The main objective of this study was to find out if fermentation plays an important role in the effects of a fermentable non-starch polysaccharides (fNSP) rich diet on the stability of glucose and insulin levels and physical activity in sows several hours after feeding. Ten empty sows were either fed a low- (L-sows) or a high-fNSP diet (H-sows), twice daily. In three successive periods, sows received first no infusion and then, in different sequences, continuous fNSP infusion in the cecum or glucose infusion in the blood for 8 days each (GLU; energetic control). The fNSP infusion was as effective, or even somewhat more effective than the GLU infusion in stabilising blood glucose levels in L-sows and reducing physical activity in both L- and H-sows. Insulin stability was less affected by the infusions. Both the GLU and the fNSP infusions prevented the 15% interprandial decline of glucose below basal
\nlevels, which was observed in L-sows with NO infusion. Basal levels themselves, however, in L-sows with a fNSP infusion were reduced by 7% in comparison with NO infusion. This lower level did not seem to cause a higher pre-prandial feeding motivation. As no differences were found in physical activity and stability of glucose levels between L-sows receiving a fNSP infusion and H-sows receiving a GLU infusion, it can be concluded that fermentation
\n(intracecally received fNSP) can achieve the same effect as fermentation plus gut fill (orally ingested fNSP).<\/p>\n","protected":false},"excerpt":{"rendered":"
The main objective of this study was to find out if fermentation plays an important role in the effects of a fermentable non-starch polysaccharides (fNSP) rich diet on the stability of glucose and insulin levels and physical activity in sows several hours after feeding. Ten empty sows were either fed a low- (L-sows) or a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[930],"tags":[8882,10033,4564,577,5268,6904,46,108,20007,9536,9121,9011,884,16262,20912,104,96,20911,4874,26223,6053],"class_list":["post-4547","post","type-post","status-publish","format-standard","hentry","category-production","tag-al","tag-arc","tag-comparison","tag-diet","tag-dietary-fibre-satiety-stress-fermentation-volatile-fatty-acids-sows","tag-fee","tag-feed","tag-feeding","tag-gh","tag-gut-fill","tag-hinddgut-fermentation-swine-pig","tag-insulin-volatile-fatty-acids-swine","tag-non-starch-polysaccharides","tag-pl","tag-some","tag-sow","tag-sows","tag-t","tag-tan","tag-the-effects","tag-use"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4547"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4547\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4547"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}