scholarly journals Effect of guar gum on gastric emptying of test meals of varying energy content in growing pigs

1986 ◽  
Vol 55 (1) ◽  
pp. 99-109 ◽  
Author(s):  
Anna L. Rainbird
Keyword(s):  
Gastric Emptying ◽  
Test Meal ◽  
Guar Gum ◽  
Energy Content ◽  
Stomach Contents ◽  
Complete Removal ◽  
High Energy ◽  
Gastric Ph ◽  
Growing Pigs ◽  
Postprandial Blood Glucose

1. Existing information on whether the action of guar gum in decreasing postprandial blood glucose concentrations is due, at least in part, to a reduced rate of gastric emptying is conflicting, possibly because three types of test meals have been used. In order to test whether the type of test meal used influences the action of guar gum, these three types of meal were compared, either without or with guar gum, in growing pigs. The meals were: a high-energy meal (HEM), a low-energy milky drink (LEMD) and a glucose drink (GD).2. Six pigs were prepared with a simple gastric cannula which allowed complete removal of the stomach contents just before or 0.5, 1, 2 or 4 h after feeding.3. The three types of test meal without guar gum gave rise to very different postprandial profiles of gastric pH and of digesta and dry matter (DM) emptying from the stomach.4. Addition of guar gum to the GD significantly raised gastric pH at 0.5 and 1 h after feeding but, when it was added to HEM, gastric pH was only significantly raised 4 h after feeding. No significant effect on gastric pH was seen when guar gum was added to LEMD.5. Although addition of guar gum to GD had no significant effect on the emptying of digesta from the stomach, when added to HEM the rate of emptying of digesta was significantly reduced 1, 2 and 4 h after feeding. Addition of guar gum to LEMD only significantly increased the amount of digesta remaining in the stomach 2 h after feeding.6. There was no significant effect on the emptying of DM from the stomach when guar gum was added to either HEM or LEMD. However, addition of guar gum to GD significantly reduced the mean rate of emptying of DM 0.5 h after feeding.7. Addition of guar gum to either LEMD or GD had no significant effect on the DM concentration of the evacuated gastric digesta. However, addition of guar gum to HEM significantly lowered the DM concentration of the evacuated gastric digesta 1, 2 and 4 h after feeding.8. It was concluded that differences in test meal composition and also in the methods used to measure gastric emptying could account for the discrepancies previously reported. The results suggest that although guar gum may reduce the rate of gastric emptying under some conditions, this is unlikely to be the only mechanism by which it acts.

scholarly journals Effect of guar gum on gastric emptying in growing pigs

1986 ◽  
Vol 55 (1) ◽  
pp. 87-98 ◽  
Author(s):  
Anna L. Rainbird ◽  
A. G. Low
Keyword(s):  
Gastric Emptying ◽  
Dry Matter ◽  
Guar Gum ◽  
Control Diet ◽  
Live Weight ◽  
Growing Pigs ◽  
Postprandial Blood Glucose ◽  
The Mean ◽  
Fat Diets ◽  
Blood Glucose Concentrations

1. Simple gastric cannulas were surgically fitted to four pigs, initially of 30 kg live weight, to examine the effects of guar gum on gastric emptying.2. Four semi-purified high-fat diets based on starch, casein, soya-bean oil and tallow were given to each pig. They contained 0 (control), 20, 40 or 60 g powdered guar gum/kg diet. The meals as fed contained 257 g dry matter (DM)/kg.3. The contents of the stomach were evacuated, with rinsing, before feeding or 0.5, 1, 2 or 4 h after feeding.4. The mean pH of the digesta was unaffected by guar gum until 4 h after feeding when the value increased as the amount of guar gum in the diet rose.5. The only significant effects of guar gum on the emptying of digesta and its components (compared with the control diet) were to reduce the rate of emptying of (a) digesta 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets), (b) dry matter and glucose 1 h after feeding (60 g/kg diet), (c) nitrogen 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets).6. When expressed on a half-time (T50) basis, the emptying of digesta and N (but not of DM and glucose) were significantly slower for diets containing 40 and 60 g guar gum/kg than for the control diet.7. The apparent viscosity of the gastric digesta ranged between 0.5 and 23.7% of the values for the diets as consumed.8. It was concluded that the effects of guar gum on gastric emptying of high-solid meals were small, and that this was unlikely to be an important aspect of the mechanism by which guar gum reduces postprandial blood glucose concentrations.

