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13. Screening of probiotic candidates in a simulated piglet small intestine in vitro model

Author

Hansen, L. H. B., Cieplak, T., Nielsen, B., Zhang, Y., Lauridsen, C., Canibe, N., Hansen, L. H. B., Cieplak, T., Nielsen, B., Zhang, Y., Lauridsen, C., and Canibe, N.

Abstract

The CoMiniGut in vitro model mimicking the small intestine of piglets was used to evaluate four probiotic strains for their potential as a preventive measure against development of diarrhea in weaned pigs. In the in vitro system, piglet digesta was inoculated with pathogenic enterotoxigenic Escherichia coli F4 (ETEC F4), and the short-chain fatty acid profile and the gut microbiota composition were assessed. A total of four probiotic strains were evaluated: Enterococcus faecium (CHCC 10669), Lactobacillus rhamnosus (CHCC 11994), Bifidobacterium breve (CHCC 15268) and Faecalibacterium prausnitzii (CHCC 28556). The significant differences observed in metabolite concetration and bacterial enumeration were attributed to variation in inoculating material or pathogen challenge rather than probiotic treatment. Probiotic administration influenced the microbiota composition to a small extend. Learnings from the present study indicate that the experimental setup, including incubation time and choice of inoculating material, should be chosen with care.

Published
2021

14. Effect of feeding fermented liquid feed and fermented grain on gastrointestinal ecology and growth performance in piglets

Author

Canibe, N., Hojberg, O., Badsberg, J.H., and Jensen, B.B.

Subjects
Swine -- Growth, Gastrointestinal system -- Properties, Company growth, Zoology and wildlife conservation
Abstract

To investigate the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grains, and fermented liquid feed, and their effect on gastrointestinal ecology and growth performance, 120 piglets from 40 litters were used and housed in pens with 5 animals in each. The 3 dietary treatments (all nonheated and nonpelleted diets) were: a dry meal diet (DRY); a fermented, liquid cereal grain feed (FLG); and a fermented liquid feed (FLF). The FLG diet was prepared by storing the dietary cereals (barley and wheat) and water (1:2.5, wt/ wt) in a closed tank at 20[degrees]C and adding the remaining dietary ingredients immediately before feeding. The FLF diet was prepared by storing compound feed and water (1:2.5, wt/wt) in a closed tank at 20[degrees]C. Three times daily, 50% of the fermented cereals or compound feed and water stored in the tanks was removed and replaced with an equal amount of fresh cereals or feed and water. On d 14, 1 piglet from each pen was killed and samples from the gastrointestinal tract were obtained. The pH of the fermented cereals was 3.85 (SD = 0.10), that of the FLG diet was 5.00 (SD = 0.18), and the pH of the FLF diet was 4.45 (SD = 0.11). The dietary concentration of lysine (g/16 g of N) pointed to a decreased concentration in the FLF (5.46, SD = 0.08) com pared with the DRY (6.01) and FLG (6.21, SD = 0.27) diets, and the concentration of cadaverine was greater in the FLF diet (890 mg/kg, SD = 151.3) than in the DRY (32 mg/kg) or FLG (153 mg/kg, SD = 18.7) diets. Fermenting only the cereal component of the diet (FLG) promoted the growth of yeasts to a greater extent than fermenting the whole diet (FLF). Terminal RFLP profiles of diets and digesta from the stomach and midcolon showed differences among dietary groups. The number of yeasts able to grow at 37[degrees]C in the stomach and caudal small intestine was greatest in the FLG group compared with the other 2 dietary groups (P < 0.01). In the cecum and colon, the differences were only significant between piglets fed the FLG and the FLF diets (P < 0.05). The greatest number of yeasts able to grow at 20[degrees]C was detected in the animals fed the FLG diet. However, the values were different from the FLF-fed piglets only in the stomach (P < 0.05) and midcolon (P < 0.05). There was a tendency (P < 0.10) for greater ADG of the piglets fed the FLG compared with the FLF diet. Feeding liquid feed containing fermented, liquid cereal grains as a means of avoiding microbial decarboxylation of free amino acids in the feed and increasing feed intake by improving palatability seems promising but requires further investigation. Key words: digestive tract, fermented cereal, growth, liquid diet, microbiota, piglet

Published
2007

17. Influence of the amount of dietary fiber on the available energy from hindgut fermentation in growing pigs: use of cannulated pigs and in vitro fermentation

Author

Anguita, M., Canibe, N., Perez, J.F., and Jensen, B.B.

