Diets containing inulin but not lupins help to prevent swine dysentery in experimentally challenged pigs1

Hansen, C. F.; Phillips, Nyree D.; La, Tom; Hernandez, A.; Mansfield, J.P.; Kim, Jae-Cheol; Mullan, B.P.; Hampson, David J.; Pluske, J.R.

doi:10.2527/jas.2009-2719

Cited by 37 publications

(31 citation statements)

References 30 publications

(32 reference statements)

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“…However, lower concentrations of inulin were not protective, demonstrating that a high concentration of dietary inulin is required for protection if it is used as the sole intervention. In the present study, more than half of the pigs (eight out of fifteen pigs) fed 80 g/kg inulin developed the disease, whereas disease occurred only in 15 % of the pigs (three out of twenty pigs) receiving this concentration of inulin in our previous study (7) . This difference might be explained by the amount and concentration of the broth used to challenge the pigs: in the present study, the pigs were challenged on four consecutive days with 100 ml of a broth containing approximately 10 9 colonyforming units/ml of B. hyodysenteriae compared with 80 ml of a broth culture with approximately 10 8 colony-forming units/ml viable cells in the previous study (7) .…”

Section: Discussionsupporting

confidence: 48%

A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged withBrachyspira hyodysenteriae

et al. 2011

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A total of sixty surgically castrated male pigs (Large White £ Landrace) weighing 31·2 (SD 4·3) kg were used in a randomised block experiment to examine the effect of added dietary inulin (0, 20, 40 and 80 g/kg) on the occurrence of swine dysentery (SD) and on fermentation characteristics in the large intestine after experimental challenge with the causative spirochaete Brachyspira hyodysenteriae. The pigs were allowed to adapt to the diets for 2 weeks before each pig was challenged orally four times with a broth culture containing B. hyodysenteriae on consecutive days. Increasing dietary levels of inulin linearly (P¼ 0·001) reduced the risk of pigs developing SD; however, eight out of fifteen pigs fed the diet with 80 g/kg inulin still developed the disease. The pH values in the caecum (P¼0·072) tended to decrease, and in the upper colon, the pH values did decrease (P¼0·047) linearly with increasing inulin levels in the diets, most probably due to a linear increase in the concentration of total volatile fatty acids in the caecum (P¼ 0·018), upper colon (P¼0·001) and lower colon (P¼0·013). In addition, there was a linear reduction in the proportion of the branched-chain fatty acids isobutyric acid and isovaleric acid in the caecum (P¼ 0·015 and 0·026) and upper colon (P¼ 0·011 and 0·013) with increasing levels of dietary inulin. In conclusion, the present study showed that a diet supplemented with a high level of inulin (80 g/kg) but not lower levels reduced the risk of pigs developing SD, possibly acting through a modification of the microbial fermentation patterns in the large intestine.

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Section: Discussionsupporting

confidence: 48%

A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged withBrachyspira hyodysenteriae

et al. 2011

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“…Swine dysentery is a multifactorial disease, with clinical expression dependent on individual host factors such as the gut microbiota [25], environmental conditions including diet composition [26,27], and presence of a virulent organism. Interestingly, two challenged pigs did not develop diarrhea and from both, B. intermedia was isolated in feces and in colonic tissue collected at termination.…”

Section: Discussionmentioning

confidence: 99%

Confirmation that “Brachyspira hampsonii” clade I (Canadian strain 30599) causes mucohemorrhagic diarrhea and colitis in experimentally infected pigs

et al. 2014

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Background“Brachyspira hampsonii”, discovered in North America in 2010 associated with dysentery-like illness, is an economically relevant swine pathogen resulting in decreased feed efficiency and increased morbidity, mortality and medication usage. “B. hampsonii” clade II strain 30446 has been shown to be causally associated with mucohemorrhagic diarrhea and colitis. Our objectives were to determine if “Brachyspira hampsonii” clade I strain 30599 is pathogenic to pigs, and to evaluate the relative diagnostic performance of three ante mortem sampling methodologies (direct PCR on feces, PCR on rectal GenoTube Livestock swabs, Brachyspira culture from rectal swabs). Five-week old pigs were intragastrically inoculated thrice with 108 genomic equivalents "B. hampsonii" (n = 12), or served as sham controls (n = 6). Feces were sampled and consistency assessed daily. Necropsies were performed 24 h after peak clinical signs.ResultsOne pig died due to unrelated illness. Nine of 11 inoculated pigs, but no controls, developed mucoid or mucohemorrhagic diarrhea (MHD). Characteristic lesions of swine dysentery were observed in large intestine. “B. hampsonii” strain 30599 DNA was detected by qPCR in feces of all inoculated pigs for up to 6 days prior to the onset of MHD. The organism was isolated from the feces and colons of pigs demonstrating MHD, but not from controls. B. intermedia was isolated from inoculated pigs without MHD, and from 5 of 6 controls.ConclusionsWe conclude that “Brachyspira hampsonii” clade I strain 30599 is pathogenic and causes mucohemorrhagic diarrhea and colitis in susceptible pigs. Moreover, the three sampling methodologies performed similarly. GenoTube Livestock, a forensic swab designed to preserve DNA during shipping is a useful tool especially in settings where timely transport of diagnostic samples is challenging.

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“…Conversely, protection against SD can be achieved with diets supplemented with highly fermentable carbohydrates [83], which produce the opposite effect than highly digestible diets in the hindgut. However, the above mentioned formulation was based on dried chicory roots and sweet lupins, which has allowed speculating with the possibility that the protective effect was due to the presence of inulin in dried chicory roots [84]. Fermentation of inulin by the indigenous microbiota results in the production of volatile fatty acids (VFA) and gases [85], which causes a reduction in luminal pH values in the caecum, upper colon and lower colon.…”

Section: Environmental Determinants Of Sd Transmissionmentioning

confidence: 99%

Swine Dysentery: Aetiology, Pathogenicity, Determinants of Transmission and the Fight against the Disease

Álvarez‐Ordóñez

Martínez-Lobo

Argüello

et al. 2013

IJERPH

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Swine Dysentery (SD) is a severe mucohaemorhagic enteric disease of pigs caused by Brachyspira hyodysenteriae, which has a large impact on pig production and causes important losses due to mortality and sub-optimal performance. Although B. hyodysenteriae has been traditionally considered a pathogen mainly transmitted by direct contact, through the introduction of subclinically infected animals into a previously uninfected herd, recent findings position B. hyodysenteriae as a potential threat for indirect transmission between farms. This article summarizes the knowledge available on the etiological agent of SD and its virulence traits, and reviews the determinants of SD transmission. The between-herds and within-herd transmission routes are addressed. The factors affecting disease transmission are thoroughly discussed, i.e., environmental survival of the pathogen, husbandry factors (production system, production stage, farm management), role of vectors, diet influence and interaction of the microorganism with gut microbiota. Finally, prophylactic and therapeutic approaches to fight against the disease are briefly described.

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Diets containing inulin but not lupins help to prevent swine dysentery in experimentally challenged pigs1

Abstract: Dietary carbohydrates and swine dysentery

Cited by 37 publications

References 30 publications

A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged withBrachyspira hyodysenteriae

A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged withBrachyspira hyodysenteriae

Confirmation that “Brachyspira hampsonii” clade I (Canadian strain 30599) causes mucohemorrhagic diarrhea and colitis in experimentally infected pigs

Swine Dysentery: Aetiology, Pathogenicity, Determinants of Transmission and the Fight against the Disease

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