Abstract
Studies on enzyme digestion in the precaecal part of the digestive tract show that the pig posesses digestive enzymes that can completely break down dietary substrates to absorbable nutrients. Gastric pepsins, pancreatic proteolytic enzymes and intestinal peptidases are responsible for the hydrolysis of dietary proteins; salivary and pancreatic α-amylases start the hydrolysis of starch, its products being broken down by intestinal carbohydrases; dietary lipids, mainly triglycerides, are hydrolyzed in the intestinal lumen by the complex lipase—colipase—bile salts. Hydrolysis of food components may be complete, depending upon different factors such as the composition of the diet or the nature of the substrate.
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