Subjects
Fiber in human nutrition -- Research, Swine -- Usage, Swine -- Research, Zoology and wildlife conservation
Abstract

Available energy from hindgut fermentation to pigs fed various amounts of dietary fiber was investigated using an in vivo-in vitro methodology. Six growing pigs fitted with a simple T-shaped cannula at the terminal ileum, and following a Latin-square design, were fed 3 diets differing in the content of nonstarch polysaccharides (NSP): a low fiber diet (LFD, 77 g/kg of DM), a standard fiber diet (SFD, 160 g/kg of DM), and a high fiber diet (HFD, 240 g/kg of DM). After adaptation to the diet for 10 d, samples from feces and ileum were collected and analyzed for DM, energy, NSP, and chromic oxide; feces were also analyzed for short chain fatty acids (SCFA). Freeze-dried ileal samples (10 g/L) were fermented in vitro in a fecal slurry consisting of an anaerobic mineral salt medium and feces (50 g/ L) from cannulated pigs fed the same diets. Available energy was calculated from the amount of SCFA produced in vitro after 48 h of incubation. Nonstarch polysaccharide content in the fermented material was measured to assess the in vitro degradation of this fraction. Increasing dietary NSP from 77 to 240 g/kg of feed DM increased (P < 0.001) ileal flow from 199 to 468 g/kg of feed, leading to a reduction in the energy digested at the terminal ileum, from 15 to 11 MJ/kg of feed DM and an increment in energy digested in the hindgut, from 1.6 to 3.5 MJ/kg of feed DM. Total in vitro production of SCFA/kg of feed DM was dependent on the amount of ileal substrate available for fermentation; that is, increased concentrations of NSP in the diet led to an increase in the SCFA that may be available to the animal (P < 0.001). The molar ratio of SCFA produced in vitro was affected by diet; the high fiber diet showed the greatest (P = 0.004) proportion of acetic acid, and the low fiber diet showed a tendency (P = 0.081) to an increased butyric acid proportion compared with the other 2 diets. Net disappearance of NSP during fermentation in vivo and in vitro were compared and showed a close relationship (P < 0.001, slope = 0.906, r = 0.960). In our experimental conditions, available energy as SCFA to the animal from hindgut fermentation increased with the concentration of dietary NSP (P < 0.001) and provided between 7.1 and 17.6% of the total available energy. Key words: energy, fermentation, in vivo-in vitro methodology, nonstarch polysaccharide, pig

Published
2006

19. Feed physical form and formic acid addition to the feed affect the gastrointestinal ecology and growth performance of growing pigs

Author

Canibe, N., Hojberg, O., Hojsgaard, S., and Jensen, B.B.

Subjects
Swine -- Food and nutrition, Swine -- Research, Zoology and wildlife conservation
Abstract

The effect of feeding a coarsely ground meal (COARSE) and a finely ground pelleted diet with 1.8% (as-fed basis) added formic acid (ACID) was compared with feeding a standard finely ground pelleted diet (STD) on the gastrointestinal ecology of growing pigs at different intervals after feeding. One hundred five castrated male growing-finishing pigs (initial BW 27 kg) were used. At a BW of 63 kg, 60 pigs were killed 0.5, 2.5, 4.5, 6.5, and 8.5 h after feeding, and samples from the gastrointestinal tract (GIT) were obtained. The remaining 45 pigs were kept on the experimental diets to a BW of 99 kg. Feeding the three diets resulted in a similar pattern of gastric pH with time, (i.e., highest pH values 0.5 h after feeding and decreasing values at the following sampling times, to reach a value of 2.12 at 8.5 h after feeding). The pH of the gastric digesta of pigs fed the ACID diet was below 4 at all sampling times, whereas the digesta from the other two dietary groups had values above pH 4 at the first sampling times. Feeding the ACID diet decreased the counts of total anaerobes in the proximal GIT (P [less than or equal to] 0.007), and of lactic acid bacteria (P [less than or equal to] 0.001), enterobacteria (P [less than or equal to] 0.02), and yeasts (P [less than or equal to] 0.01) along the GIT compared with feeding the other two diets. Feeding the COARSE diet stimulated the growth of total anaerobes and lactic acid bacteria in the stomach and distal small intestine increased the microbial diversity mainly in the stomach (P = 0.001), compared with feeding the other two diets (P [less than or equal to] 0.09), and decreased the number of enterobacteria in the cecum compared with the STD diet (P = 0.03), with the same tendency in the mid-colon (P = 0.07). The concentration of lactic acid in the stomach was highest in the pigs fed the COARSE diet compared with the other two groups (P < 0.05). The concentration of formic acid was highest in the stomach and all segments of the small intestine of the pigs fed the ACID diet compared with those fed the STD and COARSE diets (P < 0.05). The results from this study suggest that feeding a coarsely ground diet and a finely ground diet with added formic acid affect the gastrointestinal ecology of pigs mainly by changing the environment in the proximal GIT. The presence of organic acids in the proximal GIT is a crucial factor contributing to the decrease in the number of enterobacteria along the GIT. The time after feeding at which samples are taken to measure characteristics describing the gastrointestinal ecology affects the results from the stomach and small intestine. Key Words: Coarse Feed, Digestive Tract, Formic Acid, Growing Pigs, Microbial Flora

