Title
Nutritional implications of D-xylose in pigs
Author
Centraal Instituut voor Voedingsonderzoek TNO
Schutte, J.B.
Jong, J.de
Polziehn, R.
Verstegen, M.W.A.
Publication year
1991
Abstract
Hemicellulose consists primarily of pentose sugars, joined together in a polysaccharide chain with D-xylose as the most abundant component. Ileal digestibility and urinary excretion of D-xylose and associated effects of this pentose sugar on ileal and faecal digestibility of dry matter (DM), organic matter (OM), gross energy (GE) and nitrogen were studied in pigs. Castrated pigs were prepared with a post-valvular T-caecum cannula to measure ileal digestibility. Faecal digestibility was measured in non-cannulated pigs. D-xylose was given at dietary inclusion levels of 100 and 200 g/kg, and the control sugar, D-glucose, at a rate of 200 g/kg diet. Ileal digestibility of D-xylose as well as that of D-glucose was found to be close to 100%. The presence of D-xylose in the diet decreased ileal digesta pH and increased ileal flow of volatile fatty acids, suggesting the occurrence of microbial degradation of D-xylose in the pig small intestine. In pigs fed on the 100 g D-xylose/kg diet, 44.5% of the D-xylose intake appeared in the urine. This percentage increased significantly to 52.6 when pigs were fed on the 200 g D-xylose/kg diet. Ileal and faecal digestibility of DM, OM, GE and N, as well as N retention, decreased significantly in pigs fed on the 200 g D-xylose/kg diet. Chemicals/CAS: Fatty Acids, Volatile; Xylose
Subject
D-Xylose
Pig
Cellulose
Glucose
Hemicellulose
Nitrogen
Organic matter
Polysaccharide
Volatile fatty acid
Xylose
Animal experiment
Bacterial flora
Degradation
Diet
Diet supplementation
Digestion
Energy
Excretion
Indwelling catheter
Intestine absorption
Intestine flora
Nonhuman
Nutrition
Ph
Urinary excretion
Animal
Animal Feed
Digestion
Energy Metabolism
Fatty Acids, Volatile
Feces
Ileum
Intestinal Absorption
Male
Swine
Xylose
Animalia
Bacteria (microorganisms)
Sus scrofa
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TNO identifier
231605
ISSN
0007-1145
Source
British Journal of Nutrition, 66 (66), 83-93
Document type
article