 days. Recovery of ammonia at the distal ileum was increased by feeding additional fibre when compared with the CON ( P < 0.05) but was not affected by dietary protein (0.24, 0.39 and 0.14 mmol nitrogen/kg BW/day for CON, HF and LP, respectively; P < 0.05). Lowering protein intake reduced urea flux (25.3, 25.7 and 10.3 mmol nitrogen/kg BW/day; P < 0.01), urinary urea excretion (14.4, 15.0 and 6.2 mmol N/kg BW/day; P < 0.001) and urea recycling (12.1, 11.3 and 3.23 mmol nitrogen/kg BW/day; P < 0.01) compared with CON. There was a rapid reduction in 15 N-ammonia enrichment in digesta along the small intestine suggesting rapid absorption of ammonia before the distal ileum and lack of uniformity of enrichment in the digesta ammonia pool. A two-pool model was developed to determine possible value ranges for nitrogen flux in the small intestine assuming rapid absorption of ammonia. Maximum estimated FAAC based on this model was significantly lower when dietary protein content was decreased (32.9, 33.4 and 17.4 mmol nitrogen/kg BW/day; P < 0.001). There was no impact of dietary fibre on estimates of small intestine nitrogen flux ( P > 0.05) compared with CON. The two-pool model developed in the present study allows for estimation of FAAC but still has limitations. Quantifying FAAC in the small intestine of pigs, as well as other non-ruminants and humans, offers a number of challenges but warrants further investigation.

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Section: Discussioncontrasting

confidence: 55%

Estimating fermentative amino acid catabolism in the small intestine of growing pigs

Columbus

Cant

Lange

2015

Animal

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“…Therefore, in an effort to possibly reduce protein fermentation in the GIT, some authors suggested to add fermentable carbohydrates to the diet Jeaurond et al, 2008), thereby shifting fermentation processes toward carbohydrate rather than protein fermentation . Such a shift in fermentation activity is reflected in lower levels of ammonia and BCFA as indicators of reduced protein fermentation (e.g.…”

Section: Protein Fermentation In Pigsmentioning

confidence: 99%

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Rist

Weiss

Eklund

et al. 2013

Animal

224

198

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In pigs, the microbial ecosystem of the gastrointestinal tract (GIT) is influenced by various factors; however, variations in diet composition have been identified as one of the most important determinants. Marked changes in fermentation activities and microbial ecology may occur when altering the diet, for example, from milk to solid feed during weaning. In that way, access of pathogens to the disturbed ecosystem is alleviated, leading to infectious diseases and diarrhea. Thus, there is increasing interest in improving intestinal health by use of dietary ingredients suitable to beneficially affect the microbial composition and activity. For example, fermentable carbohydrates have been shown to promote growth of beneficial Lactobacillus species and bifidobacteria, thereby enhancing colonization resistance against potential pathogens or production of short-chain fatty acids, which can be used as energy source for epithelial cells. On the other hand, fermentation of protein results in the production of various potentially toxic products, such as amines and NH3, and is often associated with growth of potential pathogens. In that way, excessive protein intake has been shown to stimulate the growth of potentially pathogenic species such as Clostridium perfringens, and to reduce fecal counts of beneficial bifidobacteria. Therefore, it seems to be a promising approach to support growth and metabolic activity of the beneficial microbiota by developing suitable feeding strategies. For example, a reduction of dietary CP content and, at the same time, dietary supplementation with fermentable carbohydrates have proven to successfully suppress protein fermentation. In addition, the intestinal microbiota seems to be sensible to variations in dietary protein source, such as the use of highly digestible protein sources may reduce growth of protein-fermenting and potentially pathogenic species. The objective of the present review is to assess the impact of dietary protein on microbiota composition and activity in the GIT of piglets. Attention will be given to studies designed to determine the effect of variations in total protein supply, protein source and supplementation of fermentable carbohydrates to the diet on composition and metabolic activity of the intestinal microbiota.

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“…Absorbed AA in excess of those needed for biosynthesis cannot be stored and undergo inevitable catabolism with the production of urea (Moughan, 1999) and can be involved in various metabolic pathways such as gluconeogenesis (Linder, 1991). In addition, work by Jeaurond et al (2008) demonstrated that pigs fed a diet containing greater levels of fermentable protein showed increased blood urea nitrogen concentrations compared with their counterparts (1.29 vs. 0.55% fermentable protein, respectively) despite no difference in the dietary protein level (21.9 vs. 20.2% CP, respectively).…”

mentioning

confidence: 99%

Feeding a diet with decreased protein content reduces indices of protein fermentation and the incidence of postweaning diarrhea in weaned pigs challenged with an enterotoxigenic strain of Escherichia coli1

Heo

Kim

Hansen

et al. 2009

Journal of Animal Science

Self Cite

142

121

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This study evaluated the effect of feeding low protein (LP) diets for 7 or 14 d after weaning or a high protein (HP) diet for 14 d after weaning on postweaning diarrhea (PWD), indices of protein fermentation, and production in pigs infected or not infected per os with an enterotoxigenic strain of Escherichia coli. A total of 72 female pigs weaned at aged 21 d with initial BW of 5.9 ± 0.12 kg were used in a 3 × 2 factorial arrangement of treatments. The factors were 3 feeding regimens associated with different combinations of feeding duration and diet CP level: (i) HP diet (256 g of CP/kg) fed for 14 d after weaning, (ii) LP diet (175 g of CP/kg) fed for 7 d after weaning, and (iii) LP diet fed for 14 d after weaning; and infection or noninfection with an enterotoxigenic strain of E. coli (10 7 cfu/ mL, serotype O149:K91:K88) at 72, 96, and 120 h after weaning. The LP diets were fortified with crystalline Ile and Val to achieve an ideal AA pattern. A second-stage diet (213 g of CP/kg) was fed to pigs at the conclusion of each feeding regimen, and the study finished 4 wk after weaning. None of the diets contained antimicrobials. Feeding the LP diets decreased (P < 0.001) plasma urea nitrogen, fecal ammonia nitrogen concentrations, and the incidence of PWD, but increased (P = 0.001) fecal DM content compared with pigs fed HP in the 2-wk period after weaning. Infection increased shedding of β-hemolytic E. coli (P < 0.001), the incidence of PWD (P < 0.001), and fecal ammonia nitrogen concentrations (P < 0.01), but did not interact with feeding regimen, after weaning. Pigs challenged with E. coli grew more slowly (P < 0.001) and had decreased G:F (P < 0.01) compared with nonchallenged pigs in the 4-wk period after weaning. Feeding an LP diet for 7 or 14 d after weaning markedly reduced the incidence of PWD after infection with β-hemolytic E. coli. Infection was associated with decreased indices of protein fermentation in the distal gastrointestinal tract but did not compromise the growth of weaner pigs in the 4-wk period after weaning.

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Impact of feeding fermentable proteins and carbohydrates on growth performance, gut health and gastrointestinal function of newly weaned pigs

Cited by 55 publications

References 27 publications

Estimating fermentative amino acid catabolism in the small intestine of growing pigs

Estimating fermentative amino acid catabolism in the small intestine of growing pigs

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Feeding a diet with decreased protein content reduces indices of protein fermentation and the incidence of postweaning diarrhea in weaned pigs challenged with an enterotoxigenic strain of Escherichia coli1

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