Slaughter Method Research Articles

Heterogeneity in consumer perceptions of the animal friendliness of broiler production systems

Animal welfare-based product differentiation through private sector initiatives has led to the introduction of ‘compromise’ meat products, which are produced at beyond regulatory standards for animal welfare, but are cheaper than organic meat. A variety of production system characteristics serve as parameters to achieve higher animal welfare standards. Food policies will be more effective if they position compromise products on those production system characteristics that really matter to (segments of) consumers. The present study identifies that three market segments may be discerned; one that takes a more inclusive perspective on animal welfare, and two that take a more heuristic approach by viewing animal friendliness from a more uni-dimensional perspective (animal space vs. slaughter method). These segments do not only differ in their perception of animal welfare, but also regarding their background characteristics. An interesting finding of the research is that the different segments accord in their perceptions of overall animal welfare levels, but do so for different reasons. In terms of food policy implications this means that the further development of compromise products would benefit from communicating more specific information on animal space and slaughter method, in addition to the overall star-based animal welfare classification. Such communication would serve well to both 50% of the market that takes a more balanced and integrated view on animal welfare and the other half of the market that takes a more uni-dimensional perspective (space vs. slaughter method).

Energy requirements for maintenance and growth of Canindé goat kids

Accurate values for energy requirements are necessary for the proper feeding management of goats. The aim of this study was to estimate the energy requirements for maintenance and growth of Canindé goat kids. We used 33 castrated goat kids with an average initial weight of 15.62±0.87kg. Five of them (baseline) were slaughtered at the beginning of the experiment to determine the initial body composition. The other goats (n=28) were assigned in a randomized block design into seven groups of four animals each. The diet consisted of 55% forage (Tifton) and 45% concentrate. The treatments consisted of four levels of intake: ad libitum and 80%, 60% and 40% of the ad libitum intake. Each group was slaughtered when the animal from the ad libitum level reached 26.55±0.65kg. We used the comparative slaughter method to assess body composition and calculate the nutritional requirements. Body composition varied from 177.43 to 166.98g of protein, from 127.92 to 193.46g of fat and from 2.15 to 2.69Mcal of energy per kg of empty body weight (EBW). The ratio of empty body weight/body weight was 0.81. The net energy requirements for maintenance were estimated at 52.64kcal/kg EBW0.75. The net requirements to gain ranged from 2.96 to 4.84Mcal/kg EBW gain for the castrated indigenous goat kids weighing between 15kg and 25kg. The energy requirements to maintenance of indigenous goat kids are lower, which might indicate different adaptive capabilities, but these goats require more energy to gain and to accumulate fat in their body.

Evaluation of amino Acid and energy utilization in feedstuff for Swine and poultry diets.

An accurate feed formulation is essential for optimizing feed efficiency and minimizing feed cost for swine and poultry production. Because energy and amino acid (AA) account for the major cost of swine and poultry diets, a precise determination of the availability of energy and AA in feedstuffs is essential for accurate diet formulations. Therefore, the methodology for determining the availability of energy and AA should be carefully selected. The total collection and index methods are 2 major procedures for estimating the availability of energy and AA in feedstuffs for swine and poultry diets. The total collection method is based on the laborious production of quantitative records of feed intake and output, whereas the index method can avoid the laborious work, but greatly relies on accurate chemical analysis of index compound. The direct method, in which the test feedstuff in a diet is the sole source of the component of interest, is widely used to determine the digestibility of nutritional components in feedstuffs. In some cases, however, it may be necessary to formulate a basal diet and a test diet in which a portion of the basal diet is replaced by the feed ingredient to be tested because of poor palatability and low level of the interested component in the test ingredients. For the digestibility of AA, due to the confounding effect on AA composition of protein in feces by microorganisms in the hind gut, ileal digestibility rather than fecal digestibility has been preferred as the reliable method for estimating AA digestibility. Depending on the contribution of ileal endogenous AA losses in the ileal digestibility calculation, ileal digestibility estimates can be expressed as apparent, standardized, and true ileal digestibility, and are usually determined using the ileal cannulation method for pigs and the slaughter method for poultry. Among these digestibility estimates, the standardized ileal AA digestibility that corrects apparent ileal digestibility for basal endogenous AA losses, provides appropriate information for the formulation of swine and poultry diets. The total quantity of energy in feedstuffs can be partitioned into different components including gross energy (GE), digestible energy (DE), metabolizable energy (ME), and net energy based on the consideration of sequential energy losses during digestion and metabolism from GE in feeds. For swine, the total collection method is suggested for determining DE and ME in feedstuffs whereas for poultry the classical ME assay and the precision-fed method are applicable. Further investigation for the utilization of ME may be conducted by measuring either heat production or energy retention using indirect calorimetry or comparative slaughter method, respectively. This review provides information on the methodology used to determine accurate estimates of AA and energy availability for formulating swine and poultry diets.

