Evaluation of low nutrient, high fibre diets for the prevention of porcine Escherichia coli enterotoxaemia

Bertschinger, H. U.; Eggenberger, E.; Jucker, H.; Pfirter, H. P.

doi:10.1016/0378-1135(79)90004-x

Cited by 53 publications

(35 citation statements)

References 7 publications

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“…They concluded that protein fermentation was reduced because of the lower supply of dietary protein; however, there was no effect on intestinal morphology, such as villus height and crypt depth. In general, an increase of ammonia concentration is assumed to exert detrimental effects on the health of the GIT, as ammonia can negatively affect growth and differentiation of intestinal epithelial cells (Gaskins, 2001), and may cause disturbances of the intestinal microbial balance during weaning (Bertschinger et al, 1979). …”

Section: Impact Of Dietary Protein On the Incidence Of Pwdmentioning

confidence: 99%

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Rist

Weiss

Eklund

et al. 2013

Animal

220

198

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In pigs, the microbial ecosystem of the gastrointestinal tract (GIT) is influenced by various factors; however, variations in diet composition have been identified as one of the most important determinants. Marked changes in fermentation activities and microbial ecology may occur when altering the diet, for example, from milk to solid feed during weaning. In that way, access of pathogens to the disturbed ecosystem is alleviated, leading to infectious diseases and diarrhea. Thus, there is increasing interest in improving intestinal health by use of dietary ingredients suitable to beneficially affect the microbial composition and activity. For example, fermentable carbohydrates have been shown to promote growth of beneficial Lactobacillus species and bifidobacteria, thereby enhancing colonization resistance against potential pathogens or production of short-chain fatty acids, which can be used as energy source for epithelial cells. On the other hand, fermentation of protein results in the production of various potentially toxic products, such as amines and NH3, and is often associated with growth of potential pathogens. In that way, excessive protein intake has been shown to stimulate the growth of potentially pathogenic species such as Clostridium perfringens, and to reduce fecal counts of beneficial bifidobacteria. Therefore, it seems to be a promising approach to support growth and metabolic activity of the beneficial microbiota by developing suitable feeding strategies. For example, a reduction of dietary CP content and, at the same time, dietary supplementation with fermentable carbohydrates have proven to successfully suppress protein fermentation. In addition, the intestinal microbiota seems to be sensible to variations in dietary protein source, such as the use of highly digestible protein sources may reduce growth of protein-fermenting and potentially pathogenic species. The objective of the present review is to assess the impact of dietary protein on microbiota composition and activity in the GIT of piglets. Attention will be given to studies designed to determine the effect of variations in total protein supply, protein source and supplementation of fermentable carbohydrates to the diet on composition and metabolic activity of the intestinal microbiota.

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Section: Impact Of Dietary Protein On the Incidence Of Pwdmentioning

confidence: 99%

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Rist

Weiss

Eklund

et al. 2013

Animal

220

198

View full text Add to dashboard Cite

show abstract

“…Other studies testing non-viscous and fermentable dietary fibres have shown that they have an ability to alleviate PWC (Palmer & Hulland, 1965;Bertschinger & Eggenberger, 1978;Thomlinson & Lawrence, 1981), lending weight to the contention that intestinal viscosity has an influence on this disease. Some studies have tested diets containing fibres that are commonly viscous and fermentable (e.g.…”

Section: Changes In Intestinal Microflora and Diarrhoeamentioning

confidence: 99%

Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenicEscherichia coliin newly-weaned pigs

et al. 2001

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Sources of viscous soluble fibre, such as barley and oats, have often been included in the weaning diet of the pig to accelerate development of the large intestine. Inclusion of a non-fermentable, viscous compound, sodium carboxymethylcellulose (CMC), in a low-fibre weaning diet was tested to assess the influence of digesta viscosity on the gut in the absence of increased fermentation. Two CMC sources, of low and high viscosity, were added to cooked rice-based diet at 40 g/kg total diet. A third control rice diet did not contain any CMC. Diets were fed for 13 d following weaning at 3 weeks of age. Addition of CMC to the diet significantly increased the intestinal viscosity of digesta within the small (P,0 : 001) and large (P,0 : 05) intestine. No simple association was found between increases in intestinal viscosity and effects on intestinal morphology and whole-body growth. The average empty-body-weight gain and the small intestinal villus height increased with low-viscosity CMC, but decreased with the high-viscosity CMC group. The full large intestinal weight increased in all pigs fed CMC. Dietary CMC (both low-and high-viscosity) increased the percentage moisture of digesta and faeces, and was associated with increased faecal shedding of enterotoxigenic haemolytic Escherichia coli. Feed ingredients in weaning diets that excessively increase the viscosity of the intestinal digesta may be detrimental to pig health and production.

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“…Barley meal, on the other hand, would have a higher proportion of soluble NSP. Diets used in trials by Bertschinger et al (1978Bertschinger et al ( , 1979) that were associated with reduced E. coli proliferation and diarrhoea were high in crude fibre (10-17 %) and low in nutrients, particularly crude protein (CP).…”

Section: Post-weaning Colibacillosismentioning

confidence: 99%

Nutritional influences on some major enteric bacterial diseases of pig

et al. 2002

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There are several enteric bacterial diseases and conditions of pigs that require control to prevent overt disease, to reduce morbidity and mortality, and to improve the efficiency of production. Traditionally, veterinarians, feed manufacturers and producers have relied upon antibiotics and minerals (for example, ZnO, CuSO 4 ) in diets for a large part of this control. However, recent trends, particularly in Europe, are to reduce antimicrobial use and seek alternative or replacement strategies for controlling enteric bacterial diseases. The majority of these strategies rely on 'nutrition', taken in its broadest sense, to reduce the susceptibility of pigs to these diseases. Evidence to date suggests that specific dietary interventions, for example feeding very highly-digestible diets based on cooked white rice, can reduce the proliferation of a number of specific enteric bacterial infections, such as post-weaning colibacillosis. No simple and universal way to reduce susceptibility to pathogens in the gastrointestinal tract has been identified, and the underlying basis for many of the reported positive effects of 'nutrition' on controlling enteric infections lacks robust, scientific understanding. This makes it difficult to recommend dietary guidelines to prevent or reduce enteric bacterial diseases. Furthermore, some diseases, such as porcine intestinal spirochaetosis caused by Brachyspira pilosicoli, are sometimes associated with other pathogens (co-infections). In such cases, each pathogen might have different nutrient requirements, ecological niches and patterns of metabolism for which a variety of dietary interventions are needed to ameliorate the disease. Greater understanding of how 'nutrition' influences gut epithelial biology and immunobiology, and their interactions with both commensal and pathogenic bacteria, holds promise as a means of tackling enteric disease without antimicrobial agents. In addition, it is important to consider the overall system (i.e. management, housing, welfare) of pig production in the context of controlling enteric bacterial diseases.

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Evaluation of low nutrient, high fibre diets for the prevention of porcine Escherichia coli enterotoxaemia

Cited by 53 publications

References 7 publications

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Impact of dietary protein on microbiota composition and activity in the gastrointestinal tract of piglets in relation to gut health: a review

Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenicEscherichia coliin newly-weaned pigs

Nutritional influences on some major enteric bacterial diseases of pig

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