Effect of Fiber Fermentation and Protein Digestion Kinetics on Mineral Digestion in Pigs

• Published in: Animals (Basel) Vol. 12; no. 16; p. 2053
• Main Authors: Heyer, Charlotte M E, Jaworski, Neil W, Page, Greg I, Zijlstra, Ruurd T
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 12-08-2022; MDPI
• Subjects: Absorption; Composition; copper; Digestibility; Digestion; Digestive system; Enzymes; Eutrophication; Excretion; Feeds; Fermentation; Formulations; Gastrointestinal system; Gastrointestinal tract; Glucose; Hogs; In vitro methods and tests; In vivo methods and tests; Ingredients; Inositol phosphate; Inositol phosphates; Inositols; Kinetics; Microbiota; Minerals; Nitrogen; nutrient kinetics; Nutrient release; Nutrient utilization; Nutrients; Nutrition; Phosphorus; Phytase; pig; Poultry; Proteins; Raw materials; Review; Small intestine; Solubility; Starch; Substrates; zinc; copper; zinc; inositol phosphate; nutrient kinetics; phosphorus; pig
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani12162053

Nutrient kinetic data and the timing of nutrient release along the gastrointestinal tract (
), are not yet widely used in current feed formulations for pigs and poultry. The present review focuses on interactions between fermentable substrates (e.g., starch, fiber, and protein) and selected minerals on nutrient digestion and absorption to determine nutritional solutions to maximize animal performance, principally in the grower-finisher phase, with the aim of minimizing environmental pollution. For phosphorus (
),
-inositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate) (
), copper (
), and zinc (
), no standardized methodologies to assess in vitro mineral digestion exist. The stepwise degradation of InsP
to lower inositol phosphate (
) forms in the GIT is rare, and inositol phosphate
(
) might be the limiting isomer of InsP degradation in diets with exogenous phytase. Furthermore, dietary coefficients of standardized total tract digestibility (
) of P might be underestimated in diets with fermentable ingredients because of increased diet-specific endogenous P losses (
), and further clarification is required to better calculate the coefficients of true total tract digestibility (
) of P. The quantification of fiber type, composition of fiber fractions, their influence on digestion kinetics, effects on digesta pH, and nutrient solubility related to fermentation should be considered for formulating diets. In conclusion, applications of nutrient kinetic data should be considered to help enhance nutrient digestion and absorption in the GIT, thereby reducing nutrient excretion.