The interaction between dietary crude protein and fermentable carbohydrate source on piglet post weaning performance, diet digestibility and selected faecal microbial populations and volatile fatty acid concentration

Ileal amino acid digestibility in egg from hyperimmunized-hens fed to weaned pigs and piglet response to diets contain egg products

“…This is in agreement with findings of other studies showing no negative effect of inulin supplementation on CP digestibility in pigs (Rideout and Fan, 2004;Pierce et al, 2005b;Lynch et al, 2009). Inulin supplementation of the diet containing EGG-X in the present study was calculated to be about 150 g/kg, which was relatively higher than that used in the above cited studies (i.e., 15-50 g/kg).…”

Feed ingredients differing in fermentable fibre and indigestible protein content affect fermentation metabolites and faecal nitrogen excretion in growing pigs

“…the ATTD of N in the loading plot suggests that not only the DF content but also the ratio of CP and DF influence protein digestion. A similar interaction was reported by Lynch et al (2009) while studying the effect of different levels of CP and lactose on N digestibility in pig. This is ascribed to the fact that highly fermentable DF fractions, such as hemicellulose and pectin, stimulate bacterial growth in the hindgut.…”

Effect of dietary protein supply originating from soybean meal or casein on the intestinal microbiota of piglets

“…In a study of Hermes et al [29] with weaned piglets, differences in NDF content amounting to 52 and 82 g/kg DM in the low-protein SBM-based diet (160 g/kg as fed) and high protein diet (200 g/kg), respectively, resulted in a marked higher fecal lactobacilli to coliform ratio for the high protein diet. Moreover, in a study of Lynch et al [44], a high-protein SBM-based diet supplemented with inulin as a fermentable carbohydrate source had a positive effect on fecal counts of lactobacilli in weaned piglets. In contrast, protein level had no effect on fecal gene copy numbers of lactobacilli in the current study, neither in the SBMbased diets, nor in the casein-based diets, but increased gene copy numbers of lactobacilli at the ileal level when the SBM-based diets was fed.…”

“…This was surprising, as increased levels of saccharolytic lactobacilli are generally assumed to be associated with an increased supply of fermentable carbohydrates instead of protein [43,44]. However, it is possible that with increasing dietary levels of SBM, there was an increase in availability of free AA, such as lysine, in the small intestine.…”