Extent and effect of fermentation in the large intestine of swine. 2. Extent of fermentation, pattern of volatile fatty acids and in vitro formation rate

After adaptation to 8 extremely different rations 40 pigs with 108 to 125 kg LW and 6 lactating sows with 183 kg were slaughtered to obtain digesta of the hindgut. From digesta of caecum and three sections of the colon microbial metabolites and in vitro-VFA-production rates were determined. pH-values increased from 5.5 to 6.3 from caecum to the end of colon. VFA-concentrations and -production-rates decreased along the bowel to one third. Highest fermentations came from rations with 50% dried beet pulp. Daily VFA-production per animal were placed between 799 and 3,134 mmol. Concerning VFA-Mol-%, ileal influx of cellulose increased acetate, high intakes raised butyrate and valeriate. By several reasons the IMOTO-method of in vitro-measuring was censured.