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

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.