Fermentation end-products from the small and large intestines of pigs fed grains

BA Williams, S Peucker, A Finn, Elsen. S, AM Tredrea, Singh. D, RJ van Barneveld, MJ Gidley

Research output: Book chapter/Published conference paperConference paperpeer-review

Abstract

An experiment was conducted to better understand the fermentation processes in the ileum (small intestine) and the colon (large intestine) of pigs. Controlled carbohydrate fermentation can improve gastro-intestinal health. This concept includes mechanisms such as the presence of short-chain fatty acids which provide an acidic environment which in turn limits the growth of Salmonella. Protein fermentation, on the other hand, provides a gastrointestinal tract environment which is conducive to growth of potential pathogens. Significant fermentation occurred in the small intestine, where total short-chain fatty acid was about half of that measured at the rectum.
Original languageEnglish
Title of host publicationManipulating Pig Production XII
Place of PublicationAustralia
PublisherAustralasian Pig Science Association (Inc). Department of Primary Industries
Pages56
Number of pages1
ISBN (Electronic)9780980688009
Publication statusPublished - 2009
Externally publishedYes
EventAustralasian Pig Science Association (APSA) Biennial Conference - Cairns, QLD, Australia
Duration: 22 Nov 200925 Nov 2009

Conference

ConferenceAustralasian Pig Science Association (APSA) Biennial Conference
CountryAustralia
Period22/11/0925/11/09

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