Effect of salinomycin on <i>in vitro</i> caecal fermentation in pigs

Marounek, M.; Savka, O. G.; Skřivanová, V.

doi:10.1111/j.1439-0396.1997.tb00745.x

Cited by 5 publications

(6 citation statements)

References 25 publications

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“…Data presented in Table 1 do not differ much from our previous findings in pigs fasted for 16 h before slaughter (Marounek et al 1997). Crude protein (calculated using the factor 6.25) and true protein (determined by the Lowry method) represented 16.1 and 12.4% of digesta DM, respectively (Table 2).…”

Section: Resultsmentioning

confidence: 44%

Nitrogen and in vitro Fermentation of Nitrogenous Substrates in Caecal Contents of the Pig

Marounek¹,

Adamec²,

Skřivanová³

et al. 2002

Acta Vet. Brno

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Caecal contents of four 28-week-old pigs were analysed and used as inocula of cultures supplied with plant proteins (gluten, gliadin, zein), mucin, ribonucleic acid (RNA) and glucose. Pigs were fed ad libitum a 14.1% crude protein diet containing barley, wheat, wheat bran, extracted soybean meal and a feed supplement. The caecal digesta contained dry matter, total N, protein, trichloroacetic acid (TCA)-soluble N and NH3-N at 120, 3.1, 14.9, 0.64 and 0.27 mg/g (on average), respectively. One g of the caecal content contained 70 µmol of glycine equivalents of amino acids in TCA-soluble fraction. Peptides rather than amino acids were the primary component of the TCA-soluble ninhydrin-reactive material in the caecum.Fermentation of mucin yielded more volatile fatty acids (VFA) than fermentation of other nitrogenous substrates. Zein was the least fermentable substrate tested. Acetate was the principal fermentation end-product, followed by propionate and butyrate. Fermentation pattern differed in cultures grown on glucose and proteins: propionate molar proportions were higher and those of branched-chain VFA lower in former cultures than in cultures supplied with gluten, gliadin and zein. Low proportions of branched-chain VFA were also in VFA produced from mucin and RNA. It can be concluded, therefore, that caecal microorganisms convert nitrogenous substrates, which would be lost in faeces, into valuable products (VFA), utilizable by the host. Pig, caecum, nitrogenous substances, protein, fermentation, in vitro, microbial metabolitesIn pigs, most nutrients are released from the feed by action of endogenous enzymes, and absorbed in the small intestine. In the lower ileum, caecum and colon, an intensive microbial degradation of available nutrients takes place. A significant portion of the digestible energy thus could be ingested post-ileally, depending on the composition of pig the diet . In growing pigs, the hindgut fermentation contributed up to 15% to the total digestion of the organic matter, whereas this level can reach 50% in sows (reviewed by Drochner 1993). Microorganisms in the hindgut convert polysaccharides and nitrogenous substances into a mixture of metabolites and compounds of bacterial cells. Nitrogenous substances entering the hindgut are undegraded dietary proteins, i.e. plant proteins of low solubility (prolamins and glutelins), and proteins of endogenous origin, i.e. enzymes and mucin secretions, and cell desquamation products. Ileal solids contained 16.1 and 20.2 % of crude protein (N x 6.25) in pigs on a high-fibre diet with wheat bran, and on a low-fibre diet, respectively (Knudsen and Canibe 2000). Additional N sources in the hindgut are proteins and nucleic acids released from lysed bacterial cells. As shown by Dierick et al. (1990), the bacterial growth efficiency in pig hindgut is rather low: on average 13.6 g bacterial N was excreted in the faeces per kg of organic matter apparently digested in the hindgut. Corresponding values in the rumen

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Section: Resultsmentioning

confidence: 44%

Nitrogen and in vitro Fermentation of Nitrogenous Substrates in Caecal Contents of the Pig

Marounek¹,

Adamec²,

Skřivanová³

et al. 2002

Acta Vet. Brno

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“…In our study, the methanogenesis in WBPHs increased after the addition of wheat bran. Methane production after 8 h of the in vitro incubation of pig caecal contents with starch amounted to 6.14 mmol/l (Marounek et al 1997). The rate of methanogenesis in WBPH caecal inocula appeared higher in our experiment, but this may be caused by longer incubation time.…”

Section: Doi: 1017221/7/2016-cjascontrasting

confidence: 51%

In vitro fermentation pattern in the large intestine of hybrids between wild boars and domestic pigs - a preliminary study

Miśta¹,

Króliczewska²,

Pecka-Kiełb³

et al. 2016

CZECH J ANIM SCI

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Breeding of hybrids between wild boars and domestic pigs is in the consumer interest because of the need to ensure food security and diversification via widening the genetic basis of animals reared for meat. To expand the knowledge about their nutritional requirements, this study aimed to investigate hindgut fermentation in these animals. Caecal and colon cultures were incubated for 12 h in vitro with or without wheat bran as a supplementary substrate. Short-chain fatty acids, ammonia, methane, and total gas production were determined. The total concentrations of short-chain fatty acids in unincubated caecal and colon samples were 93.1 and 115 mmol/kg, respectively. The short-chain fatty acid profile in fresh hindgut contents was characterized by a high molar proportion of acetate (74.8-75.0 mol%), followed by propionate (18.2-18.5 mol%) and butyrate (5.4-5.5 mol%). The presence of wheat bran lowered acetate and increased butyrate, propionate, and valerate molar proportions. The ammonia level remained low (1.3-2.43 mmol/kg) regardless of the addition of the substrate. The relatively low pH and ammonia concentration in wild boar/pig hybrids may be caused by the low level of crude protein in diet of these animals. The rate of methanogenesis increased during the fermentation simultaneously with an increase in the production of gases after wheat bran addition. Methane production in the caecal and colon samples incubated with the substrate reached 15.6 and 16.1 mmol/kg, respectively. The hindgut fermentation pattern in wild boar/pig hybrids generally resembled that described earlier in domestic pigs, although some observed dissimilarities may be caused by distinct microbial activity.