scholarly journals Simultaneous Measurement of Gastric Emptying of a Soup Test Meal Using MRI and Gamma Scintigraphy

Diagnostics ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 170 ◽  
Author(s):  
Asseel Khalaf ◽  
Caroline L. Hoad ◽  
Elaine Blackshaw ◽  
Jaber Alyami ◽  
Robin C. Spiller ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Test Meal ◽  
Retention Rate ◽  
Stomach Contents ◽  
Individual Variability ◽  
Gamma Scintigraphy ◽  
Clinical Value ◽  
Significant Difference ◽  
Magnetic Resonance Imaging Mri ◽  
The Individual

Measurement of gastric emptying is of clinical value for a range of conditions. Gamma scintigraphy (GS) has an established role, but the use of magnetic resonance imaging (MRI) has recently increased. Previous comparison studies between MRI and GS showed good correlation, but were performed on separate study days. In this study, the modalities were alternated rapidly allowing direct comparison with no intra-individual variability confounds. Twelve healthy participants consumed 400 g of Technetium-99m (99mTc)-labelled soup test meal (204 kcal) and were imaged at intervals for 150 min, alternating between MRI and GS. The time to empty half of the stomach contents (T1/2) and retention rate (RR) were calculated and data correlated. The average T1/2 was similar for MRI (44 ± 6 min) and GS (35 ± 4 min) with a moderate but significant difference between the two modalities (p < 0.004). The individual T1/2 values were measured, and MRI and GS showed a good positive correlation (r = 0.95, p < 0.0001), as well as all the RRs at each time point up to 120 min. Gastric emptying was measured for the first time by MRI and GS on the same day. This may help with translating the use of this simple meal, known to elicit reliable, physiological, and pathological gastrointestinal motor, peptide, and appetite responses.

scholarly journals Gastric emptying of barley-soya-bean diets in the pig: effects of feeding level, supplementary maize oil, sucrose or cellulose, and water intake

1985 ◽  
Vol 54 (2) ◽  
pp. 437-447 ◽  
Author(s):  
A. G. Low ◽  
R. J. Pittman ◽  
Rosemary J. Elliott
Keyword(s):  
Gastric Emptying ◽  
Water Intake ◽  
Dry Matter ◽  
Complete Removal ◽  
Soya Bean ◽  
Growing Pigs ◽  
Feeding Trial ◽  
Gastric Emptying Rate ◽  
Level 1 ◽  
Maize Oil

1. A technique for measuring gastric emptying in growing pigs by complete removal of digesta through a gastric cannula is described.2. Four pigs were fitted with gastric cannulas and each was used in three trials.3. The effects of level of feeding (trial 1), cellulose (C), maize-oil (MO) or sucrose (SU) supplementation (trial 2) and the level of water intake (trial 3) on gastric emptying of digesta, dry matter (DM) and nitrogen from a barley-weatings-soya-bean (B) diet were measured during 4 h after the morning feed.4. In trial 1, pigs were given 0.66, 0.83, 1. 00 or 1. 17 times their standard level of feeding. As the level of feeding rose, so the weight of digesta, DM and N emptied in the first hour after feeding increased. This trend continued to some extent in the second hour, but no effects of level of feeding were seen in the third and fourth hours.5. In trial 2, maize-oil addition to the diet significantly reduced the gastric-emptying rate of DM in the second hour after feeding, compared with the rates for diet C. The rate of N emptying was significantly slower for diets MO and SU than for diet C.6. In trial 3 there were no significant effects of water intake level (1. 75, 2. 50 and 3. 25 times the weight of diet) on the rate of DM or N emptying from the stomach. The rate of digesta (and thus of water) emptying in the first hour after feeding increased significantly as the water intake rose.7. It was concluded that because the pattern of gastric emptying was very similar despite large differences in nutritional inputs, an important property of the process appeared to be resilience.

