Mikrobielle Metaboliten in den Dickdarmabschnitten des Schweines bei rohfaserreichen Rationen

Abstract

3 x 4 fattening pigs receiving 4.7% (control), 13.5% (sugar beet pulp) or 17.0% CF (green meal) in the diet, were slaughtered and investigations of pH-values, % DM, VFA- and NH3-concentrations were made in 4 sections of the hindgut. Between caecum and 2nd/3rd colon-section all dates were significantly different. Among all values % DM (r = 0.91) and NH3 (r = 0.68) were positively, but VFA negatively correlated (r = -0.76) with pH-value. Values of pH reached 6 only in the second half of the colon. Most marked fermentations, lowest variations and significant differences occurred not in the caecum but in the first third of colon. Therefore the proximal colon is proposed as a suitable site for investigations.

Pectin in pig nutrition, a comparative review

“…A pronounced identical effect could be shown in poultry ( Drochner et al., 1993). Comparable results for pigs were shown by Schnabel and colleagues (1989) and Bolduan and colleagues (1991). Because of pectin degradability, the production rate for VFA is high.…”

“…The NH 3 concentrations in digesta and faeces were declining in a trial of Schnabel and colleagues (1989) with varying levels of NSP. Two reasons might be prevalent: (a) NH 3 absorption is increasing with high pH and (b) intensive fermentation means high microbial incorporation of NH 3 .…”

Dietary fiber and its role in performance, welfare, and health of pigs

“…Besides digestibility, the effects of different fiber sources on the intestinal microbiota and microbial fermentation, especially the formation of SCFA, were characterized. Grass meal and SBP with levels of 13.5–17% CF for fattening pigs gave clear indications that microbial fermentation was significantly increased in the first third of the porcine colon (Schnabel et al ., 1990). Oat bran (15%) increased butyrate formation in the intestinal tract of pigs, especially in combination with rolled oats (Bach Knudsen et al ., 1991).…”