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Effects of increasing dietary rye levels on physicochemical characteristics of digesta and its impact on stomach emptying as well as the formation of ‘doughballs’ in stomachs of young pigs
Journal of Animal Physiology and Animal Nutrition ( IF 2.7 ) Pub Date : 2021-07-07 , DOI: 10.1111/jpn.13549
Volker Wilke 1 , Richard Grone 2 , Andreas von Felde 2 , Amr Abd El-Wahab 3 , Petra Wolf 4 , Josef Kamphues 1
Affiliation  

Despite quite similar contents of starch and crude fibre of wheat and rye, the unique non-starch-polysaccharide fraction of rye (e.g. high levels of arabinoxylans and fructans) might have an impact on physicochemical properties of the digesta in pigs. Forty pigs (age: 46.8 ± 5.28 days; bodyweight: 16.1 ± 4.13 kg) were divided into four treatment groups. During four weeks, the pigs received diets consisting of wheat and/or rye, barley, soy, potato protein and a mineral supplement. The sum of wheat and rye was 69% in all diets, whereby the compound feed of each group was characterized by a different ratio (%) of wheat/rye (69/0; 46/23; 23/46; 0/69, respectively). In the stomach, ‘doughballs’ occurred more frequently with increasing dietary rye levels (9/10; 69% rye). With higher DM content and extract-viscosity of gastric digesta, the stomach emptying tended to be retarded in rye groups. Compared to the control group (69% wheat), maximum dietary rye levels (69%) resulted in significantly higher concentrations of lactic acid in digesta of the stomach and small intestine. With increasing lactic acid concentrations, the pH tended to be lower in small intestinal digesta. With an intensified formation of lactic acid, effects against Gram-negative bacteria, for example Salmonella, can be expected. Moreover, because of higher viscosity and the retarded stomach emptying, there could be advantages of including rye in compound feeds when a longer lasting satiety is intended, for example when feeding pregnant sows (regularly fed restrictively).

中文翻译:

增加日粮黑麦水平对食糜理化特性的影响及其对胃排空和仔猪胃中“面团”形成的影响

尽管小麦和黑麦的淀粉和粗纤维含量非常相似,但黑麦独特的非淀粉多糖部分(例如高水平的阿拉伯木聚糖和果聚糖)可能对猪食糜的理化特性产生影响。四十头猪(日龄:46.8 ± 5.28 天;体重:16.1 ± 4.13 kg)被分成四个处理组。在四个星期内,猪接受了由小麦和/或黑麦、大麦、大豆、马铃薯蛋白和矿物质补充剂组成的饮食。所有日粮中小麦和黑麦的总和为 69%,其中每组配合饲料的特点是小麦/黑麦的比例(%)不同(69/0;46/23;23/46;0/69,分别)。在胃中,随着膳食黑麦含量的增加(9/10;69% 黑麦),“面团球”发生的频率更高。具有较高的 DM 含量和胃消化液的提取物粘度,黑麦组的胃排空趋于迟缓。与对照组(69% 小麦)相比,最大膳食黑麦水平(69%)导致胃和小肠消化物中乳酸浓度显着升高。随着乳酸浓度的增加,小肠消化物中的 pH 值趋于降低。随着乳酸的形成加剧,对革兰氏阴性菌的影响,例如沙门氏菌,可以预料。此外,由于较高的粘度和延迟的胃排空,当想要更持久的饱腹感时,例如在喂养怀孕母猪(定期限制性喂养)时,在复合饲料中加入黑麦可能是有利的。
更新日期:2021-07-07
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