饲粮膳食纤维的发酵特性及其在猪营养中的应用

Fermentation Characteristics of Dietary Fiber and Its Application in Pig Nutrition

大量含粗纤维较高的粮食加工副产品被添加到猪饲粮中,以降低养殖成本。虽然饲粮膳食纤维对能量和营养物质的消化率具有负面影响,但其可发酵组分和对肠道健康的潜在益处越来越受到关注。不同纤维类饲料原料由于化学组成和物理特性的不同,在猪肠道内的发酵速度、位点和短链脂肪酸组成存在很大差异。饲粮膳食纤维主要通过发酵所产生的短链脂肪酸发挥其独特的生理作用和营养功能,因而这些发酵特性将会影响纤维的整体营养价值。评估饲粮膳食纤维的发酵动力学参数,并通过饲料加工工艺、生物酶工程和生物发酵工艺等技术改善纤维在肠道内的发酵特性,对于高效利用纤维、提高经济效益具有重要意义。文章详细论述了饲粮膳食纤维的来源、发酵特性以及提高纤维利用效率的方法,为饲粮膳食纤维的高效利用提供参考。

Large amounts food processing co-products that rich in crude fiber are added into pig diets to reduce the cost of raising swine.Although dietary fiber has a negative impact on energy and nutrient digestibility,there is growing interest in its fermentable fractions and potential beneficial effects on gut health.There is a great variation in chemical compositions and physical properties among different fibrous ingredients,resulting in large differences in the fermentation rate,site and short chain fatty acids(SCFA) profile in pig intestine.Dietary fiber mainly exerts its unique physiological and nutritional functions through SCFA produced by fermentation,so these fermentation characteristics will affect the overall nutritional value of fiber.It is essential to evaluate the fermentation kinetic parameters of dietary fiber,and improve the fermentation characteristics of fiber in the intestine by using feed processing technology,biological enzyme engineering and biological fermentation technology,which can efficiently utilize fiber and improve economic benefits.Therefore,the sources and fermentation characteristics of dietary fiber,and improvement method of fiber utilization efficiency were discussed in detail in this review.