Physico-chemical properties of purified fiber affect their in vitro fermentation characteristics and are linked to in vivo characteristics in pigs

Abstract

Fermentation characteristics of purified fiber differing in physico-chemical properties were investigated using an in vitro model. Fermentation characteristics and short-chain fatty acid (SCFA) profile differed (P < 0.001) among the fiber sources. Solubility and viscosity of fibers were correlated to in vitro fermentation kinetics, total gas production, and SCFA profile.