{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T21:40:11Z","timestamp":1785620411374,"version":"3.56.0"},"reference-count":49,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2024,7,12]],"date-time":"2024-07-12T00:00:00Z","timestamp":1720742400000},"content-version":"vor","delay-in-days":193,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,1,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Fermentation of dietary and endogenous protein in the hindgut is generally considered detrimental to the health of pigs. We investigated the in vitro fermentation potential of porcine endogenous protein in ileal digesta and colonic mucus, using a N-free buffer with an excess of fermentable carbohydrates. Urea, whey protein isolate (WPI, positive control), WPI hydrolysate (WPIH), and combinations of the latter two were used to validate the assay. A new biphasic model, including a linear end simulation, fitted to the gas production data over a 48-h period identified the time point when substrate fermentation ended. A higher degree of hydrolysis of WPI resulted in a higher maximum gas production rate (Rmax, P\u2005&amp;lt;\u20050.01). Differences in Rmax and the time required to reach Rmax were observed among ileal digesta samples, with Rmax increasing with the insoluble protein content, and the highest Rmax occurring with colonic mucus samples (P\u2005&amp;lt;\u20050.05). The endogenous proteins entering the large intestine of pigs can ferment more rapidly compared to highly soluble and digestible protein sources, with Rmax positively correlated with decreasing solubility of endogenous nitrogenous components.<\/jats:p>","DOI":"10.1093\/jas\/skae181","type":"journal-article","created":{"date-parts":[[2024,7,12]],"date-time":"2024-07-12T14:21:10Z","timestamp":1720794070000},"source":"Crossref","is-referenced-by-count":5,"title":["In vitro fermentation potential of gut endogenous protein losses of growing pigs"],"prefix":"10.1093","volume":"102","author":[{"given":"Hanlu","family":"Zhang","sequence":"first","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen , the Netherlands"},{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing , China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John W","family":"Cone","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen , the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arie K","family":"Kies","sequence":"additional","affiliation":[{"name":"ArieKiesAdvies , Druten , the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3728-6885","authenticated-orcid":false,"given":"Jan","family":"Dijkstra","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen , the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wouter H","family":"Hendriks","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen , the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikkie","family":"van der Wielen","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen , the Netherlands"},{"name":"Department of Agrotechnology and Food Sciences, Division of Human Nutrition and Health, Wageningen University & Research , Wageningen , the Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2024,7,12]]},"reference":[{"key":"2024071712254327300_CIT0001","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.tifs.2017.05.012","article-title":"Why do millets have slower starch and protein digestibility than other cereals","volume":"66","author":"Annor","year":"2017","journal-title":"Trends Food Sci. 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