An Increased Hindgut Fermentation Promoted Major Changes on the VFA Profile but not on the Total VFA Concentration or theDigesta Contents

摘要

We studied the volatile fatty acids (VFA) contents in caecum, colon and rectum of finishing Landrace and Iberian pigs, fed on a maize- or sorghum-acorn-based diet. As referred to in Chapter 63, Iberian pigs promoted an increased amount of organic matter (OM) available for hindgut fermentation, but no differences were observed in the VFA digesta content. Significant changes were observed on the profiles of main VFA (acetate, propionate, butyrate and branched-chain VFA). Differences in the pattern of fermentation appear to be related to breed and diet characteristics.