Effect of xylanases on ileal viscosity, intestinal fiber modification, and apparent ileal fiber and nutrient digestibility of rye and wheat in growing pigs

Autor: Lærke, Helle Nygaard, Arent, Susan, Dalsgaard, Søren, Knudsen, Knud Erik Bach
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Lærke, H N, Arent, S, Dalsgaard, S & Knudsen, K E B 2015, ' Effect of xylanases on ileal viscosity, intestinal fiber modification, and apparent ileal fiber and nutrient digestibility of rye and wheat in growing pigs ', Journal of Animal Science, vol. 93, no. 9, pp. 4323-4335 . https://doi.org/10.2527/jas.2015-9096
DOI: 10.2527/jas.2015-9096
Popis: Two experiments were performed to study the effect of xylanase on ileal extract viscosity, in vivo fiber solubilization and degradation, and apparent ileal digestibility (AID) of fiber constituents, OM, CP, starch, and crude fat in rye and wheat in ileal-cannulated pigs. In Exp. 1, coarse rye without (NX) or with addition of xylanase from Aspergillus niger (AN), Bacillus subtilis (BS), or Trichoderma reesei (TR) was fed to 8 ileal-cannulated barrows (initial BW 30.9 ± 0.3 kg) for 1 wk each according to a double 4 × 4 Latin square design. In Exp. 2, fine rye, fine wheat, and coarse wheat with or without a combination of xylanase from Bacillus subtilis and Trichoderma reesei were fed to 6 ileal-cannulated barrows (initial BW 33.6 ± 0.5 kg) for 1 wk according to a 6 × 6 Latin square design with a 2 × 3 factorial arrangement of enzyme and cereal matrix. Chromic oxide (0.2%) was used as an inert marker. Ileal effluent was collected for 8 h on d 5 and 7 and pooled for analysis. In Exp. 1, TR reduced intestinal viscosity of pigs fed rye from 9.3 mPa·s in the control diet (NX) to 6.0 mPa·s (P < 0.001), whereas AN and BS had no effect. None of the enzymes changed the concentration of total arabinoxylan, high-molecular-weight arabinoxylan (HMW-AX), or arabinoxylan oligosaccharides (AXOS) in the liquid phase of digesta. In Exp. 2, the enzyme combination reduced intestinal viscosity for all 3 cereal matrices (P < 0.05), but the viscosity was much higher with fine rye (7.6 mPa·s) than with fine and coarse wheat (
Databáze: OpenAIRE