{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T12:02:46Z","timestamp":1753876966915,"version":"3.41.2"},"reference-count":44,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T00:00:00Z","timestamp":1744848000000},"content-version":"vor","delay-in-days":106,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,1,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>This study aimed to investigate the in vitro fermentation potential of ileal digesta from pigs fed 7 protein sources with different batches\u2014maize germ meal (MGM), cottonseed meal (CSM), rapeseed cake (RSC), rapeseed meal (RSM), peanut meal, soybean meal (SBM), and sunflower meal (SFM)\u2014to assess their potential impact on hindgut protein fermentation, which can be harmful to animals. Ileal digesta samples were incubated with porcine fecal inoculum under N-free conditions, with whey protein isolate (WPI) as a control. Gas production (GP) resulting from protein fermentation was monitored over 48\u00a0h and analyzed using a modified biphasic model to assess substrate fermentation and microbiota turnover dynamics. Significant variations in fermentation characteristics, including maximum GP rates (Rmax), cumulative GP, and microbiota turnover slopes, were observed across the protein sources. Rmax values ranged from 16.8\u2005\u00b1\u20050.6 to 27.9\u2005\u00b1\u20050.8\u00a0mL\/h for MGM and SFM, respectively compared to 12.5\u2005\u00b1\u20050.4\u00a0mL\/h for WPI. Solubility and molecular mass analyses showed differences in the proportion of insoluble nitrogenous molecules and the distribution of soluble molecules, reflecting varying fermentability. Standardized hindgut fermentation potential differed significantly among the protein sources, with MGM exhibiting the highest potential (1.18\u00a0L\/g dietary protein) and SBM the lowest (0.46\u00a0L\/g dietary protein). These findings provide valuable insights into the differential accessibility of undigested protein to hindgut microbiota, contributing to more effective diet management and optimization of animal and human nutrition strategies.<\/jats:p>","DOI":"10.1093\/jas\/skaf119","type":"journal-article","created":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T14:24:11Z","timestamp":1744899851000},"source":"Crossref","is-referenced-by-count":0,"title":["In vitro fermentation potential of undigested dietary protein"],"prefix":"10.1093","volume":"103","author":[{"given":"Hanlu","family":"Zhang","sequence":"first","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen ,","place":["The Netherlands"]},{"name":"State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University , Beijing ,","place":["China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"John W","family":"Cone","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen ,","place":["The Netherlands"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Arie K","family":"Kies","sequence":"additional","affiliation":[{"name":"ArieKiesAdvies , Druten ,","place":["The Netherlands"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wouter H","family":"Hendriks","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen ,","place":["The Netherlands"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nikkie","family":"van der Wielen","sequence":"additional","affiliation":[{"name":"Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research , Wageningen ,","place":["The Netherlands"]},{"name":"Division of Human Nutrition and Health, Department of Agrotechnology and Food Sciences, Wageningen University & Research , Wageningen ,","place":["The Netherlands"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2025,4,17]]},"reference":[{"key":"2025052714102197400_CIT0002","doi-asserted-by":"publisher","first-page":"115958","DOI":"10.1016\/j.watres.2020.115958","article-title":"Protein composition determines the preferential consumption of amino acids during anaerobic mixed-culture fermentation","volume":"183","author":"Bevilacqua","year":"2020","journal-title":"Water Res."},{"key":"2025052714102197400_CIT0003","doi-asserted-by":"publisher","first-page":"e2219272120","DOI":"10.1073\/pnas.2219272120","article-title":"Toward healthy and sustainable diets for the 21st century: importance of sociocultural and economic considerations","volume":"120","author":"Biesbroek","year":"2023","journal-title":"Proc. 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