Effects of amino acid composition in pig diet on odorous compounds and microbial characteristics of swine excreta

Recharla, Neeraja; Kım, Kihyun; Park, Jun-Cheol; Jeong, Jinyoung; Jeong, Yong Dae; Lee, Hyun-Jeong; Hwang, Ok-Hwa; Ryu, Jae-Hyoung; Baek, Youl-Chang; Oh, Youngkyun; Park, Sungkwon

doi:10.1186/s40781-017-0153-5

Cited by 21 publications

(14 citation statements)

References 39 publications

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“…These observations are in contrast to those of Osgerby [24]. The reduced survival rate and birth weight observed in the VLP group may be attributable to the low protein content in the diet, which deviates from the ideal protein (ideal amino acid) diet model [25]. Alternative nutritional strategies to control piglet diarrhea are crucial and also will not cause security concern, such as reducing dietary CP of weanling piglets.…”

Section: Discussionmentioning

confidence: 99%

Effects of Maternal Low-Protein Diet on Microbiota Structure and Function in the Jejunum of Huzhu Bamei Suckling Piglets

Jin

Zhang

Jia

et al. 2019

Animals

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Simple SummaryIn mammals, the intestine is the main organ where nutrients are digested and absorbed, thus serving a central role in the growth and health of animals. Low-protein diets are based on the “ideal amino acid” theory, where AA crystals are added to ensure the amino acid balance of the diet. As a result, the amino acid nutritional needs of piglets are reduced along with the total protein level of the diet as well as the metabolic burden of piglets. This typically results in reduced diarrhea and improved gut health. In this study, the microbial composition and function of jejunum chyme samples were analyzed from 30 Huzhu Bamei suckling piglets from sows fed diets with different protein levels via16S rRNA sequencing and bioinformatics. This work provides a theoretical basis for the production of low-protein diets for use in the production of Bamei pigs.AbstractThe jejunum is the primary organ for digestion and nutrient absorption in mammals. The development of the jejunum in suckling piglets directly affects their growth performance post-weaning. The jejunum microbiome plays an important role in proliferation, metabolism, apoptosis, immune, and homeostasis of the epithelial cells within the organ. The composition and diversity of the gut microbiome is susceptible to the protein composition of the diet. Therefore, the effects of maternal low-protein diets on piglets’ intestinal microbial structure and function have become a hot topic of study. Herein, a maternal low-protein diet was formulated to explore the effects on jejunum microbiome composition and metabolic profiles in Bamei suckling piglets. Using 16S ribosomal RNA (16S rRNA) sequencing in conjunction with bioinformatics analysis, 21 phyla and 297 genera were identified within the gut microflora. The top 10 phyla and 10 genera are within the gut bacteria. Next, KEGG analysis showed that the low-protein diet significantly increased the gut microbial composition, transport and catabolism, immune system, global and overview maps, amino acid metabolism, metabolism of cofactors and vitamins, endocrine system, biosynthesis of other secondary metabolites, signal transduction, environmental adaptation, and cell motility. Taken together, low-protein diets do not appear to affect the reproductive performance of Bamei sows but improved the gut microbiome of the suckling piglets as well as reduced the probability of diarrhea. The data presented here provide new insights on the dietary protein requirements to support the Huzhu Bamei pig industry.

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Section: Discussionmentioning

confidence: 99%

Effects of Maternal Low-Protein Diet on Microbiota Structure and Function in the Jejunum of Huzhu Bamei Suckling Piglets

Jin

Zhang

Jia

et al. 2019

Animals

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“…Acetic acid, propionic acid, and butyric acid are the most common VFAs produced from the microbial conversion of dietary residues. A few strategies directed at reducing odorants arising from livestock and poultry breeding have been evaluated, including the modification of diets ( Cho et al., 2015 , Sharma et al., 2015 , Recharla et al., 2017 ) and addition of oligosaccharides ( Rideout et al., 2004 , Yang et al., 2016 ), enzymes ( O'Shea et al., 2014 , Sharma et al., 2016 ), organic acids ( Claus et al., 2003 , Øverland et al., 2008 ), probiotics, or minerals ( Armstrong et al., 2000 , Borowski et al., 2017 , Tesso et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Soybean oligosaccharide, stachyose, and raffinose in broilers diets: effects on odor compound concentration and microbiota in cecal digesta

