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Breeding of hybrids between wild boars and domestic pigs is in the consumer interest because of the need to ensure food security and diversification via widening the genetic basis of animals reared for meat. To expand the knowledge about their nutritional requirements, this study aimed to investigate hindgut fermentation in these animals. Caecal and colon cultures were incubated for 12 h in vitro with or without wheat bran as a supplementary substrate. Short-chain fatty acids, ammonia, methane, and total gas production were determined. The total concentrations of short-chain fatty acids in unincubated caecal and colon samples were 93.1 and 115 mmol/kg, respectively. The short-chain fatty acid profile in fresh hindgut contents was characterized by a high molar proportion of acetate (74.8–75.0 mol%), followed by propionate (18.2–18.5 mol%) and butyrate (5.4–5.5 mol%). The presence of wheat bran lowered acetate and increased butyrate, propionate, and valerate molar proportions. The ammonia level remained low (1.3–2.43 mmol/kg) regardless of the addition of the substrate. The relatively low pH and ammonia concentration in wild boar/pig hybrids may be caused by the low level of crude protein in diet of these animals. The rate of methanogenesis increased during the fermentation simultaneously with an increase in the production of gases after wheat bran addition. Methane production in the caecal and colon samples incubated with the substrate reached 15.6 and 16.1 mmol/kg, respectively. The hindgut fermentation pattern in wild boar/pig hybrids generally resembled that described earlier in domestic pigs, although some observed dissimilarities may be caused by distinct microbial activity.

In vitro fermentation pattern in the large intestine of hybrids between wild boars and domestic pigs - a preliminary study