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Effects of three types of inulin on dietary iron bioavailability and site of their disappearance in the digestive tract of young pigs
Author(s) -
Yasuda Koji,
Roneker Karl R.,
Rice Sarah,
Welch Ross M.,
Miller Dennis D.,
Lei Xin Gen
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.694.6
Subject(s) - cecum , inulin , weanling , ileum , jejunum , zoology , hemoglobin , chemistry , biology , bioavailability , food science , feces , medicine , endocrinology , biochemistry , microbiology and biotechnology , bioinformatics
Inulin may be used to improve mineral nutrition in humans. We showed positive effects of Synergy 1, a mixture of short oligofructose P95 and long‐chain HP (Orafti, Tienen, Belgium) on hemoglobin repletion efficiency (HRE) and cecum as the major degradation site in young anemic pigs. The present study was conducted to compare the effect of HP and P95, relative to Synergy 1, on HRE and their degradation site in weanling pigs. Thirty‐two pigs (6‐wk old) were individually housed and fed a corn‐soybean meal based diet (BD) without supplemental inorganic iron, or the BD plus 4% of Synergy 1, HP, or P95 for 5 wk. Blood hemoglobin (Hb) concentrations were measured weekly. Daily feed intake and weekly body weight gain were recorded to calculate HRE. At wk 5, digesta samples were collected from lower jejunum, ileum, and cecum of pigs at slaughtering for inulin analysis. Blood Hb concentrations were 10% greater (P < 0.05) in the inulin‐fed pigs than those fed the BD at wk 5. Pigs fed Synergy 1 and P95 had higher (P < 0.05) and lower (P < 0.05) HRE than that of BD, respectively. No inulin was detected in the cecum digesta of any treatment group. Compared with those fed Synergy 1, pigs fed HP had higher (P < 0.05) whereas pigs fed P95 had lower (P = 0.07) inulin concentrations in lower jejunum digesta. In conclusion, benefit of supplemental inulin to dietary iron bioavailability and site of its disappearance were a function of the chain length.