Published
2005

20. Fermented and nonfermented liquid feed to growing pigs: effect on aspects of gastrointestinal ecology and growth performance

Author

Canibe, N. and Jensen, B.B.

Subjects
Animal feeding and feeds -- Physiological aspects, Fermented foods -- Physiological aspects, Gastrointestinal system -- Physiological aspects, Zoology and wildlife conservation
Abstract

The effect of feeding dry feed (DF), nonfermented liquid feed (NFLF), and fermented liquid feed (FLF) to growing pigs on aspects of gastrointestinal ecology and on performance was investigated. Nonfermented liquid feed was prepared by mixing feed and water at a ratio of 1:2.5 immediately before feeding. Fermented liquid feed was prepared by mixing feed and water in the same ratio as NFLF, and stored in a tank at 20[degrees]C for 4 d, after which half the volume was removed twice daily at each feeding and replaced with the same volume of feed and water mixture. A total of 60 pigs (initial BW of 30.7 kg) from 20 litters was used. Twenty pigs, housed individually, were allotted to each of the diets and fed restrictively. Five pigs from each diet were sacrificed at an average BW of 112 kg and digesta from the gastrointestinal tract (GI-tract) was obtained to examine variables describing some aspects of the gastrointestinal ecology. Fermented liquid feed contained high levels of lactic acid bacteria (9.4 log cfu/g) and lactic acid (approximately 169 mmol/kg), low levels of enterobacteria ( Key Words: Digestive Tract, Fermented Foods, Growth, Liquid Diets, Microbial Flora

Published
2003

23. Effect of straw amount on feed intake and weight gain in growing pigs housed in pens with partly slatted floor

Author

Jensen, M. B., Herskin, M. S., Canibe, N., Forkman, B., Pedersen, L. J., Jensen, M. B., Herskin, M. S., Canibe, N., Forkman, B., and Pedersen, L. J.

Abstract

The provision of straw to pigs kept in conventional pens with concrete floor improves animal welfare, but the effects of straw on pigs' performance are unclear. In two steps, we investigated the relationship between amount of straw provided to pigs and measures of performance in a set-up maintaining constant space allowance and controlled room temperature. From approximately 30- to 85-kg BW, pigs were housed in groups of 18 in pens (5.48 m × 2.48 m) with concrete floor (1/3 solid, 1/3 drained and 1/3 slatted). The pens were cleaned manually twice a week, and the designated amount of fresh uncut wheat straw was provided daily onto the solid part of the floor. In the first step, 48 pens were assigned to 10-, 500- or 1000-g straw per pig per day, while in the second step, 90 pens were assigned to 10-, 80-, 150-, 220-, 290-, 360-, 430- or 500-g straw per pig per day. Pigs were weighed at the start of the experimental period at approximately 30 kg and again at approximately 85-kg BW. The average daily gain increased 8.1 g (SEM 17) for every extra 100-g straw added daily (P < 0.001) resulting in 40 g higher average daily gain with 500 compared to 10-g straw per pig per day. The feed conversion ratio was not affected by the amount of straw provided, as the feed intake tended to be higher with increasing amounts of straw. Thus, between 10 and 500 g, the more straw provided, the higher the daily weight gain. As the nutritional value of straw is considered minimal, this result is likely due to improved gut health from the increasing amounts of straw ingested and increased feed intake due to increased stimulation of exploratory behaviour with increasing amounts of straw available, or a combination of these. The observed tendency for a higher feed intake supports this suggestion, but studies are needed to establish the impact of these two contributing factors.

