In vitro digestion and fermentation characteristics of canola co-products simulate their digestion in the pig intestine

Abstract

Canola co-products are sources of amino acid and energy in pig feeds, but their fermentation characteristics in the pig intestine are unknown. Thus, we determined the in vitro fermentation characteristics of the canola co-products Brassica juncea solvent-extracted canola meal (JSECM), Brassica napus solvent-extracted canola meal (NSECM), B. napus expeller-pressed canola meal (NEPCM) and B. napus cold-pressed canola cake (NCPCC) in comparison with soybean meal (SBM). Samples were hydrolysed in two steps using pepsin and pancreatin. Subsequently, residues were incubated in a buffer solution with fresh pig faeces as inocula for 72 h to measure gas production. Concentration of volatile fatty acids (VFA) per gram of dry matter (DM) of feedstuff was measured in fermented solutions. Apparent ileal digestibility (AID) and apparent hindgut fermentation (AHF) of gross energy (GE) for feedstuffs were obtained from pigs fed the same feedstuffs. On DM basis, SBM, JSECM, NSECM, NEPCM and NCPCC contained 15, 19, 22, 117 and 231 g/kg ether extract; and 85, 223, 306, 208 and 176 g/kg NDF, respectively. In vitro digestibility of DM (IVDDM) of SBM (82.3%) was greater ( P < 0.05) than that of JSECM (68.5%), NSECM (63.4%), NEPCM (67.5%) or NCPCC (69.8%). The JSECM had greater ( P < 0.05) IVDDM than NSECM. The IVDDM for NSECM was lower ( P < 0.05) than that for NEPCM, which was lower ( P < 0.05) than that for NCPCC. Similarly, AID of GE was greatest for SBM followed by NCPCC, JSECM, NEPCM and then NSECM. Total VFA production for SBM (0.73 mmol/g) was lower ( P < 0.05) than that of JSECM (1.38 mmol/g) or NSECM (1.05 mmol/g), but not different from that of NEPCM (0.80 mmol/g) and NCPCC (0.62 mmol/g). Total VFA production of JSECM was greater ( P < 0.05) than that of NSECM. Total VFA production of NSECM was greater ( P < 0.05) than that of NEPCM or NCPCC, which differed ( P < 0.05). The ranking of feedstuffs for total VFA production was similar to AHF of GE. In conclusion, in vitro fermentation characteristics of canola co-products and SBM simulated their fermentation in the small and large intestine of pigs, respectively. The 30% greater VFA production for JSECM than NSECM due to lower lignified fibre of JSECM indicates that fermentation characteristics differ between canola species. The NSECM had the highest fermentability followed by NEPCM and then NCPCC, indicating that fat in canola co-products can limit their fermentability in the hindgut.

Nutritive value of multienzyme supplemented cold-pressed camelina cake for pigs

“…Thus, the differences in SID of AA for CPCC between studies could partly be attributed to differences in antinutritional factor content of CPCC, dietary level of CPCC, and method of estimating AA digestibility of CPCC. The IVDDM of CPCC (46%) was lower than the values that were reported by Woyengo et al (2016c) for solvent-extracted canola meal (63%), expeller-pressed canola meal (68%), and cold-pressed canola cake (70%), which could partly be attributed to the greater fiber content and TI activity in camelina co-products than in canola co-products.…”

“…The Lys to CP ratio (4.93%) of the CPPC was similar to the values (4.23% and 4.59%) that have been reported for camelina seed by (Almeida et al, 2013) implying that AA were not damaged during the production of CPCC from the camelina seed. The Lys to CP ratio in feedstuffs is an indicator of heat damage of AA in the same feedstuff during its thermal processing (Kim et al, 2012;Woyengo et al, 2015). TI, which reduces AA digestibility, is one of the antinutritive factors present in soybean and camelina products that limit the inclusion of these products in swine diets (Woyengo et al, 2016b).…”

Growth performance and gut health of Escherichia coli-challenged weaned pigs fed diets supplemented with a Bacillus subtilis direct-fed microbial

“…However, the DFM may have increased the nutrients digestibility in the upper part of the small intestine (as evidenced by increased VH:CD without increased feed intake), leading to reduced availability of the substrate for fermentation in the lower part of the small intestine and in the large intestine. Results from previous studies have shown reduced hindgut digestibility or fermentation as a result of an increase in the digestibility of nutrients in the small intestine by fiber-degrading enzyme supplementation ( Woyengo et al, 2016 ; Lee et al, 2018 ). Indeed, the DFM supplementation numerically reduced the cecal digesta concentration of the aforementioned VFA (acetic acid, propionic acid, and butyric acid) and significantly reduced the cecal digesta valeric acid concentration, which could support this aforementioned hypothesis.…”

“…The villous height to CD ratio (VH:CD) was calculated. Cecal digesta samples for VFA analysis were thawed and centrifuged and the resulting digesta fluid was prepared and analyzed for VFA (acetate, propionate, butyrate, and branched-chain VFA) as described by Woyengo et al (2016) . The pH in the ileum and cecum digesta were determined using a pH meter (AB 15; Fisher Scientific, Pittsburgh, PA).…”

Effect of Dietary Fiber Sources on In-Vitro Fermentation and Microbiota in Monogastrics

“…Similar results were observed by Chen et al [28] when the 2-step in-vitro gas production technique (2 + IVGPT) and 3 steps were used, the 2 + IVGPT method presented a significantly higher dietary fiber digestibility compared to the 3-step method. The 3-step method stimulated the hydrolysis of intestinal microbes, which was induced by fibrolytic enzymes mainly and not from fermentation [28,29]. In-vitro fermentation of different fiber treatments resulted in the production of short-chain fatty acids (SCFA), including acetic, propionic, and n-butyric acids that were measured.…”