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Whole-grain rye, re...
Whole-grain rye, refined wheat, and whole-grain wheat breads influence metabolic fingerprints differently in pigs
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- Ivarsson, Emma (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens utfodring och vård (HUV),Department of Animal Nutrition and Management
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- Saenbungkhor, Nualprae (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens utfodring och vård (HUV),Department of Animal Nutrition and Management
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- Agback, Peter (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Kemi och Bioteknologi,The Department of Chemistry and Biotechnology
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- Lindberg, Jan Erik (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens utfodring och vård (HUV),Department of Animal Nutrition and Management
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- Moazzami, Ali (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för Kemi och Bioteknologi,The Department of Chemistry and Biotechnology
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- Dicksved, Johan (author)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens utfodring och vård (HUV),Department of Animal Nutrition and Management
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(creator_code:org_t)
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- Oxford University Press (OUP), 2016
- 2016
- English.
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In: Journal of Animal Science. - : Oxford University Press (OUP). - 0021-8812 .- 1525-3163. ; 94, s. 161-163
- Related links:
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https://res.slu.se/i...
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https://doi.org/10.2...
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Abstract
Subject headings
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- The aim of this study was to compare the influence of whole-grain rye bread (WGRB), whole-grain wheat bread (WGWB), and refined wheat bread (WB) on the gut metabolic fingerprint to increase the understanding of the mechanism behind health aspects related to whole-grain products. Five pigs with an initial weight of 46 kg were used in a changeover design, with 3 diets and 3 periods. The experimental diets consisted of WGRB, WGWB, and WB and were balanced with similar content of dietary fiber (adjusted with cellulose), protein, and fat. Each diet period lasted for 7 d. Fecal samples were collected during Days 4 through 7 in each experimental period. Nuclear magnetic resonance (NMR) was used to analyze metabolic profiles from the fecal samples. Principal component analysis of metabolic fingerprints showed that the type of bread influenced the metabolic profile and that WGRB influenced metabolic profiles differently compared with WGWB (P = 0.03) and WB (P = 0.04). Quantification of the shortchain fatty acids in the NMR data revealed differences with higher concentrations of lactate (P = 0.04) and lower molar proportions of acetate (P = 0.03) in rye bread compared with wheat breads.
Subject headings
- NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
- LANTBRUKSVETENSKAPER -- Husdjursvetenskap -- Husdjursvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Animal and Dairy Sience -- Animal and Dairy Science. (hsv//eng)
Publication and Content Type
- ref (subject category)
- art (subject category)
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