Published
2020

24. Potential relevance of pig gut content transplantation for production and research

Author

Canibe, N., O’Dea, M., Abraham, S., Canibe, N., O’Dea, M., and Abraham, S.

Abstract

It is becoming increasingly evident that the gastrointestinal microbiota has a significant impact on the overall health and production of the pig. This has led to intensified research on the composition of the gastrointestinal microbiota, factors affecting it, and the impact of the microbiota on health, growth performance, and more recently, behavior of the host. Swine production research has been heavily focused on assessing the effects of feed additives and dietary modifications to alter or take advantage of select characteristics of gastrointestinal microbes to improve health and feed conversion efficiency. Research on faecal microbiota transplantation (FMT) as a possible tool to improve outcomes in pigs through manipulation of the gastrointestinal microbiome is very recent and limited data is available. Results on FMT in humans demonstrating the transfer of phenotypic traits from donors to recipients and the high efficacy of FMT to treat Clostridium difficile infections in humans, together with data from pigs relating GI-tract microbiota composition with growth performance has likely played an important role in the interest towards this strategy in pig production. However, several factors can influence the impact of FMT on the recipient, and these need to be identified and optimized before this tool can be applied to pig production.

Published
2019

25. Assessing the effect of dietary inulin supplementation on gastrointestinal fermentation, digestibility and growth in pigs: A meta-analysis

Author

Metzler-Zebeli, B.U., Trevisi, P., Prates, J.A.M., Tanghe, S., Bosi, P., Canibe, N., Montagne, Lucile, Freire, J., Zebeli, Q., University of Veterinary Medicine [Vienna] (Vetmeduni), Department of Agricultural and Food Science, University of Bologna, CIISA, Faculty of veterinary medicine, University of Lisbon, Nutrition sciences, Department of Animal Science, Aarhus University [Aarhus], Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), LEAF, Instituto Superior de Agronomia, Universidade de Lisboa (ULISBOA), Institute of animal nutrition and functional plant compounds, Department for farm animals and veterinary public health, and Vetmeduni Vienna

Subjects
Meta-analysis, Pig, Microbiota, Gastro-intestinal tract, [SDV.BA]Life Sciences [q-bio]/Animal biology, Fermentation, Inulin
Abstract

International audience; Inulin has been reported to improve the homeostasis in the gastrointestinal tract (GIT) of pigs by modulating the intestinal microbiota and fermentation. The present study aimed to quantify the relationship between dietary inulin and microbial response variables in digesta from the GIT and feces of weaned, growing and finishing pigs using a meta-analytical approach. We further examined the effect of dietary inulin on the coefficients of ileal (CLAD) and total tract apparent digestibility (CTTAD) of nutrients and ADG. Pig's starting body weight was considered the main inclusion criterion. Missing information about explanatory variables and few values available for response variables reduced the number of studies included. From the 33 included articles published between 2000 and 2016, individual sub-datasets for fermentation metabolites, bacterial abundances, CIAD, CTTAD and performance were built. Prediction models on the effect on inulin were computed accounting for inter- and intra-study variability. Dietary inulin levels ranged from 0.1 to 25.8%, whereby the median and mean inulin levels were 0.1-2% and 3-4%, respectively. Few of the investigated fermentation response variables were influenced by dietary inulin. Strong negative relationships were found between dietary inulin and gastric pH in weaned pigs (R-2 = 0.81; P < 0.001; n = 12), colonic enterobacteria (R-2 = 0.50; P < 0.001; n = 19) and fecal lactobacilli (R-2 = 0.41; P < 0.001; n = 26) throughout all production phases, whereas observed negative relationships between inulin and colonic bifidobacteria and fecal enterobacteria and Escherichia coli were of minor physiological relevance (P < 0.05). Moreover, increasing inulin levels negatively correlated with the CTTAD of crude protein (R-2 = 0.83; P < 0.001; n = 15), but they did not influence average daily gain of pigs. Best-fit models indicated that dietary crude protein amplified the effect of inulin on CTTAD of crude protein and gastric pH, but counteracted the inulin effect on fecal E. coli (P < 0.05). Accordingly, both pig's body weight and inulin decreased gastric pH and fecal lactobacilli but counteracted the inulin effect on colonic bifidobacteria and fecal E. coli (P < 0.05). In conclusion, this study supported a stimulatory effect of dietary inulin on gastric acid secretion, which may be favorable GIT health in weaned pigs. However, due to limiting information provided in the original studies, like dietary fructans or fibers, low numbers of observation and low inulin levels, relationships should be regarded as trends.

