Dataset Information

Relationship between Dietary Fiber Fermentation and Volatile Fatty Acids' Concentration in Growing Pigs.

ABSTRACT: This study was conducted to determine whether differences in fiber fermentation in fiber-rich feed ingredients exist and to assess relationship between fiber fermentation and concentration of volatile fatty acids (VFA) in pig. Castrated males (barrows) were allotted randomly to six diets formulated with different amounts of wheat bran (WB), corn bran (CB), sugar beet pulp (SBP), oat bran (OB), soybean hulls (SH) or rice bran (RB). The apparent ileal digestibility (AID) of soluble dietary fiber (SDF) for OB and SH diets was greater (P < 0.05) than for the other diets. The fermentation of total dietary fiber (TDF) and insoluble dietary fiber (IDF) in the hindgut were greater (P < 0.05) for SBP and SH diets than for WB, CB, OB and RB diets. The apparent total tract digestibility (ATTD) values of all fiber components in SBP, SH and OB diets were greater (P < 0.05) than for WB, CB and RB diets. The concentration of VFA in feces was positively correlated with the ATTD of IDF and cellulose, and ATTD of IDF is the best factor for predicting fecal VFA concentration. Overall, dietary fiber source affected fermentable characteristics of fiber components in the different digestive segments of pig intestine.

SUBMITTER: Zhao J

PROVIDER: S-EPMC7070776 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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Relationship between Dietary Fiber Fermentation and Volatile Fatty Acids' Concentration in Growing Pigs.

Zhao Jinbiao J Bai Yu Y Zhang Gang G Liu Ling L Lai Changhua C

Animals : an open access journal from MDPI 20200207 2

This study was conducted to determine whether differences in fiber fermentation in fiber-rich feed ingredients exist and to assess relationship between fiber fermentation and concentration of volatile fatty acids (VFA) in pig. Castrated males (barrows) were allotted randomly to six diets formulated with different amounts of wheat bran (WB), corn bran (CB), sugar beet pulp (SBP), oat bran (OB), soybean hulls (SH) or rice bran (RB). The apparent ileal digestibility (AID) of soluble dietary fiber ( ...[more]

PMID: 32045993

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Project description:BackgroundCo-fermentation is an attractive technology for improving volatile fatty acids (VFAs) production by treatment of solid organic wastes. However, it remains unclear how the composition of different organic matters in solid waste influences the VFAs distribution, microbial community structure, and metabolic pathway during acidogenic co-fermentation. In this study, different organic wastes were added into waste activated sludge (WAS) as co-fermentation substrates to explore the impact of organic matter composition on VFAs pattern and the microbiological mechanism .ResultsAcetate was the most dominant VFA produced in all fermentation groups, making up 41.3-57.6% of the total VFAs produced during acidogenic co-fermentation under alkaline condition. With the increased addition of potato peel waste, the concentrations of propionate and valerate decreased dramatically, while ethanol and butyrate concentrations increased. The addition of food waste caused gradual decreases of valerate and propionate, but ethanol increased and butyrate was relatively stable. Some inconsistency was observed between hydrolysis efficiency and acidification efficiency. Our results revealed that starch was mainly responsible for butyrate and ethanol formation, while lipids and protein favored the synthesis of valerate and propionate. Microbial community analysis by high-throughput sequencing showed that Firmicutes had the highest relative abundance at phylum level in all fermentation groups. With 75% potato peel waste or 75% food waste addition to WAS, Bacilli (72.2%) and Clostridia (56.2%) were the dominant respective classes. In fermentation using only potato peel waste, the Bacilli content was 64.1%, while the Clostridia content was 53.6% in the food-only waste fermentation.ConclusionsAcetate was always the dominant product in acidogenic co-fermentation, regardless of the substrate composition. The addition of carbon-rich substrates significantly enhanced butyrate and ethanol accumulation, while protein-rich substrate substantially benefited propionate and valerate generation. Potato peel waste substantially favored the enrichment of Bacilli, while food waste dramatically increased Clostridia content in the sludge.