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“…Impact of diet composition and narasin supplementation on pig performance and on energy, nutrient, and fiber digestibility in 9-to 23-kg pigs, Exp. ardson et al, 1976;Schelling, 1984;Holzgraefe et al, 1985a;Russell, 1987;Marounek et al, 1997;Wuethrich et al, 1998), we expected an effect on nutrient digestibility and animal performance due to narasin supplementation. In Exp.…”

Section: Discussionmentioning

confidence: 97%

“…In contrast, Thacker et al (1992) and Van Lunen et al (1992) reported no effect of ionophore supplementation on growing pig performance. Ionophores may also impact hind gut bacterial fermentation processes as shown by a decrease in the acetate:proprionate ratio in pigs fed lasalocid (Holzgraefe et al, 1985a) or salinomycin (Marounek et al, 1997). Holzgraefe et al (1985b) reported that lasalocid added to sows diets containing either CSBM or corn-hay-based diet numerically improved fiber and N digestion, but not GE utilization, while Moore et al (1986a) reported that salinomycin influenced GE and N utilization in pigs fed diets containing wheat bran, but not in pigs fed a CSBM or a diet containing oat hulls.…”

Section: Introductionmentioning

confidence: 99%

Narasin effects on energy, nutrient, and fiber digestibility in corn-soybean meal or corn-soybean meal-dried distillers grains with solubles diets fed to 16-, 92-, and 141-kg pigs

Kerr¹,

Trabue²,

Andersen³

2017

Journal of Animal Science

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Three experiments were conducted to determine the effect of narasin on growth performance and on GE and nutrient digestibility in nursery, grower, and finishing pigs fed either a corn-soybean meal (CSBM) diet or a CSBM diet supplemented with distillers dried grains with solubles (DDGS), in combination with either 0 or 30 mg narasin/kg of diet. In Exp. 1 (64 gilts, initial BW = 9.0 kg, SD = 1.0 kg) and Exp. 2 (60 gilts. initial BW = 81.1 kg, SD = 6.1 kg), gilts were allotted into individual pens and fed their experimental diets for 24 and 21 d, respectively. On the last 2 d of each experiment, fecal samples were collected to assess apparent total tract digestibility (ATTD) of GE and various nutrients. In Exp. 3, 2 separate groups of 24 gilts (initial BW = 145.1 kg, SD = 7.8 kg) were allotted to individual metabolism crates and fed their experimental diets for 30 d prior to a time-based 6-d total fecal collection period to assess GE and nutrient digestibility. In Exp. 1, there was an interaction between diet type and narasin addition for G:F and for many of the ATTD coefficients measured. When narasin was supplemented to the CSBM diet, ATTD of GE, DM, C, S, phosphorus, NDF, and ADF was either not changed or reduced, while when narasin was supplemented to DDGS diets, these same ATTD parameters were increased (interaction, P ≤ 0.05). Even though ADG and ADFI were not affected, G:F] was improved in pigs fed the CSBM diet with supplemental narasin, but was reduced in pigs fed the DDGS diet with supplemental narasin (interaction, P < 0.05). In Exp. 2, there was an interaction between diet type and narasin supplementation only for ATTD of Ca (interaction, P < 0.01), in that narasin supplementation did not change the ATTD of Ca in pigs fed the CSBM diet, while narasin supplementation reduced the ATTD of Ca in pigs fed the DDGS containing diet. In Exp. 3, there was an interaction between diet and narasin only for ATTD of C (interaction, P < 0.01) in that narasin supplementation resulted in an increased ATTD of C in pigs fed the CSBM diet, while narasin supplementation to the DDGS containing diet resulted in a reduced ATTD of Ca. In general, the data indicate that narasin interacted with and had its largest effect on pig performance and GE or nutrient digestibility in 9 to 23 kg pigs compared to pigs weighing greater than 80 kg. The data also indicate that the addition of DDGS reduced GE, DM, Ca, and N digestibility, regardless of BW.

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Effect of salinomycin on in vitro caecal fermentation in pigs

Cited by 5 publications

References 25 publications

Nitrogen and in vitro Fermentation of Nitrogenous Substrates in Caecal Contents of the Pig

Nitrogen and in vitro Fermentation of Nitrogenous Substrates in Caecal Contents of the Pig

In vitro fermentation pattern in the large intestine of hybrids between wild boars and domestic pigs - a preliminary study

Narasin effects on energy, nutrient, and fiber digestibility in corn-soybean meal or corn-soybean meal-dried distillers grains with solubles diets fed to 16-, 92-, and 141-kg pigs

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