ArticleThe Journal of nutrition2024
Interactive Effects of Dietary Fiber and Lipid Types Modulate the Predicted Production and Absorption of Cecal and Colorectal Short-Chain Fatty Acids in Growing Pigs.
Article in The Journal of nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Determination of the Available Energy of Corn DDGS Fed to Pregnant Sows.Animals : an open access journal from MDPI · 2025Article
- Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties.Journal of food science · 2025Review
- Interactive effects among fiber and fat sources on energy and fat digestion in 53- to 74-kg pigs.Journal of animal science · 2025Article
- Effect of Dietary Sugarcane Bagasse on Reproductive Performance, Constipation, and Gut Microbiota of Gestational Sows.Animals : an open access journal from MDPI · 2024Article
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Authors and funding
4 authors.
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Abstract
backgroundHigh-fiber diets are supplemented with lipids to meet the required energy content, but data on the interactions between dietary fiber (DF) and lipid types on gastrointestinal fermentation in pigs are scant.
objectivesThis study aimed to use a combination of in vivo and in vitro fermentation methodologies to determine the interactive effects of DF and lipid types on short-chain fatty acid (SCFA) production and absorption and organic matter (OM) fermentability in the cecum and colorectal tract of pigs.
methodsEight ileal- and cecal-cannulated Yorkshire barrows were fed either pectin- or cellulose-containing diets that were supplemented with either corn oil or beef tallow in 2 independent Youden squares with a 2 × 2 factorial arrangement of treatments (n = 6). Ileal and cecal digesta were collected, freeze-dried, and fermented using inoculum from fresh cecal digesta and feces, respectively, to determine individual SCFA production and absorption and fermentability of OM.
resultsInteractions (P < 0.001) between DF and lipid types were observed in which the addition of beef tallow decreased the quantity of cecal and colorectal acetic acid production and cecal acetic absorption, cecal butyric production, predicted cecal OM fermentability, and predicted colorectal propionic acid in pectin diets, but the effects were not observed for cellulose diets. The addition of beef tallow increased (P < 0.001) the production of cecal butyric and propionic acids during in vitro fermentation in cellulose diets and apparent total tract digestibility (ATTD) of OM in pectin diets.
conclusionsThe interactions between DF and lipids on gastrointestinal fermentation largely depend on the degree of saturation of fatty acids in dietary lipids. The addition of beef tallow selectively decreased the production and absorption of individual SCFAs in pectin and cellulose diets but increased cecal butyric and propionic acid production in cellulose diets and the ATTD of OM in pectin diets.
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