NDO NSP. YI Zhong-hua ZHU Nian-hua LI Guan-hong SONG Xiao-zhen PAN Ke QU Ming-ren

2012 34 2 345-350 http / /xuebao. jxau. edu. cn Acta Agriculturae Universitatis Jiangxiensis E - mail ndxb7775@ sina. com NDO NSP 330045 NDO NSP NSP NSP NSP NSP NSP NSP NSP NSP NSP S831. 5 A 1000-2286 2012 02-0345 - 06 Comparative Evaluation of the in Vitro Fermentation Characteristics of Selected Non-digestible Oligosaccharides and Non-starch Polysaccharides Using Caecal Microbial Inoculum from Broilers YI Zhong-hua ZHU Nian-hua LI Guan-hong SONG Xiao-zhen PAN Ke QU Ming-ren College of Animal Science and Technology JAU Nanchang 330045 China Abstract An in vitro experiment in comparison of fermentation characteristics of selected non - digestible oligosaccharides NDO and non - starch polysaccharides NSP was conducted using caecal microbial inoculum from broilers fed an antibiotics - free diet. The results showed that the total production of SCFA from the fermentation of NDO was higher than that of NSP. The fermentability ranked in the order of Raffinose > Stachyose > Fructooligosaccharides FOS > mannanoligosaccharides MOS in NDO and ranked in the order of Wheat NSP > Soybean meal NSP > Corn NSP > Wheat bran NSP > Cellulose in NSP. In addition the molar percentage of acetate from the fermentation of NSP was higher whereas the percentage of propionate from that of NDO was higher. Compared with insoluble NSP the fermentation characteristics of soluble NSP was closer to that of NDO. Key words non-digestible oligosaccharides non-starch polysaccharides broilers in vitro fermentation short-chain fatty acid 2011-10 - 26 2012-02 - 16 GJJ09170 2003 1971 E - mail yizhcn@ 126. com

346 34 Non - digestible oligosaccharide NDO Non - starch polysaccharide NSP 1 2-3 4-5 NSP 1 1. 1 48 1 AA AA 42 08 00 12-80 1. 2 1. 2. 1 92. 36% 4. 69% 2. 18% 85. 74% 7. 03% 3. 29% 1. 83% 1. 13% 39. 81% 49. 78% 7. 06% > 99. 0% > 28% 1. 2. 2 4 Choct Annison 6 NSP 1. 3 1. 3. 1 Sunvold 7 1. 3. 2 0. 3 g 0. 001 g 250 ml 30 ml 121 20 min 3 1. 3. 3 1 10 200 250 ml CO 2 1. 3. 4 1 ml CO 2 37 6 12 24 h 4 ml SCFA ph 1. 4 1. 4. 1 Lee 8 4 NSP TDF SDF IDF 9 4 NSP DM CP 1. 4. 2 Carre 10

2 NDO NSP 347 1. 5 Excel SPSS 14. 0 One - Way ANOVY Duncan ± X ± S P < 0. 05 2 2. 1 NSP NSP 1 22. 07% 20. 37% 12. 16% 4 NSP NSP NSP 15. 45% NSP NSP NSP NSP NSP Tab. 1 1 % Composition of dietary fiber and the alkali extracted NSP of the feedstuffs % Air dry basis Item Corn Wheat Soybean meal Wheat bran Composition of the feedstuffs Dry matter 87. 03 87. 46 89. 28 87. 81 Crude fiber 2. 51 2. 27 6. 19 12. 49 Total dietary fiber 7. 85 14. 69 29. 31 47. 86 Insoluble dietary fiber 6. 96 11. 51 22. 59 42. 18 Soluble dietary fiber 1. 21 3. 26 5. 78 5. 84 / SDF /TDF 14. 81 22. 07 20. 37 12. 16 NSP Alkali extracted NSP 8. 37 16. 48 36. 14 50. 53 NSP Composition of the alkali extracted NSP Dry matter 92. 09 91. 84 92. 67 93. 18 Crude protein 1. 47 2. 16 15. 45 2. 39 NSP 90. 36 89. 57 77. 29 90. 78 Crude fiber 16. 04 11. 83 19. 37 20. 71 Total dietary fiber 91. 56 89. 74 73. 06 91. 59 Insoluble dietary fiber 80. 33 69. 09 58. 82 83. 41 Soluble dietary fiber 9. 89 20. 16 16. 15 8. 23 / SDF /IDF 10. 96 22. 59 21. 54 8. 98 2. 2 2 3 24 h NDO SCFA NSP NSP SCFA NDO NDO SCFA NSP 24 h NDO 6 h SCFA P < 0. 05 SCFA P < 0. 05 24 h SCFA 6 h 12 h SCFA 50% 24 h SCFA 83. 81% 75. 84% 6 12 24 h SCFA 23. 81% 18. 90% 40. 94% 4 NDO

