jf7b04751_si_001.pdf (37.79 kB)
Heating and Soaking Influence in Vitro Hindgut Fermentation of Tropical Legume Grains in Pigs
journal contribution
posted on 2017-12-09, 00:00 authored by Julieta Torres, Luz S. Muñoz, Michael Peters, Carlos A. MontoyaThe
effects of different thermal (raw versus autoclaving or boiling
for 5 and 20 min) and soaking (with or without) treatments on the
in vitro hindgut fermentation in pigs of undigested residue collected
after in vitro foregut digestion of tropical legumes’ grains
(Canavalia brasiliensis; Lablab purpureus; pink, red and white Vigna unguiculata) were investigated.
The undigested residue was fermented with a pig fecal inoculum to
determine fermentability, gas, and short-chain fatty acid (SCFA) productions.
Soaked raw legumes increased the production of SCFAs (e.g., butyric
acid) and fermentability, while autoclaving reduced them. The productions
of butyric acid and energy derived from SCFAs differed between legumes,
with canavalia and lablab having the lowest and highest values, respectively.
SCFAs and energy productions were highly related to the predicted
nutrients entering the hindgut. In conclusion, different heating and
soaking treatments can be applied to legumes to modulate the production
of target SCFAs.