Halal and kosher slaughter methods and meat quality: A review

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the “spiritual quality” of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review.

Effects of different slaughtering methods on rigor mortis development and flesh quality of tench (Tinca tinca )

Summary The effects of different slaughtering methods on rigor mortis and flesh quality parameters were investigated. Eighty tench were divided into four groups, whereby each group was slaughtered using a different method: percussive stunning (PS), live chilling (LC), asphyxia (CO2), or electrical stunning (ES). Progression of rigor mortis (RM) was recorded (30 h) as well as pH, colour, cooking losses, texture, drip losses and free water after 24 h of storage at +2°C. The PS group showed a delayed onset of RM when compared to the other groups and with a later beginning of rigor resolution. The highest rigor index values were shown in the PS and CO2 groups, and were reached at 24 and 20 h post-mortem, respectively. ES fish exhibited a significantly faster rigor onset when compared to the PS group. At 24 h, pH was not affected by the stunning methodology, nor were the colour or texture characteristics, even when a trend was observed (PS>ES>CO2>LC) for the latter parameter. This research is evidence of how stunning procedures prior to slaughter have a significant effect on rigor mortis development, whereas no differences were found concerning quality parameters.

Zgodnie z Obyczajami Religijnymi: (According to Religious Rights): A Dissenting Opinion on the Polish Slaughter Case

The effective banning of ritual slaughter by the Polish Constitutional Court represents perhaps the greatest challenge to freedom of religion in Poland since the fall of communism. In its ruling of 27 November 2012, the Court held that the instrument under which ritual slaughter—Jewish shechita and Islamic dhabihah—could occur without prior stunning was in excess of ministerial authority. The ruling itself should be treated with some concern, both because of its unusual approach to statutory interpretation and for the way in which, without explanation, it treats ‘ritual slaughter and animal welfare as irreconcilable’. The matter came before the Court upon the application of the Prosecutor General, who argued that the administrative arrangements for ritual slaughter were unconstitutional. The particular statutory instrument challenged was Article 2 in Regulation No 8 of 2004, the full title of which translates as ‘Regulation of the Minister of Agriculture and Rural Development dated 9 September 2004 on the qualifications of the persons entitled to the professional slaughter and conditions and methods of slaughter and killing of animals’. The enabling act was the Act of 21 August 1997 on the Protection of Animals. That law, it should be noted, contained until mid-2002 a provision of its own that permitted ritual slaughter. The Regulation was made after Poland joined the European Union (EU) on 1 May 2004. The significance is that from that date,

Effect of Blood Removal Protocol and Superchilling on Quality Parameters of Prerigor Filleted Farmed Atlantic Cod (Gadus morhua)

