Effects of fibers with different fermentation characteristics on feeding motivation in adult pigs

C. Souza Da Silva, J.E. Bolhuis, W.J.J. Gerrits, B. Kemp, J.J.G.C. van den Borne

Research output: Chapter in Book/Report/Conference proceedingAbstract

Abstract

Dietary fibers can be fermented in the colon, resulting in production of short–chain fatty acids (SCFA) and secretion of satiety–related peptides such as GLP–1 and PYY. Recently, we have shown that a diet containing 40% native potato starch reduced feeding motivation in adult pigs up to 7 h after feeding. The aim of the current study was to assess the effects of fibers with varying fermentation characteristics on feeding motivation in adult pigs. Sixteen pair–housed gilts (250 kg BW) received 4 diets: inulin (INU), guar gum (GG), retrograded tapioca starch (RS), and control (C), in 4 periods in a Latin square design. Each period, pigs were fed a low fiber (L) followed by a high fiber (H) diet (7 d each). Fiber levels were 7% and 14% for INU, 5% and 10% for GG, 17% and 34% for RS. Fibers were exchanged for starch from the C diet based on gross energy. Pigs received 1050 g of feed twice daily At 1 h, 3 h and 7 h after feeding, feeding motivation was assessed in an operant test, where turning a wheel yielded multiple feed rewards, and in a runway test, where walking a fixed U–shaped track yielded one feed reward. An ad libitum feed intake test was conducted at 3 h after feeding. In the operant test, at 7 h after feeding the number of wheel turns tended to be lower (P <0.1) for RS–fed (502) than for INU–fed pigs (592, SEM = 122). In the runway test, at 1 h (H: 2.0 km/h, L: 2.7 km/h, SEM = 0.2, P <0.05) and 3 h (H: 1.5 km/h, L: 2.5 km/h, SEM = 0.2, P <0.001) H–fed pigs walked slower for food than L–fed pigs. Pigs had a lower voluntary feed intake (fiber type × level effect, P <0.05) in the ad libitum feed intake test when fed RS–H (2.4 kg) compared with most of the other diets, including the RS–L (3.1 kg, SEM = 0.3). In conclusion, increasing the dietary fiber content enhanced satiety at 1 h and 3 h after feeding, despite a reduction in metabolizable energy supply. RS was the most satiating fiber, possibly due to its slow rate of fermentation and high production of butyrate, which may result in reduced long–term energy intake.
Original languageEnglish
Title of host publicationDigestive Physiology of Pigs, book of abstracts, Keystone, CO, USA, May 29 - June 1, 2012
Place of PublicationKeystone, Co, USA
Pages81-81
Publication statusPublished - 2012
EventXII International symposium on digestive physiology of pigs, Keystone, CO, USA, May 29 - June 1, 2012 -
Duration: 29 May 20121 Jun 2012

Conference

ConferenceXII International symposium on digestive physiology of pigs, Keystone, CO, USA, May 29 - June 1, 2012
Period29/05/121/06/12

Fingerprint Dive into the research topics of 'Effects of fibers with different fermentation characteristics on feeding motivation in adult pigs'. Together they form a unique fingerprint.

  • Cite this

    Souza Da Silva, C., Bolhuis, J. E., Gerrits, W. J. J., Kemp, B., & van den Borne, J. J. G. C. (2012). Effects of fibers with different fermentation characteristics on feeding motivation in adult pigs. In Digestive Physiology of Pigs, book of abstracts, Keystone, CO, USA, May 29 - June 1, 2012 (pp. 81-81).