Response of young pigs to feeding potato protein and potato fibre - nutritional, physiological and biochemical parameters

Abstract

Two experiments were performed on growing pigs to determine the effects of potato protein and potato fibre on growth performance, apparent ileal and total tract digestibility, digesta transit time, blood biochemical parameters and small intestinal morphology. Apparent ileal digestibility (AID) of potato protein concentrate and most essential amino acids was significantly lower than that of casein. The substitution of potato fibre for cellulose did not affect significantly AID. Potato fibre tended to reduce the utilization of protein ingested. Passage rate of digesta was affected mostly by the type of fibre. Dietary protein and fibre did not influence the relative weight of stomach and jejunum whereas their effects on other segments were variable. Morphological parameters were affected either by protein and by fibre but course and magnitude of these effects were inconsistent and differed among the segments. In most cases interactive effects of both factors were found. Potato fibre did not reveal beneficial health effects on lipid metabolism.

Coprodutos da agroindústria na alimentação de leitões

“…Valores elevados de CDAPB também são citados por ROSTAGNO et al (2011) para os resíduos de pão (90%), biscoito e bolacha (85%) e macarrão (88,6%). Mesmo o RBP, cuja matéria-prima básica é a batata, que contém proteína de baixa digestibilidade (TUŚNIO et al, 2011), apresentou CDAPB elevado (90%), possivelmente devido ao efeito positivo do calor (fritura) na digestibilidade da proteína.…”

The effects of type of protein and fibre fermented <i>in vitro</i> with different pig inocula on short-chain fatty acids and amines concentrations

“…source of inoculum and duration of fermentation. In the present study, highly digestible casein and potato protein, which has lower ileal and total digestibility (Morita et al, 1998;Tuśnio et al, 2011), were used as nitrogen sources. As fibre sources, poorly fermented cellulose, more intensively fermented pectin and raw potato starch (representing resistant starch) were compared.…”

The response of rats to solanidine glycoalkaloids and trypsin inhibitor present in potato protein concentrates, and to glycoalkaloids provided by potato sprouts

“…There are, however, several factors which limit the efficient use of PPC such as solanidine glycoalkaloids (SGA) and trypsin inhibitor (TI), the resistance of potato protein to enzymatic digestion in rats (Morita et al, 2004;Taciak and Pastuszewska, 2007) and in pigs (Tuśnio et al, 2011), and the stimulatory effect of potato protein on Clostridium perfringens infection and intestinal lesions in chicken (Palliyeguru et al, 2010;Fernando et al, 2011). Most of these effects concern the gut and can be interrelated, but SGA and TI seem to be primordial factors.…”

“…In the experiments of Tuśnio et al (2011) growing pigs performed well on a considerably higher dietary level of PPC and SGA than piglets used in the study by Kerr et al (1998). Chickens appear to be less tolerant to dietary PPC than pigs and they seem to better tolerate increases in the dietary level of SGA than of the respective level of PPC (Tuśnio et al, 2013).…”