Molecular Nutrition

Effects of Dietary Amylose/Amylopectin Ratio on Growth Performance, Nutrient Apparent Dgestibility, Intestinal Microflora Number and Volatile Fatty Acid Concentrations and Intramuscular Fat Content of Finishing Pigs

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  • Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an 625014, China

Received date: 2018-05-09

  Online published: 2018-12-19

Abstract

This experiment was conducted to investigate the effects of dietary amylose/amylopectin ratio on growth performance, nutrient apparent digestibility, intestinal microflora number and volatile fatty acid concentrations and intramuscular fat content of finishing pigs. Twenty-four Duroc×Landrace×Yorkshire healthy growing pigs with an average body weight (BW) of (61.67±2.01) kg were randomly assigned to four groups with six replicates per group and one pig in each replicate. The amylose/amylopectin ratio of four experimental diets was 0.26 (LD group), 0.37 (CD group), 0.47 (MD group) and 0.98 (HD group), respectively. The experiment was ended when the average body weight of pigs reached about 120 kg. The results showed as follows: 1) as the dietary amylose/amylopectin ratio increasing, the apparent digestibility of dietary gross energy, ash, ether extract and crude protein was linear reduced (P<0.05). Compared with LD group, the apparent digestibility of gross energy, ash and crude protein in MD and HD groups was significantly decreased (P<0.05), and the apparent digestibility of crude fat in HD group was also significantly decreased (P<0.05); compared with CD group, the apparent digestibility of gross energy, ash and crude protein in HD group was significantly decreased (P<0.05). 2) The pH of ileal digesta in HD group was significantly lower than that in LD, CD and MD groups (P<0.05). 3) As the dietary amylose/amylopectin ratio increasing, the cecal digesta butyrate concentrations and the colon digesta propionic acid and total volatile fatty acid concentrations were linear increased (P<0.05), the cecal digesta propionic acid concentration had trends of linear and quadratic curve changes (0.05≤P≤0.10), and colon digesta acetic acid concentration showed a linear increasing trend (0.05≤P≤0.10). Compared with LD and CD groups, the concentrations of propionic acid and butyrate in cecal digesta of pigs in HD group were significantly increased (P<0.05); compared with LD group, the concentrations of propionic acid and total volatile fatty acids in colon digesta of pigs in HD group were significantly increased (P<0.05). 4) The Bifidobacterium number of cecal digesta was significantly changed as linear and quadratic curve with the dietary amylose/amylopectin ratio increasing (P<0.05). The total bacteria number of cecal digesta in MD and HD groups was significantly higher than that in LD group (P<0.05); the Bifidobacterium number of cecal digesta in HD group was significantly higher than that in the other groups (P<0.05). 5) Compared with HD group, the intramuscular fat content in longissimus dorsi muscle of pigs in LD group was significantly increased (P<0.05), and the relative expression level of G-protein-coupled receptor 43 (GPR43) in longissimus dorsi muscle of pigs in LD, CD and MD groups was significantly decreased (P<0.05). In conclusion, increase dietary amylose/amylopectin ratio can reduce nutrient apparent digestibility, change the composition of posterior intestinal microflora, increase the posterior intestinal volatile fatty acid concentration, and affect intramuscular fat deposition. Therefore, the appropriate dietary amylose/amylopectin ratio is beneficial to improve the intestinal health and pork quality of pigs.

Cite this article

PU Junning, WANG Huajie, CHEN Daiwen, TIAN Gang, HE Jun, ZHENG Ping, MAO Xiangbing, YU Jie, HUANG Zhiqing, LUO Junqiu, LUO Yuheng, YU Bing . Effects of Dietary Amylose/Amylopectin Ratio on Growth Performance, Nutrient Apparent Dgestibility, Intestinal Microflora Number and Volatile Fatty Acid Concentrations and Intramuscular Fat Content of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2018 , 30(12) : 4874 -4885 . DOI: 10.3969/j.issn.1006-267x.2018.12.015

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