Repercusión de Lactobacillus acidophilus y Kluyveromyces fragilis (L-4 UCLV) en los parámetros bioproductivos de los cerdos

Abstract

<jats:p>Con el objetivo de evaluar la repercusión de Lactobacillus acidophilus y Kluyveromyces fragilis (L-4UCLV) sobre los indicadores productivos y de la salud de los cerdos en las diferentes etapas productivas, se realizaron dos experimentos (I y II). Se emplearon 14 y 45 cerdos híbridos CC21 (Yorkshire – Landrace/ L35 Duroc), respectivamente, distribuidos en dos y tres grupos de 7 y 15 animales cada uno. Control (T1); preparado-A (T2) y preparado-B (T3). T2, contenía L. acidophillus y T3, L. acidophilus más K. fragilis (L-4 UCLV). Se utilizó un diseño completamente aleatorizado donde se evaluó ganancia de peso (GP), ganancia media diaria (GMD), conversión alimenticia (CA), eficiencia alimenticia (EA), incidencia de diarreas y mortalidad. La GP, GMD, CA y EA fue mayor (p&gt;0.05) en el T2 (21.4 kg, 535 g, 1.83 y 57.3%) en el experimento I y en T3 (54.29 kg, 775 g, 49.8%) en el segundo. La incidencia de diarreas y porcentaje de mortalidad fue menor (p&lt;0.05) en tratamientos T2 y T3. En conclusión, con el uso de preparados probióticos se mejoran los parámetros productivos y se logra reducir la incidencia de diarreas y mortalidad en todas las etapas estudiadas.</jats:p>

The Effect of Feed Supplementation with EM Bokashi® Multimicrobial Probiotic Preparation on Selected Parameters of Sow Colostrum and Milk as Indicators of the Specific and Nonspecific Immune Response

“…Timmerman et al [35] showed that probiotics based on numerous strains of the same species as well as preparations composed of strains belonging to different species of microorganisms turn out to be more effective in action because they are active in many places of the intestine in relation to different target cells and show different mechanisms of action. The use of a mixture of Lactobacillus spp., Lactobacillus acidophulus, Streptococcus thermophilus, Bacillus subtilis, and Kluyveromyces fragilis L-4 uclv strains in pig nutrition reduces the occurrence of gastrointestinal diseases with symptoms of diarrhoea and has a positive effect on the production parameters [36,37]. Probiotics containing Lactobacillus spp., Bifidobacterium spp., Enterococcus spp., and Bacillus spp.…”

“…Probiotics containing Lactobacillus spp., Bifidobacterium spp., Enterococcus spp., and Bacillus spp. reduce the risk of colonization of the intestines with pathogens, and in particular reduce the number of enterotoxigenic Escherichia coli and limit the development of Salmonella spp in the gut of piglets [36,38]. Similar effects are exerted by probiotics based on Lactobacillus sobrius, Lactobacillus bulgariccus, Saccharomyces thermophilus, Saccharomyces boulardii, and Pediococcus acidilactici, which reduce the number of E. coli bacteria and regulate the level of IgA in the intestinal mucosa, which affects the local immunity of the intestines and modulates GALT [35,36,39].…”

“…reduce the risk of colonization of the intestines with pathogens, and in particular reduce the number of enterotoxigenic Escherichia coli and limit the development of Salmonella spp in the gut of piglets [36,38]. Similar effects are exerted by probiotics based on Lactobacillus sobrius, Lactobacillus bulgariccus, Saccharomyces thermophilus, Saccharomyces boulardii, and Pediococcus acidilactici, which reduce the number of E. coli bacteria and regulate the level of IgA in the intestinal mucosa, which affects the local immunity of the intestines and modulates GALT [35,36,39]. This group of multi-strain probiotics includes preparations based on EM recommended for use in the diet of pigs, among which EM Bokashi®, product invented by the manufacturer Greenland Technology EM, Janowiec, Poland, is increasingly used.…”