Integration of ileum cannulated pigs andin vitro fermentation to quantify the effect of diet composition on the amount of short-chain fatty acids available from fermentation in the large intestine

In vitro fermentation of rye carbohydrates including arabinoxylans of different structure

“…The results may also suggest that the fermentator environment selectively enhanced the activity or the survival of certainÐin this case AX-degradingÐmicro-organisms over others. The results on CHO degradation are in contrast to the results of Christensen et al, 10 who obtained very good agreement between in vivo and in vitro degradation of cereal nonstarch polysaccharides using the same methods. The reason for this discrepancy may be (1) the shorter time of in vitro fermentation in the current study (48 h compared to 72 h), (2) the higher concentrations of non-starch polysaccharides in the substrates in the present work, as increased amounts of dietary ®bre had previously led to a reduction in the rate of dietary ®bre degradation, 18 or (3) the fact that the faeces used in the current study derived from pigs ingesting a whole rye diet and thus the colonic micro¯ora had not been adopted to the rye bread diets based on the rye fractions.…”

“…Four to six grams of freeze-dried or pretreated ileal ef¯uent was incubated in a fermentor with 600 ml of faecal slurry (30 g faeces per 600 ml) in an anaerobic sodium phosphate buffer (0.1 M, pH 6.5), essentially as described by Christensen et al 10 Faeces was collected from two pigs adapted to a whole rye diet of similar composition to the experimental diets, and the faecal slurry was prepared as described by Christensen et al 10 The pH in the fermentors was automatically adjusted to 6.5 (AE 0.3) with 5 M NaOH and 5 M HCl, and the incubation temperature was kept constant at 37°C. Anoxic conditions were maintained by sparging cultures with high-purity N 2 .…”

“…8 Incubation of ileal ef¯uent in an in vitro fermentor has been suggested as a convenient means to model large intestine fermentation in humans 9 and pigs. 10 In the present study this methodology was used to compare in vitro and in vivo degradation of ileal ef¯uent from pigs receiving the rye bread diets. The aim was to use in vitro fermentation to study the effect of ligni®cation and saponi®able cross-links in the plant cell wall on degradation of AX and total carbohydrates (CHO), as well as determine the production of SCFA from fermentation of CHO.…”

In vitroStudy of Fiber Fermentability by Swine Fecal Microflora

“…In uitro techniques and their combination with results of in uiuo have been proven to be suitable for studying the contribution of microbial fermentation to the overall digestion in pigs (Christensen et al, 1999). Measurement *For correspondence: E-mail: tcloh@agri.upm.edu.my of the gas produced by fermentation of feeds in uitro (Theodorou et al, 1994) has often been applied to ruminant digestion studies t o evaluate microbial fermentation, providing some additional information over in uiuo and in uitro methods (Getachew et al, 1998).…”

In vitro fermentation pattern in the large intestine of hybrids between wild boars and domestic pigs - a preliminary study

“…Some authors found that the source of fibre in diets (oat bran or wheat bran) influences acetic and butyric acid proportions (Christensen et al 1999). In the present study, the addition of wheat bran lowered the molar proportion of acetate (P < 0.01) and increased butyrate (P < 0.001), as well as propionate and valerate (P < 0.05) molar proportions, but did not affect iso-acids.…”