Relevance of functional properties of dietary fibre in diets for weanling pigs

Molist, F.; Oostrum, M. van; Pérez, J. F.; Mateos, Gonzalo González; Nyachoti, C. M.; Aar, P. J. van der

doi:10.1016/j.anifeedsci.2013.12.013

Cited by 97 publications

(107 citation statements)

References 62 publications

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“…In the current experiment, however, pigs fed the SBP-containing diet had ADFI similar to pigs fed the insoluble fiber-containing diet and, therefore, no differences in ADG or feed efficiency should be expected. All this information corroborates the suggestion of Lindberg (2014) and Molist et al (2014), indicating that factors others than fiber content of the diet, such as characteristic of the diet and age, management, and rearing conditions of the experimental pigs, might modify the response of young pigs to fiber inclusion in the diet.…”

Section: Influence Of Dietary Fiber Levelsupporting

confidence: 74%

“…Soluble fiber sources, such as pectin and SBP, have a high WHC and SWC, which increases viscosity, bulk of the digest, and water retention (Jørgensen et al, 2007;González -Alvarado et al, 2008). As a result, soluble fibers cause physical distension of the walls of the GIT, affect the physiological mechanisms that regulate satiety and ADFI, and might increase the occurrence of PWD (Molist et al, 2014). However, once the pigs adapt to solid feed consumption (7 to 10 d postweaning), moderate amounts of soluble fiber promote healthy fermentation of the undigested nutrients.…”

Section: Influence Of Dietary Fiber Levelmentioning

confidence: 99%

“…Recent research, however, has shown that the inclusion of moderate amounts of certain fiber sources might reduce the incidence of postweaning diarrhea (PWD) and improve growth performance in weanling pigs (Mateos et al, 2006;Molist et al, 2014). Ingredients that contain appreciable amounts of insoluble fiber, such as oat hulls (OH), straw, and wheat middlings (WHM), might affect the motility and transit time of the digesta throughout the gastrointestinal tract (GIT) and modify piglet performance (Freire et al, 2000;Solà-Oriol et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effects of fiber inclusion on growth performance and nutrient digestibility of piglets reared under optimal or poor hygienic conditions12

Berrocoso¹,

Menoyo²,

Guzmán³

et al. 2015

Journal of Animal Science

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ABSTRACT:Two experiments were conducted to study the effects of inclusion of additional fiber in the Phase I diet on growth performance and nutrient digestibility in piglets reared under "optimal" or "poor" hygienic conditions. In both experiments, the design was completely randomized with a control diet that contained 2.2% crude fiber and 8 additional isonutritive diets that included 2.5 or 5.0% of sugar beet pulp (SBP), straw, oat hulls (OH), or wheat middlings (WHM). Preplanned polynomial contrasts were used to study the effects of 1) fiber inclusion (control diet vs. average of the 8 fiber-containing diets), 2) source of fiber, 3) level of fiber, and 4) interaction between source and level of fiber. In Exp. 1 (clean barn), fiber inclusion increased (P < 0.01) the incidence of postweaning diarrhea (PWD) and reduced (P < 0.05) feed efficiency and apparent total tract digestibility (ATTD) of all nutrients except that of CP, which was not affected. Piglet performance was not affected by source or level of dietary fiber. The ATTD of all nutrients decreased (P < 0.05) as the level of fiber increased and was lower in pigs fed straw or OH than in pigs fed SBP or WHM. The apparent ileal digestibility of GE and DM decreased (P < 0.05) with fiber inclusion, a reduction that was more pronounced (P < 0.05) with straw or SBP than with OH inclusion, with WHM inclusion being intermediate. Fiber inclusion did not affect villous height to crypt depth ratio of the ileum mucosa. The inclusion of 5% of a fiber source increased Escherichia coli and Lactobacillus counts in the cecum (P < 0.001) but the E. coli to Lactobacillus ratio was not affected. In Exp. 2 (dirty barn), fiber inclusion did not affect piglet performance but tended to increase PWD (P = 0.07). Also, fiber inclusion reduced (P < 0.05) the ATTD of all dietary components except that of CP, which was not affected. Source and level of fiber did not affect ATTD of nutrients except for DM, which was greater for pigs fed SBP than for pigs fed straw (P < 0.05). In conclusion, in the current research, pigs reared under optimal hygienic conditions had lower incidence of PWD, better growth performance, and greater DM and GE digestibility than pigs reared under poor hygienic conditions. An excess of dietary fiber was more detrimental for all these traits in piglets reared under optimal hygienic conditions. The effects of the source and level of fiber on piglet performance was limited in the 2 experiments.

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Section: Influence Of Dietary Fiber Levelsupporting

confidence: 74%

Section: Influence Of Dietary Fiber Levelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of fiber inclusion on growth performance and nutrient digestibility of piglets reared under optimal or poor hygienic conditions12

Berrocoso¹,

Menoyo²,

Guzmán³

et al. 2015

Journal of Animal Science

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“…Cellulose is the structural polysaccharide present in plant cell walls (Molist et al, 2014) and is an unbranched polymer chain consisting of up to 10,000 glucose monomer units per molecule (Mudgil and Barak, 2013) linked by b-(1-4) glycosidic bond (Olson et al, 1987). Because it is insoluble in water, it increases fecal volume as well as promoting regular bowel movements, eliminating possible carcinogens and shortening bowel transit time.…”

Section: Cellulosementioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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“…Consequently, an increase in intestinal viscosity might reduce the digestion and absorption of nutrients in the diet (Molist et al, 2014). In this respect, Lizardo et al (1997) reported decreasing apparent ileal digestibility in 25-day-old piglets fed a control diet or a same diet supplemented with 12.0% sugar beet pulp (SBP).…”

Section: Effects Of Dietary Fiber On Intestinal Physiologymentioning

confidence: 99%

Review on Fiber Digestion in Non Ruminant Animals and Effect of Dietary Fiber

2017

International Journal of Research Studies in Agricultural Scien

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Relevance of functional properties of dietary fibre in diets for weanling pigs

Cited by 97 publications

References 62 publications

Effects of fiber inclusion on growth performance and nutrient digestibility of piglets reared under optimal or poor hygienic conditions12

Effects of fiber inclusion on growth performance and nutrient digestibility of piglets reared under optimal or poor hygienic conditions12

Effect of food processing on the physicochemical properties of dietary fibre.

Review on Fiber Digestion in Non Ruminant Animals and Effect of Dietary Fiber

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