Effect of dietary fiber fermentation on short‐chain fatty acid production and microbial composition in vitro

Journal Article · 20 May 2020 · Journal of the Science of Food and Agriculture

DOI: https://doi.org/10.1002/jsfa.10470 · OSTI ID:1630252

Bai, Yu ^[1]; Zhao, Jin‐biao ^[1]; Tao, Shi‐yu ^[1]; Zhou, Xing‐jian ^[1]; Pi, Yu  ^[2]; Gerrits, Walter JJ ^[3]; Johnston, Lee J. ^[4]; Zhang, Shi‐yi ^[1]; Yang, Hong‐jian ^[1]; Liu, Ling ^[1]; Zhang, Shuai ^[1]; Wang, Jun‐jun  ^[1]

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1. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing People's Republic of China
2. State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing People's Republic of China, State Key Laboratory of Biological Feed Ministry of Agriculture and Rural Affairs, Boen Biotechnology Co. LTD Guangzhou China
3. Animal Nutrition Group Wageningen University and Research Wageningen The Netherlands
4. Swine Nutrition and Production, West Central Research and Outreach Center University of Minnesota Morris MN USA

Abstract BACKGROUND The efficient utilization of fiber‐rich co‐products is important for optimizing feed resource utilization and animal health. This study was conducted to evaluate the fermentation characteristics of fiber‐rich co‐products, which had equal quantities of total dietary fiber (TDF), at different time points using batch in vitro methods. It considered their gas production, short‐chain fatty acid (SCFA) production, and microbial composition. RESULTS The fermentation of wheat bran (WB) and oat bran (OB) showed higher and faster ( P  < 0.05) gas and SCFA production than corn bran (CB), sugar beet pulp (SBP), and soybean hulls (SH). The α ‐diversity was higher in the CB, SBP, and SH groups than in the WB and OB groups ( P  < 0.05). At the phylum level, OB and WB fermentation showed lower ( P  < 0.05) relative abundance of Actinobacteria than the CB, SBP, and SH groups. At the genus level, OB and WB fermentation increased the Enterococcus population in comparison with the CB, SBP, and SH groups, whereas CB and SBP fermentation improved the relative abundance of the Christensenellaceae R‐7 group more than the WB, OB, and SH groups ( P  < 0.05). CONCLUSION Overall, WB and OB were rapidly fermented by fecal microbiota, in contrast with SBP, SH, and CB. Fermentation of different fiber‐rich co‐products with an equal TDF content gives different responses in terms of microbial composition and SCFA production due to variations in their physicochemical properties and molecular structure. © 2020 Society of Chemical Industry

• Sponsoring Organization: USDOE
• OSTI ID: 1630252
• Journal Information: Journal of the Science of Food and Agriculture, Journal Name: Journal of the Science of Food and Agriculture Journal Issue: 11 Vol. 100; ISSN 0022-5142
• Publisher: Wiley Blackwell (John Wiley & Sons)Copyright Statement
• Country of Publication: United Kingdom
• Language: English