caa a22 4500 388062991 CHVBK 20180307125126.0 cr unu---uuuuu 161130e199811 xx s 000 0 eng 10.1017/S0007114598001548 doi S0007114598001548 pii (NATIONALLICENCE)cambridge-10.1017/S0007114598001548 Caecal fermentation and energy accumulation in the rat fed on indigestible oligosaccharides [Elektronische Daten] The energetic contribution from, and effects on the gastrointestinal tract of, indigestible oligosaccharides in growing rats were compared with those of sucrose (S). S and two types of oligosaccharides, fructo-oligosaccharide (Fru) and 6'-galacto-oligosaccharide (Gal) were added to a basal diet at a level of 100 g/kg. The basal diet was given either ad libitum (group B) or at a level approximately 90% of the ad libitum intakes of the Fru and Gal groups (group BR). During a 50 d feeding period, feed intake, digestibilities of nutrients, and digesta retention times using liquid (Co-EDTA) and particulate (Cr-cell-wall constituents) markers were measured. The carcass and the contents of the stomach and caecum were sampled on the last day of the experimental period. There was no significant difference in feed intake between groups other than BR. Addition of Fru and Gal to the basal diet resulted in increased crude ash digestibility and decreased crude protein and fat digestibilities. Mean retention times of digesta markers were increased by addition of Fru and Gal to the diet, and this was associated with enlargement of the caecum. Concentrations and amounts of total organic acids in the caecum were higher in groups Fru and Gal than the other groups. The amount of energy accumulated in the carcass of rats in the Gal group was significantly (P < 0.05) lower than that of rats fed on S but not Fru. Contributions to energy accumulation tended to be different between Fru and Gal; these were associated with differences in composition of caecal organic acids and of fatty acids in body fat. Copyright © The Nutrition Society 1998 Oligosaccharides nationallicence Caecum nationallicence Fermentation nationallicence Energy contribution nationallicence Sakaguchi Ei Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan Sakoda Chie Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan Toramaru Yoko Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan British Journal of Nutrition Cambridge University Press 80/5(1998-11), 469-476 0007-1145 80:5<469 1998 80 BJN https://doi.org/10.1017/S0007114598001548 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0007114598001548 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sakaguchi Ei Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan NATIONALLICENCE 700 1- Sakoda Chie Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan NATIONALLICENCE 700 1- Toramaru Yoko Laboratory of Animal Nutrition, Faculty of Agriculture, Okayama University, Tsushima-naka 1-1-1, Okayama 700, Japan NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/5(1998-11), 469-476 0007-1145 80:5<469 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge