Carbohydrates and Carbohydrate Utilization in Swine

TY - CHAP

T1 - Carbohydrates and Carbohydrate Utilization in Swine

AU - Knudsen, Knud Erik Bach

AU - Lærke, Helle Nygaard

AU - Jørgensen, Henry

N1 - Publisher Copyright: © 2023 John Wiley & Sons Ltd.

PY - 2023

Y1 - 2023

N2 - Dietary carbohydrate are classified according to their degree of polymerization into sugars, oligosaccharides, and polysaccharides, the latter consisting of starches with different degrees of resistant to complete digestion and of nonstarch polysaccharides. The composition of dietary carbohydrates ingested throughout the pigs' lifespan varies widely. This chapter provides an overview of the carbohydrates present in the diet for pigs and how the carbohydrates are digested, absorbed, and utilized. The primarily chemical classification is by composition of sugar monomers, the type of linkage and molecular size. Lactic acid appears in the portal vein in the early phase of absorption and is better synchronized with the absorption profile of starch than with short-chain fatty acids (SCFA). The site of absorption of carbohydrate-derived products influences the utilization of energy. From the fermentation equation for the conversion of carbohydrates into SCFA, it can be estimated that approximately 25% of the energy is lost in H 2 and CH 4 .

AB - Dietary carbohydrate are classified according to their degree of polymerization into sugars, oligosaccharides, and polysaccharides, the latter consisting of starches with different degrees of resistant to complete digestion and of nonstarch polysaccharides. The composition of dietary carbohydrates ingested throughout the pigs' lifespan varies widely. This chapter provides an overview of the carbohydrates present in the diet for pigs and how the carbohydrates are digested, absorbed, and utilized. The primarily chemical classification is by composition of sugar monomers, the type of linkage and molecular size. Lactic acid appears in the portal vein in the early phase of absorption and is better synchronized with the absorption profile of starch than with short-chain fatty acids (SCFA). The site of absorption of carbohydrate-derived products influences the utilization of energy. From the fermentation equation for the conversion of carbohydrates into SCFA, it can be estimated that approximately 25% of the energy is lost in H 2 and CH 4 .

U2 - 10.1002/9781119583998.ch6

DO - 10.1002/9781119583998.ch6

M3 - Book chapter

SN - 9781119583899

SP - 151

EP - 187

BT - Sustainable Swine Nutrition

A2 - Chiba, Lee I.

PB - Wiley

CY - Hoboken

ER -