Dietary fiber (DF) is receiving increasing attention, and its importance in pig nutrition is now acknowledged. Although DF for pigs was frowned upon for a long time because of reductions in energy intake and digestibility of other nutrients, it has become clear that feeding DF to pigs can affect their well-being and health. This review aims to summarize the state of knowledge of studies on DF in pigs, with an emphasis on the underlying mode of action, by considering research using DF in sows as well as suckling and weaned piglets, and fattening pigs. These studies indicate that DF can benefit the digestive tracts and the health of pigs, if certain conditions or restrictions are considered, such as concentration in the feed and fermentability. Besides the chemical composition and the impact on energy and nutrient digestibility, it is also necessary to evaluate the possible physical and physiologic effects on intestinal function and intestinal microbiota, to better understand the relation of DF to animal health and welfare. Future research should be designed to provide a better mechanistic understanding of the physiologic effects of DF in pigs.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1017/S1466252322000081 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Proximate composition, peptide characterization and bioactive properties of faba bean blanching water.
Food Res Int
January 2025
The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Faba bean (Vicia faba L.) offers a rich nutritional profile with high protein content and abundant vitamins and minerals. Processing of faba beans for freezing requires blanching, yielding liluva (legume processing water), possibly containing leached macronutrients, with potential for upcycling.
View Article and Find Full Text PDFNutritional and technological potential of umbu-caja and soursop co-product flours.
Food Res Int
January 2025
Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil. Electronic address:
Umbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits. The present study evaluated the nutritional and technological characteristics of umbu-caja and soursop co-product flours (UCF and SCF, respectively), in addition to cytotoxicity in healthy cells.
View Article and Find Full Text PDFResponses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage.
Food Res Int
January 2025
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China. Electronic address:
Intestinal microbiota could respond to dietary fibres that are fermented by the gut microbiota, like prebiotics. Nevertheless, the dynamics of intestinal microbial community longitudinally after prebiotics intake, are still largely unknown. The current study unrevealed the successional process of intestinal microbial community after inulin supplementation, and the effect of supplementation dosage thereof, based on analysis of 16S rRNA gene sequences in C57BL/6 mice.
View Article and Find Full Text PDFInulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.
Food Res Int
January 2025
Instituto Federal de Educação, Ciência e Tecnologia (IFRJ), Departamento de Alimentos, Rio de Janeiro, RJ, Brazil. Electronic address:
The growing interest in reducing sugar and fat in processed foods has led to the use of fibers with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes capable of enhancing nutritional value and sensory quality. Using an innovative approach with Free Just-About-Right (FREE JAR) to obtain Drivers of Liking, this study evaluated consumer perception (n = 129) regarding the impact of adding inulin and XOS to Dulce de Leche with or without fat reduction. The term "Too Greasy" was significant for the product made with whole milk; however, adding inulin and XOS mitigated this effect and promoted the sensation of JAR sweetness.
View Article and Find Full Text PDFInhibition of acrylamide and α-amylase and α-glucosidase activities in Echium amoenum powder fortified biscuits.
Food Res Int
January 2025
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EAP) at levels of zero, 1 and 2 % w/w was investigated in the production of biscuit as a widely consumed snack and some characteristics of dough and biscuit samples were evaluated. By adding EAP and increasing its level, water absorption values and dough stability increased (p < 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!