British Journal of Nutrition

Full Papers

Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs

Todd C. Rideouta1, Qiang Liua2, Peter Wooda2 and Ming Z. Fana1 c1

a1 Centre for Nutrition Modelling, Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

a2 Food Research Program, Agriculture & Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada

Abstract

This study examined the influence of different resistant starch (RS) varieties and conventional fibres on the efficiency of nutrient utilisation and intestinal fermentation in pigs. Thirty-six pigs (30 kg) were fed poultry meal-based diets supplemented with 10 % granular resistant corn starch (GCS), granular resistant potato starch (GPS), retrograded resistant corn starch (RCS), guar gum (GG) or cellulose for 36 d according to a completely randomised block design. Distal ileal and total tract recoveries were similar (P>0·05) among the RS varieties. Distal ileal starch recovery was higher (P < 0·05) in pigs consuming the RS diets (27–42 %) as compared with the control group (0·64 %). Consumption of GCS reduced (P < 0·05) apparent total tract digestibility and whole-body retention of crude protein in comparison with the control group. Consumption of GPS reduced (P < 0·05) total tract Ca digestibility and whole-body retention of Ca and P compared with the control group. However, consumption of RCS increased (P < 0·05) total tract Ca digestibility compared with the control group. Caecal butyrate concentration was increased (P < 0·05) following consumption of RCS and GG in comparison with the control group. Consumption of all the RS varieties reduced (P < 0·05) caecal indole concentrations compared with the control. Caecal butyrate concentrations were positively correlated (P < 0·05; r 0·63–0·83) with thermal properties among the RS varieties. We conclude that nutrient utilisation and intestinal fermentation are differentially affected by the consumption of different RS varieties and types of fibres. Thermal properties associated with different RS varieties may be useful markers for developing RS varieties with specific functionality.

(Received April 03 2007)

(Revised September 13 2007)

(Accepted September 25 2007)

(Online publication November 16 2007)

Correspondence:

c1 Corresponding author: Dr Ming Z. Fan, fax + 1 519 836 9873, email mfan@uoguelph.ca

Footnotes

Abbreviations: CP, crude protein; GCS, granular high amylose corn starch; GG, guar gum; GPS, granular potato starch; RCS, retrograded high amylose corn starch; RS, resistant starch

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