An increased hindgut fermentation promoted major changes on the VFA profile but not on the total VFA concetration of the digesta contents

摘要

Volatile fatty acids, principally acetate, propionate and butyrate, are produced in the caecum-colon of pigs as end products of the microbial fermentation. The present abstract tryes to explore on the changes on the VFA concentration and profiles observed in Landrace and Iberian pigs fed on different sources of carbohydrates (high v. low digestible starch).