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  • Title: [Digestibility, intestinal passage time and energy value of wheat bran in model studies in sows].
    Author: Kirchgessner M, Müller HL, Roth FX.
    Journal: Z Ernahrungswiss; 1991 Jun; 30(2):118-30. PubMed ID: 1654679.
    Abstract:
    An energy metabolism trial was conducted with four sows allocated to each of four levels of wheat bran (7, 14, 21 or 28 g/kg body weight 0.75.day). During 2-week experimental periods half the number of animals received increasing levels of the wheat bran supplementation, the other sows were fed in decreasing order. The basal diet was given constantly at a level of 36 g/kg Bw 0.75. Total digestibility of energy was determined by the collection method. For partioning the digestible energy into a prececal and postileal component the diet was supplemented with 0.3% Cr2O3, and samples of digesta taken by means of a cecum cannula were analyzed for this marker. The rate of passage of food was evaluated by using plastic pellets fed orally as well as inserted into the cecum. During each experimental period a complete energy balance was performed according to the methods of indirect calorimetry. The digestibility and metabolizability of wheat bran energy over the total alimentary tract was 60% and 57%, respectively. As a percentage of the total digestible energy, 70% were found in the prececal site of the digestive tract, and 30% in the hindgut fermentation. The efficiency of utilization of metabolizable energy (ME) for energy retention was 66.2%. Utilization of hindgut energy was lower by about a quarter than utilization of energy digested in the small intestine. The mean contents of ME of wheat bran amounted to 10.1 kJ/g dry matter. The ME of the wheat bran fiber (non-starch poly-saccharides) was calculated to be 5 kJ/g. The excretion of short-chain fatty acids in the feces was only 1-2% of fecal energy. The rate of passage of food decreased from 78 h (basal diet alone) to 52 h with the highest wheat bran supplementation. The prececal retention time was only 20% of the total rate of passage through the alimentary tract.
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