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Effect of an abrupt switch from a milk-based to a fibre-based diet on gastric emptying rates in pigs: difference between origins of fibre

Published online by Cambridge University Press:  09 March 2007

Gaëlle Boudry ,
Sylvie Guérin  and
Charles Henri Malbert
Gaëlle Boudry*
Affiliation:
INRA-UMRVP, St-Gilles, France
Sylvie Guérin
Affiliation:
INRA-UMRVP, St-Gilles, France
Charles Henri Malbert
Affiliation:
INRA-UMRVP, St-Gilles, France
*
*Corresponding author: Dr Gaëlle Boudry, fax +33 3 23 48 50 80, email, boudry@st-gilles.rennes.inra.fr
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Abstract

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A characteristic dietary feature at weaning is a switch from a milk-based to plant-based diet, i.e. from a non-fibrous to a fibrous diet. The present study aimed to evaluate the effects of such an abrupt dietary switch on gastric emptying rate in pigs maintained on a milk substitute after weaning. Eighteen piglets were kept on a milk substitute for 5 weeks after weaning and were then switched to wheat-based or barley-based diets or kept on the milk substitute (six piglets per group). All piglets were fasted for 1d before the switch and daily food intake was then increased linearly to reach initial values within 3d. The gastric emptying rate was measured by γ-scintigraphy before and after the switch. Corpo-antral peristalsis was also evaluated by the use of high-frequency scintigraphic frames. The gastric emptying rate of the wheat-based diet was accelerated on days 1 to 3 after the switch, but was similar to that in the milk-substitute group thereafter. This acceleration was concomitant with an enhanced frequency of corpo-antral waves on days 2 and 3. Conversely, the gastric emptying rate of the barley-based diet tended to be enhanced on day 2, but was delayed on days 4 and 5, without any change in frequency of corpo-antral waves. We conclude that a switch from a non-fibrous to a fibrous diet alters the gastric emptying rate differently depending on the type of dietary fibre.

Keywords

Gastric emptyingWeaningBarleyWheatAntral peristalsisγ-Scintigraphy
Type
Review Article
Information
British Journal of Nutrition , Volume 92 , Issue 6 , December 2004 , pp. 913 - 920
Copyright
Copyright © The Nutrition Society 2004

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