The effect of dietary phosphorus and calcium level, phytase supplementation and ileal infusion pectin on the pig gut

    Due to environmental concerns, there is constant progress to decrease P excretion by reducing the dietary P level in pig diets, supplementing microbial phytase or introducing low-phytate crops into diet formulation (Knowlton et al., 2004; Veum et al., 2007). However, reducing the dietary P level may influence the fermentation of carbohydrates. This paper contains data that clearly shows that bacterial P and Ca incorporation and fermentation in pigs is affected by both dietary P and Ca level and the availability of fermentable substrate such as pectin. Increasing the dietary P and Ca level by supplemental MCP increased the bacterial incorporation of P and Ca into the MBM due to greater bacterial intestinal P availability.
    Document information
    Product / service: Phytases, Services
    Publication date: 05/12/2014
    Species: Pig
    Authors: Metzler, B.U., Mosenthin, R, Rodehutscord, M, Baumgartel, T
    Doctype: Publications & Citations
    Publication / conference: Journal of Animal Science
    Regions and countries:
    Keywords: barrows, fermentation
    Production challenge(s): Gut health, Phosporous, calcium imbalance
    Diets: Corn, broken rice, sorghum, Corn, broken rice, wheat
    Brands: Axtra® PHY, Optimize Feed, FASTKit assay
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