An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers

Fermentation of protein in the caeca of chickens may lead to the production of potentially detrimental metabolites, which can reduce gut health. A poor precaecal digestion is expected to increase protein fermentation (PF), as more proteins are likely to enter the caeca. It is unknown if the undigested protein that enters the caeca differs in fermentability depending on their ingredient source. In order to predict which feed ingredients increase the risk of PF, an in vitro procedure was developed, which simulates the gastric and enteric digestion, subsequent caecal fermentation. After digestion, amino acids and peptides smaller than 3.5 kD in the soluble fraction were removed by means of dialysis. These amino acids and peptides are assumed to be hydrolysed and absorbed in the small intestine of poultry and therefore not used in the fermentation assay. The remaining soluble and fine digesta fractions were inoculated with caecal microbes. In chicken, the soluble and fine fractions enter the caeca, to be fermented, while insoluble and coarse fractions bypass them. The inoculum was made N-free to ensure bacteria would require the N from the digesta fractions for their growth and activity. The gas production (GP) from the inoculum, therefore, reflected the ability of bacteria to use N from substrates and was an indirect measure for PF. The Maximum GP rate of ingredients averaged 21.3 ± 0.9 ml/h (mean ± SEM) and was in some cases more rapid than the positive control (urea, maximum GP rate = 16.5 ml/h). Only small differences in GP kinetics were found between protein ingredients. Branched-chain fatty acids and ammonia concentrations in the fermentation fluid after 24 hours showed no differences between ingredients. Results indicate that solubilised undigested proteins larger than 3.5 kD are rapidly fermented independent of its source when an equal amount of N is present.

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Main Authors: Elling-Staats, M.L., Kies, A.K., Cone, J.W., Pellikaan, W.F., Kwakkel, R.P.
Format: Article/Letter to editor biblioteca
Language:English
Subjects:Chicken, Dialysis, In vitro digestion, In vitro gas production technique, Protein fermentation,
Online Access:https://research.wur.nl/en/publications/an-in-vitro-model-for-caecal-proteolytic-fermentation-potential-o
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spelling dig-wur-nl-wurpubs-6137222025-01-10 Elling-Staats, M.L. Kies, A.K. Cone, J.W. Pellikaan, W.F. Kwakkel, R.P. Article/Letter to editor Animal 17 (2023) 4 ISSN: 1751-7311 An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers 2023 Fermentation of protein in the caeca of chickens may lead to the production of potentially detrimental metabolites, which can reduce gut health. A poor precaecal digestion is expected to increase protein fermentation (PF), as more proteins are likely to enter the caeca. It is unknown if the undigested protein that enters the caeca differs in fermentability depending on their ingredient source. In order to predict which feed ingredients increase the risk of PF, an in vitro procedure was developed, which simulates the gastric and enteric digestion, subsequent caecal fermentation. After digestion, amino acids and peptides smaller than 3.5 kD in the soluble fraction were removed by means of dialysis. These amino acids and peptides are assumed to be hydrolysed and absorbed in the small intestine of poultry and therefore not used in the fermentation assay. The remaining soluble and fine digesta fractions were inoculated with caecal microbes. In chicken, the soluble and fine fractions enter the caeca, to be fermented, while insoluble and coarse fractions bypass them. The inoculum was made N-free to ensure bacteria would require the N from the digesta fractions for their growth and activity. The gas production (GP) from the inoculum, therefore, reflected the ability of bacteria to use N from substrates and was an indirect measure for PF. The Maximum GP rate of ingredients averaged 21.3 ± 0.9 ml/h (mean ± SEM) and was in some cases more rapid than the positive control (urea, maximum GP rate = 16.5 ml/h). Only small differences in GP kinetics were found between protein ingredients. Branched-chain fatty acids and ammonia concentrations in the fermentation fluid after 24 hours showed no differences between ingredients. Results indicate that solubilised undigested proteins larger than 3.5 kD are rapidly fermented independent of its source when an equal amount of N is present. en application/pdf https://research.wur.nl/en/publications/an-in-vitro-model-for-caecal-proteolytic-fermentation-potential-o 10.1016/j.animal.2023.100768 https://edepot.wur.nl/629500 Chicken Dialysis In vitro digestion In vitro gas production technique Protein fermentation https://creativecommons.org/licenses/by/4.0/ https://creativecommons.org/licenses/by/4.0/ Wageningen University & Research
institution WUR NL
collection DSpace
country Países bajos
countrycode NL
component Bibliográfico
access En linea
databasecode dig-wur-nl
tag biblioteca
region Europa del Oeste
libraryname WUR Library Netherlands
language English
topic Chicken
Dialysis
In vitro digestion
In vitro gas production technique
Protein fermentation
Chicken
Dialysis
In vitro digestion
In vitro gas production technique
Protein fermentation
spellingShingle Chicken
Dialysis
In vitro digestion
In vitro gas production technique
Protein fermentation
Chicken
Dialysis
In vitro digestion
In vitro gas production technique
Protein fermentation
Elling-Staats, M.L.
Kies, A.K.
Cone, J.W.
Pellikaan, W.F.
Kwakkel, R.P.
An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
description Fermentation of protein in the caeca of chickens may lead to the production of potentially detrimental metabolites, which can reduce gut health. A poor precaecal digestion is expected to increase protein fermentation (PF), as more proteins are likely to enter the caeca. It is unknown if the undigested protein that enters the caeca differs in fermentability depending on their ingredient source. In order to predict which feed ingredients increase the risk of PF, an in vitro procedure was developed, which simulates the gastric and enteric digestion, subsequent caecal fermentation. After digestion, amino acids and peptides smaller than 3.5 kD in the soluble fraction were removed by means of dialysis. These amino acids and peptides are assumed to be hydrolysed and absorbed in the small intestine of poultry and therefore not used in the fermentation assay. The remaining soluble and fine digesta fractions were inoculated with caecal microbes. In chicken, the soluble and fine fractions enter the caeca, to be fermented, while insoluble and coarse fractions bypass them. The inoculum was made N-free to ensure bacteria would require the N from the digesta fractions for their growth and activity. The gas production (GP) from the inoculum, therefore, reflected the ability of bacteria to use N from substrates and was an indirect measure for PF. The Maximum GP rate of ingredients averaged 21.3 ± 0.9 ml/h (mean ± SEM) and was in some cases more rapid than the positive control (urea, maximum GP rate = 16.5 ml/h). Only small differences in GP kinetics were found between protein ingredients. Branched-chain fatty acids and ammonia concentrations in the fermentation fluid after 24 hours showed no differences between ingredients. Results indicate that solubilised undigested proteins larger than 3.5 kD are rapidly fermented independent of its source when an equal amount of N is present.
format Article/Letter to editor
topic_facet Chicken
Dialysis
In vitro digestion
In vitro gas production technique
Protein fermentation
author Elling-Staats, M.L.
Kies, A.K.
Cone, J.W.
Pellikaan, W.F.
Kwakkel, R.P.
author_facet Elling-Staats, M.L.
Kies, A.K.
Cone, J.W.
Pellikaan, W.F.
Kwakkel, R.P.
author_sort Elling-Staats, M.L.
title An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
title_short An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
title_full An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
title_fullStr An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
title_full_unstemmed An in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
title_sort in vitro model for caecal proteolytic fermentation potential of ingredients in broilers
url https://research.wur.nl/en/publications/an-in-vitro-model-for-caecal-proteolytic-fermentation-potential-o
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