A total of 40 farmed Atlantic cod (Gadus morhua) were in 2 groups either fillet directly after stunning and spray washed or produced into fillets according to traditional slaughter methods including exsanguination for 30 min, gutting and washing. Both groups were either stored superchilled or traditionally on ice. After 7 d postmortem color (CIE L*, a*, b*) and fillet shrinkage was measured by computer imaging along with drip loss and texture hardness. Results show that superchilled fillets had significant lower core temperature than fillets stored on ice during the entire 7 d storage period. This resulted in reduced fillet shrinkage from 14.7% to 6.9% and less drip loss dropping from 9.45% to 3.99% in average. Processing the fish directly into fillets resulted in satisfactory blood drainage, where all groups were in particularly well exsanguinated with a* values below zero. No color difference was observed between filleting groups or chilling methods. Spray washing of the fillets resulted in water uptake and higher drip loss in interaction with chilling method. We conclude that filleting farmed fish in one step is feasible. Traditionally farmed fish are slaughtered and processed over several steps, which often include live chilling, stunning, exsanguination, chilling, gutting, rinsing, decapitation, filleting before the fillets are packed into polystyrene boxes and shipped with ice. These processes are often time, laboring, space, and energy consuming. A novel processing line for filleting of farmed fish is gutting and filleting the fish directly after decapitation and replacing exsanguination with spray washing the fillets. In addition, all the cooling steps are replaced by superchilling the fillets. This novel process line gives fillets with comparable if not superior quality compared to the traditional process.

Humane harvesting and slaughter of farmed fish.

The overwhelming majority of farmed fish produced throughout the world are killed with little or no consideration for their welfare. Fasting periods can be excessive, transport stressful and killing inhumane. At the time of writing, the salmon industry is the only sector in which consideration of the welfare of the fish at slaughter has resulted in significant improvements throughout most of the industry. There are signs of interest in the use of more humane slaughter methods for some other fish species. This is mostly initiated by the demand for higher standards from European fish retailers. For most species, the humane killing options are limited to percussive stunning and electrical stunning. However, even these methods can have a poor welfare outcome if insufficient consideration is given to the needs of the fish or if the equipment has not been properly designed. The use of food-grade anaesthetics to assist with the harvest has significant potential for improving welfare and their wider use should be investigated further.

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing.

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at 4°C, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

Influence of Kosher (Shechita) and conventional slaughter techniques on shear force, drip and cooking loss of beef

The objective of this study was to evaluate the effects of Kosher (Shechita) and conventional slaughter methods on shear force, drip and cooking losses of beef (m. longissimus dorsi samples) from South African feedlot cattle. Results revealed significantly lower shear force values for meat samples from cattle slaughtered by the Kosher method compared to those from cattle slaughtered by the conventional slaughter method. Cooking loss was significantly higher for meat samples from cattle slaughtered in the conventional way compared to those from cattle slaughtered by Kosher method. However, no significant difference was observed for drip loss between slaughter methods. These findings suggest that captive bolt stunning before sticking resulted in higher cooking losses and yielded less tender meat compared to the Kosher slaughter method.Keywords: Sticking, stunning, tenderness, water holding capacity, yield

Production traits in F1 and F2 crosses with naturalized hair breed Santa Inês ewes

The once bred ewe slaughter method proposes the use of female lamb to produce a lamb and then both are slaughtered, increasing income and high quality meat production. Thus, this study evaluated the growth and reproduction performance of ewe lamb from Santa Inês (SI), a naturalized genetic resource, and their crosses (Dorper x Santa Inês (DOR), Texel x Santa Inês (TEX), Ile de France x Santa Inês (ILE)), as well as the survivability and development of their offspring. The animals were weighed monthly from birth to 12-months age. Samples of milk were collected on approximately 30 days of lactation. The physical-chemical analysis of milk was performed. SI females (2.94 kg) had significantly lower birth weight than DOR (3.80 kg) and TEX (3.87 kg). ILE females had higher weaning weight and weight at 12 months than SI females, which reflected in higher daily weight gain (ADG) (108.46 g/day) than TEX and SI. The pregnancy rates at 12 months were ILE (57.14%), TEX (25%), DOR (50%), and SI (28.57%), with TEX and SI differing of ILE and DOR (p = 0.03). Therefore, in semi-confinement and in a once-bred ewe production system using crossbreeding and allying meat production and reproduction, we recommend the use of Dorper and Ile de France breeds for crossbreeding with Santa Inês females. These results demonstrated the useful of a local genetic resource in productive system aiming a low cost meat production.

