Fermented liquid feed for weaned piglets: impact of sedimentation in the feed slurry on performance and gut parameters

Missotten, Joris; Michiels, Joris; Ovyn, Anneke; Smet, Stefaan De; Dierick, Noël

doi:10.17221/8169-cjas

Cited by 10 publications

(13 citation statements)

References 25 publications

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“…In a review on FLF for pigs, Missotten et al (2010) reported that FLF containing 36 000 mg lactic acid/kg DM can have a beneficial effect on feed intake, daily gain and feed to gain ratio. Very recently, the same beneficial effects were observed in a 28-day feeding trial with piglets (27-28 days old, 6.3-7.9 kg body weight) fed FLF, containing lactic acid in the range of 55 000-125 000 mg/kg DM (Missotten et al, 2015).…”

Section: Safety For Pigssupporting

confidence: 55%

Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species

2015

EFS2

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This opinion concerns the re‐authorisation of lactic acid and calcium lactate for use as preservatives in feed and a new authorisation for lactic acid as a preservative in water for drinking. The maximum level of 50 000 mg lactic acid/kg complete feed and 30 000 mg calcium lactate/kg complete feed are considered safe for functional ruminants and pigs. The maximum safe concentration in water for drinking for pigs can be derived from the maximum safe level in feed (15 000 mg lactic acid/L water). No conclusions on the safety of lactic acid in pre‐ruminants and poultry can be drawn. These conclusions cannot be extrapolated to other animal species/categories. The use of lactic acid and calcium lactate as feed additives is safe for the consumer. Lactic acid is considered an irritant to eyes and skin and there is a risk of serious damage to the eyes. Inhalation of the mist causes irritation of the respiratory system. Calcium lactate should be considered an irritant to skin, eyes and the respiratory tract. It is likely that handling the additive will result in the production of respirable dust, which could present a risk to unprotected workers. The use of lactic acid and calcium lactate in animal nutrition would not pose a risk to the environment, provided that the concentrations regarded as safe for the target species are not exceeded. Lactic acid and calcium lactate are used in food as preservatives. It is reasonable to expect that the effect seen in food will be observed in feed when these additives are used at comparable concentrations and under similar conditions. However, the Panel has reservations about the effectiveness of lactic acid and calcium lactate as preservatives in complete feedingstuffs with a typical moisture content of ≤ 12 %.

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Section: Safety For Pigssupporting

confidence: 55%

Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species

2015

EFS2

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“…In the present study, the addition of FTR to the diet increased the VH and ratio of villi height to the crypt depth of the duodenum, jejunum, and ileumm and reduced the CD of the duodenum and jejunum, which was basically consistent with the results of previous studies. Missotten et al [48] found that fermented feed could significantly increase the VH of the intestine, increase the surface area of the small intestine, and enhance the digestion and absorption of nutrients. Similar findings have been reported in the studies of Choi et al [49], who demonstrated that adding fermented products to a piglet diet could increase the VH of duodenum, jejunum, and ileum, but that it did not significantly affect the CD.…”

