Molecular ecological analysis of the pig's intestinal microbiota in response to fermentable carbohydrates and calcium-phosphate in the diet

可发酵碳水化合物，如非淀粉多糖（NSP），被认为会影响猪胃肠道（GIT）中本地微生物群的组成、发育和活性。此外，在大鼠中，通过增加饲粮中磷酸钙（CaP）水平和低聚糖的组合可以刺激乳酸菌，而在猪中还没有相关数据。反过来，细菌活动可能会改变肠道对矿物质的吸收程度。众所周知，发酵终产物主要通过猪胃肠道近端和远端丁酸盐的产生来刺激肠上皮的营养效应。在回肠远端安装肠管的生长犊牛将被用于确定(i)高粘性NSP与低粘性NSP、可发酵性NSP与低可发酵性NSP的影响，以及（ii）不同饲粮CaP水平与NSP结合对回肠和结肠细菌群落的分子多样性、发育和代谢活性的影响，特别关注乳酸菌和丁酸盐的形成。以及饮食中钙和磷的肠道吸收。可交付成果包括营养策略的发展，以改善肠道健康和优化矿物质供应，同时受发酵碳水化合物和生长猪日粮中CaP供应的影响。

Fermentable carbohydrates, such as non-starch polysaccharides (NSP), are considered to influence the composition, development, and activity of the indigenous microbiota in the gastrointestinal tract (GIT) of pigs. Moreover, stimulation of lactobacilli was evidenced in rats by increasing the dietary calcium-phosphate (CaP) level in combination with oligosaccharides, while data are still missing for pigs. Bacterial activity, in turn, may change the degree of mineral absorption from the gut. Fermentation end products are known to stimulate trophic effects on the intestinal epithelium, mainly through butyrate production in the proximal and distal parts of the GIT of pigs. Growing barrows, fitted with intestinal cannulas at the distal ileum, will be used to determine (i) the effect of high viscous versus low viscous NSP and fermentable versus low fermentable NSP, and (ii) the effect of varying dietary CaP levels in combination with NSP on the molecular diversity, development and metabolic activity of the ileal and colonic bacterial community, with special view on lactic acid bacteria and butyrate formation, as well as on the intestinal absorption of dietary calcium and phosphorus. Deliverables include the development of nutritional strategies for improvement of gut health and optimization of mineral supply as influenced both by the supply of fermentable carbohydrates and CaP in diets for growing pigs.