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Effect of guar gum on nitrogen secretion into isolated loops of jejunum in conscious growing pigs

Published online by Cambridge University Press:  09 March 2007

A. G. Low  and
Anna L. Rainbird
A. G. Low
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, Berks RG2 9AT
Anna L. Rainbird
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, Berks RG2 9AT
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Abstract

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1. Four pigs, initially of 30 kg live weight, were surgically prepared with two re-entrant cannulas in the jejunum, 1.0 m apart. This allowed an isolated loop to be formed through which Ringer solutions were continuously perfused for 6.5-h periods per day.

2. The effects of two Ringer solutions of contrasting composition on nitrogen secretion were measured in a preliminary study.

3. The effects of guar gum (6.7 g/l) on N secretion during perfusions of solutions of glucose or of maltose (20 g/l) were measured.

4. N secretion did not differ significantly between the two Ringer solutions.

5. Addition of guar gum to the solution of glucose increased mean N secretion from 69.2 to 133.9 mg/m per 2 h; the corresponding values for the maltose solution were 75.5 and 120.2 mg/m per 2 h. In both cases the differences were significant (P< 0.001). Differences between N secretion into glucose and maltose solutions were not significant, either without or with guar gum.

6. Guar gum addition had a greater effect on N secretion in hours 5 and 6 than in hours 1 and 2 of perfusion.

7. It was calculated that guar gum would have increased N secretion by the mucosa of the whole small intestine from approximately 15 to 27 g/d under the conditions of the study, assuming uniform secretion throughout the organ. These results suggest that certain types of dietary fibre may be important determinants of N secretion by the mucosa of the small intestine. They also suggest that changes in N secretion of this magnitude are of importance in N metabolism because the overall rate of protein synthesis in these pigs was probably about 100 g/d (expressed as N), using values from the literature.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 52 , Issue 3 , November 1984 , pp. 499 - 505
Copyright
Copyright © The Nutrition Society 1984

References

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