Section: Intestinal Morphologymentioning

confidence: 99%

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

Ding

Zhang

et al. 2020

Animals

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This study investigated the dietary supplementation of tea residue fermented by Bacillus subtilis, Aspergillus niger, and Saccharomyces cerevisiae, to explore its effects on growth performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology in pigs bred for rapid growth, also known as fatteners. One hundred and ninety-two healthy “Duroc × Landrace × Yorkshire” ternary hybrid pigs (body weight 70 ± 1.0 kg) were randomly divided into four groups according to the feeding test requirements, with four replicates in each group, and 12 fatteners per replicate. The control group (CG) was fed the basal diet. Treatments 1 (T1), 2 (T2), and 3 (T3), comprising ratios of 10%, 15%, and 20% of tea residue were added to the basal diet. The test period was 60 days. The results showed that supplementation of FTR in fatteners’ diets increased final body weight (FBW), average daily gain (ADG), and feed conversion ratio (FCR) in the T1 and T2 groups (p < 0.05). Compared with the other groups, the lightness (L*) and pH were significantly affected in the T2 group (p < 0.05). Compared with the CG, dietary supplementation of FTR significantly increased the nutrient digestibility of crude protein (CP), ether extract (EE), calcium (Ca), and phosphorus (P), improved the lipase and trypsin activities, and reduced drip loss and the shear force of fatteners (p < 0.05). Glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were significantly increased in the T2 and T3 groups compared with the other groups (p < 0.05). Supplementation of FTR in the jejunum significantly increased the villi height of the T2 group and the ratio of villi height to crypt depth of the FTR groups. Compared with the other two groups, the T2 and T3 groups significantly reduced the ratio of the villous height to crypt depth in the duodenum (p < 0.05). In conclusion, the tea residue after fermentation was shown to have beneficial effects on the fattening performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology of fatteners.

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“…Considering today's reduction in the weaning time of piglets (Niekamp et al 2007;Smith et al 2010;Xiao et al 2014) and its effect on the animals' underdeveloped immune and digestive systems, probiotic fermented feed additives have been gradually included in piglet feeding practices. These additives are safe, non-toxic and efficient; therefore, they have become a popular topic of discussion and study among animal nutritionists (Le et al 2016;Missotten et al 2016;) Among them, fermented lactic acid bacteria feed has been the most widely used in recent years (Missotten et al 2009;Lin et al 2010). However, researchers have found that piglets weaned using a large amount of fermented lactic acid bacteria feed were prone to diarrhoea.…”

Section: Introductionmentioning

confidence: 99%

The isolation, identification, physiological property of pig-isolate Clostridium butyricum LY33 using lactic acid and its effects on intestinal function of weaned piglets

Lin

Luo

et al. 2019

Italian Journal of Animal Science

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To research the isolation, identification, physiological property of Clostridium butyricum strain using lactic acid from pig and its effects on intestinal function of weaned piglets, the C. butyricum strain LY33 was isolated with an anaerobic culture method from the intestinal contents of healthy piglets fed with lactic acid bacteria fermented feeds. The strain LY33, which was identified as Clostridium butyricum according to morphological, physiological, biochemical and 16S rRNA sequence analyses, was found to be efficient in lactic acid utilisation and butyric acid conversion. Strain LY33 was non-toxic and resistant to heat, gastric acid and bile salts. It utilised lactic acid efficiently when cultured in LADM liquid medium (Lactic acid decomposition medium) under the initial conditions of pH 5.5 and a lactic acid concentration of 132 mmol. Strain LY33 also had inhibitory effects on Escherichia coli, Salmonella, and other pathogens. Conversely, it promoted the growth of lactic acid bacteria. Compared to the control group fed the basal diet, the indexes of intestinal function of piglets in the experimental group fed the strain LY33 preparation improved markedly, and for most of these indicators, a difference at p < .05 was achieved. HIGHLIGHTS In this study, one Clostridium butyricum strain LY33 was isolated from intestinal contents in healthy piglets which were fed lactic acid bacteria fermented feed, and was identified as Clostridium butyricum based on its morphological, physiological, biochemical and 16S rRNA sequence analysis. The strain LY33 had better ability of utilising lactic acid, had a certain inhibitory effect on Escherichia coli, Salmonella and other pathogens, can promote the growth of lactic acid bacteria, and the preparation of Clostridium butyricum had a good effect on improving the intestinal function of weaned piglets.

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Fermented liquid feed for weaned piglets: impact of sedimentation in the feed slurry on performance and gut parameters

Cited by 10 publications

References 25 publications

Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species

Safety and efficacy of lactic acid and calcium lactate when used as technological additives for all animal species

Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners

The isolation, identification, physiological property of pig-isolate Clostridium butyricum LY33 using lactic acid and its effects on intestinal function of weaned piglets

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