Zhu

Liu

et al. 2020

Poultry Science

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Soybean oligosaccharides have been previously shown to be associated with the production of major odor-causing compounds in broilers, although little is known about the role of stachyose and raffinose, which are key components of soybean oligosaccharide, in broiler cecal microbiota and odor compound production. To this end, soybean oligosaccharide, stachyose, and raffinose were added to the birds' diets to investigate their effects on odor compound production and the microbial community characteristics of the cecum in broilers. A total of 300 one-day-old Arbor Acre broilers with similar initial live weight were randomly allocated into 5 dietary groups with 6 replicates of 10 birds. The diets included soybean meal (positive control), soybean meal-free (negative control), 0.6% soybean oligosaccharide, 0.6% stachyose, or 0.6% raffinose. After a 49-D feeding period, both ceca were aseptically removed postmortem, and the contents were collected and analyzed for skatole, indole, volatile fatty acids, and lactic acid by using high performance liquid chromatography. Bacterial communities were detected by using a high-throughput sequencing platform based on IlluminaMiSeq 2500. Levels of skatole and indole tended to be lower in the dietary supplementation of oligosaccharides. The lowest levels of skatole and indole were observed in the stachyose group ( P < 0.05), while the highest levels were found in the negative control group ( P < 0.05). Concentrations of acetic acid and propionic acid in the stachyose group were increased ( P < 0.05) while those of butyric acid and lactic acid were decreased ( P < 0.05) compared with the soybean oligosaccharide and raffinose groups. Firmicutes and Bacteroidetes were prevalent in all groups, the proportion of Bacteroidetes was slightly decreased in the stachyose group, and Verrucomicrobia was abundant in the raffinose group ( P > 0.05). Bacterial genera Alistipes and Parabacteroides were comparably abundant in the stachyose group, while Bacteroides , Lactobacillus , and Akkermansia were more abundant in the negative control, stachyose, and raffinose groups, respectively. Collectively, these findings demonstrated that dietary oligosaccharide supplementation significantly reduced odor compound production by modulating the cecal microbial community. Compared with soybean oligosaccharide and raffinose, the addition of stachyose into diets may help improve gut fermentation and minimize odor compound generation in broilers.

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“…To better explain the role of caecal activities in digestion and odour production, the fermentation of the caecum needs further research. Odours released from animals have previously been linked to the enteric fermentation of feed protein; therefore, odour emission is also related to the retention of some organic substances in the hindgut [ 38 , 39 ]. The odours in laying hens are mostly from the hindgut, especially the caecum, where many gas-producing microorganisms colonize [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Laying Hen Species on Odour Emissions

et al. 2020

Animals

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Odour is one of the main environmental concerns in the laying hen industry and may also influence animal health and production performance. Previous studies showed that odours from the laying hen body are primarily produced from the microbial fermentation (breakdown) of organic materials in the caecum, and different laying hen species may have different odour production potentials. This study was conducted to evaluate the emissions of two primary odorous gases, ammonia (NH3) and hydrogen sulphide (H2S), from six different laying hen species (Hyline, Lohmann, Nongda, Jingfen, Xinghua and Zhusi). An in vitro fermentation technique was adopted in this study, which has been reported to be an appropriate method for simulating gas production from the microbial fermentation of organic materials in the caecum. The results of this study show that Jingfen produced the greatest volume of gas after 12 h of fermentation (p < 0.05). Hyline had the highest, while Lohmann had the lowest, total NH3 emissions (p < 0.05). The total H2S emissions of Zhusi and Hyline were higher than those of Lohmann, Jingfen and Xinghua (p < 0.05), while Xinghua exhibited the lowest total H2S emissions (p < 0.05). Of the six laying hen species, Xinghua was identified as the best species because it produced the lowest total amount of NH3 + H2S (39.94 µg). The results for the biochemical indicators showed that the concentration of volatile fatty acids (VFAs) from Zhusi was higher than that for the other five species, while the pH in Zhusi was lower (p < 0.01), and the concentrations of ammonium nitrogen (NH4+), uric acid and urea in Xinghua were lower than those in the other species (p < 0.01). Hyline had the highest change in SO42− concentration during the fermentation processes (p < 0.05). In addition, the results of the correlation analysis suggested that NH3 emission is positively related to urease activities but is not significantly related to the ureC gene number. Furthermore, H2S emission was observed to be significantly related to the reduction of SO42− but showed no connection with the aprA gene number. Overall, our findings provide a reference for future feeding programmes attempting to reduce odour pollution in the laying hen industry.

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Effects of amino acid composition in pig diet on odorous compounds and microbial characteristics of swine excreta

Cited by 21 publications

References 39 publications

Effects of Maternal Low-Protein Diet on Microbiota Structure and Function in the Jejunum of Huzhu Bamei Suckling Piglets

Effects of Maternal Low-Protein Diet on Microbiota Structure and Function in the Jejunum of Huzhu Bamei Suckling Piglets

Soybean oligosaccharide, stachyose, and raffinose in broilers diets: effects on odor compound concentration and microbiota in cecal digesta

Effects of Different Laying Hen Species on Odour Emissions

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