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Caecal fermentation and energy accumulation in the rat fed on indigestible oligosaccharides

Published online by Cambridge University Press:  09 March 2007

Ei Sakaguchi ,
Chie Sakoda  and
Yoko Toramaru
Ei Sakaguchi*
Affiliation:
Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan
Chie Sakoda
Affiliation:
Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan
Yoko Toramaru
Affiliation:
Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan
*
*Corresponding author:Dr Ei Sakaguchi, fax +81 86 251 8388, email [email protected]
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Abstract

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The energetic contribution from, and effects on the gastrointestinal tract of, indigestible oligosaccharides in growing rats were compared with those of sucrose (S). S and two types of oligosaccharides, fructo-oligosaccharide (Fru) and 6'-galacto-oligosaccharide (Gal) were added to a basal diet at a level of 100 g/kg. The basal diet was given either ad libitum (group B) or at a level approximately 90% of the ad libitum intakes of the Fru and Gal groups (group BR). During a 50 d feeding period, feed intake, digestibilities of nutrients, and digesta retention times using liquid (Co-EDTA) and particulate (Cr-cell-wall constituents) markers were measured. The carcass and the contents of the stomach and caecum were sampled on the last day of the experimental period. There was no significant difference in feed intake between groups other than BR. Addition of Fru and Gal to the basal diet resulted in increased crude ash digestibility and decreased crude protein and fat digestibilities. Mean retention times of digesta markers were increased by addition of Fru and Gal to the diet, and this was associated with enlargement of the caecum. Concentrations and amounts of total organic acids in the caecum were higher in groups Fru and Gal than the other groups. The amount of energy accumulated in the carcass of rats in the Gal group was significantly (P < 0.05) lower than that of rats fed on S but not Fru. Contributions to energy accumulation tended to be different between Fru and Gal; these were associated with differences in composition of caecal organic acids and of fatty acids in body fat.

Keywords

OligosaccharidesCaecumFermentationEnergy contribution
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 5 , November 1998 , pp. 469 - 476
Copyright
Copyright © The Nutrition Society 1998

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