Lactobacillus-based fermentation product and lactose level in the feed for weanling pigs: Effects on intestinal morphology, microbiota, gas emission, and targeted intestinal coliforms

Jeong, Yong Dae; Ko, Hanseo; Hosseindoust, Abdolreza; Choi, Youngin; Chae, B. J.; Yu, Deqiang; Cho, E.S.; Cho, K.H.; Shim, Soomin; Ra, Chang‐Six; Choi, Jaeyong; Jang, and Aera; Kim, Y.I.; Kim, J.S.

doi:10.1016/j.livsci.2019.06.018

Cited by 15 publications

(13 citation statements)

References 24 publications

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“…Supplementation of Lactobacillus -based fermentation product (1 × 10 11 CFU Lactobacillus casei/kg) in the diet of weaned piglets was reported to reduce the population of E. coli in the cecum and Salmonella spp. in the ileum ( 32 ). Additionally, it was reported that the relative abundance of Firmicutes increased, and the relative abundance of Bacteroidetes decreased with an increasing body mass index (BMI) in humans ( 33 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation of Lactobacillus delbrueckii on Gut Microbiome and Intestinal Morphology in Weaned Piglets

Wang

Liu²,

et al. 2021

Front. Vet. Sci.

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Lactobacillus delbrueckii is a Gram-positive bacterium mostly used in the dairy industry for yogurt and cheese. The present study was designed to evaluate the effects of Lactobacillus delbrueckii on serum biochemical parameters, intestinal morphology, and performance by supplementing at a dietary level of 0.1% in diets for weaned piglets. Eighty healthy weaned piglets (initial body weight: 7.56 ± 0.2 kg) were randomly divided into two feeding groups with four replicates in each group (n = 10 animals per replicate); piglets were fed with basal diet (CON) or basal diet containing 0.1% Lactobacillus delbrueckii (LAC). The results showed that dietary supplementation of Lactobacillus delbrueckii improved growth performance and increased serum HDL and insulin levels in piglets on the 28th day of the experimental time (p < 0.05). The gut microbe analysis revealed that Lactobacillus delbrueckii significantly decreased the relative abundance of the phyla Bacteroidetes, but increased the relative abundance of the phyla Firmicutes. The Lactobacillus delbrueckii also significantly increased the relative abundance of Bifidobacterium and Lactobacillus at the genus level of the bacterial community in the ileum, but decreased the relative abundance of unclassified Clostridiales. Moreover, Lactobacillus delbrueckii improved mucosal morphology by obtaining higher intestinal villus height (p < 0.05), significantly increasing the concentrations of butyrate, isobutyric acid, and isovaleric acid in colonic chyme of piglets, but decreasing the intestinal pH at the duodenum and ileum on the 28th day of the experimental time. In conclusion, dietary supplementation of Lactobacillus delbrueckii in the diet of weaned piglets can improve intestinal morphology and modulate the microbiota community to promote growth performance.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation of Lactobacillus delbrueckii on Gut Microbiome and Intestinal Morphology in Weaned Piglets

Wang

Liu²,

et al. 2021

Front. Vet. Sci.

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“…Liu et al [15] published that piglets fed fermented feed had lower levels of serum IgG, but there was no difference in the immunoglobulin IgA and IgM serum levels. Furthermore, the serum glucose level was decreased in piglets fed fermented feed; however, TP, Chol, TG, LDL-C, ALT, AST, Ca, P and Mg were not different among the treatments [67]. Satessa et al [68] found that fermented rapeseed meal reduced the glucose, HDL-C and LDL-C concentrations, but TP, P, AST, ALT concentrations were increased, and significant changes in blood IgG were not established.…”

Section: Piglet Blood Parametersmentioning

confidence: 98%

“…Reducing ammonia emissions by changing the dietary composition is considered economical and feasible because it can improve nitrogen utilisation and, consequently, reduce ammonia emissions [53]. Lactobacilli-based feed fermentation decreases the emissions of total organic carbon and ammonium [67]. Finally, many factors can contribute to ammonia emission on pig farms.…”

