Effects of dietary feed supplementation of heat-treated <i>Lactobacillus sakei</i> HS-1 on the health status, blood parameters, and fecal microbes of Japanese Black calves

Abstract

This study investigated the effect of heat-killed Lactobacillus sakei HS-1 (HK-LS HS-1) on the health and fecal bacteriological change of suckling Japanese Black calves as a supplement in milk replacers. Twelve calves were separated from dams to calf-hatch after calving for milk replacers feeding. They were randomly assigned to an HK-LS HS-1 supplement or a control without HK-LS HS-1 group in milk replacers. HK-LS HS-1 was administered from separation day to 3 weeks. Blood and fecal samples were examined. Two calves with a haptoglobin concentration of >500 µg/ml on day 0 were excluded from the experiment, and 10 calves were finally included. Glucose and vitamin A levels on day 7 were significantly higher (P<0.05) in the supplement group than in the control group. No significant differences were observed in haptoglobin or serum amyloid A between the groups. The number of Escherichia coli in feces was lower in the control group than in the supplement group on day 21 (P=0.06). No difference was observed in the number of bifidobacteria, but that of lactic acid bacteria was significantly higher (P<0.05) in the supplement group on day 21. The number of medications administered was significantly lower (P<0.05) in the supplement group (5.2±3.9) than in the control group (10.6±5.9) during the experimental period. The results indicated that HK-LS HS-1 is potentially beneficial for improving intestinal microbes and reducing the number of medical treatments.

Serum Amyloid A Concentrations of Healthy and Clinically Diseased Japanese Black Breeding Cattle—Preliminary Measurements for Determining the Cut-Off Concentrations

“…Recently, however, the diagnostic utility of SAA measurements of cattle diagnosed with mastitis was reported upon applying the reagent developed for cattle SAA measurement with a latex agglutination turbidimetric immunoassay (LATIA) using an automated clinical chemistry analyzer [ 12 ]. We also recently reported significant differences in the SAA concentrations between healthy and clinically pathological groups upon applying the LATIA methods for Holstein dairy cattle and of Japanese Black (JB) calves, thereby indicating the usefulness to estimate/distinguish the inflammatory status and prognosis of the animals with or without (subclinical phase) clinical symptoms based on the SAA concentrations [ 13 , 14 ]. The advantages of SAA analysis using the LATIA system are (1) possible measurement of many samples at a reasonable price in one assay, and (2) detection of the inflammatory status of not only healthy and diseased cattle but also cattle without clinical symptoms (subclinical phase).…”

Effects of dietary feed supplementation with heat-treated Lactobacillus sakei HS-1 on the health status, blood parameters, and fecal microbes of Japanese Black calves before weaning

“…However, heat-killed LABs, such as Lactobacillus acidophilus or Lactobacillus plantarum , not only have a longer shelf life and are easier to store and transport [ 12 ] but also increase immunomodulation and stimulate phagocytic activity in macrophages more effectively than viable LABs [ 13 – 15 ]. In addition, we recently reported the effects of dietary supplementation with heat-killed Lactobacillus sakei HS-1 (HK-LS HS-1) at 7 days of age, which is potentially beneficial for improving intestinal microbes and reducing the number of medical treatments by day 21 [ 16 ]. Weaning is an important step in calf management and is performed using various methods on beef and dairy farms [ 17 , 18 ].…”

“…Therefore, if we obtain similar beneficial effects with HK-LS HS-1 supplementation during the preweaning period as we previously reported by Sasazaki et al . [ 16 ], this may indicate that it is a useful supplement for calves, not only to prevent diseases but also to regulate the AMH levels of each calf during the pre- and post-weaning periods.…”

Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation

“…Liquid-state fermentation is widely used in food industry, medicine and health industry because of its high fermentation density and low contamination by miscellaneous bacteria [14,15]. SSF Microorganisms 2021, 9, 1951 2 of 20 can reduce the metabolite decomposition inhibition and substrate fermentation inhibition, and it has multiple advantages, such as high enzyme production, low energy consumption, high product stability, low production cost, a wide range of raw material sources, and ecological friendliness [16][17][18][19][20]; therefore, SSF is widely used. The growth of LAB is accompanied by the production of organic acids, which seriously affects their own growth and decreases their number [21].…”

“…Due to their safety [ 1 , 2 ], they are widely used as probiotic products to improve the balance of human intestinal microbiota and promote human health [ 3 , 4 , 5 , 6 , 7 , 8 ]. With the ban on antibiotics in feed, LAB are also used as feed additives to substitute for antibiotics and to promote the health of farmed animals [ 9 , 10 , 11 , 12 , 13 ]. Sufficient viable bacteria are the prerequisite for LAB to function as probiotics, and in the process of production, processing, and food consumption, a large number of living LAB will die.…”