The effect of dietary phosphorus and calcium level, phytase supplementation and ileal infusion pectin on the pig gut

Due to environmental concerns, there is constant progress to decrease P excretion by reducing the dietary P level in pig diets, supplementing microbial phytase or introducing low-phytate crops into diet formulation (Knowlton et al., 2004; Veum et al., 2007). However, reducing the dietary P level may influence the fermentation of carbohydrates. This paper contains data that clearly shows that bacterial P and Ca incorporation and fermentation in pigs is affected by both dietary P and Ca level and the availability of fermentable substrate such as pectin. Increasing the dietary P and Ca level by supplemental MCP increased the bacterial incorporation of P and Ca into the MBM due to greater bacterial intestinal P availability.

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Product / service:	Phytases, Services
Publication date:	05/12/2014
Species:	Pig
Authors:	Metzler, B.U., Mosenthin, R, Rodehutscord, M, Baumgartel, T
Doctype:	Publications & Citations
Publication / conference:	Journal of Animal Science
Regions and countries:
Keywords:	barrows, fermentation
Production challenge(s):	Gut health, Phosporous, calcium imbalance
Diets:	Corn, broken rice, sorghum, Corn, broken rice, wheat
Brands:	Axtra® PHY, Optimize Feed, FASTKit assay
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