Diary of a parliamentary intern

Since Parliament reconvened, Hannah Jordan, parliamentary intern to Lord Trees, has been researching slaughter methods in the UK for a short debate that took place in the House of Lords last week.

Quality evaluation of farmed whiteleg shrimp, Litopenaeus vannamei, treated with different slaughter processing by infrared spectroscopy

The present study was to evaluate two slaughter processing methods (ice water immersion (T-1) and individual beheaded (T-2)) on whiteleg shrimp quality farmed in freshwater culture systems using attenuated total reflection infrared (ATR-IR) technology. In addition, the corresponding physical, chemical and microbial properties of shrimp samples were also determined. No significant differences were observed in pH, total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and K value as well as the contents of moisture, crude protein, crude fat and ash between groups of T-1 and T-2. However, significantly higher springiness and chewiness (P<0.05) were observed in T-1 as compared to those of T-2. As for the result of total viable counts (TVC), significantly lower value (P<0.05) was shown in T-1 than that of T-2, indicating that the quality and shelf life of whiteleg shrimp killed by ice water immersion could be improved and prolonged. Furthermore, all the samples were successfully divided into two categories regarding the two slaughter methods by principal component analysis (PCA) according to the infrared spectra. By analysis of the regression coefficients of PLS-DA, it can be supposed that the quality differences of whiteleg shrimp with different slaughter processing are largely caused by structural changes of their protein and fat. All together, our results indicated that the springiness and chewiness of whiteleg shrimp with different processing could be correctly distinguished using infrared spectroscopy.

Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage.

The main objective of this study was to assess the influence of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage on board. Fishes were slaughtered by asphyxia in air (AA), asphyxia in ice water (AI) or stunning fish heads (SH), and the rigor mortis, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), 2-thiobarbituric acid reactive substances (TBARS) and sensory properties for the fishes were analyzed. On day 0, Chilean jack mackerel samples of AI group displayed higher pH values than those of AA and SH groups. TVB-N, TMA and TBARS values of all samples increased with the storage time, and these values of AI had a lower increase than AA and SH. Moreover, samples of AI had a better sensory score than AA and SH during storage. It can be concluded that slaughter method of asphyxia in ice water for Chilean jack mackerel exhibit the better efficiency on maintaining the fish quality during refrigerated storage on board.

Changes in blood parameters and electroencephalogram of cattle as affected by different stunning and slaughter methods in cattle

The present study aimed to provide a comparative analysis of the effects of penetrative stunning, non-penetrative stunning and post-slaughter stunning on biochemical parameters and electroencephalogram (EEG) associated with stress in heifers and steers. Ten animals were assigned to each of the following four treatment groups: (1) animals were subjected to conventional halal slaughter (a clean incision through the structures on the ventral neck at the approximate level of vertebrae C2–C3 – the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10–20 s of the halal cut (U); (2) high-power non-penetrating mechanical stunning using a mushroom-headed humane killer, followed by conventional halal slaughter (HPNP); (3) low-power non-penetrating mechanical percussive stunning using a mushroom-headed humane killer, followed by conventional halal slaughter (LPNP); and (4) penetrative stunning using a captive-bolt pistol humane killer, followed by conventional halal slaughter (P). For each animal, blood samples and electroencephalogram recordings were taken before stunning, post-stunning (if applicable) and post-slaughter, and plasma concentrations of cortisol, adrenocorticotrophic hormone (ACTH), adrenaline, noradrenaline and β-endorphin were determined. Irrespective of the stunning method, except for percentage change in plasma concentrations of noradrenaline, the values of blood parameters attained before and after stunning were not significantly different. The plasma noradrenaline concentration of the HPNP animals was significantly elevated following stunning. Following slaughter, the percentage change of plasma ACTH concentration in the P animals was significantly elevated. Neither stunning method nor sampling time had a significant effect on plasma β-endorphin concentration. On the basis of the EEG results, penetrative stunning seemed to be better in maximising the possibility of post-stunning insensibility, whereas U animals appeared to demonstrate an evident increase in EEG activity which is consistent with the presence of post-slaughter noxious stimuli associated with tissue cut and injury. The U animals had consistently higher, if not the highest, RMS values than did other stunned animals. This indicates a degree of EEG changes associated with stress and pain. On the basis of EEG data, our results suggested that penetrative stunning would be the most reliable method of ensuring insensibility and minimising pain. However, at slaughter, the P animals showed a dramatic elevation in the percentage change of circulating ACTH, suggesting physiological stress response. On a cautionary note, the results are not unequivocal, and it may be that the range of analyses available to researchers at this point of time are not sufficiently specific to allow definitive conclusions to be drawn.

