J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1978. 46:1658-1665.
© 1978 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kim, K.-I.
Right arrow Articles by Grummer, R. H.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Kim, K.-I.
Right arrow Articles by Grummer, R. H.

The Fraction of Dietary Lactose Available for Fermentation in the Cecum and Colon of Pigs1

Kyu-Il Kim, Dennis E. Jewell, N. J. Benevenga and R. H. Grummer2

University of Wisconsin,3, Madison 53706

Abstract

Fourteen market-weight pigs of each breed, Hampshire and Chester White, were used to estimate the fraction of lactose in a 40% dried whey diet (30% lactose) which becomes available for microbial fermentation in the cecum and colon. Approximately 32 and 30% of the lactose consumed in a 1-hr feeding flowed into the large intestine over the ensuing 5 hr in Hampshire and Chester White pigs, respectively. The emptying rates of Cr-EDTA from the stomach were higher than for dry matter during the first 3 hours. However, lactose and Cr-EDTA left the stomach at the same rate. More than 70% of the Cr-EDTA consumed had passed into the large intestine by 5 hours. The pH of cecal and colonic contents decreased (P<.05) with time after feeding and the dry matter of the colonic contents also decreased (P<.05) with time after feeding. These results indicate that a substantial fraction of lactose is available for microbial fermentation in the large intestine of pigs fed a diet containing high levels of lactose.

Footnotes

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 appreciation to Mr. J. L. Vignes, D. G. Geslak and J. L. Dixon for their technical assistance in this study.

3 Department of Meat and Animal Science and Nutritional Sciences. This is Paper No. 705 from the Department of Meat and Animal Science.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1978 by the American Society of Animal Science.