{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T04:42:28Z","timestamp":1793508148522,"version":"4.5.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2025,1,27]],"date-time":"2025-01-27T00:00:00Z","timestamp":1737936000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2025,2,14]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Understanding protein fermentation in the hindgut of pigs is essential due to its implications for health, and ileal digesta is commonly used to study this process <jats:italic>in vitro<\/jats:italic>. This study aimed to assess the feasibility of utilising <jats:italic>in vitro<\/jats:italic> digested residues as a replacement for ileal digesta in evaluating the protein fermentation potential. <jats:italic>In vitro<\/jats:italic> residues from cottonseed meal, maize germ meal, peanut meal, rapeseed cake, rapeseed meal, soyabean meal and sunflower meal were analysed using a modified gas production (GP) technique and curve fitting model to determine their fermentation dynamics and compare with the use of ileal digesta. Significant variations were observed in GP parameters between <jats:italic>in vitro<\/jats:italic> digested residues, indicating differences in nitrogen utilisation by fecal microbiota. Soyabean meal and sunflower meal exhibited the highest maximum GP rates (R<jats:sub>max<\/jats:sub>), with values of 29\u00b75 \u00b1 0\u00b76 and 28\u00b70 \u00b1 1\u00b72 ml\/h, respectively, while maize germ meal showed slowest protein utilisation (17\u00b73 \u00b1 0\u00b72 ml\/h). A positive relationship was found between the R<jats:sub>max<\/jats:sub> of <jats:italic>in vitro<\/jats:italic> residues and ileal digesta (R<jats:sup>2<\/jats:sup> = 0\u00b785, <jats:italic>P<\/jats:italic> &lt; 0\u00b701). However, GP potential (GP<jats:sub>s<\/jats:sub>) showed a tendency for a negative relationship (R<jats:sup>2<\/jats:sup> = 0\u00b739, <jats:italic>P<\/jats:italic> &lt; 0\u00b71), likely due to narrow observed GP<jats:sub>s<\/jats:sub> values and the presence of varied endogenous proteins in ileal digesta. Our results demonstrate the potential of using <jats:italic>in vitro<\/jats:italic> digested residues as a substitute for ileal digesta in assessing the fermentation potential of protein ingredients, particularly regarding the rate of protein fermentation.<\/jats:p>","DOI":"10.1017\/s0007114525000108","type":"journal-article","created":{"date-parts":[[2025,1,27]],"date-time":"2025-01-27T08:55:22Z","timestamp":1737968122000},"page":"400-407","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":2,"title":["<i>In vitro<\/i> digested ingredients as substitute for ileal digesta in assessing protein fermentation potential in growing pigs"],"prefix":"10.1017","volume":"133","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-2217-9186","authenticated-orcid":false,"given":"Hanlu","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John W.","family":"Cone","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arie K.","family":"Kies","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wouter H.","family":"Hendriks","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikkie","family":"van der Wielen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2025,1,27]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114525000108","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,26]],"date-time":"2025-03-26T14:20:37Z","timestamp":1742998837000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114525000108\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,1,27]]},"references-count":0,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2025,2,14]]}},"alternative-id":["S0007114525000108"],"URL":"https:\/\/doi.org\/10.1017\/s0007114525000108","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,1,27]]},"assertion":[{"value":"\u00a9 The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}