348 34 Tab. 2 2 6 12 24 h Short - chain fatty acid production after onset of 6 12 and 24 hours fermentation of various NDO or NSP by caecal microflora in broilers mmol /g DM Acetate mmol /g DM Propionate Stachyose 1. 02 ± 0. 16 e 2. 01 ± 0. 42 d 3. 83 ± 0. 58 e 0. 38 ± 0. 10 d 0. 65 ± 0. 20 c 1. 77 ± 0. 60 c Raffinose 1. 42 ± 0. 17 f 3. 89 ± 0. 34 e 4. 66 ± 0. 72 f 1. 07 ± 0. 11 e 1. 83 ± 0. 20 d 1. 90 ± 0. 09 c FOS 0. 73 ± 0. 13 d 1. 61 ± 0. 34 d 3. 29 ± 0. 52 e 0. 26 ± 0. 04 c 0. 98 ± 0. 18 d 1. 71 ± 0. 26 c MOS 0. 47 ± 0. 08 c 0. 83 ± 0. 30 bc 2. 05 ± 0. 06 d 0. 13 ± 0. 02 b 0. 33 ± 0. 09 a 0. 87 ± 0. 06 b NSP Corn NSP 0. 25 ± 0. 05 ab 0. 66 ± 0. 11 bc 1. 26 ± 0. 18 bc 0. 04 ± 0. 01 a 0. 09 ± 0. 02 a 0. 20 ± 0. 05 a NSP Wheat NSP 0. 39 ± 0. 05 bc 1. 08 ± 0. 30 c 1. 77 ± 0. 11 cd 0. 08 ± 0. 02 ab 0. 18 ± 0. 02 ab 0. 41 ± 0. 03 a NSP Wheat bran NSP 0. 22 ± 0. 08 ab 0. 53 ± 0. 03 ab 0. 91 ± 0. 19 ab 0. 03 ± 0. 01 a 0. 05 ± 0. 01 a 0. 13 ± 0. 04 a NSP Soybean meal NSP 0. 27 ± 0. 06 ab 0. 73 ± 0. 16 bc 1. 26 ± 0. 06 bc 0. 05 ± 0. 01 a 0. 11 ± 0. 04 a 0. 28 ± 0. 03 a Cellulose 0. 20 ± 0. 05 a 0. 16 ± 0. 03 a 0. 36 ± 0. 08 a 0. 03 ± 0. 03 a 0. 03 ± 0. 02 a mmol /g DM Butyrate SCFA mmol /g DM TSCFA Stachyose 0. 13 ± 0. 01 b 0. 23 ± 0. 05 c 1. 32 ± 0. 18 c 1. 52 ± 0. 26 e 2. 90 ± 0. 58 d 6. 92 ± 1. 25 e Raffinose 0. 26 ± 0. 05 c 1. 04 ± 0. 22 d 1. 70 ± 0. 37 d 2. 75 ± 0. 12 f 6. 76 ± 0. 52 e 8. 26 ± 0. 58 f FOS 0. 04 ± 0. 01 a 0. 17 ± 0. 03 bc 1. 26 ± 0. 19 c 1. 02 ± 0. 16 d 2. 77 ± 0. 55 d 6. 26 ± 0. 94 e MOS 0. 06 ± 0. 01 a 0. 12 ± 0. 06 ab 0. 46 ± 0. 08 b 0. 66 ± 0. 09 c 1. 28 ± 0. 44 bc 3. 38 ± 0. 08 d NSP Corn NSP 0. 02 ± 0. 01 a 0. 08 ± 0. 03 a 0. 14 ± 0. 02 a 0. 32 ± 0. 04 ab 0. 84 ± 0. 15 b 1. 60 ± 0. 20 bc NSP Wheat NSP 0. 05 ± 0. 01 a 0. 21 ± 0. 05 c 0. 37 ± 0. 05 ab 0. 52 ± 0. 07 bc 1. 46 ± 0. 37 c 2. 55 ± 0. 19 cd NSP Wheat bran NSP 0. 04 ± 0. 05 a 0. 07 ± 0. 01 a 0. 12 ± 0. 04 a 0. 29 ± 0. 13 a 0. 65 ± 0. 04 ab 1. 15 ± 0. 27 ab NSP Soybean meal NSP 0. 03 ± 0. 01 a 0. 11 ± 0. 03 ab 0. 30 ± 0. 03 ab 0. 34 ± 0. 05 ab 0. 95 ± 0. 19 bc 1. 83 ± 0. 11 bc Cellulose 0. 23 ± 0. 05 a 0. 16 ± 0. 03 a 0. 