Published
2017
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26. Effect of K-diformate in starter diets on acidity, microbiota, and the amount of organic acids in the digestive tract of piglets, and on gastric alterations

Author

Canibe, N., Steien, S. H., Overland, M., and Jensen, B. B.

Subjects
Hydrogen-ion concentration -- Research, Swine -- Food and nutrition, Zoology and wildlife conservation
Abstract

The aim of this investigation was to study the effect of K-diformate on the intraluminal pH, microbial composition in digesta and feces, organic acids along the digestive tract, and alterations of the gastric epithelium of pigs. Pigs (n = 36) weaned at 28 d of age were allotted to two groups and fed without (control diet) or with 1.8% supplemental K-diformate. Fecal samples were taken from the rectum on d 0, 1, 3, 5, 7, 14, 21, and 28 postweaning. Half of the animals from each group were killed on d 7 and the other half on d 29 postweaning. Growth performance was not different for both groups (P [is greater than or equal to] 0.73). The gastric epithelium was not negatively affected by K-diformate (P = 0.25). Potassium-diformate decreased (P [is less than or equal to] 0.04) or tended to decrease (P [is less than or equal to] 0.10) the counts of total anaerobic bacteria, lactic acid bacteria, and yeasts in feces and digesta samples from the stomach, distal small intestine, cecum, and middle segment of the colon. The pH along the gastrointestinal tract of piglets was not affected by K-diformate (P [is greater than or equal to] 0.30). On d 7, the concentration of lactic acid along the gastrointestinal tract was similar with both diets (P = 0.15). On d 29, the concentrations of lactic acid tended to be lower along the small intestine (P [is less than or equal to] 0.08) and the stomach (P = 0.11) of the pigs fed K-diformate. Formic acid in digesta was detected at significant levels only in the distal segment of the small intestine of the control pigs (from 4 to 11 mmol/kg of wet digesta), whereas considerable amounts were measured in the stomach (from 23 to 40 mmol/kg of wet digesta) and all segments of the small intestine (from 7 to 25 mmol/kg of wet digesta) in the K-diformate-fed pigs on both days. On d 7, pigs fed the K-diformate diet had a tendency (P [is less than or equal to] 0.08) to have higher concentrations of organic acids (acetic + propionic + butyric) in the digesta of the distal small intestine, cecum, and proximal colon. On d 29, both groups had similar concentrations of these acids, irrespective of the segment of the gastrointestinal tract (P = 0.95). Our study showed that the addition of K-diformate to a starter diet for piglets decreased total anaerobic bacteria, lactic acid bacteria, coliforms, and yeasts in feces and in digesta from various segments of the gastrointestinal tract, without affecting the gastric or intestinal pH. Key Words: Formates, Microbial Flora, pH, Pigs, Short Chain Fatty Acids

Published
2001

35. Characterisation of the gastrointestinal bacterial community in pigs fed fermented liquid feed and dry feed:composition and fermentation capacity (phenotypic fingerprint)

Author

Højberg, Ole, Knudsen, B., Canibe, N., and Jensen, Bent Borg

Abstract

Feeding pigs with fermented liquid feed (FLF) has been shown to reduce the number of enteropathogens such as Salmonella and Brachyospira hyodysenteriae as well as coliform bacteria in general in the gastrointestinal tract (GIT). Also the commensal bacterial populations have been shown to respond to the use of FLF, e.g. the total counts of anaerobes, including lactic acid bacteria are reduced. In the present work we demonstrate that the capacity to ferment a series of substrates (mainly low-molecular weight carbohydrates) is reduced in caecum, colon and faeces of pigs fed FLF compared to pigs fed dry feed. This reduction could be due to the fact that these substrates are partially depleted by fermentation in the liquid feed prior to entering the animal. Therefore nutrient availability may be limited in the large intestine of pigs fed FLF, which may again affect bacterial enzyme synthesis and growth and thus the possibility for pathogenic and zoonotic bacteria to establish.

