The effect of rabbit age on in vitro caecal fermentation of starch, pectin, xylan, cellulose, compound feed and its fibre

Lavrenčič, A.

doi:10.1017/s1751731107303467

Cited by 20 publications

(19 citation statements)

References 36 publications

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“…According to Marounek et al (1995) and Lavrencic (2007), the caecal microbiota of 28-d old rabbits is limited with respect to adult animals and it is specialized in the fermentation of soluble fibrous carbohydrates (such as fructans, galactans, β-glucans and pectic substances; Hall et al, 1997). Consequently, the type of dietary f ibre could be important to promote the growth of beneficial microbiota in order to improve the competitive exclusion.…”

Section: Fibrementioning

confidence: 99%

New trends in rabbit feeding: influence of nutrition on intestinal health. A review

Carabaño¹,

Badiola²,

Chamorro³

et al. 2013

Span. j. agric. res.

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The role of gut barrier against pathogens and its interaction with dietary factors in weaned rabbits affected with digestive disorders, especially epizootic rabbit enteropathy is reviewed. This interaction was studied identifying nutritive factors that influence gut barrier function of mucosa. It was examined the morphology, and enzyme activity of mucosa and the gut associated immune system. Besides, it was characterized the substrate that reaches the caecum and its capacity to favour pathogen bacteria growth, by reviewing the effect of diet on ileal digestibility of nutrients, transit time and microbiota population. The nutritional factors which affect health of early weaned rabbits are level and type of both fibre and protein. The optimal dietary level of insoluble fibre to minimise mortality is 30-32%. Furthermore, a moderate inclusion of soluble fibre (12%) improves mucosa integrity and decreases mortality and the frequency of detection of Clostridium perfringens and Campylobacter spp in the caecum. The reduction of ileal nitrogen flow had a positive effect on pups viability and frequency of detection of C. perfringens. Furthermore, dietary supplementation with 1% of glutamine reduced fattening mortality, the frequency of detection of C. perfringens, and Helicobacter spp, and diminished the counts of Eimeria spp at the jejunum. In conclusion, a correct diet formulation may help to limit the epizootic rabbit enteropathy incidence in weaned rabbits.Additional key words: fibre, gut barrier function, protein, weaning, young rabbits. ResumenRevisión. Nuevas tendencias en alimentación de conejos. Efecto de la nutrición sobre la salud intestinal En este trabajo se revisa el papel de la barrera intestinal frente a patógenos y su interacción con factores de la dieta en gazapos destetados afectados por enteropatía epizoótica. Para ello, se identificaron los factores nutritivos que influyen en la funcionalidad de la barrera intestinal de la mucosa digestiva (morfología, actividad enzimática y actividad del sistema inmune asociado a la mucosa). Además, se ha caracterizado el sustrato alimenticio que alcanza el ciego y su capacidad para favorecer el crecimiento de bacterias patógenas, revisando el efecto de la dieta sobre la digestibilidad ileal de nutrientes, el tránsito digestivo y el tipo de flora intestinal. Los factores nutricionales involucrados incluyen nivel y tipo de fibra y proteína. El contenido óptimo de fibra insoluble en el pienso para minimizar la mortalidad es un 30-32%. Además, una inclusión moderada de fibra soluble (12%) mejoró la integridad de la mucosa y redujo la mortalidad y la frecuencia de detección de Clostridium perfringens y de Campylobacter spp en el ciego. Un descenso del flujo ileal de nitrógeno tuvo también un efecto positivo sobre la viabilidad de los gazapos y la frecuencia de detección de C. perfringens. La suplementación del pienso con un 1% de glutamina redujo la mortalidad en cebo y la frecuencia de detección de C. perfringens y Helicobacter spp, y disminuyó los conteos de Ei...

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Section: Fibrementioning

confidence: 99%

New trends in rabbit feeding: influence of nutrition on intestinal health. A review

Carabaño¹,

Badiola²,

Chamorro³

et al. 2013

Span. j. agric. res.

