Effects of feeding fermented wheat with Lactobacillus reuteri on gut morphology, intestinal fermentation, nutrient digestibility, and growth performance in weaned pigs1

Le, M.H.A.; Galle, Sandra; Yang, Yan; Landero, J.L.; Beltranena, E.; Gänzle, Michael G.; Zijlstra, R. T.

doi:10.2527/jas.2016-0693

Cited by 39 publications

(26 citation statements)

References 40 publications

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“…Intestinal crypts are invaginations of the epithelium around the villi that are lined by epithelial cells that secrete enzymes. The base of each crypt is constantly dividing to maintain the structure of the villus . Therefore, an increase in crypt depth produces more developed villi .…”

Section: Discussionmentioning

confidence: 57%

Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Lin

et al. 2020

Anim Models and Exp Med

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Background:Since the use of antibiotics in animal feed has become a critical concern worldwide due to severe threats to human health and environment, we are in need of finding alternatives to antibiotics in pig breeding, maintaining the health of pigs, and getting high-quality pork. As traditional Chinese herbs (TCH) are rich natural resources in China and show great benefits to human health we propose to transfer this abundant resource into animal production industry as additives.Methods: Three groups of Chinese herbs (groups A, B, and C) were used as feed additives in the diet for pigs. In total 32 pigs were arranged in four groups (groups A, B, C, and control group, NC), fed in the same facility, eight pigs (one group) in each colony, free drinking, for 120 days. The feed:gain ratio (F/G), meat quality, total protein, and amino acid concentration of muscle were checked in the experiments.Results: After 120 days of feeding, the feed:gain ratio (F/G) of pigs in groups A, B, and C was decreased 17.56%, 9.31%, and 13.86% compared with NC treatment, respectively. The diets supplemented with Chinese herbs improved meat quality, increased loin eye area (especially group A and C showed significant difference, P < .001), the total protein (increased ratio vs NC was A = 4.54%, B = 0.38% and C = 3.53%), amino acid concentration of muscle, increased the villus height:crypt depth ratio, and induced positive effects on serum biochemical parameters and immune function (serum TC and TG concentrations were significantly lower than those in the NC group, P < .05.). Conclusions:The use of Chinese herbal feed additives can reduce the cost of pig breeding and produce high-quality pock. The combination of these effects would contribute to better absorption ability of the intestinal tract and yield a better growth performance. K E Y W O R D SChinese herb feed additive, growth performance, meat quality, pigThis is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Section: Discussionmentioning

confidence: 57%

Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Lin

et al. 2020

Anim Models and Exp Med

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“…Likewise, a Lactobacillus acidophilus supplementation increased linearly the apparent digestibility of N, possibly through the stimulation of the hindgut fermentation [ 67 ]. Such a stimulation could be primarily due to the exopolysaccharides produced by Lactobacillus [ 68 ]. However, Lactobacillaceae are also known to improve the health of the small intestine in humans as in animals [ 69 , 70 ] as a probiotic.…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary fiber content on nutrient digestibility and fecal microbiota composition in growing-finishing pigs