38 ± 0. 07 a P < 0. 05 P > 0. Means in the same column with different superscripts are significantly different P < 0. 05. 3 Tab. 3 6 12 24 h Molar percentage of short - chain fatty acid after onset of 6 12 and 24 hours fermentation of various NDO or NSP by caecal microflora in broilers mol /100 mol Acetate mol /100 mol Propionate mol /100 mol Butyrate Stachyose 66. 80 ± 0. 53 b 69. 40 ± 3. 58 c 55. 56 ± 1. 71 ab 24. 75 ± 2. 07 a 22. 15 ± 2. 61 c 25. 17 ± 4. 21 d 8. 45 ± 1. 64 8. 45 ± 3. 16 ab 19. 27 ± 2. 66 de Raffinose 51. 55 ± 4. 04 a 57. 56 ± 1. 30 a 56. 26 ± 5. 87 ab 38. 93 ± 5. 35 c 27. 16 ± 3. 58 d 23. 08 ± 1. 41 d 9. 52 ± 1. 35 15. 28 ± 2. 34 d 20. 66 ± 4. 60 e FOS 70. 79 ± 1. 72 b 58. 05 ± 0. 86 a 52. 51 ± 0. 66 a 25. 14 ± 0. 82 b 35. 68 ± 0. 76 e 27. 26 ± 0. 99 d 4. 06 ± 1. 23 6. 27 ± 0. 10 a 20. 24 ± 1. 54 de MOS 71. 27 ± 3. 47 b 64. 82 ± 2. 54 b 60. 65 ± 3. 08 b 19. 65 ± 3. 76 ab 26. 00 ± 2. 50 cd 25. 75 ± 1. 11 d 9. 08 ± 0. 38 9. 18 ± 1. 33 ab 13. 59 ± 2. 01 bc NSP Corn NSP 78. 83 ± 4. 96 b 78. 99 ± 1. 11 ef 78. 81 ± 3. 81 d 13. 06 ± 0. 58 ab 11. 25 ± 0. 75 ab 12. 44 ± 2. 57 bc 8. 10 ± 4. 64 9. 76 ± 1. 20 b 8. 75 ± 1. 30 a NSP Wheat NSP 74. 83 ± 3. 67 b 73. 33 ± 3. 13 d 69. 51 ± 1. 15 c 14. 66 ± 3. 06 ab 12. 39 ± 2. 21 b 15. 99 ± 0. 23 c 10. 51 ± 0. 63 14. 29 ± 1. 06 cd 14. 50 ± 1. 03 c NSP Soybean meal NSP 80. 14 ± 8. 37 b 81. 27 ± 0. 71 f 78. 84 ± 2. 39 d 10. 97 ± 3. 66 a 7. 92 ± 0. 07 a 10. 81 ± 1. 28 ab 8. 89 ± 12. 24 10. 81 ± 0. 77 b 10. 35 ± 1. 11 ab NSP Wheat bran NSP 78. 38 ± 6. 51 b 76. 41 ± 2. 42 de 68. 49 ± 1. 14 c 13. 54 ± 3. 22 ab 12. 18 ± 4. 45 ab 15. 01 ± 1. 19 bc 8. 08 ± 3. 35 11. 41 ± 2. 94 bc 16. 51 ± 0. 56 cd Cellulose 87. 24 ± 11. 22 c 100. 00 ± 0. 00 g 92. 32 ± 5. 23 e 12. 76 ± 11. 22 a - 7. 68 ± 5. 23 a - - - P < 0. 05 P > 0. Means in the same column with different superscripts are significantly different P < 0. 05. NSP NSP SCFA NDO NSP 6 12 24 h SCFA NSP 64. 87% 65. 28% 71. 94% NSP NSP NSP 6 12 24 h SCFA NSP 60. 43% 57. 59% 62. 59% 54. 95% 44. 46% 45. 30% 12 24 h SCFA NSP 10. 37% 15. 09% 5 NSP NSP NSP NSP NSP 3

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