Adaptation Physiology Group, Department of Animal Sciences, Wageningen University, P.O. Box 338, 6700 AH Wageningen, The Netherlands.
Physiol Behav. 2013 Feb 17;110-111:148-57. doi: 10.1016/j.physbeh.2013.01.006. Epub 2013 Jan 10.
Dietary fibers can be fermented in the colon, resulting in production of short-chain fatty acids (SCFA) and secretion of satiety-related peptides. Fermentation characteristics (fermentation kinetics and SCFA-profile) differ between fibers and could impact their satiating potential. We investigated the effects of fibers with varying fermentation characteristics on feeding motivation in adult female pigs. Sixteen pair-housed pigs received four diets in four periods in a Latin square design. Starch from a control (C) diet was exchanged, based on gross energy, for inulin (INU), guar gum (GG), or retrograded tapioca starch (RS), each at a low (L) and a high (H) inclusion level. This resulted in a decreased metabolizable energy intake when feeding fiber diets as compared with the C diet. According to in vitro fermentation measurements, INU is rapidly fermentable and yields relatively high amounts of propionate, GG is moderately rapidly fermentable and yields relatively high amounts of acetate, and RS is slowly fermentable and yields relatively high amounts of butyrate. Feeding motivation was assessed using behavioral tests at 1h, 3h and 7h after the morning meal, and home pen behavioral observations throughout the day. The number of wheel turns paid for a food reward in an operant test was unaffected by diet. Pigs on H-diets ran 25% slower for a food reward in a runway test than pigs on L-diets, and showed less spontaneous physical activity and less stereotypic behavior in the hours before the afternoon meal, reflecting increased interprandial satiety. Reduced feeding motivation with increasing inclusion level was most pronounced for RS, as pigs decreased speed in the runway test and tended to have a lower voluntary food intake in an ad libitum food intake test when fed RS-H. In conclusion, increasing levels of fermentable fibers in the diet seemed to enhance satiety in adult pigs, 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.
膳食纤维可在结肠中发酵，产生短链脂肪酸 (SCFA) 和分泌饱腹感相关肽。纤维之间的发酵特性（发酵动力学和 SCFA 谱）不同，这可能会影响它们的饱腹感潜力。我们研究了具有不同发酵特性的纤维对成年雌性猪进食动机的影响。16 头配对饲养的猪在拉丁方设计的四个周期中接受四种饮食。基于总能，用菊粉（INU）、瓜尔胶（GG）或回生木薯淀粉（RS）代替对照（C）饮食中的淀粉，每种纤维都有低（L）和高（H）两个添加水平。与 C 饮食相比，当饲喂纤维饮食时，可代谢能摄入量减少。根据体外发酵测量，INU 可快速发酵，产生相对较高量的丙酸，GG 可中度快速发酵，产生相对较高量的乙酸，RS 可缓慢发酵，产生相对较高量的丁酸。通过在上午餐后 1 小时、3 小时和 7 小时进行行为测试以及全天在家养行为观察来评估进食动机。在操作性测试中，为食物奖励而支付的轮次数量不受饮食影响。在跑道测试中，饲喂 H 饮食的猪为食物奖励的奔跑速度比饲喂 L 饮食的猪慢 25%，并且在下午餐前的几小时内表现出较少的自发身体活动和较少的刻板行为，反映出增加的餐间饱腹感。随着纤维添加水平的增加，RS 对进食动机的降低最为明显，因为当饲喂 RS-H 时，猪在跑道测试中的奔跑速度降低，并且在自由采食试验中表现出较低的自愿食物摄入量。总之，尽管可代谢能供应减少，但增加饮食中的可发酵纤维似乎会增强成年猪的饱腹感。RS 是最具饱腹感的纤维，可能是由于其发酵速度较慢和丁酸产量较高。
