What fiber should be used in gestating sow diets?

Fiber in the diet for reproductive sows

In sows, fiber has become an important ingredient in gestation diets as a measure to promote animal welfare, as it reduces stereotypical behaviors during a phase when feeding is limited.

The inclusion of fiber in the diet can also be considered a nutritional strategy to help the pregnant sow cope with the metabolic changes she experiences due to the growth demands of the litter and the stress of the farrowing process.

Importance of the Transition Period

For this reason, a well-implemented nutritional strategy can have a significant impact:

• Reduction of stillborns.
• Improvement of piglet vitality.
• Enhancement of the sow’s productive performance during lactation.

However, there is still much to discover about fiber, and we are still learning how to implement it in production systems. A fundamental aspect would be to understand the fermentation characteristics of each fiber source, as once we comprehend how it impacts intestinal health, microbiota, and productive performance, we can apply it strategically in the diets of sows.

In Vitro Characterization of Fiber Sources

The Nutrition Laboratory at the University of North Carolina conducted an in vitro study to clarify the characteristics of different pure fiber sources.

Eight sources were used:

• Cellulose
• Corn starch
• Inulin 90%
• Inulin 98%
• Pectin
• Potato starch
• Resistant starch
• β-glucans

Cellulose and corn starch were used as control parameters, as cellulose is a poorly digestible fiber, while corn starch is highly digestible. The inoculum source was the content of the cecum from three sows fed a regular commercial diet.

Results

The results showed that all fiber sources differed in their metabolite production. For example, in the individual production of short-chain fatty acids from each fiber source, β-glucans were associated with a higher concentration of propionate, while resistant starch increased the concentration of acetate (Figure 1).

In the total production of short-chain fatty acids (SCFAs) and branched-chain fatty acids (BCFAs), β-glucans were associated with a higher concentration of SCFAs, followed by resistant starch and corn starch (Figure 2).

In relation to pH and the production of branched-chain fatty acids, all fiber sources resulted in a lower percentage compared to cellulose and inulin (90%).

Pectin was the source that generated the lowest pH compared to the other fiber sources (Figure 3).

This promotes the growth of beneficial bacteria that break down undigested material in the small intestine and convert it into an energy source in the form of short-chain fatty acids (SCFAs), while creating an unsuitable environment for pathogenic bacteria to thrive.

Conclusions