title: Cooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig's Gastrointestinal Tract.
abstract: This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig's gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility.
authors.affiliation: Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.|Microbiology and Genomics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Christine
authors.identifier: http://orcid.org/0000-0002-5337-4191
authors.initials: C
authors.lastname: Poelaert
authors.affiliation: Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Xavier
authors.initials: X
authors.lastname: Despret
authors.affiliation: Laboratory of Agro-food Quality and Safety, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Marianne
authors.initials: M
authors.lastname: Sindic
authors.affiliation: Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Yves
authors.initials: Y
authors.lastname: Beckers
authors.affiliation: Laboratory of Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Francis
authors.affiliation: Microbiology and Genomics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Daniel
authors.initials: D
authors.lastname: Portetelle
authors.affiliation: Applied Statistics, Computer Science and Mathematics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Hélène
authors.initials: H
authors.lastname: Soyeurt
authors.affiliation: Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: André
authors.initials: A
authors.lastname: Théwis
authors.affiliation: Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium.
authors.forename: Jérôme
authors.initials: J
authors.lastname: Bindelle
mesh_terms: D000821:Animal Feed; D000818:Animals; D003296:Cooking; D004063:Digestion; D007887:Fabaceae / Q000378:metabolism*; D005285:Fermentation; D041981:Gastrointestinal Tract / Q000378:metabolism*; D006862:Hydrogen Sulfide / Q000032:analysis / Q000378:metabolism; D019476:Insect Proteins / Q000378:metabolism / Q000493:pharmacokinetics; D007313:Insecta / Q000378:metabolism*; D007408:Intestinal Absorption; D007420:Intestine, Large / Q000378:metabolism; D007421:Intestine, Small / Q000378:metabolism; D008460:Meat; D010940:Plant Proteins / Q000378:metabolism / Q000493:pharmacokinetics; D034421:Sus scrofa / Q000378:metabolism
chemical_list: D019476:Insect Proteins; D010940:Plant Proteins; D006862:Hydrogen Sulfide
keywords: hydrogen sulfide; in vitro method; pig; protein fermentation; short-chain fatty acid