Degradation and physicochemical changes of barley and pea fibre along the gastrointestinal tract of pigs

Journal of the Science of Food and Agriculture

Volumn 82, Issue 1, 2002, Pages 27-39

  Canibe, Nuria ^a   Erik, Knud ^a   Knudsen, Bach ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Fermentation process; Fibre; Physicochemical properties; Pigs

Indexed keywords

DIGESTION; PHYSICOCHEMICAL PROPERTY;

HORDEUM VULGARE SUBSP. VULGARE; PISUM SATIVUM;

EID: 0036153056     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.985     Document Type: Article

References (56)

1. Physicochemical characteristics of food and the digestion of starch and dietary fibre during gut transit
2. An examination of factors affecting the water-holding capacity of dietary fibre
3. Influence of cellulose structure on its digestibility in the rat
4. Gastrointestinal implications in the rat of wheat bran, oat bran and pea fibre
5. Physical properties of dietary fiber that influence physiological function: A model for polymers along the gastrointestinal tract
6. Physico-chemical aspects, physiological functions, nutritional importance and technological significance of dietary fibres - A critical appraisal
7. Vegetable fiber fermentation by human fecal bacteria: Cell wall polysaccharide disappearance and short-chain fatty acid production during in vitro fermentation and water-holding capacity of unfermented residues
8. Physico-chemical properties of food plant cell walls
9. Effect of in vitro fermentation using human faecal inoculum on the water-holding capacity of dietary fibre
10. Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation
11. Impact of diets varying in dietary fibre characteristics on gastric emptying in pregnant sows
12. Vorschlag zur vereinheitlichung der fettbestimmung in lebensmitteln
13. The use of chromic oxide as an index for determining the digestibility of a diet
14. Enzymatic quantification of (1→3),(1→4)-D-glucan in barley and malt
15. Carbohydrate and lignin contents of plant materials used in animal feeding
16. Classification and measurement of nutritionally important starch fractions
17. Determination of oligosaccharides in protein-rich feedstuffs by gas-liquid chromatography and high-performance liquid chromatography
18. Determination of non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates
19. Enzymatic/chemical analysis of dietary fiber
20. Microbial production of skatole in the hindgut of pigs given different diets and its relation to skatole deposition in backfat
21. Study of the crosslinking reaction between epichlorhydrin and starch
22. Physical characteristics of vegetable foodstuffs that could influence bowel function
23. A method to measure the water-holding capacity properties of dietary fibre using suction pressure
24. A new technique for sampling large amounts of caecal contents of pigs
25. Ileal digestibility determination of different diets by two fistulation techniques (T-cannula vs steered ileocaecal valve cannula) and two markers (chromic oxide vs titanium oxide)
26. Digestion of polysaccharides and other major components in the small and large intestine of pigs fed on diets consisting of oat fractions rich in β-D-glucan
27. Apparent digestibility of non-starch polysaccharides and short chain fatty acids production in the large intestine of pigs fed dried or toasted peas
28. Effect of prolonged, continuous rectal distension on mouth-to-cecum and colonic transit time in pigs
29. Colonic fermentation and proximal gastric tone in humans
30. Dietary fibre effects on intestinal transit in man: Involvement of their physicochemical and fermentative properties
31. The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides
32. Comparative study of the fermentative characteristics of inulin and different types of fibre in rats inoculated with a human whole faecal flora
33. Physico-chemical properties related to type of dietary fibre
34. Digestive and metabolic effects of potato and maize fibres in human subjects
35. Particle size distribution and solubility of dietary fibre in swede- (Brassica napus) based and wheat-bran-based diets during gastrointestinal transit in the pig
36. Fermentation of dietary fibre in the intestinal tract: Comparison between man and rat
37. Sugar composition of dietary fibre and short-chain fatty acid production during in vitro fermentation by human bacteria
38. Intestinal degradation in pigs of we dietary fibre with different structural characteristics
39. Degradation of rye arabinoxylans in the large intestine of pigs
40. Gastrointestinal implications in pigs of wheat and oat fractions. 1. Digestibility and bulking properties of polysaccharides and other major constituents
41. Carbohydrates of the barley grain
42. Breakdown of plant carbohydrates in the digestive tract of pigs fed on wheat- or oat-based rolls
43. Chemical composition of certain dehulled legume seeds and their hulls with special reference to carbohydrates
44. Volatile fatty acid production and absorption from the large intestine of the pig
45. An in vitro study of short-chain fatty acid concentrations, production and absorption in pig (Sus scrofa) colon
46. Absorption of short-chain fatty acids from the in-situ-perfused caccum and colon of the guinea pig
47. Segmental differences of short-chain fatty acid transport across guinea-pig large intestine
48. Gastrointestinal implications in pigs of wheat and oat fractions. 2. Microbial activity in the gastrointestinal tract
49. Effect of K-diformate to starter piglet diets on digesta and faecal microbial profile, and on stomach alterations
50. Arabinoxylan fiber from a by-product of wheat flour processing behaves physiologically like a soluble, fermentable fiber in the large bowel of rats
51. Caecal and faecal short-chain fatty acids and stool output in rats fed on diets containing nonstarch polysaccharides