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“…CHANG et al (2001) suggested that the current fiber of the diets based on the total NDF content can hardly predict the requirements for dietary fiber in rabbits due to the complex chemical composition of the total dietary fiber and its multiple interactions with the microbial caecal ecosystem. For this reason the use of in vitro gas production techniques could allow the adequate characterization of feed fermentation in the caecum of post-gastric fermenters such as rabbits (LAVRENČIČ, 2007).…”

Section: Discussionmentioning

confidence: 99%

Ensiling on chemical composition and in vitro fermentation in rabbits of different forages

et al. 2017

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The effect of chemical composition of silages on in vitro gas fermentation profiles in rabbits was examined. The study was performed using 7 silages: beans (Phaseolus vulgaris), faba bean (FB, Vicia faba), common vetch (CV, Vicia sativa), ryegrass (Lolium perenne), barley (B, Hordeum vulgare), barley with common vetch (BCV) and barley with faba bean (BFB). We used 3 New Zealand White (NZW) rabbits as donors of caecal content in each incubation run (n=3). Data were analyzed in a completely randomized experimental design. The CV silage showed higher values of crude protein (CP), followed by FB and bean silages (P<0.001). Barley silage had the lowest CP content (96g kg-1 DM) (P=0.001). The NDF and ADF content were lower (P<0.001) for beans and CV compared with the rest of the forage silages. Ryegrass silage had higher values of dry matter degradation, organic matter degradation, relative GP and SCFA (P<0.001). The highest values of digestible energy were for CV and bean silages (P<0.001). Ryegrass and CV silages showed higher levels in GP parameters, which could be associated with their better chemical composition characteristics, mainly protein and fiber content.

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“…Manipulations and selection of animals and the preparation of inoculum were performed according to the methods described by Calabro et al (1999) and Lavrenčič (2007) (Calabro et al, 1999). The animals were sacrificed between 8:00 and 8:30 h and the caeca were isolated by tying off the two extremities with nylon string to prevent movement of the digesta.…”

Section: Substrates and In Vitro Fermentationmentioning

confidence: 99%

“…Feed with higher contents of pectic substances increased viscosity in small intestine (Volek et al, 2005), improved gut barrier function and ileal digestibility of starch and reduced caecal frequency of detection of Clostridium perfringens (Gómez-Conde et al, 2007), increased caecal biomass (Jehl and Gidenne, 1996), short chain fatty acids (Jehl and Gidenne, 1996;García et al, 2000;Marounek et al, 2007) and in vitro gas production (Marounek et al, 1997;Lavrenčič, 2007) and decreased mortality in rabbits (Gidenne, 2003;Gómez-Conde et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum

Kermauner¹,

Lavrenčič²

2010

World Rabbit Sci.

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ABSTRACT:In vitro gas production kinetics of eight different commercially available pectin isolates from apple (4), citrus (2) and sugar beet (2), with a degree of methyl esterifi cation (DMet) ranging from 9 to 73%, were determined twice using the mixture of caecum contents of two rabbits of 78 d of age per repetition as inoculum. The cumulated gas production over 60 h of incubation was modelled with the Gompertz model and the estimated and calculated kinetic parameters of each substrate compared. Total potential gas production (B), gas production till 10 h of incubation, maximum fermentation rate (MFR) and time of maximum fermentation rate (TMFR) were affected (P<0.001) by the DMet, but not by the pectin source. Increasing the DMet of pectins increased total potential gas production. The highest B value was determined for Citrus pectin with 72% DMet (Citrus72, 376 mL/g dry matter (DM)), while the lowest for Citrus pectin with only 10% DMet (Citrus10, 289 mL/g DM). Similar trends were also established for the amount of gas produced up to 10 h of incubation, as Citrus72 produced the highest volume of gas (261 mL/g DM) and Citrus10 the lowest (103 mL/g DM).Increasing DMet increased MFR from 9.9 mL/h for Citrus10 to 34.6 mL/h for Citrus72, while TMFR was shortened with the increasing DMet of pectins from 10.3 h for Citrus10 to 6.0 h for both Citrus72 and 60% DMet Apple pectin.

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The effect of rabbit age on in vitro caecal fermentation of starch, pectin, xylan, cellulose, compound feed and its fibre

Cited by 20 publications

References 36 publications

New trends in rabbit feeding: influence of nutrition on intestinal health. A review

New trends in rabbit feeding: influence of nutrition on intestinal health. A review

Ensiling on chemical composition and in vitro fermentation in rabbits of different forages

In vitro fermentation of different commercially available pectins using inoculum from rabbit caecum

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