Increasing amylose content of starch stimulates fermentation and is bifidogenic in weaned pigs

Abstract

Weaning causes digestive disorder in pigs primarily due to unstable gut microbiota. Increasing dietary amylose increases substrate available for microbial fermentation. Weaned pigs (n = 32) were allocated to 1 of 4 diets containing 67% starch with 0, 20, 28 or 63% amylose, respectively, for 21 days. In colonic digesta, Bacteroides increased (P < 0.05) with 63% amylose compared to 20 and 28%. Bifidobacteria spp. increased (P < 0.05) and Clostridium clusters IV and XIVa decreased (P < 0.01) with 63% amylose in cecal and colonic digesta. Lactobacillus decreased (P < 0.05) in cecal and colonic digesta with 28% amylose compared to 0, 20, and 63%. Total VFA concentration in cecal and colonic digesta increased (P < 0.01) with 63% amylose. Propionate concentration in cecal digesta increased (P < 0.01) with 63% amylose. Acetate and propionate concentration in colonic digesta increased (P < 0.01) with 63% amylose. pH decreased (P < 0.01) in ileal, cecal and colonic digesta with 63% amylose. Villus height and crypt depth were not affected by amylose content. Increasing amylose content can modulate gut microbial profiles, VFA concentrations, and pH that may play a protective role against pathogenic bacteria.Grant Funding Source: Canadian Swine Research and Development Cluster, Danisco, Provimi