Publication Database

Mango peels and apple pectin as feed compound for weaner piglets (2020)

Art

Vortrag

Autoren

Zentek, Jürgen (WE 4)

Brucker, Lisa (WE 4)

Kongress

24th ESVCN Congress

München, 17. – 19.09.2020

Quelle

Congress Proceedings : 24th Congress of the European College of Veterinary and Comparative Nutrition : September 17 - 19, 2020 — Ludwig-Maximilians-Universität München (Hrsg.)

München, 2020 — S. 52

ISBN: 978-90-90-33625-1

Sprache

Englisch

Verweise

URL (Volltext): https://www.zora.uzh.ch/id/eprint/190612/1/Congress_proceedings_2020_ffv_(4).pdf

Kontakt

Institut für Tierernährung

Königin-Luise-Str. 49
14195 Berlin
+49 30 838 52256
tierernaehrung@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Introduction:
Mango peels and apple pectin are by-products from the food industry. Their composition is extremely interesting because they have a number of biologically active ingredients. Polyphenolic compounds have been described in the skins of mangos, including several flavonoids, xanthones, phenolic acids and gallotannins. The polyphenolic components of mango peel include mangiferin, quercetin, rhamnetin, ellagic acid, kaempferol and their conjugates. Apple pectin is considered as fermentable carbohydrate source, which might increase short-chain fatty acids in the caecum and colon and have an impact on the intestinal microbiota. The objective of the study was to explore the effects of mango peels and apple pectin in weaned piglets.

Animals, material and methods:
A feeding trial was conducted to analyse the impact of 1 or 2 % of apple pectin or mango peels compared to a control diet in weaned piglets. Performance was measured over 6 weeks in 10 replicates per group with 2 piglets each, intestinal parameters were analysed in a total of 5 piglets/treatment after 4 weeks. Measurements included the apparent ileal digestibility of nutrients with titanium oxide as indigestible marker, the apparent total tract nutrient digestibility and the analysis of different bacterial metabolites (short chain fatty acids, lactate, ammonia, biogenic amines, phenols and índoles). Defined groups of the intestinal microbiota were determined by real time PCR, the substrate utilization potential of the microbiota was measured based on faecal samples with BIOLOG MT2 plates. Statistical analysis of the data was performed using IBM SPSS Statistics 21 (SPSS Inc., Chicago, IL, USA) with a p value ≤ 0.05.

Results and discussion:
The performance of the piglets was not different between the 5 experimental groups. The apparent precaecal digestibility of crude protein was similar between the groups (p=0.248), while crude fat showed the highest apparent ileal digestibility (p = 0.024) compared to the other experimental groups with 2 % of mango peel. The apparent total tract digestibility did not indicate any differences for crude protein (p=0.775) and crude fat (p=0.271). When comparing the effects of mango peel or apple pectin on the bacterial metabolites and composition, only numerical differences were found. The differences were more apparent in the precaecal sections, indicating intensive small intestinal fermentation. A reduced proteolytic activity of the microbiota of the colon was shown in the experimental groups with 2 % mango peel or apple pectin. Compared to the control group, the supplemented experimental groups showed a significantly higher substrate utilization of mango peels and apple pectin when tested in the BIOLOG system.

Conclusion:
Within the scope of this study, only minor effects of the addition of mango peel or apple pectin could be determined in piglets after weaning. Mango peels and apple pectin might have an interesting effect on the fermentation activity of the intestinal microbiota, which would need to be explored in detail in further studies.