Dietary fibre and crude protein: impact on gastrointestinal microbial fermentation characteristics and host response
R. Pieper A B , W. Vahjen A and J. Zentek A
+ Author Affiliations
- Author Affiliations
A Institute of Animal Nutrition, Freie Universität Berlin, D-14195, Germany.
B Corresponding author. Email: robert.pieper@fu-berlin.de
Animal Production Science 55(12) 1367-1375 https://doi.org/10.1071/AN15278
Submitted: 4 June 2015 Accepted: 11 September 2015 Published: 16 October 2015
Abstract
The role of the gastrointestinal tract microbiota in animal health and nutrition has become the subject of intensive research. Carbohydrates and crude protein are major components of swine diets and numerous studies have been performed looking at the effect of inclusion of dietary fibre with possible functional properties. In recent years, our understanding of the diversity and functionality of the gastrointestinal tract microbiota has increased further enabling the possibility for their targeted modulation. However, favouring potential beneficial bacteria, inhibiting possible pathogens or promotion of the formation of desired metabolites, is complex and underlies many factors and uncertainties. Approaches targeting this complex ecosystem (and discussed in this review) include the utilisation of fermentable carbohydrates such as resistant starch, cereal 1–3/1–4 β-glucans, arabinoxylans, inulin or other sources from legumes and industrial by-products. In addition, strategies regarding protein level and the protein : carbohydrate ratio are discussed briefly. Results are both promising and sometimes rather disillusioning considering the dietary concentrations needed to show biologically relevant effects. Deriving recommendations for an optimal inclusion rate of dietary fibre for weaning, growing pigs and sows and maximum levels for dietary crude protein may be one of the main challenges in the near future in the swine industry.
Additional keywords: animal health, gut ecology, nutrition, pigs.
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