Published
2001

41. Tryptophan provision by dietary supplementation of a Bacillus subtilis mutant strain in piglets.

Author

Torres-Pitarch, A., Nielsen, B., Canibe, N., Jensen, B. B., Derkx, P., Cantor, M. D., Blaabjerg, K., Poulsen, H. D., and Nørgaard, J. V.

Subjects
TRYPTOPHAN, DIETARY supplements, BACILLUS (Bacteria), AMINO acid supplements, SWINE nutrition, MINERAL supplements, FATTY acids
Abstract

SupplementingBacillus(B.)subtilismutants selected to overproduce a specific amino acid (AA) may be an alternative method to provide essential AA in pig diets. Two experiments on aB. subtilisstrain selected to overproduce Trp were conducted using 8-kg pigs fed Trp-deficient diets for 20 d.B. subtiliswere supplied in a low or high dose in Experiments 1 and 2, respectively. The Trp-deficient diet (0.15 SID Trp:Lys) reduced (p < .05) both gain and feed intake of piglets compared to the positive control diet (0.17 SID Trp:Lys). Supplementation of theB. subtilisstrain was not able to counterbalance the Trp deficiency in any of the two experiments. No effect ofB. subtilissupplementation to piglet diets was observed on the plasma AA profile. In conclusion, this mutant strain ofB. subtiliswas not able to compensate a Trp deficiency in the tested doses. [ABSTRACT FROM AUTHOR]

Published
2015
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42. Chemical composition, digestibility and protein quality of 12 sunflower (Helianthus annuus L) cultivars

Author

Canibe, N., Pedrosa, M. M., Robredo, L. M., Knudsen, K. E. B., Canibe, N., Pedrosa, M. M., Robredo, L. M., and Knudsen, K. E. B.

Abstract

Twelve sunflower (Helianthus annuus L) cultivars grown in Spain were analysed and tested in experiments with rats. The dehulled seeds contained an average of 32.2 MJ kg-1 dry matter (DM) gross energy, 653 g kg-1 DM fat, 60 g kg-1 DM total non-starch polysaccharides (NSP) and 6 g kg-1 DM Klason lignin. The sunflower seed hulls contained 20.2 MJ kg-1 DM gross energy, 53 g kg-1 DM fat, 562 g kg-1 DM total NSPs and 239 g kg-1 DM Klason lignin. The sunflower samples were dehulled and partially defatted (to ~17% fat) and included in diets for rats. The dehulled, partially defatted samples contained on average 74.6 g nitrogen kg-1 DM and 1.409 mg g-1 phenolic compounds (chlorogenic acid+caffeic acid+derivative 1+derivative 2) varying from 0.677 to 2.847 mg g-1. Groups of five growing rats were fed diets (9.38% crude protein) containing one of the sunflower cultivars as the only source of protein. Apparent ileal and faecal digestibilities were determined by using an indigestible marker (Cr2O3) and faecal digestibility based on total faecal collections. Apparent ileal, caecal and faecal digestibilities of organic matter were 81.2-91.5% (P=0.05), 95.8-97.1% (P=0.005) and 94.7-95.3% (P=0.94) respectively. The apparent faecal digestibilities of DM, energy and protein (N x 6.25) were 93.2-93.8%, 93.5-94.3% and 81.6-84.3% respectively with no differences among cultivars. Biological value (BV) ranged between 63.8 and 73.2% (P=0.0001) and net protein utilisation (NPU) between 59.9 and 69.5% (P=0.0001). BV and NPU were positively correlated with lysine and threonine contents, but no correlation with the analysed phenolic compounds was detected.

Published
1999

43. Effect of Bacillus subtilismutants on growth performance of piglets fed tryptophan- and valine-deficient diets

Author

Nørgaard, J. V., Canibe, N., Soumeh, E. A., Jensen, B. B., Nielsen, B., Derkx, P., Cantor, M. D., Blaabjerg, K., and Poulsen, H. D.

