Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine.
Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine.
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DOI：
10.1017/s1751731115000919
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发表时间：
2015-09
期刊：
影响因子：
--
通讯作者：
Berrocoso JD
中科院分区：
文献类型：
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作者：
Jha R;Berrocoso JD
尽管膳食纤维 (DF) 对能量和营养物质的消化率产生负面影响，但由于其功能特性和除了为动物提供能量之外的潜在健康益处，人们越来越关注将其可发酵部分纳入猪日粮中。本文综述了不同类型的DF对肠道不同部位营养物质消化的作用、发酵过程及其对肠道环境的影响，特别是代谢物的产生和利用、微生物群落和猪肠道健康的影响的相关信息。人们关注的焦点是猪日粮中常用的饲料成分（谷物和副产品）中的膳食纤维。还提供了一些关于纯化形式的 DF 与整个饲料成分基质中的 DF 的作用的比较的信息。首先，简要回顾了不同饲料原料中 DF 的组成和比例。然后，介绍了 DF 的不同部分对胃肠道 (GIT) 消化特性和生理功能的作用。讨论了 DF 不同组分对发酵特性的具体作用及其对 GIT 中代谢物的产生和利用的影响。此外，还综述和讨论了DF发酵对肠道代谢活动和微生物群落的作用及其对肠道健康的影响。本综述中提供的证据表明，饲料成分中 DF 的组成和含量存在很大差异，因此它们在猪胃肠道中的理化特性也存在很大差异。这些变化反过来又影响猪胃肠道的消化和发酵特性。来自不同饲料成分的 DF 的消化率变化更大，并且低于淀粉、糖、脂肪和 CP 等其他营养素的消化率。 DF 的可溶性部分发酵得更快，比不溶性部分产生更多的挥发性脂肪酸，并且有利于有益微生物群的生长。因此，在日粮中选择性添加 DF 可作为优化猪肠道健康的营养策略，尽管其消化率较低，并对其他营养素的消化率产生负面影响。
Although dietary fiber (DF) negatively affects energy and nutrient digestibility, there is growing interest for the inclusion of its fermentable fraction in pig diets due to their functional properties and potential health benefits beyond supplying energy to the animals. This paper reviews some of the relevant information available on the role of different types of DF on digestion of nutrients in different sections of the gut, the fermentation process and its influence on gut environment, especially production and utilization of metabolites, microbial community and gut health of swine. Focus has been given on DF from feed ingredients (grains and coproducts) commonly used in pig diets. Some information on the role DF in purified form in comparison with DF in whole matrix of feed ingredients is also presented. First, composition and fractions of DF in different feed ingredients are briefly reviewed. Then, roles of different fractions of DF on digestion characteristics and physiological functions in the gastrointestinal tract (GIT) are presented. Specific roles of different fractions of DF on fermentation characteristics and their effects on production and utilization of metabolites in the GIT have been discussed. In addition, roles of DF fermentation on metabolic activity and microbial community in the intestine and their effects on intestinal health are reviewed and discussed. Evidence presented in this review indicates that there is wide variation in the composition and content of DF among feed ingredients, thereby their physico-chemical properties in the GIT of swine. These variations, in turn, affect the digestion and fermentation characteristics in the GIT of swine. Digestibility of DF from different feed ingredients is more variable and lower than that of other nutrients like starch, sugars, fat and CP. Soluble fractions of DF are fermented faster, produce higher amounts of volatile fatty acid than insoluble fractions, and favors growth of beneficial microbiota. Thus, selective inclusion of DF in diets can be used as a nutritional strategy to optimize the intestinal health of pigs, despite its lower digestibility and consequential negative effect on digestibility of other nutrients.