Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Thacker, P. A.; Haq, Inam Ul

doi:10.1002/jsfa.3415

Cited by 13 publications

(10 citation statements)

References 39 publications

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“…Because major variation of dietary fiber contents among treatments derived from IDF (Table 1 ), we deduced that differences observed in gut microbiota, SCFA, and gene expression may be due to the specific effect of alfalfa-derived IDF. The ADG and ADFI of pigs were not affected but the G:F was significantly increased by the addition of alfalfa meal, which was in agreement with previous studies [ 28 – 30 ].…”

Section: Discussionsupporting

confidence: 93%

Alfalfa-containing diets alter luminal microbiota structure and short chain fatty acid sensing in the caecal mucosa of pigs

Wang

Qin

et al. 2018

J Animal Sci Biotechnol

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BackgroundPork produced by outdoor-reared pigs raised mostly on alfalfa pastures attracts increasing population of consumer from most of the world. In China, pigs were raised with alfalfa-containing diets to seek for good quality pork. However, the influence of dietary alfalfa involving high level of insoluble dietary fiber (IDF) on pig intestinal luminal microbiota composition remains unclear. The objective of this study was to investigate the effects of alfalfa on luminal microbiota and short chain fatty acids (SCFA) production, and gene expressions involved in SCFA sensing, transporting and absorbing in pig caecal mucosa.ResultsTwenty-four growing pigs were randomly allotted to four diets containing 0%, 5%, 10% and 15% alfalfa meal for a 28-d experiment. Ingestion of alfalfa meal-contained diets significantly increased the ratio of body weight gain to feed consumption. Illumina MiSeq sequencing of the V3 region of the 16S rRNA genes showed that alfalfa-containing diet significantly decreased the relative abundance of genera Turicibacter, Acidiphilium, Paracoccus, Propionibacterium, Corynebacterium, Pseudomonas, Acinetobacter, and Staphylococcus, and increased the relative abundance of genera Lachnospira, Marvinbryantia, and Desulfovibrio in the caecal digesta. Butyrate concentration was significantly increased in the hindgut by the supplementation of alfalfa meal in diets. The mRNA gene expressions of FFAR3, SMCT1, MCT1, PYY, and GCG were significantly increased in the caecal mucosa of pigs fed alfalfa meal.ConclusionsOur results suggested that alfalfa-containing diet has exerted significant impacts on caecal microbiota composition, butyrate concentration and significantly upregulated mRNA expression of host caecal mucosal genes involved in SCFA sensing and absorption as well as regulation of satiety.Electronic supplementary materialThe online version of this article (10.1186/s40104-017-0216-y) contains supplementary material, which is available to authorized users.

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Section: Discussionsupporting

confidence: 93%

Alfalfa-containing diets alter luminal microbiota structure and short chain fatty acid sensing in the caecal mucosa of pigs

Wang

Qin

et al. 2018

J Animal Sci Biotechnol

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“…Although pigs may have an apparent preference for diets containing feed flavours (Kennedy and Baldwin 1972;McLaughlin et al 1983;Glaser et al 2000), the results of the current study agree with other reports that suggest that where a choice is not available, there is little difference in diet consumption or performance between pigs fed sweetened or flavoured and non-sweetened and non-flavoured diets (Kornegay et al 1979;van Heugten 1999;Thacker and Haq 2009).…”

Section: Discussionsupporting

confidence: 89%

Effect of wheat distillers' grains with solubles and a feed flavour on performance and carcass traits of growing-finishing pigs fed wheat and canola meal based diets

Thacker

2012

Archives of Animal Nutrition

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Forty-eight crossbred pigs were assigned to one of six dietary treatments in a 6 x 2 (treatment x sex) factorial arrangement. Diets were based on wheat and canola meal and were formulated to contain 0%, 4.9%, 9.7%, 14.6% or 19.4% wheat distillers' dried grains with solubles (DDGS) during the growing period and 0%, 4.0%, 8.1%, 12.1% and 16.1% wheat DDGS during the finishing period. The addition of wheat DDGS was made at the expense of both wheat and canola meal. A feed flavour was added to the diet in which wheat DDGS supplied 100% of the supplementary protein. Over the entire experimental period (21.5-112.2 kg), increasing the level of wheat DDGS resulted in a linear decrease in weight gain and feed conversion ratio. Feed intake was linearly reduced by inclusion of wheat DDGS during the growing period (21.5-57.4 kg) but not the finishing period (57.4-112.2 kg). Increasing the level of wheat DDGS in the diet resulted in a linear decline in carcass value index and lean yield while loin fat linearly increased. The addition of a flavour to the diet in which DDGS supplied 100% of the supplementary protein had no effect on performance or carcass traits.

