The role of rye bran and antibiotics on the digestion, fermentation process and short-chain fatty acid production and absorption in an intact pig model-Reference-Cited by-同舟云学术

The role of rye bran and antibiotics on the digestion, fermentation process and short-chain fatty acid production and absorption in an intact pig model

Published:2021 Issue:7 Volume:12 Page:2886-2900
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xu Yetong¹²³⁴^ORCID,Bolvig Anne Katrine¹²³⁴,McCarthy-Sinclair Brendan⁵⁶⁷⁸^ORCID,Marco Maria L.⁵⁶⁷⁸^ORCID,Bach Knudsen Knud Erik¹²³⁴^ORCID,Hedemann Mette Skou¹²³⁴^ORCID,Lærke Helle Nygaard¹²³⁴^ORCID

Affiliation:

1. Department of Animal Science

2. Aarhus University

3. DK-8830 Tjele

4. Denmark

5. Department of Food Science and Technology

6. University of California

7. Davis

8. USA

Abstract

Rye bran diet induced different DF degradation processes and SCFA profile compared with refined wheat cellulose, while antibiotics had marginal effects on digestibility and DF degradation but hampered butyrate production.

Funder

China Scholarship Council

Innovationsfonden

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00213A

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4. Intestinal degradation in pigs of rye dietary fibre with different structural characteristics

5. The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism