Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-04T19:16:17.403Z Has data issue: false hasContentIssue false
  • English
  • Français

Feeding with chicory roots reduces the amount of odorous compounds in colon and rectal contents of pigs

Published online by Cambridge University Press:  09 March 2007

M. T. Jensen  and
L. L. Hansen
M. T. Jensen*
Affiliation:
Danish Institute of Agricultural Sciences, Research Centre Foulum, Department of Food Science, PO Box 50, DK-8830 Tjele, Denmark
L. L. Hansen*
Affiliation:
Danish Institute of Agricultural Sciences, Research Centre Foulum, Department of Food Science, PO Box 50, DK-8830 Tjele, Denmark
*
†Department of Chemistry, University of Southern Denmark, Campusvej 55, DK 5230 Odense M, Denmark
‡E-mail: [email protected]
Get access

Abstract

Sixteen pigs (eight entire males and eight females) were given individually two diets, control and control added 25% chopped chicory roots for 2 months before slaughter. Samples were taken from the contents in colon and rectum and subjected to GC-MS analysis for amount of odour impact compounds. The compounds 2-pentanone, ethylbutyrate, propylpropionate, butyric acid, ethyl-2-methylbutyrate, p-cresol, indole and skatole showed a significant difference between the two treatments. The esters, which have relatively pleasant, often fruity odours, increased in the chicory treatment, whereas the malodorous compounds, p-cresol, indole and skatole decreased in the chicory treatment. The measured amounts of compounds were corrected for their odour thresholds as different compounds can have widely different odour thresholds. Principal components analysis was then used to analyse the raw and corrected data results. p-Cresol was the most malodorous compound and together with skatole and indole count as the most malodorous compounds in the colon and rectum cotents. However, butyric acid also had some minor influence. Feeding chicory roots decreased significantly the concentrations of these malodorous compounds, especially if the lowest odour threshold values are used as correction factors.

Keywords

chicorypigsodourintestinesstables
Type
Research Article
Information
Animal Science , Volume 82 , Issue 3 , June 2006 , pp. 369 - 376
Copyright
Copyright © British Society of Animal Science 2006

