Effect of fermented feed on shedding of Enterobacteriaceae by fattening pigs

Winsen, René L. van; Keuzenkamp, David; Urlings, Bert A.P.; Lipman, L.J.A.; Snijders, Jos A.M.; Verheijden, J.H.M.; Knapen, F. van

doi:10.1016/s0378-1135(02)00066-4

Cited by 56 publications

(40 citation statements)

References 19 publications

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“…5. Enterobacteriaceae taxa isolated from the cecum and colon of pigs Taxa Cecum Colon I II III IV I II III health by reducing the abundance of Enterobacteriaceae throughout the intestine (4,15,17,33). Fermenting carbohydrates contained in food can affect bacterial ecosystems, both qualitatively and quantitatively, depending on the source of the carbohydrates.…”

Section: Resultsmentioning

confidence: 99%

Effect of inulin and a probiotic supplement in the diet of pigs on selected traits of the gastrointestinal microbiome

Grela¹,

Kowalczyk-Pecka²,

Hańczakowska³

et al. 2016

Medycyna Weterynaryjna

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SummaryThe addition of inulin and/or a probiotic to feed mixtures for pigs can lead to changes in microflora composition and production of short-chain organic acids (SCFA) in the final segment of the digestive tract. The aim of the study was to determine the effect of an inulin and/or a probiotic supplement on Enterobacteriaceae taxa, the susceptibility of the bacteria to six antibiotics, and SCFA content in the cecum and colon, as well as changes in the histological structure of the intestines. The experiment was conducted on 80 fattening pigs with an initial body weight of 30.0 ± 0.5 kg, divided into 4 groups: control (I-C) and three experimental ones, fed the diets either with a probiotic (group II-P), inulin (III-I) or a both additives (group IV-PI). The animals were given ad libitum access to grower (30-70 kg) and finisher (71-115 kg) feed mixtures. During slaughter, from 8 pigs of each group, samples of contents and tissue from the cecum and colon were collected for laboratory analysis. The results of the study indicate differences in the expression of antibiotic resistance in the Enterobacteriaceae isolates depending on the type of dietary supplement. The inulin supplement caused changes in SCFA concentration, mainly an increase in the concentration of propionic and butyric acid, and also increased the thickness of the muscular layer.The synbiotic (mixture of prebiotics and probiotics) was confirmed to have a beneficial effect on the gastrointestinal microbiome, which may be of significance in preventing the spread of Enterobacteriaceae infections in pigs.

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Section: Resultsmentioning

confidence: 99%

Effect of inulin and a probiotic supplement in the diet of pigs on selected traits of the gastrointestinal microbiome

Grela¹,

Kowalczyk-Pecka²,

Hańczakowska³

et al. 2016

Medycyna Weterynaryjna

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“…The association between wetfeeding and lower Salmonella prevalence in swine farms has been reported previously (Farzan et al, 2006;Lo FoWong et al, 2004;van Winsen et al, 2002). Several explanations have been offered, including that during a natural fermentation process in wet feed, the pH is lowered due to the production of lactic acid and acetic acid by lacticacid producing bacteria and the growth of yeasts (which inhibits growth of Salmonella on the feed) (van Winsen et al, 2001) or at least reduces the numbers beyond the detection limit.…”

Section: Resultsmentioning

confidence: 84%

“…In addition to these steps, the feed is an important component of Salmonella control program, in particular, the type of feed appears to be strongly associated with the presence of Salmonella. Many studies indicate that pig farms that use dry-feeding have a higher prevalence of Salmonella (Lo FoWong et al, 2004;vanWinsen et al, 2002) than farms with wet-feeding system, possibly using a fermented diet (van Winsen et al, 2002). The objective of this study was to use faecal culture to determine whether wet-feeding is associated with a lower *Corresponding author.…”

Section: Introductionmentioning

confidence: 97%

Estimation of the Salmonella spp. prevalence in pig farms with dry and wet feeding

Stojanac¹,

Stevanevi²,

Stani³

2013

Afr. J. Microbiol. Res.