scholarly journals High quality cassava peel® production and its utilization in pig production: A review

2019 ◽  
Vol 46 (3) ◽  
pp. 205-218
Author(s):  
A. O. K. Adesehinwa ◽  
T. A. Amole ◽  
E. Ajayi ◽  
B. A. Makanjuola ◽  
I. Okike
Keyword(s):  
Energy Content ◽  
High Energy ◽  
Blood Parameters ◽  
Proximate Analysis ◽  
Growing Pigs ◽  
Weaned Pigs ◽  
High Quality ◽  
Cassava Peels ◽  
Cassava Peel ◽  
Good Substitute

The cassava peel has been investigated as a good source of energy for various categories of livestock and it has been reported as a good substitute for maize for all classes of pigs.International Livestock Research Institute (ILRI) has transformed fresh cassava peels intohigh quality, safe and hygienic livestock feed, known as High Quality Cassava Peel®. HighQuality Cassava Peel® was produced by sorting, grating, pressing, sieving and drying offresh cassava peels. Sorting of the fresh (harvested the same day) cassava peels was done by removal of the stumps, large sized woody tubers and other foreign materials before grating, to gradually reduce the particle size, ensure rapid dewatering, drying and easy handling of the sorted peels. Next is the pressing of the grated peels in woven bags using a hydraulic jack and wooden planks. The resultant cassava peel cake after pressing around 30- 35% moisture had shelf life of 5- 7 days. The pressed cassava peel cake was re-grated to loosen it into a free flowing material that can be subjected to sieving to separate the fine mash (lower fiber, high energy content) from the coarse mash (higher fiber, lower energy content). The resultant fine or coarse mash was further dried by toasting or sun-drying to a moisture level of 10-12%. The final product with 10–12% moisture content was bagged and stored safely for 4- 6 months without any spoilage. Proximate analysis of the HQCP® further clarified its quality over that of other processed cassava peels. Series of trials conducted have proved High Quality Cassava Peel as a good substitute for significant portion of maize in the diet of growing and weaned pigs without any adverse effect on the performance and blood parameters determined in each of the studies. The results of the studies conducted on the utilization of the high quality cassava peel as a substitute for maize in the diet of weaned and growing pigs have shown the efficacy of HQCP® to replace significant quantities of maize in their diet. High Quality Cassava Peel demonstrated potential for replacement of up to 15% of the 40% maize inclusion in the diet of weaned pigs and 30% in the diet of growing pigs with or without direct fed microbial (DFM) supplementation. No significant effect of DFM was noticed in the utilization of HQCP® by both weaned and growing pigs. All the hematological and serum biochemical parameters determined were within the normal range for healthypigs. Based on the outcome of the feeding trials, HQCP® has been proved to replace asubstantial portion of maize in the diet of weaned and growing pigs, thereby bringing about a decrease in the cost of production

scholarly journals Kandungan Energi Bruto, Energi Tercerna dan Energi Metabolis Pakan Cair Fermentasi Berbahan Biji Asam Utuh pada Babi Grower

2021 ◽  
Vol 11 (2) ◽  
pp. 131
Author(s):  
Redempta Wea ◽  
Bernadete Barek Koten ◽  
Christian Abimayu Morelaka
Keyword(s):  
Energy Content ◽  
High Energy ◽  
Growing Pigs ◽  
Metabolic Energy ◽  
Fermentation Time ◽  
Energy Value ◽  
Digestible Energy ◽  
Liquid Feed ◽  
Randomized Design ◽  
Gross Energy

