Precaecal digestibility of niacin and pantothenic acid from different foods

Dora A. Roth-Maier, Andrea Wauer, Gabriele I. Stangl, Manfred Kirchgessner

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15 Scopus citations


This study was conducted to investigate the apparent precaecal digestibilities of niacin and pantothenic acid from human nutrient related foods including wheat, coarse whole-meal bread, boiled potatoes and boiled pork and beef. Therefore, pigs were subjected to an end-to-end ileo-rectal anastomosis, so digesta passed straight from ileum to rectum, eliminating endogenous vitamin synthesis. Excreted chyme was collected over 5-days periods, and concentrations of niacin, and pantothenic acid in the food and chyme samples were determined microbiologically. The intestinal bioavailability of niacin and pantothenic acid was affected differently by the food administered. The digestibility values of niacin deriving from the wheat-, potato- and the meat-based meals ranged from 59 to 69%. Wholemeal bread exerted a nutritionally important negative effect on the apparent intestinal availability of dietary niacin relative to the other foods, which averaged by 40%. Food-related differences of the pantothenic acid digestibility values were greater than that observed with niacin. The digestibility values of pantothenic acid from wheat, potatoes and the meat meals ranged between 65 and 81% and were of the order wheat diet > pork diet > potato diet > beef diet, although differences were not statistically significant. The digestibility of pantothenic acid from the coarse wholemeal bread diet was lower than 30%.

Original languageEnglish
Pages (from-to)8-13
Number of pages6
JournalInternational Journal for Vitamin and Nutrition Research
Issue number1
StatePublished - Jan 2000


  • Foods
  • Ileo-rectal anastomosis technique
  • Niacin
  • Pantothenic acid
  • Precaecal digestibility
  • Swine


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