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The energy value of short-chain fatty acids infused into the caecum of pigs

Published online by Cambridge University Press:  09 March 2007

Henry Jørgensen ,
Torben Larsen ,
Xin-Quan Zhao  and
BjØrn O. Eggum
Henry Jørgensen
Affiliation:
Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum,PO Box 39, DK-8830Tjele, Denmark
Torben Larsen
Affiliation:
Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum,PO Box 39, DK-8830Tjele, Denmark
Xin-Quan Zhao
Affiliation:
Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum,PO Box 39, DK-8830Tjele, Denmark
BjØrn O. Eggum
Affiliation:
Danish Institute of Animal Science, Department of Nutrition, Research Centre Foulum,PO Box 39, DK-8830Tjele, Denmark
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Abstract

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The present work was undertaken to study the energy value of a mixture of acetic, propionic and butyric acids (0·682: 0·226: 0·092) infused intracaecally in growing pigs. A basal diet low in fibre (42 g NSP/kg DM) was given at below the requirement for maximum weight gain. In six 2-week periods, N and energy balance measurements in eight growing pigs were carried out with and without infusion of short-chain fatty acids (SCFA). Heat production was measured using open-circuit chambers and the concentration of SCFA in faeces was determined. Less than 1% of the infused SCFA was excreted in faeces illustrating the capacity of the hind-gut to absorb and metabolize SCFA. Infusion of SCFA did not affect the digestibility of nutrients and energy. However, N retention increased demonstrating that SCFA are an energy source for protein gain when pigs are fed at below the requirement of energy. Increased CH4 production together with an increased excretion of branched-chain fatty acids in faeces suggested that there was a higher microbial activity in the hind-gut during infusion. The partial utilization of the infused energyin SCFA was 0·821. A small proportion of the infused energy in SCFA was retained in protein (0·099) and a considerable amount was retained as fat (0·722).

Keywords

Short-chain fatty acidsFermentationHeat production
Type
Animal Nutrition
Information
British Journal of Nutrition , Volume 77 , Issue 5 , May 1997 , pp. 745 - 756
Copyright
Copyright © The Nutrition Society 1997

References

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