The influence of 5% and 10% dietary apple pectin on parameters of fermentation in faeces and caecal digesta of weaning pigs

Arch Anim Nutr. 2004 Apr;58(2):149-56. doi: 10.1080/00039420410001667502.


In order to determine the effect of pectin on fermentation parameters in the faeces and caecal digesta of weaned pigs 18 castrated male crossbred pigs with an average body weight of 8 kg were fitted with T-cannulas at the caecum. The animals were randomly distributed into three groups and fed with diets supplemented with 0, 5 and 10% pectin. Faeces were collected over a period of 3 days. Thereafter the diets were withdrawn for 24 h followed by ad libitum feeding to enhance the feed intake. Caecal chyme was collected 0, 8 and 24 h postprandial. In the faeces the addition of 5% pectin to the diet lowered the content of dry matter and lactic acid. The pH and the digestibility of pectins, the concentration of total SCFA, acetate, propionate, butyrate, bicarbonate and chloride increased. Dietary pectin of 10% increased the content of total SCFA and acetate further. When the diets were withdrawn and fed ad libitum 24 h later, a decline of the pH and an increased concentration of lactate in the caecal chyme could be observed in all groups up to 8 h after feeding. With an interval of 8 to 24 h after feeding, a further decline in pH and a rise of lactate only occurred when the diet was not supplemented with pectin. It was concluded that pectin might be beneficial for the development of fermentative processes in the large intestine.

MeSH terms

  • Animals
  • Cecum / metabolism*
  • Digestion / drug effects*
  • Dose-Response Relationship, Drug
  • Fatty Acids, Volatile / analysis
  • Feces / chemistry*
  • Fermentation / drug effects
  • Hydrogen-Ion Concentration
  • Male
  • Malus / chemistry
  • Pectins / administration & dosage
  • Pectins / pharmacology*
  • Postprandial Period
  • Random Allocation
  • Swine / metabolism*
  • Time Factors
  • Weaning


  • Fatty Acids, Volatile
  • Pectins