Nutrient Analysis of Chyme in Large Intestine of Duroc&#215;Landrace&#215;Yorkshire Finishing Pigs and Effects of Different Protein Levels on in vitro Fermentation Characteristics of Pig Caecal Microbiota

SUN Weiwei; GE Ting; CHENG Yanfen; ZHU Weiyun

doi:10.3969/j.issn.1006-267x.2016.08.005

2016 , Vol. 28 >Issue 8: 2353 - 2359

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.08.005

SWINE NUTRITION

Nutrient Analysis of Chyme in Large Intestine of Duroc×Landrace×Yorkshire Finishing Pigs and Effects of Different Protein Levels on in vitro Fermentation Characteristics of Pig Caecal Microbiota

SUN Weiwei ,
GE Ting ,
CHENG Yanfen ,
ZHU Weiyun

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Laboratory of Gastrointestinal Microbiology, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2016-02-01

Online published: 2016-08-17

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Abstract

This study was conducted to estimate the effects of different protein levels on caecal microbial fermentation characteristics of Duroc×Landrace×Yorkshire finishing pigs in vitro. We firstly analyzed the mainly nutrient content of chyme collected from different extents of large intestine of 10 pigs in order to confirm the adding ratio of carbohydrate to crude protein used in the following in vitro fermentation. Then in vitro fermentation experiment was carried out with cecum chyme of 3 pigs as inoculum and casein hydrolysate for fermentation substrates. The protein levels in experimental groups with 4 replicates each were 1.00, 1.75 and 2.50 mg/mL, respectively, for 24 h fermentation at 37℃. And gas production, pH and the contents of ammoniacal nitrogen, microbial protein and short-chain fatty acids were determined. The results showed as follows:1) nutrient contents in cecum chyme of pigs were changed within a certain range, and the ratio of carbohydrate to crude protein content was 1.86 to 3.24 with an average value of 2.66. 2) With protein level increasing, the gas production was significantly increased (P<0.05), and the contents of ammoniacal nitrogen, total short-chain fatty acids, branched-chain fatty acids, acetate, butyrate, valerate, isobutyrate and isovalerate were significantly significantly increased (P<0.05). The results indicate that the ratio of carbohydrate to crude protein content in large intestine chyme of pigs changes within a certain range, and the caecal microbial fermentative capability is promoted with substrate protein level increasing.

Key words： large intestine of pigs; protein level; caecal microbiota; fermentation characteristics

Cite this article

SUN Weiwei , GE Ting , CHENG Yanfen , ZHU Weiyun . Nutrient Analysis of Chyme in Large Intestine of Duroc×Landrace×Yorkshire Finishing Pigs and Effects of Different Protein Levels on in vitro Fermentation Characteristics of Pig Caecal Microbiota[J]. Chinese Journal of Animal Nutrition, 2016 , 28(8) : 2353 -2359 . DOI: 10.3969/j.issn.1006-267x.2016.08.005

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