Project description:Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and vitamins and it has a low impact on the consumption of natural environmental resources. On the other side, fermentation with lactic acid bacteria represents a technological tool that can improve further the nutritional quality of flours. Therefore, the aim of the present research was to study the adaptability of the Lactobacillus plantarum strain on insect flour fermentation. Fatty acids, amino acids, minerals, and aroma volatile compounds were analyzed during 48 h of fermentation. Fermentation improved the nutritional quantity of the bioactive compounds, mainly after 24 h of fermentation, where they reached higher extended values. Overall, our findings indicate that insect flour is able to support the growth and development of the Lactobacillus plantarum strain, leading to an enriched insect flour sourdough that could be further used in the manufacturing of new products. Abstract Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

Project description:Microbial population in the gastrointestinal tract plays a central role in health and nutrient digestion. The objective of the present study was to investigate the relationships between microbiota and apparent digestibility coefficients with respect to age and diet. Pigs from Large-White, Duroc or Pietrain breeds were raised under the same housing conditions and fed alternately a low-fiber (LF) and a high-fiber diet (HF) during 4 successive 3-week periods. Data collection for digestibility measurements was achieved during the last week of each period. At the end of each period, fecal microbiota was collected for 16S rRNA gene sequencing. The microbiota remained stable across periods whereas digestibility of energy, crude proteins and cell wall components increased. The microbiota was resilient to diet effect and pigs fed the LF diet were discriminated to those fed the HF diet using 31 predicting OTUs with a mean classification error-rate of 3.9%. Clostridiaceae and Turicibacter were negatively correlated whereas Lactobacillus was positively correlated with protein and energy digestibility coefficients in the LF group. In addition, Lachnospiraceae and Prevotella were negatively correlated with cell wall component digestibility. In contrast, no significant correlation was found between microbiota composition and digestibility coefficients when pigs were fed the HF diet. Interestingly, it was also no longer possible to distinguish animals from different breeds once the animals were fed a HF diet, so that the microbiota could only trace the breed origin in the first period and in the LF group. In our experimental conditions, 3 weeks of adaptation to a new diet seems to be sufficient to observe resilience in growing pigs' microbiota. We demonstrated that fecal microbiota can be used to classify pigs according to their dietary treatment. Some bacteria are favorable or unfavorable to digestibility. This suggests that manipulations of bacterial populations can improve digestibility and feed efficiency.

Project description:BackgroundThere is a lack of data for the standardized ileal digestibility (SID) of fat and fatty acids in national feed databases. In addition, it is important to specify the procedures used for fat analyses. Therefore, an experiment was conducted to 1) determine the apparent ileal digestibility (AID) and SID of fat and fatty acids in ten different oil sources for growing pigs and to develop prediction equations for SID of fat based on fatty acid composition; and 2) compare the effect of the fat extraction methods on the calculated values for endogenous loss and digestibility of fat.MethodsTwenty-two barrows (initial body weight: 32.1 ± 2.3 kg) were surgically fitted with a T-cannula in the distal ileum, and allotted to 1 of 11 experimental diets in a 4-period Youden Square design. A fat-free diet was formulated using cornstarch, soy protein isolate and sucrose. Ten oil-added diets were formulated by adding 6% of dietary oil sources to the fat-free diet at the expense of cornstarch. All diets contained 26% sugar beet pulp and 0.40% chromic oxide.ResultsThe endogenous loss of ether extract (EE) was lower than that of acid-hydrolyzed fat (AEE; P < 0.01). There were significant differences in the AID and SID of fat and saturated fatty acids across the dietary oil sources (P < 0.05). The SID of AEE for palm oil was lower than that of sunflower oil, corn oil, canola oil, rice oil and flaxseed oil (P < 0.01). The AID and SID of fat ranged from 79.65% to 86.97% and from 91.14% to 99.18%. Although the AID of EE was greater than that of AEE (P < 0.01), there was no significant difference in SID of EE and AEE except for palm oil. The ratio of unsaturated to saturated fatty acids (U/S) had a positive correlation with SID of fat (P < 0.05), whereas C16:0 and long chain saturated fatty acids (LSFA) were significant negatively correlated with SID of fat (P < 0.01). The best-fit equation to predict SID of fat was SID AEE = 102.75 - 0.15 × LSFA - 0.74 × C18:0 - 0.03 × C18:1 (Adjusted coefficient of determination = 0.88, P < 0.01).ConclusionsWhen calculating the SID of fat, the EE content of the samples can be analyzed using the direct extraction method, whereas the acid hydrolysis procedure should be used to determine the AID of fat. Fat digestibility of dietary oils was affected by their fatty acid composition, especially by the contents of C16:0, LSFA and U/S.

Dataset Information

Relationship between Dietary Fiber Fermentation and Volatile Fatty Acids' Concentration in Growing Pigs.

Publications

Relationship between Dietary Fiber Fermentation and Volatile Fatty Acids' Concentration in Growing Pigs.

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