Section: Piglets' Growth Performancementioning

confidence: 99%

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

Vadopalas

Badaras

Ružauskas

et al. 2020

Animals

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The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u. 5. 1107 Budapest, Hungary) piglets’ blood parameters, gut microbial composition, growth performance and ammonia emission. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly divided into four groups with 100 piglets each: SnonV—non-vaccinated piglets fed with control group compound feed; SV—vaccinated piglets fed with control group compound feed; RFnonV—non-vaccinated piglets fed with fermented compound feed; RFV—vaccinated piglets fed with fermented compound feed. Samples from 10 animals per group were collected at the beginning and end of the experiment. Metagenomic analysis showed that fermentation had a positive impact on the Lactobacillus prevalence during the post-weaning period of pigs, and vaccination had no negative impact on microbial communities. Although a higher amount of Lactobacillus was detected in vaccinated, compared with non-vaccinated groups. At the end of experiment, there was a significantly higher LAB count in the faeces of both vaccinated compared to non-vaccinated groups (26.6% for SV and 17.2% for RFV), with the highest LAB count in the SV group. At the end of experiment, the SV faeces also had the highest total bacteria count (TBC). The RFV group had a 13.2% increase in total enterobacteria count (TEC) at the end of experiment, and the SV group showed a 31.2% higher yeast/mould (Y/M) count. There were no significant differences in the average daily gain (ADG) among the groups; however, there were significant differences in the feed conversion ratios (FCR) between several groups: SV vs. SnonV (11.5% lower in the SV group), RFV vs. RFnonV (10.2% lower in the RFnonV group) and SV vs. RFV (21.6% lower in the SV group). Furthermore, there was a significant, very strong positive correlation between FCR and TEC in piglets’ faeces (R = 0.919, p = 0.041). The lowest ammonia emission was in RFV group section (58.2, 23.8, and 47.33% lower compared with the SnonV, SV and RFnonV groups, respectively). Notably, there was lower ammonia emission in vaccinated groups (45.2% lower in SV vs. SnonV and 47.33% lower in RFV vs. RFnonV). There was also a significant, very strong positive correlation between ammonia emission and Y/M count in piglets’ faeces at the end of the experiment (R = 0.974; p = 0.013). Vaccination as a separate factor did not significantly influence piglets’ blood parameters. Overall, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance in a more sustainable manner. However, to evaluate the influence of vaccination and its interaction with other parameters (feed, piglets’ age, breed, etc.) on piglets’ parameters, additional studies should be performed and methods should be standardised to ensure the results may be compared.

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“…Por lo tanto, aunque la mayoría de estas estrategias se han desarrollado con la finalidad de minimizar el uso de antimicrobianos en el actual escenario europeo, algunos estudios demuestran ya como sus comentados efectos positivos sobre la salud intestinal repercuten directamente sobre la digestibilidad de los nutrientes, eficiencia y emisiones de gases contaminantes (Jeong et al, 2019;Shabani et al, 2019;Liu et al, 2020) y, en consecuencia, sobre la sostenibilidad ambiental de las explotaciones.…”

Section: Mejora De La Salud Gastrointestinalunclassified

La alimentación en producción intensiva de animales monogástricos: Un elemento clave para reducir su impacto ambiental

Cerisuelo¹,

Calvet²

2020

ITEA

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La alimentación animal es un factor clave para garantizar la sostenibilidad de la ganadería, especialmente en la producción intensiva de monogástricos. El impacto ambiental de este sector está principalmente relacionado con la producción de materias primas para piensos y la gestión de deyecciones. Las materias primas que conforman un pienso determinan su huella ambiental. En nuestras condiciones, la sustitución de soja por fuentes proteicas locales y un aumento en el uso de subproductos podrían, inicialmente, mejorar la sostenibilidad de los piensos. Sin embargo, para valorar las ventajas ambientales reales es necesario disponer de información precisa sobre el origen y los efectos en la digestibilidad de los nutrientes y la productividad de estas materias primas. Por otro lado, existe una relación directa entre la alimentación, excreción de nutrientes y emisión de gases a partir de las excretas en porcino y aves. La reducción de proteína de los piensos reduce las emisiones de amoniaco de las excretas. Para otros nutrientes como la fibra y la grasa, esta relación es más compleja. La implementación de estrategias basadas en la nutrición de precisión, el uso de tecnología (pretratamientos y enzimas) para aumentar la digestibilidad de las materias primas o el control de la salud intestinal de los animales es fundamental para aumentar la eficiencia en el uso de recursos y reducir el impacto ambiental de la ganadería. Este trabajo describe el estado del arte de la formulación de piensos sostenibles y la mejora en el aprovechamiento de nutrientes.Palabras clave: Estrategias alimentación, piensos sostenibles, excreción de nutrientes, amoniaco, gases de efecto invernadero, porcino, aves.

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Lactobacillus-based fermentation product and lactose level in the feed for weanling pigs: Effects on intestinal morphology, microbiota, gas emission, and targeted intestinal coliforms

Cited by 15 publications

References 24 publications

Effects of Dietary Supplementation of Lactobacillus delbrueckii on Gut Microbiome and Intestinal Morphology in Weaned Piglets

Effects of Dietary Supplementation of Lactobacillus delbrueckii on Gut Microbiome and Intestinal Morphology in Weaned Piglets

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

La alimentación en producción intensiva de animales monogástricos: Un elemento clave para reducir su impacto ambiental

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