Tamarind seeds have a high energy content but have limited use for pigs because the seed coat is tough and contains anti-nutrient tannins. Therefore, liquid feed fermentation technology is carried out. The aim of this research was to assess the gross energy, digestible energy, and metabolic energy content of liquid feed fermentation (Lff) with different fermentation times in growing pigs. The research materials were whole tamarind seeds, bran, corn, meat and bone meal, and soybean meal. The study used a completely randomized design and consisted of 5 treatments and 5 replications. Treatment = Lf0: Lff time 0 days; Lf1: Lff for 7 days, Lf2: Lff for 14 days, Lf3: Lff for 21days, Lf4: Lff for 28 days fermentation. The research variables were the energy content of the ration and the prediction of digestible energy and metabolic energy value. Data were analyzed using analysis of variance and Duncan's advanced test. The results showed that the Lff with different fermentation time had a significant effect (P <0,05) on gross energy, digestible energy, and metabolic energy value. The best value of energy is Lff for 21 days. It was concluded that the time for fermentation of liquid feed made from tamarind seeds which can produce good energy content, digestibility, and metabolic energy is 21 days.

scholarly journals The measurement of gastric transit time in obese subjects using 24Na and the effects of energy content and guar gum on gastric emptying and satiety

1980 ◽  
Vol 44 (1) ◽  
pp. 1-6 ◽  
Author(s):  
P. Wilmshurst ◽  
J. C. W. Crawley
Keyword(s):  
Gastric Emptying ◽  
Transit Time ◽  
Guar Gum ◽  
Energy Content ◽  
Mean Transit Time ◽  
Non Invasive ◽  
Proximal Small Bowel ◽  
Gastric Emptying Time ◽  
Obese Subjects ◽  
Gastric Transit Time

1. A new method has been used to measure mean gastric transit time.2. This method, based on the absorption of 24Na from the proximal small bowel, is simple, non-invasive and can be used at the bedside.3. The mean transit time was increased by adding guar gum to a test meal.4. There was a significant correlation between mean gastric emptying time and a subjective measure of satiety.

scholarly journals Effects of structural and non-structural polysaccharides in the diet of the growing pig on gastric emptying rate and rate of passage of digesta to the terminal ileum and through the total gastrointestinal tract

1991 ◽  
Vol 65 (3) ◽  
pp. 391-413 ◽  
Author(s):  
Z. V. Potkins ◽  
T. L. J. Lawrence ◽  
J. R. Thomlinson
Keyword(s):  
Gastric Emptying ◽  
Transit Time ◽  
Terminal Ileum ◽  
Dry Matter ◽  
Guar Gum ◽  
Nutrient Utilization ◽  
Matter Content ◽  
Growing Pigs ◽  
Dry Matter Content ◽  
Gastric Emptying Rate

Six experiments were made in growing pigs to investigate the effects of substituting bran, oatmeal byproduct, pectin and guar gum for barley on gastric emptying rate, pH and dry matter of digesta and on the dry matter content and rate of passage of digesta to the terminal ileum and overall. Twelve pigs with cannulas sited at the pyloric/fundic junction of the stomach were used to measure gastric emptying. Seventy-two pigs were kept in metabolism cages for the total collection of faeces and nine pigs were fitted with simple cannulas 150 mm cranial to the ileo-caecal junction. For the overall transit measurements the barley was ground through a 4.68 mm screen (C) and for the other studies either through this screen or a 1.56 mm screen (F). Gastric emptying rates were significantly faster for F diets than for C diets, but bran and oatmeal by-product substitutions were without significant effect on this variable or on rate of passage to the terminal ileum. Guar gum and pectin significantly speeded up gastric emptying and transit to the terminal ileum in C diets. Guar gum and pectin did not significantly affect overall transit time, but bran accelerated it. The results are discussed in relation to the depressive effects on nutrient utilization which have been recorded for the four polysaccharides: it is postulated that gastric emptying rate and transit time to the terminal ileum are likely to have a minimal effect on overall transit time.

scholarly journals Effects of guar gum on plasma urea, insulin and glucose in the growing pig

