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The effect of pectin on amino acid digestibility and digesta viscosity, motility and morphology of the small intestine, and on N-balance and performance of young pigs

Elsevier B.V.
Publication Date
DOI: 10.1016/j.livsci.2007.01.058
  • Pectin
  • Digesta Viscosity
  • Ileal Digestibility
  • Intestinal Morphology
  • Performance Parameters
  • Pigs


Abstract Two experiments were carried out using a balanced feed mixture composed of wheat, corn, soyabean meals, casein, and crystalline amino acids (AA) and supplemented with 0, 4, or 8% of apple pectin. The daily dietary allowance provided pigs with the same level of nutrients, apart from the pectin. One experiment was conducted on pigs (within 25 to 40 kg BW) with the post valve T-caecum (PVTC) cannula to determine AA digestibility and ileal digesta viscosity. In the second experiment, the N-balance was measured twice on male pigs at about 20 and 28 kg BW using 6 animals per diet and feed intake and body weight were measured twice during the 28 d. After 40 d of feeding the diets, the pigs were sacrificed and the small intestines were weighed and sampled. The added pectin decreased standardized ileal AA digestibility (on average up to 5% dig. units) and increased digesta viscosity from about 1 to 88 mPa s. The higher pectin level did not affect motility of the duodenum and mid-jejunum, measured as responses to electrical field stimulation and to acetylcholine. However, the response of the duodenum to electrical field stimulation was after feeding the diet with 4% pectin increased compared with other diets. Pectin supplementation did not alter the weight and the length of the small intestine, but induced changes in the intestinal morphology. Muscle layer width increased significantly in the duodenum, the mid-jejunum, and the ileum while villi length increased in the duodenum and ileum. The addition of pectin decreased N retention and increased the F/G ratio but did not affect significantly the ADG of the pigs.

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