An in vitro batch culture method to assess potential fermentability of feed ingredients for monogastric diets

Williams, Barbara A.; Bosch, M.W.; Bôer, H.; Verstegen, M.W.A.; Tamminga, S.

doi:10.1016/j.anifeedsci.2005.04.031

Cited by 187 publications

(197 citation statements)

References 23 publications

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“…One ml of filtrate was collected for the profiling of microbial composition and immediately frozen at −80°C. The filtrate was added to a bicarbonate-phosphate buffered solution as described by Williams et al (2005) in the ratio 1 : 16.8 on a weight/volume basis. The preparation of each inoculum was carried out under a constant flow of CO 2 to ensure that anaerobic conditions were maintained.…”

Section: Methodsmentioning

confidence: 99%

“…During incubation of the substrate, the cumulative gas production is measured over time and fermentation end-products are quantified at the termination of the incubation. The results of such in vitro studies can be used to rank substrates and provide insight into their fermentability, that is kinetics of microbial degradation and products formed (Williams et al, 2005). In this type of in vitro fermentation studies, faecal donor animals are fed a well-defined diet in order to obtain a standardised microbial community.…”

Section: Introductionmentioning

confidence: 99%

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Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Sappok

Gutiérrez

Smidt

et al. 2015

Animal

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In vitro gas production studies are routinely used to assess the metabolic capacity of intestinal microbiota to ferment dietary fibre sources. The faecal inocula used during the in vitro gas production procedure are most often obtained from animals adapted to a certain diet. The present study was designed to assess whether 19 days of adaptation to a diet are sufficient for faecal inocula of pigs to reach a stable microbial composition and activity as determined by in vitro gas production. Eighteen multiparous sows were allotted to one of two treatments for three weeks: a diet high in fibre (H) or a diet low in fibre (L). After this 3-week period, the H group was transferred to the low fibre diet (HL-treatment) while the L group was transferred to the diet high in fibre (LH-treatment). Faecal samples were collected from each sow at 1, 4, 7, 10, 13, 16 and 19 days after the diet change and prepared as inoculum used for incubation with three contrasting fermentable substrates: oligofructose, soya pectin and cellulose. In addition, inocula were characterised using a phylogenetic microarray targeting the pig gastrointestinal tract microbiota. Time after diet change had an effect ( P < 0.05) on total gas production for the medium-fast fermentable substrates; soya pectin and oligofructose. For the more slowly fermentable cellulose, all measured fermentation parameters were consistently higher ( P < 0.05) for animals in the HL-treatment. Diet changes led to significant changes in relative abundance of specific bacteria, especially for members of the Bacteroidetes and Bacilli, which, respectively, increased or decreased for the LH-treatment, while changes were opposite for the HL-treatment. Changing the diet of sows led to changes in fermentation activity of the faecal microbiota and in composition of the microbiota over time. Adaptation of the microbiota as assessed by gas production occurred faster for LH-animals for fast fermentable substrates compared with HL-animals. Overall, adaptation of the large intestinal microbiota of sows as a result of ingestion of low and high fibre diets seems to take longer than 19 days, especially for the ability to ferment slowly fermentable substrates.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Sappok

Gutiérrez

Smidt

et al. 2015

Animal

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“…In pigs, SCFA can exert specific physiological effects (Williams et al, 2005). In particular, acetate reaches muscle tissues where it contributes to energy supply, whereas propionate is converted to glucose in the liver .…”

Section: Introductionmentioning

confidence: 99%

“…In addition, as the biggest variation between fermentable ingredients seems to occur in SCFA production (Williams et al, 2005), it could be interesting to evaluate individual SCFA concentrations and related kinetics over time, especially when a wide range of substrates with different fermentabilities is examined (Awati et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…with faecal inoculum are frequently used to investigate how different sources of NDC can affect the fermentation in the large intestine (Wang et al, 2004;Williams et al, 2005). Generally, NDCs have a strong impact on fermentation kinetics and metabolite productions depending on the degree of polymerization, chemical composition and bond types (MacFarlane and MacFarlane, 1993).…”

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confidence: 99%

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In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

Giuberti

Gallo

Moschini

et al. 2013

Animal

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The need to improve the knowledge of fermentation processes within the digestive tract in pigs is growing, particularly for ingredients that may act as potential prebiotic sources, such as resistant starch (RS). A study (based on enzymatic digestion followed by in vitro fermentation) was conducted to investigate whether various sources of RS, obtained from eight native starches characterized by inherent heterogeneous starch chemistry and structure, can influence short-chain fatty acid (SCFA) concentrations and relative production kinetics. Total and individual SCFA productions were evaluated over time and up to 72 h of incubation. The in vitro hydrolysis of native starches allowed a classification from very high [>650 g/kg dry matter (DM)] to low (,50 g/kg DM) RS amount. The total SCFA production was similar between ingredients, whereas acetate and butyrate molar ratios in the SCFA profile differed (from 0.48 to 0.56 and from 0.17 to 0.25, respectively; P , 0.05). Differences in fermentation kinetic parameters for total and individual SCFA productions were observed ( P , 0.05). Considering the total SCFA production after 72 h of incubation, the time at which half of the maximum production has been reached ( T 1/2 ), the maximum rate of production ( R max ) and its time of occurrence ( T max ) differed between ingredients ( P , 0.05), with values ranging from 6.1 to 11.9 h, from 0.459 to 1.300 mmol/g DM incubated per hour and from 5.1 to 9.8 h, respectively. Overall, a similar trend was observed considering individual SCFA productions. In particular, T 1/2 ranged from 6.4 to 12.5 h, from 5.5 to 12.5 h and from 6.7 to 11.3 h for acetate, propionate and butyrate, respectively ( P , 0.05). For R max , differences were obtained for propionate and butyrate productions ( P , 0.05), whereas no difference was recorded for acetate. In summary, our findings indicated that both quantitative and qualitative production of SCFA and related kinetics were influenced by fermentation of RS obtained from native starches characterized by heterogeneous starch characteristics. Current findings are based on an in vitro approach, and thus require further in vivo validations.

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Alternative Feedstuffs in Swine Diets

Zijlstra

Beltranena

2012

Sustainable Swine Nutrition

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An in vitro batch culture method to assess potential fermentability of feed ingredients for monogastric diets

Cited by 187 publications

References 23 publications

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

In vitro production of short-chain fatty acids from resistant starch by pig faecal inoculum

Alternative Feedstuffs in Swine Diets

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