Abstract

The objective was to determine the concentration of L-Trp and L-Val to be substituted by feeding piglets Bacillus subtilisstrains developed to overproduce Trp (B. subtilisTrp mutant [BsTrp]) and Val (B. subtilisVal mutant [BsVal]) and by using equations obtained in 3 dose–response studies with Leu, Trp, and Val. A Leu-deficient diet with BsVal was included to distinguish between a general probiotic effect and in situ AA production. Eight diets were formulated for each of the 3 studies: 6 diets with 6 levels of AA and 2 diets with BsTrp or BsVal at 10x or 100x standard doses added to the second lowest level of Leu, Trp, and Val. Pigs (n= 16; 7–9 kg BW) were fed ad libitum from 1 wk after weaning. Blood samples were taken on d 8 and 15. The effect of BsTrp and BsVal was evaluated by expressing the improvement in daily gain and feed intake in equivalents of grams L-Leu, L-Trp, or L-Val per kilogram feed using curvilinear plateau and broken-line equations obtained by modeling the 6 AA levels. Bacillus subtilisVal mutant increased animal performance corresponding to 0.88 and 0.39 g L-Leu and 0.17 and 0.44 g l-Val per kilogram feed for 10x and 100x doses, respectively. Bacillus subtilisTrp mutant was equivalent to 0.02 and 0.11 g L-Trp/kg feed for 10x and 100x doses, respectively. Bacillus subtilisVal mutant (10x dose) increased (P< 0.05) plasma Val concentration in the Val study. Bacillus subtilis Trp mutant tended (P= 0.06) to increase Trp plasma concentrations. In conclusion, dietary inclusion of B. subtilis mutants indicated some improvements in the performance of pigs fed AA-deficient diets, which could be related to intestinal synthesis and release of L-Trp and L-Val, to protease activity, or to a general probiotic effect.

Published
2016
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44. Growth of and valine production by a Bacillus subtilismutant in the small intestine of pigs1

Author

Canibe, N., Poulsen, H. V., Nørgaard, J. V., Nielsen, B., Cantor, M. D., Derkx, P., Poulsen, H. D., Blaabjerg, K., and Jensens, B. B.

Abstract

Dietary supplementation with bacteria that are able to overproduce AA in the digestive tract and expected to have a probiotic effect could be a strategy to supply animals with AA and at the same time to gain benefits from the probiotic effect. Three diets were formulated: 1) a basal diet with a Val:Lys of 0.63:1 (Neg), 2) the Neg diet with added Bacillus subtilis-valine (1.28 × 108cfu/g feed) (+Bac), and 3) the Neg diet with added L-Val to a Val:Lys of 0.69:1 (+Val). Eighteen gilts (6 on each treatment) with initial weights of ∼15 kg were fed the diets for 23 d before the animals were euthanized and samples from the small intestine were obtained. The number of B. subtiliscfu in digesta was higher in the +Bac group than in the Neg group (P< 0.001). In the epithelium, no B. subtiliscfu were detected in the Neg group, whereas numbers between 3.4 and 4.4 log cfu/g and numerically higher Val and Lys concentrations were measured in the +Bac group. Short-term in vitro incubations of digesta showed a decrease (P≤ 0.03) in the number of B. subtiliscfu over time for the +Bac group and no difference in the rate of Val production compared to that in the Neg group. In conclusion, more B. subtiliscfu were present in the small intestinal digesta and epithelium of pigs fed the +Bac diet. However, the data indicated that the tested B. subtilis-valine was not able to grow in either digesta or in the epithelium and, thereby, to produce significant amounts of Val at these sites.

Published
2016
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47. Degradation and physicochemical changes of barley and pea fibre along the gastrointestinal tract of pigs

Author

Canibe, N. and Knudsen, K.E. Bach

Abstract

The degradation of barley and pea fibres along the gastrointestinal tract (GIT) of pigs and its relation to changes in some of their physicochemical properties were investigated. Ileal and caecal digesta containing pea cotyledon fibre showed the highest (P &lt; 0.05) swelling (33.1-36.7 ml g-1 DM) and water retention capacity measured by centrifugation (17.9-21.2 g g-1 DM) and by osmotic pressure (9.0-9.1 g g-1 DM). The particle size of barley hull did not change along the GIT (160-207 µm), whereas that of pea cotyledon and pea hull was drastically reduced in faeces (62-65 µm) compared with the ileum and caecum (198-415 µm). The digestibility of non-starch polysaccharides (NSP) was lowest for barley hull in the ileum (5% of intake), caecum (0% of intake) and faeces (26% of intake). The digestibility of NSP was highest for pea cotyledon fibre and dehulled barley in the proximal hindgut and for pea cotyledon fibre in faeces (96% of intake for pea cotyledon vs 74-82% of intake for dehulled barley and pea hull). In conclusion, hydration properties and particle size add valuable information when describing the fermentation of fibres in the GIT. However, they cannot be used alone as indicators of the extent of fermentation of different fibres. The results also suggested that the fibre source and the organisation and lignification of the cell walls lead to different fermentation processes along the GIT of pigs.
© 2001 Society of Chemical Industry

