Increased protein fermentation in the caecum and colon indicates poor ileal protein digestibility and produces harmful metabolites. Whenever there are negative performance effects with a new diet component, the quantification of protein fermentation biomarkers reveals whether the issue is connected to poor protein digestion.
Butyrate, a short-chain fatty acid (SCFA) of 4-carbon atoms, is generally considered to be the preferred energy source of epithelial cells in the large intestine. Once produced by bacterial metabolism in the intestinal lumen, much of the butyrate is absorbed, to benefit the host animal’s energy status.
A wide diversity of intestinal biogenic amines (BA) -producing and biogenic amines -degrading bacterial species have recently been identified. In short, undigested dietary protein that reaches the colon is fermented by microbes possessing amino acid decarboxylase activity into a range of BAs, along with other degradation products such as phenol, cresol, indole, skatole, ammonia, and branched-chain fatty acids. Many of these protein fermentation products are known to have adverse health effects, and high concentrations of these compounds in the gastrointestinal tract are commonly associated with a wide range of diseases and cancer. Origin of biogenic amines In all life forms, […]
The family Erysipelotrichaceae, which is probably quite unknown to most, is an emerging group of bacteria in the phylum Firmicutes, which contains species originally classified into Clostridial subphylum clusters XVI & XVIII. In the cecum of broiler chickens, Erysipelotrichaceae is considered to be part of the core microbiota, comprising a high percentage of total microbiota.