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amaducci, S. and Pritoni, G. 1998. Effect of harvest date and cultivar on Cichorium intybus yield components in north Italy. Special issue Reims, France, 22–24 April 1996. Part II 7: 345–349.Google Scholar
Amon, M., Dobeic, M., Misselbrook, T. H., Pain, B. F., Phillips, V. R. and Sneath, R. W. 1995. A farm scale study on the use of de-odourase for reducing odour and ammonia emissions from intensive fattening piggeries. Bioresource Technology 51: 163–169.Google Scholar
Baert, J. R. A., Bockstaele, E. v. and Van-Bockstaele, E. J. 1992. Cultivation and breeding of root chicory for inulin production. Industrial Crops and Products 1: 229–234.Google Scholar
Bais, H. P. and Ravishankar, G. A. 2001. Cichorium intybus L–cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects. Journal of the Science of Food and Agriculture 81: 467–484.CrossRefGoogle Scholar
Burdock, G. A. 1995. Fenaroli's handbook of flavor ingredients. volume 1–2, third edition. CRC Press, Boca Raton, FL.Google Scholar
Candilo, M. d., Giordano, I., Biancardi, E., Parisi, B. and Di-Candilo, M. 1997. Environmental adaptability and yield of Cichorium intybus for inulin production in Italy. Rivista di Agronomia 31: 651–657.Google Scholar
Claesson, R., Edlund, M.-B., Persson, S. and Carlsson, J. 1990. Production of volatile sulfur compounds by various Fusobacterium species. Oral Microbiology and Immunology 5: 137–142.CrossRefGoogle ScholarPubMed
Claus, R.P. 1992. Verfahren zur Herstellung von diätetischen Produkten zur gezielten Hemmung der intestinalen Bildung von 3-Methylindol (skatol). Claus, R.P. [DE 42 23 051 A1], 1–5. 1992. Ref type Patent, GermanyGoogle Scholar
Farnworth, E. R., Jones, J. D., Modler, H. W., Cave, N. and Fuchs, A. 1993. The use of Jerusalem artichoke flour in pig and chicken diets. Inulin and inulin containing crops, 17–21 February 1991, Wageningen, Netherlands.Google Scholar
Farnworth, E. R., Modler, H. W. and Mackie, D. A. 1995. Adding Jerusalem artichoke (Helianthus tuberosus L.) to weanling pig diets and the effect on manure composition and characteristics. Animal Feed Science and Technology 55: 359–369.CrossRefGoogle Scholar
Gemert, L. L. van and Nettenbreijer, A. H. 1977. Compilation of odour threshold values in air and water. National Institute For Water Supply, Voorburg and Central Institute For Nutrition and Food Research TNO, Zeist, Netherlands.Google Scholar
Hansen, L. L., Jensen, M. T., Mejer, H., Roepstorff, A., Thamsborg, S. M., Byrne, D. V. and Tuomola, M. 2006. Influence of chicory (Cichorium intybus L) on boar taint in entire male and female pigs. Animal Science 82: 359–368.Google Scholar
Hartung, E., Jungbluth, T. and Büscher, W. 2001. Reduction of ammonia and odor emissions from a piggery with biofilters. Transactions of the ASAE 44: 113–118.Google Scholar
Hobbs, P. J., Pain, B. F., Kay, R. M. and Lee, P. A. 1996. Reduction of odorous compounds in fresh pig slurry by dietary control of crude protein. Journal of the Science of Food and Agriculture 71: 508–514.Google Scholar
Jensen, M. T., Cox, R. P. and Jensen, B. B. 1995. Microbial production of skatole in the hind gut of pigs given different diets and its relation to skatole deposition in backfat. Animal Science 61: 293–304.CrossRefGoogle Scholar
Lenis, N. P. and Jongbloed, A. W. 1999. New technologies in low pollution swine diets: diet manipulation and use of synthetic amino acids, phytase and phase feeding for reduction of nitrogen and phosphorous excretion and ammonia emission–review. Asian-Australian Journal of Animal Science 12: 305–327.CrossRefGoogle Scholar
Macfarlane, G. T., Gibson, G. R., Beatty, E. and Cummings, J. H. 1992. Estimation of short-chain fatty acid production from protein by human intestinal bacteria based on branched-chain fatty acid measurements. FEMS Microbiology Ecology 10: 81–88.CrossRefGoogle Scholar
Madsen, A., Petersen, J.S, Soegaard, A. 1990. [Anatomic content of the female and castrated male pig fed according to scale or ad libitum and slaughtered at 20, 50, 80 or 110 kg.] Communication no. 769. National Institute of Animal Science DIAS (Denmark).Google Scholar
Meilgaard, M. C. 1975. Flavor chemistry of beer. Part II: flavor and threshold of 239 aroma volatiles. Master Brewers Association of the Americas Technical Quarterly 12: 151–168.Google Scholar
Pahl, O., Williams, A. G. and Sneath, R. W. 2002. Reduction of ammonia and odour emissions from pig slurry under slats using oil and foam layers. Environmental Technology 22: 395–430.CrossRefGoogle Scholar
Roberfroid, M. 1993. Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects. Critical Reviews in Food Science and Nutrition 33: 103–148.Google Scholar
Smith, E. A. and Macfarlane, G. T. 1996. Enumeration of human colonic bacteria producing phenolic and indolic compounds: effects of pH, carbohydrate availability and retention time on dissimilatory aromatic amino acid metabolism. Journal of Applied Bacteriology 81: 288–302.CrossRefGoogle ScholarPubMed
Sneath, R. W., Burton, C. H. and Williams, A. G. 1992. Continuous aerobic treatment of piggery slurry for odour control scaled up to a farm-size unit. Journal of Agricultural Engineering Research 53: 81–92.Google Scholar
Spoelstra, S. F. 1977. Simple phenols and indoles in anaerobically stored piggery wastes. Journal of the Science of Food and Agriculture 28: 415–423.CrossRefGoogle Scholar
Statistical Analysis Systems Institute. 2002. SAS version 8.2. SAS Institute Inc., Cary, NC.Google Scholar
Sutton, A. L., Kephart, K. B., Verstegen, M. W. A., Canh, T. T. and Hobbs, P. J. 1999. Potential for reduction of odorous compounds in swine manure through diet modifications. Journal of Animal Science 77: 430–439.CrossRefGoogle Scholar
Takahashi, Y., Kadowaki, K., Tashiro, Y., Takizawa, T. and Kinoshita, T. 1996. Application of fructooligosaccharide to a hemodialysis patient: focused on the change of intestinal bacterial flora. BIFIDUS Flores, Fructus et Semina 9: 141–150.Google Scholar
Varel, V. H. and Miller, D. N. 2001. Effect of carvacrol and thymol on odor emissions from livestock wastes. Water Science and Technology 44: 143–148.Google Scholar
Zahn, J. A., DiSpirito, A. A., Do, Y. S., Brooks, B. E., Cooper, E. E. and Hatfield, J. L. 2001. Correlation of human olfactory responses to airborne concentrations of malodorous volatile organic compounds emitted from swine effluent. Journal of Environmental Quality 30: 624–634.CrossRefGoogle ScholarPubMed