title: The microbial fermentation characteristics depend on both carbohydrate source and heat processing: a model experiment with ileo-cannulated pigs.
abstract: The effects of carbohydrate (CHO) source and processing (extrusion cooking) on large intestinal fermentation products were studied in ileo-cannulated pigs as a model for humans. Pigs were fed diets containing barley, pea or a mixture of potato starch:wheat bran (PSWB) either raw or extrusion cooked. Extrusion cooking reduced the amount of starch fermented in the large intestine by 52-96% depending on the CHO source and the total pool of butyrate in the distal small intestine + large intestine by on average 60% across diets. Overall, extrusion cooking caused a shift in the composition of short-chain fatty acids (SCFA) produced towards more acetate and less propionate and butyrate. The CHO source and processing highly affected the fermentation characteristics and extrusion cooking generally reduced large intestinal fermentation and resulted in a less desirable composition of the fermentation products. The latter outcome is non-conducive to a healthy large intestinal environment and its resulting metabolic health.
authors.affiliation: a Department of Animal Science , Aarhus University , Tjele , Denmark.
authors.forename: Tina Skau
authors.initials: TS
authors.lastname: Nielsen
authors.affiliation: a Department of Animal Science , Aarhus University , Tjele , Denmark.
authors.forename: Henry
authors.initials: H
authors.lastname: Jørgensen
authors.affiliation: a Department of Animal Science , Aarhus University , Tjele , Denmark.
authors.forename: Knud Erik Bach
authors.initials: KEB
authors.lastname: Knudsen
authors.affiliation: a Department of Animal Science , Aarhus University , Tjele , Denmark.
authors.forename: Helle Nygaard
authors.initials: HN
authors.lastname: Lærke
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002241:Carbohydrates / Q000737:chemistry*; D004032:Diet / Q000662:veterinary; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D006358:Hot Temperature; D007420:Intestine, Large / Q000378:metabolism / Q000382:microbiology*; D008297:Male; D011198:Solanum tuberosum / Q000737:chemistry; D013552:Swine / Q000382:microbiology / Q000502:physiology*
chemical_list: D002241:Carbohydrates
keywords: Starch; butyrate; dietary fibre; extrusion cooking; fermentation products