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Effect of non-digestible oligosaccharides in diets for weaner pigs on in vitro fermentation

Published online by Cambridge University Press:  05 November 2021

J.G.M. Houdijk ,
B.A. Williams ,
S. Tamminga  and
M.W.A. Verstegen
J.G.M. Houdijk
Affiliation:
Animal Nutrition Group, WIAS, Marijkeweg 40, 6709 PG, Wageningen, the Netherlands
B.A. Williams
Affiliation:
Animal Nutrition Group, WIAS, Marijkeweg 40, 6709 PG, Wageningen, the Netherlands
S. Tamminga
Affiliation:
Animal Nutrition Group, WIAS, Marijkeweg 40, 6709 PG, Wageningen, the Netherlands
M.W.A. Verstegen
Affiliation:
Animal Nutrition Group, WIAS, Marijkeweg 40, 6709 PG, Wageningen, the Netherlands
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Extract

Dietary fructooligosaccharides (FOS) shifted the proportion of propionate (↑) and acetate (↓) compared to transgalactooligosaccharides (TOS) in weaner pigs' ileal digesta, both in vivo and in vitro (Houdijk et al., 1997). This could be related to different fermentation rates between these so-called non-digestible oligosaccharides (NDOs). These rates were studied via the cumulative gas production technique comparing FOS, TOS, and glucose.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 30
Copyright
Copyright © The British Society of Animal Science 1998

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References

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Houdijk, J.G.M., Williams, B.A., Tamminga, S. and Verstegen, M.W.A., (1997). Relation between in vivo and in vitro fermentation of oligosaccharides in weaner pigs. Proceedings of the BSAS Winter Meeting p. 59.Google Scholar
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