Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

Abstract

The aim of this study was to apply a combination of the microbial starters Lactobacillus uvarum LUHS245, Lactobacillus casei LUHS210, Pediococcus acidilactici LUHS29, and Pediococcus pentosaceus LUHS183 for feed fermentation and to evaluate the influence of fermentation on feed acidity and microbiological characteristics, as well as on the piglet feces microbiota, health, and growth performance. Additionally, mycotoxin biotransformation was analyzed, including masked mycotoxins, in feed and piglet feces samples. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets with an initial body weight of 6.9-7.0 kg, which were randomly distributed into two groups (in each 100 piglets): control group, fed with basal diet (based on barley, wheat, potato protein, soybean protein concentrate, and whey powder), and treated group, fed with fermented feed at 500 g kg −1 of total feed. Compared to a commercially available lactic acid bacteria (LAB) combination, the novel LAB mixture effectively reduced feed pH (on average pH 3.65), produced a 2-fold higher content of L(+) lactic acid, increased viable LAB count [on average 8.8 log 10 colony-forming units (CFU) g −1 ], and led to stable feed fermentation during the entire test period (36 days). Fecal microbiota analysis showed an increased number of probiotic bacteria in the treated group, particularly Lactobacillus, when compared with the control group at the end of experiment. This finding indicates that fermented feed can modify microbial profile change in the gut of pigs. In treated piglets' blood (at day 61), the serum high-density lipoprotein (HDL) cholesterol and triglycerides (TG) were significantly higher, but the levels of T4, glucose, K, alkaline phosphatase (AP), and urea were significantly decreased (p ≤ 0.05) compared with the control group. Mycotoxin analysis showed that alternariol monomethyl ether (AME) and altenuene were found in 61-day-old control piglets' feces and in fermented feed samples. However, AME was not found in treated Vadopalas et al. Biomodification of Piglet Microbiota With Feed piglets' feces. Feed fermentation with the novel LAB combination is a promising means to modulate piglets' microbiota, which is essential to improve nutrient absorption, growth performance, and health parameters. The new LAB composition suggests a novel dietary strategy to positively manipulate fermented feed chemicals and bio-safety and the piglet gut microbial ecology to reduce antimicrobials use in pig production and increase local feed stock uses and economical effectiveness of the process.

Pediococcus pentosaceus, a future additive or probiotic candidate

“…Combined with three other LAB, P. pentosaceus LUHS183 is involved in the acidification process of feed, leading to great improvement of the hematology indexes, intestinal microorganism distribution and growth of piglets. All four LAB were obtained from the Lithuanian University of Health Sciences collection (Kaunas, Lithuania) [ 72 ].…”

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

“…In addition to nutraceuticals and food, fermentation technology based on sourdough LAB is very promising in livestock production [90][91][92][93][94][95][96]. A combination of microbial starters, previously isolated from spontaneously fermented sourdough-Lactobacillus uvarum LUHS245, L. casei LUHS210, Pediococcus acidilactici LUHS29, and P. pentosaceus LUHS183-was used for fermentation of piglet feed; fermented feed parameters, as well as the influence of fermented feed on piglets' faecal microbiota, health, and growth performance, were evaluated [97]. Additionally, mycotoxin biotransformation in vivo, including masked mycotoxins, was analysed in feed and piglet faecal samples.…”

Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

“…The unexpectedly high toxicity has been attributed to undetected conjugated forms of mycotoxins that were possibly hydrolyzed in vivo [ 32 ]. Our previous studies showed that cereal pre-treatment by using fermentation with selected LAB strains could lead to the better detoxication of some mycotoxins in vivo [ 34 ]. Finally, biocontrol of mycotoxins by LAB could be an important factor to reduce their risks during food fermentation.…”