1989 ◽  
Vol 61 (1) ◽  
pp. 67-73 ◽  
Author(s):  
Kjell MalmlÖf ◽  
Carlos Simoes Nunes ◽  
Stefan Askbrant
Keyword(s):  
Gastrointestinal Tract ◽  
Test Meal ◽  
Guar Gum ◽  
Basal Diet ◽  
Growing Pigs ◽  
Plasma Urea ◽  
Blood Samples ◽  
Arterial Blood ◽  
Time Period ◽  
Growing Pig

1. Six growing pigs fitted with portal and arterial blood cannulas were given a barley-fishmeal diet, either alone or supplemented with guar gum at 60 g/kg basal diet. Blood samples were taken during 8 h following test meals given at 08.00 hours.2. Ingestion of the guar-gum-supplemented diet appeared to increase systematically portal and arterial levels of plasma urea. At peak values, 4 and 5 h after the test meal, this effect was statistically significant (P <0.05).3. Irrespective of which diet was given, portal and arterial blood samples, withdrawn at the same time, were found to have about the same concentration of urea. This was found throughout the 8 h studied and implies that no net exchange of urea between the circulation and the gastrointestinal tract, as a whole, took place.4. In the time-period 30–60 min following the test meal, guar gum significantly reduced the postprandial hyperglycaemia and hyperinsulinaemia in portal blood.

scholarly journals Effect of various types of dietary fibre on gastric emptying in growing pigs

1986 ◽  
Vol 55 (1) ◽  
pp. 111-121 ◽  
Author(s):  
Anna L. Rainbird ◽  
A. G. Low
Keyword(s):  
Gastric Emptying ◽  
Dietary Fibre ◽  
Guar Gum ◽  
Control Diet ◽  
Latin Square ◽  
Live Weight ◽  
High Viscosity ◽  
Glucose Absorption ◽  
Growing Pigs ◽  
Total Glucose

1. Five pigs initially of 40–50 kg live weight were fitted with simple gastric cannulas which permitted complete evacuation and sampling of gastric digesta once daily.2. The effects of addition of four types of dietary fibre(wheat bran (WB; 40 g/kg), sodiumcarboxymethylcellulose (CMC; 40 g/kg), high-methoxy citrus pectin (Pe; 40 g/kg) and granulated guar gum (G; 40 g/kg)) on gastric emptying of a semi-purified diet during 4 h following a meal were measured.3. Each of the test diets and the control diet (C) were given to each pig for 1 week using a 5 x 5 Latin-square arrangement. Digesta were collected before and 0.5, 1, 2 or 4 h after feeding on the last 5 d of each week.4. The mean gastric pH was not significantly affected by diet except 2 h after feeding (CMC higher than C) and 4 h (Pe, G and CMC higher than C).5. Compared with diet C, the rate of gastric emptying of digesta was significantly slower for diet G, 1, 2 and 4 h after feeding, and 2 and 4 h after feeding for diet CMC.6. The rates of gastric emptying of digesta components were not significantly reduced by dietary fibre except for dry matter (DM) (diet CMC 2 h and diet B 4 h after feeding), total nitrogen (TN)(diet G 2 h after feeding) and total glucose (diet Pe 2 h after feeding).7. There were no significant effects of diet on trichloroacetic-acid-soluble N:TN.8. When gastric emptying was expressed in terms of half-time (T59) values, significant increases (compared with diet C) were found for digesta (diets G and CMC), DM (diet WB) and TN (diet G).9. The apparent viscosity of the gastric digesta was significantly higher when diets Pe, G, and CMC were given than diets C or WB. Diets Pe and CMC were very viscous in the meal before ingestion, but diet G was not; its high viscosity developed after it had reached the stomach.10. It is concluded that although those types of dietary fibre which increased meal or gastric viscosity reduced the rate of gastric emptying of digesta, this effect was confined to the liquid phase, because DM, total glucose and TN emptying were largely unaffected. The hypothesis that a reduced rate of gastric emptying may be an important determinant of the decreased rates of glucose absorption observed when such sources of dietary fibre are eaten is not supported by the results presented.

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