0
In experiment 1, 28 boars (59±2 kg; 119±2 days of age) were used in a 2×2 factorial arrangement and were assigned to one of 4 dietary treatments (n = 7): T1) barley-based diet; T2) barley-based diet plus ES; T3) oat-based diet and T4) oat-based diet plus ES. In experiment 2, 28 boars (60±1.9 kg; 119±2 days of age) were assigned to one of 4 dietary treatments (n = 7): T1) oat-based diet containing endogenous (non-purified) β-glucans; T2) oat-based diet containing endogenous β-glucans plus ES; T3) wheat-based diet and exogenous (laboratory purified) β-glucans and T4) wheat-based diet and exogenous β-glucans plus ES.
In experiment 1, pigs offered barley-based diets had higher (P<0.001) coefficient of total tract apparent digestibility (CTTAD) of organic matter (OM) and gross energy (GE) and lower CTTAD (P<0.05) of nitrogen compared to oat-based diets. Pigs offered barley-based diets had higher (P<0.001) molar proportions of butyric and propionic acids and higher total VFA concentrations in the caecum (P<0.01) and colon (P<0.001) than pigs fed oat-based diets. Pigs offered oat-based diets had higher populations of Bifidobacteria in the ileum (P<0.05) and colon (P<0.01), and Lactobacilli in the colon (P<0.05) compared with pigs fed barley-based diets. In experiment 2, pigs offered diets containing endogenous β-glucans without ES had higher populations of Bifidobacteria (P<0.01) compared to pigs offered diets supplemented with exogenous β-glucans without ES. Diets containing endogenous β-glucans without ES had a lower (P<0.001) CTTAD of OM and GE compared to diets supplemented with exogenous β-glucans without ES.
In conclusion, barley-based diets have more beneficial effects on parameters related to gut health than oat-based diets; however oat-based diets exhibit higher potential to enhance beneficial microbial populations. Endogenous β-glucans show better prebiotic properties than exogenous β-glucans.
P Reilly, T Sweeney, C O’Shea, KM Pierce, S Figat, AG Smith, DA Gahan and JV O’Doherty, 2010. Animal Feed Science and Technology, 158:165–176.
