Fermentation characteristics of different sources of dietary fiber in vitro and impacts on growth performance, nutrient digestibility and blood para-meters of piglets

Abstract

This study aimed to assess the effect of various source of high-fiber ingredients on growth performance, apparent digestibility of nutrients, and blood para- meters of piglets by investigating their in vitro fermentation characteristics. A total of 300 healthy crossbred piglets were randomly allocated to one of five diets including corn-soybean meal basal diet (CON), sugar beet pulp (SBP), soybean hull (SBH), fermented distillers’ grains (FDG), and kelp powder (KP). In vitro fermentation analysis revealed that the predominant short-chain fatty acids produced were acetate and valerate. Sugar beet pulp and kelp powder exhibited rapid fermentation rates, in contrast to SBH, oat bran, and FDG. The apparent total tract digestibility of dry matter (P < 0.05), gross energy (P < 0.05), and crude protein were decreased (P < 0.001) in different fiber diets than the CON diet. The serum concentration of threonine was increased by feeding fibers diets (P < 0.05). In conclusion, a diet containing 3% SBP (with a soluble-to-insoluble dietary fiber ratio of 17.04%) showed the best effects on increasing nutrients digestibility and serum amino acid concentrations. These findings may inform future applications of SBP in piglet nutrition.

Keywords

• In vitro
• Fermentation
• Dietary fiber
• Piglets