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In vitro fermentation potential of undigested dietary protein
Hanlu Zhang1,2, John W Cone1, Arie K Kies3
1Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, The Netherlands.
Journal of Animal Science
|April 17, 2025
Summary
Different protein sources significantly alter hindgut fermentation. Maize germ meal showed the highest fermentation potential, while soybean meal had the lowest, impacting animal nutrition strategies.
Area of Science:
- Animal Nutrition
- Microbiology
- Biochemistry
Background:
- Undigested protein reaching the hindgut can lead to detrimental fermentation.
- Evaluating the in vitro fermentation potential of various protein sources is crucial for animal health and nutrition.
Purpose of the Study:
- To investigate the in vitro hindgut fermentation potential of seven distinct protein sources using ileal digesta from pigs.
- To assess the impact of these protein sources on protein fermentation dynamics and microbiota turnover.
Main Methods:
- Incubation of ileal digesta with porcine fecal inoculum under nitrogen-free conditions.
- Monitoring gas production over 48 hours and analysis using a modified biphasic model.
- Analysis of protein solubility and molecular mass to understand fermentability.
Main Results:
- Significant variations in fermentation rates (Rmax), cumulative gas production, and microbiota turnover were observed among protein sources.
- Maize germ meal (MGM) exhibited the highest standardized hindgut fermentation potential (1.18 L/g), while soybean meal (SBM) showed the lowest (0.46 L/g).
- Protein solubility and molecular mass correlated with observed fermentation differences.
Conclusions:
- Protein sources differentially affect hindgut fermentation due to variations in protein composition and accessibility.
- Findings support optimized diet formulation for improved animal health and nutrient utilization.
- Understanding protein fermentability is key for advancing animal and human nutrition strategies.
