Agriculture Reference
In-Depth Information
Table 5.1. Nutritional and physicochemical characteristics of the main dietary fibres used in gestating sows.
1
Fermentability
2
Water holding capacity
3
Bulk density
4
Fibre sources
CF
NDF
ADF
ADL
Wheat straw
38.2
72.1
45.8
7.5
Soy Hull
34.2
56.4
40.4
2.2
+++
++
Oat hull
29.0
73.5
35.3
6.9
+
+
---
Dehydrated alfalfa
28.4
46.1
32.6
8.3
+++
++
Sun flower meal
28.7
46.3
33.0
11.4
++
Sugar beet pulp dehydrated
19.4
45.5
23.1
2.1
++++
+++
--
Sunflower seed
16.7
31.0
20.1
6.1
+
Malt barley grain
15.4
52.8
20.4
5.4
++
Oat
14.0
35.4
16.2
2.7
++
++
Rapeseed meal
13.9
31.7
20.6
9.9
+
+
Soyabean hulls
+++
++
-
Wheat bran
10.6
45.5
13.7
3.9
++
+
---
Corn gluten feed
8.5
38.4
10.0
1.3
+
+
Grain of maize
8.3
39.2
13.9
2.3
++
+
Grain of wheat
7.9
23.7
10.8
4.6
+
+
Peas
6.0
14.3
7.1
0.4
++
++
Wheat
2.5
12.6
3.2
0.9
+
-
Resistant starch
+++
+
-
1
Content % of dry matter in cellulose (CF), in neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) (Le Gall
et
al.,
2011; Sauvant
et al.,
2004).
2
Data from Evapig (
www.evapig.com/x-home-fr)
.
3
+,++, +++, ++++ increasingly higher extent of fermentability and WHC relative to the other fibre sources, -,--,--- increasingly lower extent
of bulk density relative to the other fibre sources. Estimation based on comparison of several literature sources, from De Leeuw
et al.
(2008) and
Le Gall
et al.
(2011).
4
Low bulk density indicates a high bulkiness.
supply (Noblet
et al.
, 2003). Pigs are able to utilize dietary fibres to a reasonable extent
and the contribution of a fibrous diet to the energy supply increases in more mature
animals, especially in breeding sows. Thus, dietary fibres can be used in feeding regimes
of pregnant sows, allowing for larger meal sizes without increasing the dietary energy
content due to their low energy density (Noblet and Shi, 1993).
Putative effects of dietary fibres recorded throughout the satiety cascade have been
widely studied and described (Burton-Freeman, 2000, De Leeuw
et al.
, 2008). At the
oropharyngeal level, the effects of dietary fibres are related to their sensory properties
modulating the taste, the smell, and the texture of the food during consumption and
contributing to the palatability of that particular food, in particular at the beginning
of the meal. Information on the previous meal eaten (size and time interval) and the
previous experience with that particular food also contribute to the satiety signals of
the dietary fibre (Bach Knudsen, 2001; Forbes, 1998). These effects of dietary fibres on
