Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigs
Effects of viscosity and fermentability of dietary fibre on nutrient digestibility and digesta characteristics in ileal-cannulated grower pigs
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DOI：
10.1017/s0007114511000985
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发表时间：
2011-09-14
影响因子：
3.6
通讯作者：
Zijlstra, Ruurd T.
中科院分区：
文献类型：
--
作者：
Hooda, Seema;Metzler-Zebeli, Barbara U.;Zijlstra, Ruurd T.
膳食纤维的粘度和发酵性这两个功能特性的相对贡献；表观回肠消化率 (AID)、表观全消化道消化率 (ATTD)、食糜通过率、氮保留和 SCFA 浓度尚未确定。因此，八只回肠插管猪随机分布在双 4 x 4 拉丁方中，饲喂四种基于玉米淀粉和酪蛋白的日粮，并按 2 x 2 因子排列补充 5% 的实际纤维：低发酵、低粘度纤维素 (CEL)；低发酵性、高粘度羧甲基纤维素 (CMC)；高发酵性、低粘度燕麦β-葡聚糖（LBG）；高发酵性、高粘度燕麦 β-葡聚糖 (HBG)。粘度和发酵性相互作用影响（P
Relative contributions of two functional properties, viscosity and fermentability of dietary fibre; on apparent ileal digestibility (AID), apparent total tract digestibility (ATTD), digesta passage rate, N retention and SCFA concentration have not been established. Thus, eight ileal-cannulated pigs randomised in a double 4 x 4 Latin square were fed four diets based on maize starch and casein supplemented with 5% of actual fibre in a 2 x 2 factorial arrangement: low-fermentable, low-viscous cellulose (CEL); low-fermentable, high-viscous carboxymethylcellulose (CMC); high-fermentable, low-viscous oat beta-glucan (LBG); high-fermentable, high-viscous oat beta-glucan (HBG). Viscosity and fennentability interacted to affect (P