Gastric secretion and fermentation in the suckling pig

Abstract

1. The contribution to acidification of the stomach contents of pigs by hydrochloric acid secretion or by lactic acid produced by fermentation was studied in fifteen suckling pigs from six litters born and reared either in a ‘conventional’ environment or in an isolated ‘clean’ environment. Sequential samples of stomach contents obtained during periods of up to 24 h were analysed for their chloride and lactic acid contents, pH and total titratable acidity. These values gave a measure of organic and inorganic acids respectively.2. Six pigs from two litters born and reared in a ‘clean’ environment had acid secretion in the stomach at 2 d of age, and the concentrations of lactic acid in stomach contents remained low (0-40 mmol/1) throughout the suckling period.3. Eight pigs from three litters born and reared in a ‘conventional’ environment, and a ninth pig born in this environment but moved to the ‘clean’ environment at 24 h of age, had lactic acid in concentrations of up to 250 mmol/l in stomach contents within the 1st week of life. The pattern of lactic acid production (and hence the acidity of stomach contents) was governed by the frequency of suckling.4. Both between- and within-litter variation in the age of onset of HCl secretion was evident in the group reared in a ‘conventional’ environment, and when HCl secretion did occur it was usually accompanied by a reduction in lactic acid production.5. It is concluded: (I) that the environment at birth is important in determining the fermentative ability of the stomach flora; (2) that if lactic acid is produced in large amounts in the stomach, it may partly or completely inhibit acidification by HCl.

The impact of feed additives on the microbial ecology of the gut in young pigs

“…However, the composition of the organic acids produced was very different (Table 1). The occurrence of considerable fermentative activity of the microbiota in the stomach of suckling pigs is further supported by the high concentrations of lactic acid and other organic acids found in the stomach contents (Cranwell et al, 1976). Based on the concentrations of lactic acid in gastric contents, Cranwell et al (1976) estimated that up to half of the lactose in sow's milk underwent bacterial fermentation in the stomach of suckling piglets.…”

“…This postweaning lag phase may have lasting detrimental effects on performance and may be related to the inability of the weaning pig to secrete sufficient quantities of hydrochloric acid in the stomach to lower gastric pH, in order to properly digest the feed and to inhibit the proliferation of detrimental bacteria (Cranwell et al, 1976). Improvements in postweaning growth rate and the efficiency of feed utilisation by organic acids have been achieved in several investigations.…”

Influence of the nature of carbohydrate intake on the absorption chronology of reducing sugars and volatile fatty acids in the pig

“…Only small amounts of these occur in the stomach and lactic acid accounts for over half the amount present (Étienne, 1969;Cranwell et al, 1976). The concentrations are low in the small intestine but increase suddenly in the caecum and even more so in the colon (Clemens et al, 1975) where they may reach 200 mmol/L, ie, ten times as high as in the stomach.…”

Effects of Dietary Effective Microorganism (EM) on Growth Performance, Microflora Population and Noxious Gas Emission in Broiler

“…하지만 스트레스 지표인 HE : LY ratio에서 EM을 첨가한 처리구에서 유의적으로(P< Table 5. Effects of effective microorganism on the microbial population in the ileal content of broilers (White et al, 1969;Cranwell et al, 1976;Tagg et al, 1976).…”