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）中固有微生物群的组成，发育和活性。此外，在大鼠中通过增加膳食磷酸钙（CaP）水平与低聚糖的组合证明了乳酸杆菌的刺激，而猪的数据仍然缺失。反过来，细菌活动可能会改变肠道对矿物质的吸收程度。已知发酵终产物主要通过在猪GIT的近端和远端部分产生丁酸盐来刺激对肠上皮的营养作用。将使用在回肠远端安装有肠套管的生长公猪来确定（i）高粘度与低粘度NSP以及可发酵与低可发酵NSP的作用，以及（ii）不同膳食CaP水平与NSP组合对回肠和结肠细菌群落的分子多样性、发育和代谢活性的作用，特别是对乳酸菌和丁酸盐形成的作用，以及对膳食钙和磷的肠道吸收的影响。可考虑的因素包括制定营养策略，以改善肠道健康和优化矿物质供应，这受到生长猪日粮中可发酵碳水化合物和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.