Effects of dietary fibre on behaviour and satiety in pigs: Symposium on ‘Behavioural nutrition and energy balance in theyoung’

Proceedings of the Nutrition Society

G. Bosch¹  J. A. de Leeuw¹  W. J. J. Gerrits¹  J. E. Bolhuis¹ 

关键词: Non-starch polysaccharides;    Fermentation;    Fibre bulkiness;    Physical activity;   

DOI  :  10.1017/S002966510800863X

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

During the past decades there has been considerable interest in the use ofdietary fibre in both animal and human nutrition. In human subjects dietaryfibre has been studied intensively for possible effects on body-weightmanagement and health. In animal nutrition the interest in dietary fibre hasincreased because it can be used as a cheap source of energy and because of itspotential to improve animal welfare and reduce abnormal (mainlystereotypic) behaviour. Animal welfare is impaired if the diet doesnot provide sufficient satiety, combined with an environment that does not meetspecific behavioural requirements related to natural feeding habits(e.g. rooting in pigs). A considerable proportion of thebehavioural effects of dietary fibre are thought to be related to reducedfeeding motivation. It has been hypothesized that:(1) bulky fibres increase satiety and thereby decreasephysical activity and stereotypic behaviours immediately following a meal inpigs; (2) fermentable fibres prolongpostprandial satiety and thereby reduce physical activity and appetitivebehaviours for many hours after a meal. The validity of these hypotheses is examined by considering published data. In sows dietary fibres(irrespective of source) reduce stereotypic self-directedbehaviours and substrate-directed behaviours, and to a lesser extent overallphysical activity, indicating enhanced satiety shortly after a meal.Furthermore, fermentable dietary fibre reduces substrate-directed behaviour insows and physical activity in sows and growing pigs for many hours after a meal.Evidence of long-term effects of poorly-fermentable fibre sources isinconclusive. The findings suggest that highly-fermentable dietary fibres have ahigher potential to prolong postprandial satiety.

【 授权许可】

Unknown