Digestion dans l'intestin grêle chez le Porc. 4. Cinétique de passage des digesta au niveau de la jonction iléo-caeco-colique et bilans de la digestion selon la nature de l'amidon et la source de protéines alimentaires

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Abstract
The effect of starch type and of the dietary protein source, and their interaction on digestion in the small intestine, were studied. The diets were formulated at a 16% crude protein level according to the factorial combination of 2 kinds of purified starch (maize or wheat) and 2 dietary protein sources (fish-meal or wheat gluten). Protein-free diets based either on maize or on wheat starch were also used. The qualitative and quantitative kinetic aspects of the passage of digesta (wet digesta, dry matter, starch, total N and soluble N) were considered all together at the distal end of the small intestine. Large White castrated male pigs were fistulated according to the recently developed technique, i.e., ileo-colic post valve fistulation to allow total collection of digesta just as they leave the small intestine through the ileo-ceco-colic junction. The kind of dietary purified starch had a significant influence on the apparent N digestibility according to an analysis of variance. It was better for maize starch than for wheat starch diets. The dietary protein source had a significant influence on the apparent digestion coefficients of dry matter and N (better for diets including wheat gluten than fish meal), as well as on the apparent digestibility of starch (better for fish meal than for wheat gluten diets). There was a significant interaction between the kind of starch and the protein source on the apparent N digestibility (highest for the diet including maize starch and wheat gluten). The improvement of the digestibility at the end of the small intestine might be related in most cases to some peculiarities of the kinetics of the passage of digesta. The maximum flow rate of dry matter was delayed after a wheat gluten test meal; the rate of flow of N (wheat gluten diets) and that of starch (fish meal diets) were more steady along the postprandial hours. The N apparent digestibility was the most influenced at the distal end of the small intestine by the kind of starch and protein used.