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Low- and high-fibre diets (59 v. 268 g DF\/kg DM) were studied in three balance periods with fistulated pigs in the weight range 45-120 kg. Heat production was measured using open-circuit respiration chambers. Pea fibre and pectin were used to adjust theDF level in the high-fibre diet. Per kg empty body weight the stomach, caecum and colon and the length of colon were significantly greater in pigs consuming the high-fibre diet than in those on the low-fibre diet. Pigs kept at low temperature had significantly heavier caecums than those kept at the high temperature. Digestibilities of protein, DM and energy were lowest for the high-fibre diet. Only minor amounts of NSP and its constituent sugars were degraded anterior to the ileum, whereas in the hind-gut the fermentation of the total NSP fraction was high, being 0\u00b777 for the high-fibre diet and 0\u00b759 for the low-fibre diet. Feeding the high-fibre diet increased the flow of digesta through the terminal ileum 5-6-fold and an extra 460 g organic matter was fermented daily in the hind-gut compared with pigs fed on the low-fibre diet. The amount of retained energy as a proportion of metabolizable energy decreased in relation to the amount of energy fermented in the hind-gut. Based on the present data it was estimated that the relative value of energy derived from hind-gut fermentation was 0\u00b773 in comparison with energy enzymically digested in the small intestine. There was negligible effect of the temperature \u2013fibre interaction on energy metabolism. However, it could be calculated that the decrease in temperature from 23\u00b0 to 13\u00b0 was associated with an increase in heat production by 2.9 MJ\/pig per d.<\/jats:p>","DOI":"10.1079\/bjn19960140","type":"journal-article","created":{"date-parts":[[2005,6,11]],"date-time":"2005-06-11T14:09:04Z","timestamp":1118498944000},"page":"365-378","source":"Crossref","is-referenced-by-count":244,"title":["The influence of dietary fibre and environmental temoperature on the development of the gastrointestinal tract, digestibility, degree of fermentation in the hind-gut and energy metabolism in pigs"],"prefix":"10.1017","volume":"75","author":[{"given":"Henry","family":"J\u00f8rgensen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin-Quan","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bj\u00f8rn O.","family":"Eggum","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2007,3,9]]},"reference":[{"key":"S0007114596000402_ref010","doi-asserted-by":"publisher","DOI":"10.4141\/cjas83-058"},{"key":"S0007114596000402_ref051","volume-title":"User's Guide. 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