Chemical Composition, in Vitro Fermentation Characteristics, and in Vivo Digestibility Responses by Dogs to Select Corn Fibers

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• 作者：Marcial A. Guevara ; Laura L. Bauer ; Charles A. Abbas ; Kyle E. Beery ; David P. Holzgraefe ; Michael J. Cecava ; George C. Fahey Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：March 12, 2008
• 年：2008
• 卷：56
• 期：5
• 页码：1619 - 1626
• 全文大小：122K
• 年卷期：v.56,no.5(March 12, 2008)
• ISSN：1520-5118

文摘

The objective was to examine the chemical composition, in vitro fermentation characteristics, and in vivo digestibility responses of fiber-rich corn coproducts resulting from corn wet milling. Native corn fibers, native corn fibers with fines, hydrolyzed corn fibers, and hydrolyzed extracted corn fibers were analyzed chemically and their capacity to produce short-chain fatty acids determined. Ash content was low (<1.2%), crude protein content varied little, but fat and fiber concentrations varied widely. Most fiber was in the insoluble form, with glucose being predominant followed by xylose. Total short-chain fatty acid production ranged from 211.6 to 699.52 µmol/g of dry matter, whereas branched-chain fatty acid production was low. Four corn fibers (native and processed) were included in a canine diet matrix at the 7% inclusion level. Nutrient digestibility, food intake, and fecal characteristics were not affected by corn fiber inclusion in canine diets, suggesting that they should be considered as potential dietary fiber sources in dog foods.