Food intake and ingredient profile affect viscosity of ileal digesta of XXXX .

@entity235 @entity62
Two experiments were conducted to determine dietary factors affecting digesta viscosity. In experiment 1, six ileal-cannulated @entity235 were either full (607.1 kJ/BW0.67) or restricted (303.5 kJ/BW0.67) fed. In experiment 2, four @entity235 foods were surveyed for effects on digesta viscosity based on protein source [animal protein (AP) or plant protein (PP)] or dietary fibre source [soluble dietary fibre (SDF) or insoluble dietary fibre (IDF)]. @entity62 ( @entity62 ) intake was higher (p<0.05) when @entity235 were full (11.4 g/kg) compared with restricted fed (5.98 g/kg). Ileal digesta viscosity tended to be higher (p=0.07) for full fed [10,251 centipoise (cP)] compared with restricted-fed @entity235 (6677 cP). Ileal digesta viscosities were 6561, 11,074, 13,830 and 15,967 cP for @entity235 consuming IDF, SDF, AP and PP treatments respectively. Ileal @entity62 concentrations were 11.4%, 13.6%, 14.8% and 14.8% for SDF, IDF, AP and PP treatments respectively. @entity62 digestibility coefficients were lowest (71.2%) for the PP treatment and highest (88.7%) for the IDF treatment. Organic matter digestibilities followed a similar pattern. Ileal digesta viscosity of @entity235 appears to increase with increased diet intake, and increased ileal @entity62 concentration. More digestible diets result in less ileal @entity62 and lower viscosity constants.