A Magnetic Resonance Spectroscopy Technique to Determine the Stomach Emptying Rate of Mixed Diets in Growing Rats

A rapid technique allowing the accurate determination of stomach emptying rate (SER) would be useful for understanding the process of digestion. The development of a rapid magnetic resonance spectroscopy (MRS) technique based on the marker AlCl3-6H2O (Al-MRS) to determine the real-time SER of foods in a rat model is described. Experiments were conducted to establish several variables for the Al-MRS technique and validate the technique against the traditional serial slaughter method. Overnight feed-deprived rats (n = 8/treatment) were gavaged with a single dose of a semisynthetic meat or soy bean protein isolate-based diet containing the marker AlCl3-6H2O in acidified water (pH 2). Rats were either placed individually in the magnetic resonance spectrometer to estimate the SER from the real-time decrease in the aluminum (Al) signal or killed and their stomach chyme collected at prescribed times postprandially to determine the SER. The concentration of diet in the gavage mixture did not influence the SER. In contrast, rat body weight (BW), gavage volume, and dietary marker concentration affected SER (P < 0.05). The optimal BW range, gavage volume, and marker concentration that gave repeatable SER values were 280–320 g, 2–4 mL, and 55 g/L, respectively. Correlations were found for SER between Al-MRS and serial slaughter methods (r = 0.81–0.95; P < 0.001). Al-MRS is a robust, rapid, and straightforward technique for predicting the SER of food.

Micromineral nutritional requirements for weight gain in Canindé goats under grazing in the brazilian semiarid

The purpose was to estimate the liquid requirements of Zn, Fe, Mn and Cu for weight gain in 46 castrated Caninde goats in grazing system in the Caatinga supplemented with 0, 0.5, 1 and 1.5% levels in relation to live weight. The animals had an initial average body weight of 15.76 ± 0.96 kg. Six animals were slaughtered at the onset of the experiment (16.1 ± 1.15 kg BW) and the rest (n = 40) were randomly distributed into one of the four levels of supplementation. The body composition (mg kg -1 EBW) varied from 8.47 to 9.09 mg Zn, 13.54 to 13.77 mg Fe, 6.34 to 6.36 mg Mn and 3.78 to 5.10 mg Cu, for Caninde goats with 15 and 25 kg BW, respectively, and the liquid requirements for gain (mg kg -1 BW gain) were estimated by the comparative slaughter method, and varied from 6.98 to 7.77 mg Zn; 10.20 to 10.72 mg Fe; 4.64 to 4.82 mg Mn and 4.28 to 5.96 mg Cu for the animals with BW varying from 15 to 25 kg, respectively. The liquid requirements of microminerals estimated in this research were inferior to the recommendations made by international committees.

Religious Slaughter: Data from Surveys and Spot-Check Visits in Italy and Animal Welfare Issues

The public is becoming increasingly concerned about how nonhuman animals are treated, and many studies show that European citizens are concerned about farm animal welfare. Religious slaughter has always been a controversial and emotive subject, caught between animal welfare considerations, cultural and human rights issues. There is considerable variation in current practices, and the rules regarding religious requirements are still confusing. Similarly, consumer demands and concerns also need to be addressed. Therefore, there is a need for information relating to slaughter techniques as well as product range, consumer expectations, market share, and socioeconomic issues. This research aims at identifying the procedures for current methods of religious slaughter in Italy. Conventional slaughter is performed with prior stunning; kosher slaughter is practiced without stunning. Halal slaughter is performed for most of the animals without stunning. Halal slaughter with prior stunning is accepted for 5.9% of small ruminants. Questionnaires were sent to regional health authorities, and spot-check visits were conducted on cattle, sheep, and poultry abattoirs in Italy from October 2008 to March 2009. The observed parameters are discussed in regards to the risk to animal welfare. Observations not only on restraining methods, but also on post-cut, clinical indicators of consciousness are considered. This research is the first, systematic attempt to analyze the methods of religious slaughter and to discuss the implications for animal welfare.

