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Lactase Activity and VFA Production in the Cecum and Colon of Pigs Fed a Corn-Soy or 40% Whey Diet¹

University of Wisconsin^,3, Madison 53706

Abstract

Market weight barrows of the Hampshire and Chester White breeds were used in two separate studies using a 2 x 2 factorial arrangement to determine the effect of the control (corn-soy) or 40% whey diet, and breed on the lactase activity and volatile fatty acid (VFA) production in cecal and colonic contents. Following 2 to 7 weeks of feeding the diets, cecal and colonic contents were collected 5 hr after the initiation of feeding, and the cecal and colonic contents diluted 1:4 with .2 M phosphate buffer (pH 6.5) and incubated under CO₂ for 1 hr with or without addition of 40 mM lactose. The lactase activity in the cecal and colonic contents of the pigs fed the 40% whey diet was almost twice that of the controls (P<.01). The rate of VFA production in the cecal plus colonic contents of the Chester White and Hampshire Pigs fed the 40% whey diet was approximately 1 1/2 and 2 times that of controls, respectively. When 40 mM lactose was added to the incubation system, the VFA production increased approximately 30 to 40% over the production when no substrate was added. The molar percentage of acetic (65), propionic (25) or butyric (10) acids in the cecal or colonic contents was not significantly different between diets or breeds. Total VFA produced during the 1-hr incubation could supply approximately 9% (controls) or 15% (40% whey) of heat production at two times the BMR of these pigs over that 1-hr period. No difference with breed was observed in lactase activity, and lactic acid and VFA production. These results indicate that cecum and colon of pigs fed a diet high in lactose are more capable of hydrolyzing lactose and producing VFA. This may contribute significantly to meeting their energy requirement.

¹ Supported in part by the Graduate School and the College of Agricultural and Life Sciences, University of Wisconsin.

² The authors wish to express their thanks to Linda G. Haas, John L. Vignes, David G. Cieslak and Nancy R. Holl for their technical help in this study.

³ Departments of Meat and Animal Science and Nutritional Sciences. This is Paper No. 706 from the Department of Meat and Animal Science.