Published
2002

50. Assessing the effect of dietary inulin supplementation on gastrointestinal fermentation, digestibility and growth in pigs: A meta-analysis

Author

Qendrim Zebeli, Barbara U. Metzler-Zebeli, José A. M. Prates, Paolo Bosi, Nuria Canibe, Lucile Montagne, S. Tanghe, Paolo Trevisi, Joao P.B. Freire, Institute of animal nutrition and functional plant compounds, Department for farm animals and veterinary public health, Vetmeduni Vienna, Department of agricultural and food science (DISTAL), University of Bologna, CIISA, Faculty of veterinary medicine, University of Lisbon, Nutritional solutions divisions, Nutrition sciences, Department of animal science, Michigan State University [East Lansing], Michigan State University System-Michigan State University System, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, LEAF, Instituto superior de agronomia, Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine Vienna, University of Veterinary Medicine [Vienna] (Vetmeduni), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), Metzler-Zebeli, B.U., Trevisi, P., Prates, J.A.M., Tanghe, S., Bosi, P., Canibe, N., Montagne, L., Freire, J., Zebeli, Q., and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

Subjects
0301 basic medicine, pig, Inulin, [SDV.SA.AGRO]Life Sciences [q-bio]/Agricultural sciences/Agronomy, Biology, Body weight, 03 medical and health sciences, chemistry.chemical_compound, Nutrient, microbiota, Meta-analysi, Food science, fermentation, Feces, 2. Zero hunger, Gastrointestinal tract, Pig, inulin, Gastro-intestinal tract, Microbiota, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040201 dairy & animal science, Gastric ph, meta-analysis, Meta-analysis, 030104 developmental biology, gastro-intestinal tract, chemistry, Fermentation, Animal Science and Zoology
Abstract

Inulin has been reported to improve the homeostasis in the gastrointestinal tract (GIT) of pigs by modulating the intestinal microbiota and fermentation. The present study aimed to quantify the relationship between dietary inulin and microbial response variables in digesta from the GIT and feces of weaned, growing and finishing pigs using a meta-analytical approach. We further examined the effect of dietary inulin on the coefficients of ileal (CIAD) and total tract apparent digestibility (CTTAD) of nutrients and ADG. Pig's starting body weight was considered the main inclusion criterion. Missing information about explanatory variables and few values available for response variables reduced the number of studies included. From the 33 included articles published between 2000 and 2016, individual sub-datasets for fermentation metabolites, bacterial abundances, CIAD, CTTAD and performance were built. Prediction models on the effect on inulin were computed accounting for inter- and intra-study variability. Dietary inulin levels ranged from 0.1 to 25.8%, whereby the median and mean inulin levels were 0.1–2% and 3–4%, respectively. Few of the investigated fermentation response variables were influenced by dietary inulin. Strong negative relationships were found between dietary inulin and gastric pH in weaned pigs (R2= 0.81; P < 0.001; n = 12), colonic enterobacteria (R2= 0.50; P < 0.001; n = 19) and fecal lactobacilli (R2= 0.41; P < 0.001; n = 26) throughout all production phases, whereas observed negative relationships between inulin and colonic bifidobacteria and fecal enterobacteria and Escherichia coli were of minor physiological relevance (P < 0.05). Moreover, increasing inulin levels negatively correlated with the CTTAD of crude protein (R2= 0.83; P < 0.001; n = 15), but they did not influence average daily gain of pigs. Best-fit models indicated that dietary crude protein amplified the effect of inulin on CTTAD of crude protein and gastric pH, but counteracted the inulin effect on fecal E. coli (P < 0.05). Accordingly, both pig's body weight and inulin decreased gastric pH and fecal lactobacilli but counteracted the inulin effect on colonic bifidobacteria and fecal E. coli (P < 0.05). In conclusion, this study supported a stimulatory effect of dietary inulin on gastric acid secretion, which may be favorable GIT health in weaned pigs. However, due to limiting information provided in the original studies, like dietary fructans or fibers, low numbers of observation and low inulin levels, relationships should be regarded as trends.

Published
2017
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