Religious Slaughter: Promoting a Dialogue about the Welfare of Animals at Time of Killing

Both the Muslim and Jewish faiths have specific rules for the method of killing religiously acceptable nonhuman animals. Animal slaughter without stunning prior to cutting the throat for the production of food suitable for consumption for Muslim and Jewish people, called religious slaughter, has been a contested issue for a long time in Europe (see Vialles, 1994). When the method of electrical stunning was first introduced at the beginning of the twentieth century, this contested issue led to a “science versus religion” war about the animals’ pain and consciousness at time of killing. Electrical stunning of animals prior to slaughter was welcome and widely accepted, according to Burt (2001), because it addressed issues of civilized, or humane, behaviour and technology that were important to the meat industry. The first scientific textbook for the meat industry, by Leighton and Douglas (1910), described the goal of the industry as producing the optimum amount of meat of the best quality in the shortest time (Burt, 2001, p. 87ff ), and indicated that from about 1927, introduction of electric stunning before slaughter presented new possibilities for achieving such a goal. This new method of stunning presented options of efficiency, low cost, and hygiene as well as the possibility of meeting animal welfare considerations. It also seemed a win-win technology that could be operated with relatively little skill compared to, say, wielding a poleaxe. In the words of Muller (1932), one of its pioneers, the technology indicated “the higher standard of modern civilization” (p. 487, cited in Burt, 2001). However, this technology was strongly rejected by the Jewish communities, which took issue with injuries to the animals prior to having their throats cut and claimed that the Jewish method of slaughter, shechita, was already addressing animal pain and was ensuring animals’ unconsciousness with the simple cut of the throat. This claim was based on the thorough training of the

Starch and fiber properties affect their kinetics of digestion and thereby digestive physiology in pigs

Traditionally in swine nutrition, analyses of starch and fiber have focused on assessing quantity; however, both have a wide range of functional properties making them underappreciated nutrients. Starch ranging from low to high amylose changes from rapidly digestible in the upper gut to poorly digestible but fermentable in the lower gut thereby changing from a source of glucose to VFA source. Likewise, fibers ranging from low to high viscosity affect digesta flow and from slowly to rapidly fermentable alter production of VFA serving as energy for the gut or whole body. Our hypothesis is that total extent, kinetics, and site of digestion or fermentation of starch and fiber are important for whole body nutrient use and intestinal health. To elucidate their effects, we developed in vitro, lab-based methodologies to describe kinetics of digestion and fermentation and linked these with in vivo models including i) ileum cannulation to collect digesta, ii) portal-vein catheterization to sequentially sample blood, iii) slaughter method to collect site-specific intestinal tissue and digesta, and iv) indirect calorimetry. Using these methods, kinetics of nutrient absorption was associated with pancreatic and intestinal hormones released into the portal vein, intestinal microbiota, and gene expression in intestinal tissue and microbiota. These studies confirmed that slowly digestible starch is partially degraded in the distal small and large intestine and fermented into VFA including butyrate (10-fold increase in net portal appearance), which reduces insulin responses by 60% and whole body energy use. Starch entering the distal intestine altered mRNA abundance of nutrient transporters and was bifidogenic. Extremely viscous purified fiber dampened glycemic responses and reduced digesta passage rate by 50% thereby increasing ileal digestion of dietary nutrients whereas increased fiber in feed grains reduced nutrient digestibility. Fermentable fiber increased butyrate and insulin production. These methods will therefore support elucidation of mechanisms that link starch and fiber properties to whole body nutrient use and intestinal health.