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“…We assume that repeating the experiment on a larger number of animals would enable us to tackle this issue. Second, individual characteristics, such as age or sex, may greatly influence the effects of feed additives on pigs' performance and feed intake (e.g., growing vs. finishing pigs; Thacker and Haq, 2009;Yan et al, 2011Yan et al, , 2012. Third, the period of exposure to the feed additive may also affect its impact on piglets' performance, and exposure to the additives from weaning might have been insufficient to see appreciable effects on growth and feed intake (Sulabo et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Impact of sensory feed additives on feed intake, feed preferences, and growth of female piglets during the early postweaning period1

Clouard¹,

Val‐Laillet²

2014

Journal of Animal Science

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Our study aimed at investigating the effect of feed supplementation, from weaning, with 3 sensory feed additives (FA1, FA2, and FA3) on feed preferences, feed intake, and growth of piglets. The FA1 contained extract of Stevia rebaudiana (10 to 20%), extract of high-saponin plants (5 to 10%), and excipients (70 to 85%), the FA2 was mainly composed of a natural extract of Citrus sinensis (60 to 80%), and the FA3 was made of a blend of extracts of hot-flavored spices (5 to 15%) and excipients (85 to 95%). At weaning (d 1), a total of 32 female piglets housed in individual pens were allocated to 4 treatments (FA1, FA2, FA3, and control [CON]) of equivalent mean weight. The pigs were fed a standard pelleted prestarter diet from weaning (d 1) to d 15 and a starter diet from d 16 to 28. The diets were supplemented with the feed additives (FA) corresponding to their treatment, while the CON treatment was the standard diets with no additive. Feed refusals were weighed daily and piglets were weighed weekly on d 1, 7, 14, 21, and 28. On the day of feed transition (d 16) as well as 7 (d 23) and 10 d (d 26) later, the animals were consecutively subjected to 1- and 22-h double-choice feeding tests to investigate their preferences during a short period and a longer period of time for the CON starter diet and the starter diet added with the FA corresponding to their treatment. No overall effect of the feed additives was observed on ADFI, ADG, G:F, and final BW. No overall preference was highlighted for the FA1 treatment, except for a preference for the FA1 starter diet during the 1-h test on d 23 (78% of total feed intake; P < 0.01). For the FA2 treatment, the pigs consumed the FA2 starter diet more than the CON starter diet during the 22-h tests on d 16 (67% of total feed intake; P < 0.05) and 26 (62% of total feed intake; P < 0.01). For the FA3 treatment, on d 26, the FA3 starter diet was and tended to be consumed more than the CON starter diet during 1- (69% of total intake; P < 0.05) and 22-h (60% of total intake; P < 0.10) tests, respectively. In conclusion, feed supplementation with the FA1, FA2, and FA3 from weaning did not induce beneficial effects on feed intake and growth performance during the early postweaning period. The FA2 increased palatability and acceptance of the unfamiliar starter diet the day of feed transition, while the FA1 and FA3 increased palatability of the starter diet only after a few days of exposure, most likely through long-term familiarization processes.

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Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Cited by 13 publications

References 39 publications

Alfalfa-containing diets alter luminal microbiota structure and short chain fatty acid sensing in the caecal mucosa of pigs

Alfalfa-containing diets alter luminal microbiota structure and short chain fatty acid sensing in the caecal mucosa of pigs

Effect of wheat distillers' grains with solubles and a feed flavour on performance and carcass traits of growing-finishing pigs fed wheat and canola meal based diets

Impact of sensory feed additives on feed intake, feed preferences, and growth of female piglets during the early postweaning period1

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