摘要
【Abstract】 【Background】 There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming, but these feedstuffs are fibrous in nature. This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization, energy metabolism, and gut microbiota in growing pigs. 【Methods】 Thirty-six growing barrows (47.2 ± 1.5 kg) were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3 β-glucan-to-arabinoxylan ratios. In the experiment, nutrient utilization, energy metabolism, fecal microbial community, and production and absorption of short-chain fatty acid (SCFA) of pigs were investigated. In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut. 【Results】 The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber. In animal experiments, increasing the dietary apparent viscosity and the β-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility (AID), apparent total tract digestibility (ATTD), and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter (P < 0.05). In addition, increasing dietary apparent viscosity and β-glucan-to-arabinoxylan ratios both increased gas exchange, heat production, and protein oxidation, and decreased energy deposition (P < 0.05). The dietary apparent viscosity and β-glucan-to-arabinoxylan ratios had linear interaction effects on the digestible energy, metabolizable energy, retained energy (RE), and net energy (NE) of the diets (P < 0.05). At the same time, the increase of dietary apparent viscosity and β-glucan-to-arabinoxylan ratios both increased SCFA production and absorption (P < 0.05). Increasing the dietary apparent viscosity and β-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria (P < 0.05) and the relative abundance of beneficial bacteria. Furthermore, increasing the dietary β-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta (P < 0.001). Finally, the prediction equations for RE and NE were established. 【Conclusion】 Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization, energy metabolism, and pig gut microbiota composition and metabolites.
摘要译文
【摘要】】】背景】越来越重视使用各种植物衍生的农业副产品来增加养猪的好处，但是这些饲料本质上是纤维的。这项研究研究了饮食纤维物理化学特性与发酵特征之间的关系及其对生长猪的养分利用，能量代谢和肠道菌群的影响。【方法】将三十六个生长的手推车（47.2±1.5 kg）随机分配给6种饮食处理，具有2种明显的粘度水平和3β-葡聚糖与阿拉伯素的比例。在实验中，研究了养分利用，能量代谢，粪便微生物群落以及猪短链脂肪酸（SCFA）的产生和吸收。使用体外消化和发酵模型来比较猪后肠中饲料和回肠摘要的发酵特性。【结果】在体外发酵过程中，SCFA和干物质校正的气体产生的生产动力学与纤维的物理性质和化学结构密切相关。在动物实验中，提高饮食明显的粘度和β-葡聚糖与阿拉拜氧基的比率都增加了明显的回肠消化率（AID），明显的总道消化率（ATTD）和纤维组件的后果消化率，同时降低了AID和ATTD的ATD和ATTD的消化率干物质和有机物（p <0.05）。此外，增加的饮食明显粘度和β-葡聚糖与阿拉滨氧基的比例增加了气体交换，热量产生和蛋白质氧化，并减少了能量沉积（p <0.05）。饮食明显的粘度和β-葡聚糖与阿拉滨的比率对饮食的可消化能量，可代谢能量，保留能量（RE）和净能量（NE）具有线性相互作用（p <0.05）。同时，饮食明显粘度和β-葡聚糖与阿拉滨氧基比的增加均增加了SCFA的产生和吸收（P <0.05）。增加饮食明显的粘度和β-葡聚糖与阿拉滨的比率增加了细菌的多样性和丰度（P <0.05）和有益细菌的相对丰度。此外，增加饮食中的β-葡聚糖与阿拉滨的比率导致腹膜内消化体体外发酵期间SCFA产生的线性增加（p <0.001）。最后，建立了RE和NE的预测方程。【结论】饮食纤维的物理化学特性改变了饮食发酵模式，并调节营养利用率，能量代谢以及猪肠道菌群组成和代谢物。
Feng Yong [1];Bo Liu [2];Huijuan Li [3];Houxu Hao [4];Yueli Fan [5];Osmond Datsomor [6];Rui Han [7];Hailong Jiang [8];Dongsheng Che (https://orcid.org/0000-0001-7604-1894) [9];. Relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization, energy metabolism, and gut microbiota in growing pigs[J]. Journal of Animal Science and Biotechnology, 2025,16(1): 1