Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet
Physical properties and chemical composition of <i>caecum</i> chyme, with particular regard to starch pre-caecal disappearance and volatile fatty acid (VFA, C2-C5) content, were determined in 16 growing pigs fed raw acorns in the diet. Pigs were singly housed and divided into two experim...
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doaj-e7c4d9b4af63427bb04c84d7758bafa82021-04-02T19:05:02ZengMDPI AGAgriculture2077-04722020-10-011050850810.3390/agriculture10110508Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their DietMaria Grazia Cappai0Petra Wolf1Walter Pinna2Peter Rust3Josef Kamphues4Department of Veterinary Medicine, Università di Sassari, Via Vienna 2, 07100 Sassari, ItalyInstitute of Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30163 Hannover, GermanyDepartment of Veterinary Medicine, Università di Sassari, Via Vienna 2, 07100 Sassari, ItalyInstitute of Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30163 Hannover, GermanyInstitute of Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30163 Hannover, GermanyPhysical properties and chemical composition of <i>caecum</i> chyme, with particular regard to starch pre-caecal disappearance and volatile fatty acid (VFA, C2-C5) content, were determined in 16 growing pigs fed raw acorns in the diet. Pigs were singly housed and divided into two experimental feeding groups (each <i>n</i> = 8). The control group was fed a conventional complete diet for pigs (pelleted; 890 g dry matter (DM)/kg, 435 g starch/kg DM, based on cereals and soybean extraction meal). The acorn-fed group was offered a combined diet, 70% of ripe whole shredded acorns (695 g DM/kg, 447 g starch/kg DM) and 30% of the control diet. After one week, all 16 animals were slaughtered, and contents of the caudal <i>ileum</i> and <i>caecum</i> were analyzed for dry matter, crude ash, and starch. Fresh <i>caecum</i> chyme was analyzed for VFA content and molar proportion of acetic, propionic, n-butyric, n-valeric acid were determined. VFA per kg of organic matter (OM) in the <i>caecum</i> differed significantly between groups (<i>p</i> = 0.047). Pre-caecal disappearance (pCD) of acorn native starch turned out to be high (>95%). Estimated VFA content in <i>caecum</i> in the acorn combined diet resulted in 8.72 g per kg of OM, and the relationship based on molar proportion between acetic:propionic:n-butyric:n-valeric acid was 1:0.2:0.1:0.04, which pointed to higher proportions of n-valeric acid when hulled shredded acorns are fed to pigs.https://www.mdpi.com/2077-0472/10/11/508acornsbutyric aciddieteticfermentationpigvaleric acid |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Maria Grazia Cappai Petra Wolf Walter Pinna Peter Rust Josef Kamphues |
spellingShingle |
Maria Grazia Cappai Petra Wolf Walter Pinna Peter Rust Josef Kamphues Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet Agriculture acorns butyric acid dietetic fermentation pig valeric acid |
author_facet |
Maria Grazia Cappai Petra Wolf Walter Pinna Peter Rust Josef Kamphues |
author_sort |
Maria Grazia Cappai |
title |
Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet |
title_short |
Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet |
title_full |
Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet |
title_fullStr |
Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet |
title_full_unstemmed |
Pre-Caecal Disappearance of Starch and Volatile Fatty Acid (VFA) Content in <i>Digesta</i> of <i>Caecum</i> of Growing Pigs Fed with Ripe Hulled Shredded Acorns in Their Diet |
title_sort |
pre-caecal disappearance of starch and volatile fatty acid (vfa) content in <i>digesta</i> of <i>caecum</i> of growing pigs fed with ripe hulled shredded acorns in their diet |
publisher |
MDPI AG |
series |
Agriculture |
issn |
2077-0472 |
publishDate |
2020-10-01 |
description |
Physical properties and chemical composition of <i>caecum</i> chyme, with particular regard to starch pre-caecal disappearance and volatile fatty acid (VFA, C2-C5) content, were determined in 16 growing pigs fed raw acorns in the diet. Pigs were singly housed and divided into two experimental feeding groups (each <i>n</i> = 8). The control group was fed a conventional complete diet for pigs (pelleted; 890 g dry matter (DM)/kg, 435 g starch/kg DM, based on cereals and soybean extraction meal). The acorn-fed group was offered a combined diet, 70% of ripe whole shredded acorns (695 g DM/kg, 447 g starch/kg DM) and 30% of the control diet. After one week, all 16 animals were slaughtered, and contents of the caudal <i>ileum</i> and <i>caecum</i> were analyzed for dry matter, crude ash, and starch. Fresh <i>caecum</i> chyme was analyzed for VFA content and molar proportion of acetic, propionic, n-butyric, n-valeric acid were determined. VFA per kg of organic matter (OM) in the <i>caecum</i> differed significantly between groups (<i>p</i> = 0.047). Pre-caecal disappearance (pCD) of acorn native starch turned out to be high (>95%). Estimated VFA content in <i>caecum</i> in the acorn combined diet resulted in 8.72 g per kg of OM, and the relationship based on molar proportion between acetic:propionic:n-butyric:n-valeric acid was 1:0.2:0.1:0.04, which pointed to higher proportions of n-valeric acid when hulled shredded acorns are fed to pigs. |
topic |
acorns butyric acid dietetic fermentation pig valeric acid |
url |
https://www.mdpi.com/2077-0472/10/11/508 |
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