Growth performance of early-weaned pigs is enhanced by feeding epidermal growth factor-expressing Lactococcus lactis fermentation product

Bedford, A; Huynh, Evanna; Fu, Molei; Zhu, Cuilan; Wey, D.; Lange, Cornelis de; Li, Julang

doi:10.1016/j.jbiotec.2014.01.012

Cited by 23 publications

(48 citation statements)

References 26 publications

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“…Different letters denote differences between age groups (P < 0.05), and *P < 0.05 compared to control. phosphatase activity is consistent with our previous report of a trend for pigs supplemented with EGF-containing supernatant to have higher alkaline phosphatase activity after 15 days of supplementation compared to controls (Bedford et al, 2014), and further extended that this enhancement is observed after 21 days of EGF supplementation. The increased alkaline phosphatase activity thus may have contributed to EGF enhancement of animal growth.…”

Section: Discussionsupporting

confidence: 92%

“…The current study confirmed our previous finding that dietary supplementation of an EGF containing supernatant to earlyweaned pigs improves growth performance (Bedford et al, 2014). In the current study, we revealed the following mechanisms that may be involved with the effect of EGF containing supernatant on intestine development and growth enhancement: (1) increased jejunal villi height, and intestinal alkaline phosphatase activity;…”

Section: Discussionsupporting

confidence: 92%

“…We have previously generated a strain of porcine EGF producing Lactococcus lactis (EGF-LL) (Cheung et al, 2009), and demonstrated that supplementation of early-weaned piglets with this recombinant EGF increases body weight gain and gain to feed ratio (Bedford et al, 2014). The current study sought to further understand the in vivo mechanisms behind the improved growth and intestinal development observed with EGF containing culture supernatant through the investigation of the dynamic changes of potential key genes involved, jejunal enzyme activity, as well as histomorphological changes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Epidermal growth factor containing culture supernatant enhances intestine development of early-weaned pigs in vivo: Potential mechanisms involved

Bedford

Chen

Huynh

et al. 2015

Journal of Biotechnology

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Epidermal growth factor containing culture supernatant enhances intestine development of early-weaned pigs in vivo: Potential mechanisms involved

Bedford

Chen

Huynh

et al. 2015

Journal of Biotechnology

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“…Of recent interest with EGF and as an example of biotechnological innovation with potential benefit for young pigs, work conducted at the University of Guelph (Bedford et al, 2012(Bedford et al, , 2014 has shown that an EGF-containing supernatant, from the culture of a genetically modified EGF-expressing Lactococcus lactis (LL), can enhance growth performance of earlyweaned pigs corresponding to changes in GIT structure and function. In an attempt to unravel potential mechanisms of action, Bedford et al (2015) used 64 piglets weaned at 3 wk of age and fed them ad libitum one of two treatments for 3 wk: an EGF-containing supernatant from EGF-LL culture (SuperEGF) or a blank M17GE media (Control).…”

Section: Growth Factors In Colostrum and Milkmentioning

confidence: 99%

Invited review: Aspects of gastrointestinal tract growth and maturation in the pre- and postweaning period of pigs

Pluske

2016

Journal of Animal Science

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ABSTRACT:The growth and development of the gastrointestinal tract (GIT) of the young pig, both before and after parturition, is critical for the animal's future growth and development, efficiency of feed conversion to body depots, and, ultimately, its survival. The perinatal development of the GIT encompasses a prenatal phase, a neonatal phase, and the postweaning phase, which is associated with the adaptation of the GIT to utilize solid feed after the piglet is weaned. The consumption of colostrum, initially, and then milk after birth provides nutrients and compounds for piglets that are critically important as stimuli and substrates to the GIT that in turn evoke a suite of anatomical, immunological, biochemical, physiological, and regulatory processes that advance the overall maturity of the GIT. However, at weaning the combined influence of the various stressors imposed causes a hiatus in the growth and development of the GIT, such that the newly weaned pig endures a "growth check" while exposing it to a greater disease and health risk. Low and variable feed intake is a major outcome of the weaning process, but nevertheless, there are numerous nutritional/management interventions producers can implement in an attempt to overcome this major issue. This review summarizes some major aspects of, and influences on, GIT growth, development, and maturation in the pre-and postweaning period of pigs, demonstrating that postnatal influences occur in utero and that evolution of the GIT continues to occur after weaning.

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“…As the fermentation products by microorganisms can improve enzyme activity (Bedford et al . ), the higher neutral protease activity from treatments supplemented with higher Bacillus subtilis KC 101 and Bacillus lactis RG 103 (in Experiment 1) resulted in production of more free amino acids and small peptides which are more readily absorbed by the animals.…”

Section: Discussionmentioning

confidence: 93%

Optimization of the Fermentation Conditions to Reduce Anti-Nutritive Factors in Soybean Meal

Zhang

Yu²,

et al. 2016

Journal of Food Processing and Preservation

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Fermentation using appropriate microorganisms can remove anti‐nutritional factors such as protease inhibitor, thus improving the feeding value of soybean meal, a major feed ingredient in pig diet. Two in vitro experiments were conducted to obtain the appropriate conditions for fermentation of soybean meal. Experiment 1 consisted of eight treatments from combinations of two levels of three microorganisms (Bacillus subtilis KC 101, Saccharomyces cerevisiae JM 102 and Bacillus lactis RG 103). Fermentation broth was mixed with soybean meal in 18 L bucket incubated under normal room temperature (averaged 21C) for 10 days. Results of the experiment showed that protease inhibitor activity in treatment with 20 g Bacillus subtilis KC 101 was significantly lower while content of small peptides was higher than those of 10 g Bacillus subtilis KC 101 treatments. Based on results of Experiment 1, the higher level combination of the three microorganisms was selected and incubated with soybean meal in 3 L beaker at 25, 30 and 35C for 7 days in a follow‐up experiment. In Experiment 2, protease inhibitor activity on day 5 declined by 93.30, 94.46 and 94.40% in fermented soybean meal, respectively, for the 25, 30 and 35C, and the protease inhibitor activity in the 35C treatment (170.03 TIU/g) was significantly lower than those of 25 and 30C (204.02 and 190.76 TIU/g) (P < 0.05). In addition, free amino acids content in the 35C treatment was the highest. The quantity of Filamentous fungi increased rapidly after day 5 in the 25 and 30C treatments, but the increase occurred only after day 6 for the 35C treatment. In addition, the population of Filamentous fungi was lowest for the 35C treatment. Results of our study suggested that treatment at 35C was most beneficial to improve the quality of fermented soybean meal. Practical Applications Soybean meal is the primary protein ingredient in feed industry, but the presence of anti‐nutritional factors such as protease inhibitor in soybean meal reduces its feeding value. Fermentation using appropriate microorganisms can remove anti‐nutritional factors such as protease inhibitor thus improving the feeding value of soybean meal. Results of our study suggested that treatment at 35C was the most beneficial to improve the quality of fermented soybean meal.

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Growth performance of early-weaned pigs is enhanced by feeding epidermal growth factor-expressing Lactococcus lactis fermentation product

Cited by 23 publications

References 26 publications

Epidermal growth factor containing culture supernatant enhances intestine development of early-weaned pigs in vivo: Potential mechanisms involved

Epidermal growth factor containing culture supernatant enhances intestine development of early-weaned pigs in vivo: Potential mechanisms involved

Invited review: Aspects of gastrointestinal tract growth and maturation in the pre- and postweaning period of pigs

Optimization of the Fermentation Conditions to Reduce Anti-Nutritive Factors in Soybean Meal

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