In Vitro Fibre Fermentation Characteristics of Specialty Ingredients with Varying Non-Starch Polysaccharides Levels
New alternative feed ingredients with functional properties to improve gut health while having a positive impact on the environment are wanted in the pork industry. Fermenting dietary fibre in the intestine results in short-chain fatty acids forming which stimulate growth of beneficial bacteria and limits proteolytic microbe activity. Gut health may be positively affected and the nitrogen excretion pathway may be shift so that ammonia is excreted in faeces instead of urine, reducing overall ammonia emissions. Fermentation characteristics of non-conventional feed ingredients were observed. Results show that each ingredient varies widely in fibre fermentation characteristics. Bacterial protein synthesis capacity and higher fermentability was found in peas and pea fibres.
In Vitro Fibre Fermentation Characteristics of Specialty Ingredients with Varying Non-Starch Polysaccharides Levels (full article)
