The value of fibre : engaging the second brain for animal nutrition / edited by G. González-Ortiz [and four others].

Format:

Book

Author/Creator:

González-Ortiz, G.

Contributor:

González-Ortiz, G., editor.

Language:

English

Subjects (All):

Animal nutrition.

Physical Description:

1 online resource (385 pages)

Edition:

1st ed.

Place of Publication:

Wageningen, The Netherlands : Wageningen Academic Publishers, [2019]

Summary:

Dietary fibre has been associated with impaired nutrient utilisation and reduced animal performance. A minimum amount of dietary fibre is required to maintain normal physiological functions in the gastrointestinal tract. This book reviews the latest advances in the understanding of dietary fibre for animal nutrition. Fibre clearly has more value than was once thought. This book attempts to define not only the analytical constraints but also the advances in understanding its role in intestinal development and health in both swine and poultry. It identifies how we can exploit fibre to the advantage of the host. Stimulating the gastrointestinal microbiota (often referred to as the second brain) to digest more fibre creates a more favourable environment for intestinal health. This outcome is especially important in antibiotic free diets. The type of fibre employed, the use of exogenous enzymes and the interaction between them, the gastrointestinal microbiota and the host will be covered in detail throughout the chapters. This book discusses the practical application of this research and has been written for all animal scientists, nutritionists, feed producers and anyone interested in exploring new developments in the understanding of dietary fibre.

Contents:

Intro

Table of contents

Preface

Part 1. Introduction to fibre

Chapter 1 Fibres making up wheat cell walls in the context of broiler diets

A. Bautil and C.M. Courtin*

Abstract

1.1 Introduction

1.2 Wheat as major source of non-starch polysaccharides in broiler feeds

1.3 The non-starch polysaccharides of wheat cell walls

1.4 Non-starch polysaccharides as part of dietary fibre

1.5 Conclusions

References

Chapter 2

J.L. Black1*, V. Ratanpaul2, B.A. Williams2, S. Diffey3 and M.J. Gidley2

2.1 Introduction

2.2 Variation in the energy value of cereal grains

2.3 Conclusions

Acknowledgements

Chapter 3 The importance of the fibre fraction of the feed in non-ruminant diets

G.G. Mateos*, G. Fondevila and L. Cámara

3.1 Introduction

3.2 Dietary fibre types and effects on target species

3.3 Conclusions

Chapter 4 Fibre - how and which structures can be modified by enzymes

K.E. Bach Knudsen* and C. Vangsøe

4.1 Introduction

4.2 Structural elements of dietary fibre

4.3 Cell wall structures of cereals and protein crops and feedstuffs

4.4 Cell wall structures with a potential to influence nutrient availability

4.5 Cell wall structures that can be modified by enzymes

4.6 Conclusions

Chapter 5 Susceptibility of fibre to exogenous carbohydrases and impact on performance in swine

J.F. Patience* and A.L. Petry

5.1 Introduction

5.2 Definition of dietary fibre

5.3 Carbohydrases and their dietary targets

5.4 Possible mode of action of carbohydrases

5.5 Carbohydrase effects on growth performance

5.6 Carbohydrase effects on energy and nutrient digestibility

5.7 Other effects of carbohydrases

5.8 Going forward

References.

Chapter 6 Multi vs single application of enzymes to degrade fibre in diets for pigs

H.H. Stein

6.1 Introduction

6.2 Enzymes needed to hydrolyse cellulose

6.3 Arabinoxylan degrading enzymes

6.4 Effects of multi enzyme addition to diets for pigs

6.5 Conclusions

Part 2. Fibre digestion and gut function

Chapter 7 The influence of fibre on gut physiology and feed intake regulation

B. Svihus1* and A.K. Hervik2

7.1 Introduction

7.2 Fibre definition and properties

7.3 Fibre and feed intake - general effects

7.4 Fibre - gizzard interactions - the specific case of poultry

7.5 Conclusions

Chapter 8 Dietary fibre, gut sensing and modulation of feed intake in pigs and chickens

E. Roura

8.1 Introduction

8.2 Nutrient sensing in the gut

8.3 Dietary fibre and gut sensing

8.4 Gut peptide secretion in fibre-rich diets

8.5 Fibre, nutrient sensing and enzyme supplementation

8.6 Conclusions and potential practical implications

Chapter 9 Facts and thoughts on carbohydrase supplementation effects on amino acid digestibility in broiler chickens

M. Rodehutscord* and W. Siegert

9.1 Introduction

9.2 Early research using specific carbohydrases

9.3 Diet composition and amino acid digestibility effects

9.4 Mixed enzymes used in diets with diverse ingredient composition

9.5 Potential reasons for effects on amino acid digestibility

9.6 Interactions with the gastrointestinal microbiota

9.7 Conclusions

Chapter 10 Beta-glucans and beta-glucanase in animal nutrition, do we understand their full effects?