et al. 2018

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Microbial population in the gastrointestinal tract plays a central role in health and nutrient digestion. The objective of the present study was to investigate the relationships between microbiota and apparent digestibility coefficients with respect to age and diet. Pigs from Large-White, Duroc or Pietrain breeds were raised under the same housing conditions and fed alternately a low-fiber (LF) and a high-fiber diet (HF) during 4 successive 3-week periods. Data collection for digestibility measurements was achieved during the last week of each period. At the end of each period, fecal microbiota was collected for 16S rRNA gene sequencing. The microbiota remained stable across periods whereas digestibility of energy, crude proteins and cell wall components increased. The microbiota was resilient to diet effect and pigs fed the LF diet were discriminated to those fed the HF diet using 31 predicting OTUs with a mean classification error-rate of 3.9%. Clostridiaceae and Turicibacter were negatively correlated whereas Lactobacillus was positively correlated with protein and energy digestibility coefficients in the LF group. In addition, Lachnospiraceae and Prevotella were negatively correlated with cell wall component digestibility. In contrast, no significant correlation was found between microbiota composition and digestibility coefficients when pigs were fed the HF diet. Interestingly, it was also no longer possible to distinguish animals from different breeds once the animals were fed a HF diet, so that the microbiota could only trace the breed origin in the first period and in the LF group. In our experimental conditions, 3 weeks of adaptation to a new diet seems to be sufficient to observe resilience in growing pigs’ microbiota. We demonstrated that fecal microbiota can be used to classify pigs according to their dietary treatment. Some bacteria are favorable or unfavorable to digestibility. This suggests that manipulations of bacterial populations can improve digestibility and feed efficiency.

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“…Considering today's reduction in the weaning time of piglets (Niekamp et al 2007;Smith et al 2010;Xiao et al 2014) and its effect on the animals' underdeveloped immune and digestive systems, probiotic fermented feed additives have been gradually included in piglet feeding practices. These additives are safe, non-toxic and efficient; therefore, they have become a popular topic of discussion and study among animal nutritionists (Le et al 2016;Missotten et al 2016;) Among them, fermented lactic acid bacteria feed has been the most widely used in recent years (Missotten et al 2009;Lin et al 2010). However, researchers have found that piglets weaned using a large amount of fermented lactic acid bacteria feed were prone to diarrhoea.…”

Section: Introductionmentioning

confidence: 99%

The isolation, identification, physiological property of pig-isolate Clostridium butyricum LY33 using lactic acid and its effects on intestinal function of weaned piglets

Lin

Luo

et al. 2019

Italian Journal of Animal Science

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To research the isolation, identification, physiological property of Clostridium butyricum strain using lactic acid from pig and its effects on intestinal function of weaned piglets, the C. butyricum strain LY33 was isolated with an anaerobic culture method from the intestinal contents of healthy piglets fed with lactic acid bacteria fermented feeds. The strain LY33, which was identified as Clostridium butyricum according to morphological, physiological, biochemical and 16S rRNA sequence analyses, was found to be efficient in lactic acid utilisation and butyric acid conversion. Strain LY33 was non-toxic and resistant to heat, gastric acid and bile salts. It utilised lactic acid efficiently when cultured in LADM liquid medium (Lactic acid decomposition medium) under the initial conditions of pH 5.5 and a lactic acid concentration of 132 mmol. Strain LY33 also had inhibitory effects on Escherichia coli, Salmonella, and other pathogens. Conversely, it promoted the growth of lactic acid bacteria. Compared to the control group fed the basal diet, the indexes of intestinal function of piglets in the experimental group fed the strain LY33 preparation improved markedly, and for most of these indicators, a difference at p < .05 was achieved. HIGHLIGHTS In this study, one Clostridium butyricum strain LY33 was isolated from intestinal contents in healthy piglets which were fed lactic acid bacteria fermented feed, and was identified as Clostridium butyricum based on its morphological, physiological, biochemical and 16S rRNA sequence analysis. The strain LY33 had better ability of utilising lactic acid, had a certain inhibitory effect on Escherichia coli, Salmonella and other pathogens, can promote the growth of lactic acid bacteria, and the preparation of Clostridium butyricum had a good effect on improving the intestinal function of weaned piglets.

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Effects of feeding fermented wheat with Lactobacillus reuteri on gut morphology, intestinal fermentation, nutrient digestibility, and growth performance in weaned pigs1

Cited by 39 publications

References 40 publications

Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs

Effect of dietary fiber content on nutrient digestibility and fecal microbiota composition in growing-finishing pigs

The isolation, identification, physiological property of pig-isolate Clostridium butyricum LY33 using lactic acid and its effects on intestinal function of weaned piglets

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