Viscoelastic properties of the small intestinal and caecal contents of the chicken

Takahashi, Toru; Goto, Masakazu; Sakata, Takashi

doi:10.1079/bjn20041129

Cited by 26 publications

(12 citation statements)

References 24 publications

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“…The present study confirms the findings of previous studies1–4, 27 and suggests that insoluble fibres can be responsible for increasing digesta viscosity. The water‐holding capacity and/or swelling of insoluble fibres can elevate digesta viscosity by decreasing the free water content in digesta.…”

Section: Resultssupporting

confidence: 93%

Water‐holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat

et al. 2008

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BACKGROUND:The relationships between possible physiological properties of insoluble fibre and the viscosity of digesta are poorly understood. The aim of this study was to investigate the effect of insoluble fibres with different water-holding capacity, swelling, oil-holding capacity and cation exchange capacity on gastric, small intestinal and caecal contents in rats fed a semi-purified diet containing either no fibre (control), 50 g kg −1 tossa jute fibre or 50 g kg −1 shiitake fibre.

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Section: Resultssupporting

confidence: 93%

Water‐holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat

et al. 2008

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“…Dusel et al (1997) observed a negative correlation between viscosity and apparent ME (AME) in 34 varieties of wheat fed to broilers, but no correlation between viscosity and AME in five varieties of wheat was observed by Svihus and Gullord (2002). It is likely that a lack of a correlation between viscosity and energy digestibility or concentration of DE and ME in pigs, as opposed to poultry, is a result of pigs being less affected by viscosity because poultry cecal contents are more viscous than in pigs (Thacker et al, 2002;Takahashi et al, 2004). Viscosity measurements may also be different before ingestion and at different points along the gastrointestinal tract due to potential depolymerization or reduction in electrostatic repulsion between polysaccharides (Guillon and Champ, 2000;Capuano, 2017).…”

Section: Discussionmentioning

confidence: 99%

Effects of physicochemical characteristics of feed ingredients on the apparent total tract digestibility of energy, DM, and nutrients by growing pigs1

Navarro

Bruininx

Jong

et al. 2018

Journal of Animal Science

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Effects of physicochemical characteristics of feed ingredients on DE and ME and apparent total tract digestibility (ATTD) of GE, DM, and nutrients were determined in growing pigs using ingredients with different ratios between insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Eighty growing barrows (BW: 48.41 ± 1.50 kg) were allotted to a randomized complete block design with 10 diets and eight replicate pigs per diet. Dietary treatments included a corn-based diet, a wheat-based diet, a corn-soybean meal (SBM) diet, and seven diets based on a mixture of the corn-SBM diet and canola meal, distillers dried grains with solubles (DDGS), corn germ meal (CGM), copra expellers, sugar beet pulp (SBP), synthetic cellulose, or pectin. Values for the ATTD of DM and nutrients were also compared with the in vitro digestibility of GE, DM, and nutrients. Results indicated that the ATTD of GE was greater (P < 0.05) in wheat than in canola meal, DDGS, CGM, copra expellers, SBP, and synthetic cellulose, but not different from corn, SBM, or pectin. SBM had greater (P < 0.05) DE and ME (DM basis) compared with all other ingredients. The concentration of ME (DM basis) was greater (P < 0.05) in wheat than in canola meal, DDGS, CGM, copra expellers, SBP, synthetic cellulose, and pectin, but not different from corn. Stronger correlations between total dietary fiber (TDF) and DE and ME than between ADF or NDF and DE and ME were observed, indicating that TDF can be used to more accurately predict DE and ME than values for NDF or ADF. The DE, ME, and the ATTD of DM in ingredients were positively correlated (P < 0.05) with in vitro ATTD of DM, indicating that the in vitro procedure may be used to estimate DE and ME in feed ingredients. Swelling and water-binding capacity were positively correlated (P < 0.05) with the ATTD of IDF, TDF, nonstarch polysaccharides (NSP), and insoluble NSP, and viscosity was positively correlated (P < 0.05) with the ATTD of NDF, IDF, and insoluble NSP, indicating that some physical characteristics may influence digestibility of fiber. However, physical characteristics of feed ingredients were not correlated with the concentration of DE and ME, which indicates that these parameters do not influence in vivo energy digestibility in feed ingredients. It is concluded that the DE and ME in feed ingredients may be predicted from some chemical constituents and from in vitro digestibility of DM, but not from physical characteristics.

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“…However, fluid mechanics dictate that, regardless of fill, the physical contact of digesta particles with any of these sites (Schalk and Amadon, 1928) is unlikely to occur when they are sufficiently dispersed in rumenal fluid to enable them to rotate and travel with their long axis oriented parallel to the line of flow i.e., exhibit shear thinning behaviour (Mongruel and Cloitre, 1999). Such shear thinning behaviour has been observed in fluid digesta from a number of herbivore species (Lentle et al., 2002, 2005; Takahashi and Sakata, 2004; Takahashi et al., 2004). Conversely, as the relative volume of digesta particles increases, they interact with each other to form a structure that behaves as an elastic solid (Lentle et al., 2005, 2009), can directly stimulate tactile receptors and is capable of sequestering finer particles (Lechner‐Doll et al., 1991).…”

Section: Introductionmentioning

confidence: 65%

Changes in the viscoelastic behaviour of the rumenal digesta mat of sheep fed on pasture or chaffed lucerne hay

Lentle

Stafford

Bekkour

et al. 2009

Journal of Animal Physiology and Animal Nutrition

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We examined the changes in the physical properties of the digesta mat over a period of 24 h after cessation of feeding, in sheep that had been maintained on pasture or fed chaffed lucerne hay. The dry matter content of the digesta mat declined at similar rates in both dietary groups, although it was generally higher in sheep fed lucerne. Median particle size declined in the digesta mats of both dietary groups at similar rates in samples taken after 8 h, but median particle size was significantly greater in sheep fed chopped lucerne hay than in those fed grass. Thus, particles were not reduced to a common size suggesting that factors in addition to particle size governed the rate of breakdown of the rumen mat. The relationship between the elastic and loss moduli was of a consistent pattern in all samples taken from the rumen mat indicating that it behaved as a weak gel. The elastic and loss moduli of the digesta mats of sheep that had been fed pasture or chopped lucerne hay converged to similar values after 12 h and declined broadly at similar rates after this. The relationship between these two moduli and the dry matter content of the rumen mat were of similar curvilinear form for sheep on both diets. These findings suggest that the rate of breakdown of the rumen mat is more likely to be governed by its composite behaviour than by the size of the constituent particles.

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Viscoelastic properties of the small intestinal and caecal contents of the chicken

Cited by 26 publications

References 24 publications

Water‐holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat

Water‐holding capacity of insoluble fibre decreases free water and elevates digesta viscosity in the rat

Effects of physicochemical characteristics of feed ingredients on the apparent total tract digestibility of energy, DM, and nutrients by growing pigs1

Changes in the viscoelastic behaviour of the rumenal digesta mat of sheep fed on pasture or chaffed lucerne hay

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