N.D. Karunaratne and H.L. Classen*

10.1 Introduction

10.2 Beta-glucan structure

10.3 Factors influencing β-glucan content and structure in cereals.

10.4 Feeding of β-glucan to animals

10.5 Beta-glucanase in animal feeding

10.6 Beta-glucan in human nutrition

10.7 Beta-glucan and immunity

10.8 Prebiotic effects of cereal β-glucan

10.9 Conclusions

Chapter 11 Steering broiler intestinal microbiota through nutrition for improved health

R. Ducatelle*, V. Eeckhaut, E. Goossens, F. Haesebrouck and F. Van Immerseel

11.1 Introduction

11.2 Health associated microbiota

11.3 Shifting or steering the microbiome

11.4 Feeding for improved intestinal health

11.5 Conclusions

Chapter 12 Adaptation of the microbiome towards fibre digestion: effects of age and dietary ingredients

A. Bautil1, J. Verspreet1, J. Buyse2, P. Goos3, M.R. Bedford4 and C.M. Courtin1*

12.1 Introduction - fibre digestion along the gastrointestinal tract of poultry

12.2 Important endogenous factors influencing fibre digestion:

12.3 Exogenous factors influencing fibre digestion and age-related microbiota development: dietary ingredients and additives

12.4 Conclusions

Chapter 13 Influence of feed processing on the gastrointestinal tract development and gizzard physiology in broilers

F. Zaefarian, M.R. Abdollahi and V. Ravindran*

13.1 Introduction

13.2 Measurement of feed particle size

13.3 Feed particle size and gizzard development

13.4 Gizzard and nutrient utilisation

13.5 Effect of feed particle size on the gastrointestinal tract (other than the gizzard)

13.6 Effect of particle size uniformity on performance

13.7 Effect of feed form on gastrointestinal tract development

13.8 Effect of pelleting on feed particle size

13.9 Conclusions

Chapter 14 New strategies influencing gut functionality and animal performance.

G. González-Ortiz*, G.A. Gomes, T.T. dos Santos and M.R. Bedford

14.1 Introduction

14.2 Non-starch polysaccharide degrading enzymes

14.3 Arabinoxylo-oligosaccharides and xylo-oligosaccharides

14.4 Current view of non-starch polysaccharide enzyme utilisation

14.5 Fibre digestibility enhancers

14.6 Conclusions

Part 3. How do we exploit fibre to the advantage of the host

Chapter 15 Challenges and constraints in analysis of oligosaccharides and other fibre components

M. Alyassin* and G.M. Campbell

15.1 Introduction

15.2 Dietary fibre definition

15.3 Dietary fibre analysis methods

15.4 Conclusions

Chapter 16 Assessing the complex ecology of intestinal microbiome

J. Apajalahti* and T. Rinttilä

16.1 Intestinal microbial communities in monogastric animals

16.2 DNA-based methods for characterisation of intestinal microbiota

16.3 Assessing bacterial activities by analysing specific metabolites

16.4 Studies with live microbial communities

16.5 Conclusions

Chapter 17 Fibre and fibre breakdown products as microbial and immune defence modulators

M.J. Rodríguez-Lagunas1,2 and F.J. Pérez-Cano1,2*

17.1 Diet and immune system

17.2 Dietary fibre and prebiotics

17.3 Defensive microbiota-independent mechanisms

17.4 Defensive microbiota-dependent mechanisms

17.5 Conclusions

Chapter 18 Cross-feeding during human colon fermentation

L. De Vuyst* and F. Leroy

18.1 Introduction

18.2 Butyrate and propionate production

18.3 Glycans are degraded by a broad array of human gut microorganisms

18.4 Bifidobacteria are specialised in the selective breakdown of complex carbohydrates

18.5 Bifidobacterial growth on inulin-type fructans.

18.6 Bifidobacterial growth on arabinoxylans

18.7 Cross-feeding determines the growth and activities of indispensable colon microbial groups

18.8 Impacts of cross-feeding

18.9 Conclusions

Chapter 19 Nutritional significance of fibre in feed formulation and factors that influence fibre fermentation

N.K. Morgan

19.1 Formulating with fibre

19.2 Fermentation of fibre

19.3 Oligosaccharides

19.4 Case study: xylo-oligosaccharides in broiler diets

19.5 Conclusions

Chapter 20 Enzymes as an alternative to antibiotics: an overview

D. Melo-Duràn, D. Solà-Oriol, S. Villagomez-Estrada and J.F. Pérez*

20.1 Introduction

20.2 Antimicrobial uses in the swine and poultry industries

20.3 The way towards a drug free program

20.4 Digestive diseases in poultry: a likely preventive role for feed enzymes

20.5 Digestive diseases in swine

the likely role of feed enzymes

20.6 Conclusions

Chapter 21 Future prospects for non-starch polysaccharide degrading enzymes development in monogastric nutrition

M.R. Bedford

21.1 Introduction

21.2 Cell wall driven enzyme development

21.3 Viscosity driven enzyme development

21.4 Prebiotic driven enzyme development

21.5 Need for an NSPase?

21.6 Other factors

21.7 Overview

Notes:

Includes bibliographical references.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

90-8686-893-2

OCLC:

1128454491