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Human salmonellosis originating from pork is an important zoonotic disease, and the objective of this study was to determine whether the Salmonella shedding was lower for pigs herds provided wet-feed compared to those on traditional dry rations. Four wet-feeding farms and six dry-feeding farms were selected. Individual faecal and feed samples were collected (faces 30, feed 10 from pigs per farm), and analysed for the presence of Salmonella. The results showed a low level of on-farm Salmonella shedding (overall prevalence from faecal samples 2.0% as well as 1.0% of the feed samples). The overall prevalence was 30% in studied farms (3 out of 10). Two of the dry-feeding farms (33.33%) tested positive compared to only one of the wet-feeding farms (25%). Salmonella was isolated in 5 of 180 faecal samples from farms with dry-feeding, compared to farms with wet-feeding where it was isolated in only one sample out of 120. Salmonella was also recovered from the feed on one dry-feeding farms but were not isolated from the farms using wet-feeding. These findings indicate that farms with wet-feeding are associated with lower (p<0.01) prevalence of Salmonella.

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“…In field experiments the effect of an L. plantarum fermented diet on Salmonella carriage and shedding was equivocal, although the total Enterobacteriaceae population was reduced (van Winsen et al, 2002). Under more controlled laboratory conditions we have shown a clear reduction in Salmonella carriage in FLF-fed animals where a different strain of L. plantarum was employed and lactate levels of 200 to 250 mM and a pH of ,4 were consistently maintained (Kenny et al, awaiting publication) with no difference in food conversion ratio between the FLF and control groups.…”

Section: Kenny Smidt Mengheri and Millermentioning

confidence: 98%

“…Fermentation of liquid pig feed by LABs occurs naturally on farms but the organisms responsible and the extent of the fermentation is uncontrolled. The literature on the efficacy of fermented liquid feeds (FLF) indicates that they are generally positive in terms of reducing pathogen load in feed and environment (van der Wolf et al, 2001;van Winsen et al, 2002), improving growth/production parameters (Kyriakis et al, 1999), and reducing carriage of pathogens in pigs fed on FLF compared to conventionally fed animals (Boesen et al, 2004). However, there is consistent production of research studies showing that the gains associated with feeding FLF are marginal, at best (e.g.…”

Section: Fermented Liquid Feedsmentioning

confidence: 99%

Probiotics – do they have a role in the pig industry?

Kenny

Smidt

Mengheri

et al. 2011

Animal

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The delivery of certain living microorganisms in food has long been suggested as having positive health effects in humans. This practice has extended into food animal production, with a variety of microorganisms being used; lactic acid bacteria, variousBacillusspecies and the yeastSaccharomyces cerevisiaehave been particularly used in the pig industry. The increased interest in probiotics is essentially due to the problem of microbial resistance to antibiotics and following the ban of the use of antibiotics in animal production, probiotics being considered an alternative means to reduce pathogen infection and improve animal health especially around the time of weaning. However, there is still a need to clarify the probiotic effectiveness in pigs, and the underlying mechanisms. When assessing the efficacy of probiotics one must consider the particular strain of organism being used and the production stage of the pigs being treated. The reproducible delivery of probiotics in industrial pig production is problematic as maintenance of viability is key to their beneficial activity, but difficult to achieve with commonly used feed processing technologies. One specific context where probiotics organisms may be reliably delivered is in systems utilising fermented liquid feeds. Liquid feed may be fermented by the activity of wild lactic acid bacteria or may be stimulated using specific isolates as ‘starters’; the latter system has advantages in terms of reproducibility and speed of fermentation. The farm context in which the organism is used is likely to be critical; the use of probiotics is more likely to result in measurable economic gains in animals living in sub-optimal conditions rather than in those reared in the highest welfare and husbandry conditions. The establishment of a beneficial lactic acid bacteria population at birth may lead to healthier animals, this may be most effectively achieved by treating sows, which provide an amplification step and flood the neonatal pigs’ environment with desirable bacterial strains. In contrast, it may be sufficient to provide a supportive, protective microbiota around the time of weaning as this is a time of major crisis with instability and loss of certain bacterial populations.

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Effect of fermented feed on shedding of Enterobacteriaceae by fattening pigs

Cited by 56 publications

References 19 publications

Effect of inulin and a probiotic supplement in the diet of pigs on selected traits of the gastrointestinal microbiome

Effect of inulin and a probiotic supplement in the diet of pigs on selected traits of the gastrointestinal microbiome

Estimation of the Salmonella spp. prevalence in pig farms with dry and wet feeding

Probiotics – do they have a role in the pig industry?

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