Pieper Robert, Boudry Christelle, Bindelle Jérôme, Vahjen Wilfried, Zentek Jürgen
a Department of Veterinary Medicine , Institute of Animal Nutrition, Freie Universität Berlin , Berlin , Germany.
Arch Anim Nutr. 2014;68(4):263-80. doi: 10.1080/1745039X.2014.932962. Epub 2014 Jun 30.
Although fermentable carbohydrates (CHO) can reduce metabolites derived from dietary protein fermentation in the intestine of pigs, the interaction between site of fermentation and substrate availability along the gut is still unclear. The current study aimed at determining the impact of two different sources of carbohydrates in diets with low or very high protein content on microbial metabolite profiles along the gastrointestinal tract of piglets. Thirty-six piglets (n = 6 per group) were fed diets high (26%, HP) or low (18%, LP) in dietary protein and with or without two different sources of carbohydrates (12% sugar beet pulp, SBP, or 8% lignocellulose, LNC) in a 2 × 3 factorial design. After 3 weeks, contents from stomach, jejunum, ileum, caecum, proximal and distal colon were taken and analysed for major bacterial metabolites (D-lactate, L-lactate, short chain fatty acids, ammonia, amines, phenols and indols). Results indicate considerable fermentation of CHO and protein already in the stomach. HP diets increased the formation of ammonia, amines, phenolic and indolic compounds throughout the different parts of the intestine with most pronounced effects in the distal colon. Dietary SBP inclusion in LP diets favoured the formation of cadaverine in the proximal parts of the intestine. SBP mainly increased CHO-derived metabolites such as SCFA and lactate and decreased protein-derived metabolites in the large intestine. Based on metabolite profiles, LNC was partly fermented in the distal large intestine and reduced mainly phenols, indols and cadaverine, but not ammonia. Multivariate analysis confirmed more diet-specific metabolite patterns in the stomach, whereas the CHO addition was the main determinant in the caecum and proximal colon. The protein level mainly influenced the metabolite patterns in the distal colon. The results confirm the importance of CHO source to influence the formation of metabolites derived from protein fermentation along the intestinal tract of the pig.
尽管可发酵碳水化合物（CHO）能够减少猪肠道中源自膳食蛋白质发酵的代谢产物，但发酵部位与肠道内底物可利用性之间的相互作用仍不清楚。本研究旨在确定低蛋白或高蛋白含量日粮中两种不同碳水化合物来源对仔猪胃肠道微生物代谢产物谱的影响。采用2×3析因设计，将36头仔猪（每组n = 6）分为四组，分别饲喂高蛋白（26%，HP）或低蛋白（18%，LP）日粮，且日粮中添加或不添加两种不同的碳水化合物来源（12%甜菜粕，SBP，或8%木质纤维素，LNC）。3周后，采集胃、空肠、回肠、盲肠、近端结肠和远端结肠内容物，分析主要细菌代谢产物（D-乳酸、L-乳酸、短链脂肪酸、氨、胺、酚类和吲哚类）。结果表明，胃中已存在大量的碳水化合物和蛋白质发酵。HP日粮会增加整个肠道不同部位氨、胺、酚类和吲哚类化合物的生成，在远端结肠中影响最为显著。LP日粮中添加SBP有利于肠道近端尸胺的生成。SBP主要增加大肠中源自碳水化合物的代谢产物，如短链脂肪酸和乳酸，并减少源自蛋白质的代谢产物。基于代谢产物谱，LNC在远端大肠中部分发酵，主要减少了酚类、吲哚类和尸胺，但未减少氨。多变量分析证实，胃中代谢产物模式更具日粮特异性，而碳水化合物的添加是盲肠和近端结肠中代谢产物模式的主要决定因素。蛋白质水平主要影响远端结肠中的代谢产物模式。结果证实了碳水化合物来源对影响猪肠道中蛋白质发酵衍生代谢产物形成的重要性。
