Physico-chemical properties of purified fiber affect their in vitro fermentation characteristics and are linked to in vivo characteristics in pigs-Reference-Cited by-同舟云学术

Physico-chemical properties of purified fiber affect their in vitro fermentation characteristics and are linked to in vivo characteristics in pigs

Published:2018-06-01 Issue:2 Volume:98 Page:394-398
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Jha R.¹²,Zijlstra R.T.¹

Affiliation:

1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.

2. Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA.

Abstract

Fermentation characteristics of purified fiber differing in physico-chemical properties were investigated using an in vitro model. Fermentation characteristics and short-chain fatty acid (SCFA) profile differed (P < 0.001) among the fiber sources. Solubility and viscosity of fibers were correlated to in vitro fermentation kinetics, total gas production, and SCFA profile.

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2017-0140

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