Performance of Weaner Pigs Fed ad libitumwith Liquid Feed at Different Dry Matter Concentrations

Geary, Tina M; Brooks, P. H.; Morgan, David T; Campbell, Aisling; Russell, Peter J.

doi:10.1002/(sici)1097-0010(199609)72:1<17::aid-jsfa598>3.0.co;2-3

Cited by 45 publications

(19 citation statements)

References 4 publications

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“…An alternative to the use of organic acids in pig diets will be the use of fermented feed.. Fermented liquid feed is characterised by high numbers of lactic acid bacteria, high numbers of yeast, a low pH and a high concentration of lactic acid (Smith, 1976;Russel et al, 1996;Mikkelsen and Jensen, 1997;. Fermented liquid feed has been shown to improve the growth performance of piglets (Smith, 1976;Geary et al, 1996;Russel et al, 1996) and to change the microbiota in the intestinal tract (Mikkelsen and Jensen, 1997;.…”

Section: Organic Acids (Fermented Feed)mentioning

confidence: 99%

“…Fermented liquid feed has been shown to improve the growth performance of piglets (Smith, 1976;Geary et al, 1996;Russel et al, 1996) and to change the microbiota in the intestinal tract (Mikkelsen and Jensen, 1997;. Furthermore, case-control analyses of Danish pig herds have demonstrated that Salmonella infections are less prevalent in herds fed liquid feed compared to herds fed dry feed (Dahl, 1997).…”

Section: Organic Acids (Fermented Feed)mentioning

confidence: 99%

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The impact of feed additives on the microbial ecology of the gut in young pigs

Jensen¹

1998

J. Anim. Feed Sci.

183

108

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The diverse collection of microorganisms colonising the healthy gastrointestinal tract of pigs, referred to as the microbiota, plays an essential role not only for the well-being of the animal, but also for animal nutrition and performance and for the quality of animal products. A number of naturally-occurring and artificial factors has been shown to affect the composition and activity of the microbiota in the gastrointestinal tract of pigs, these include: diet composition, growth promoting antibiotics, copper, use of probiotics, specific carbohydrates, organic acids and fermented feed.It is generally accepted that the microbiota in the small intestine competes with the host animal for easily digestible nutrients and at the same time produces toxic compounds. A pronounced microbial fermentation occurs in the stomach and small intestine in young piglets. Results have shown that approximately equal amounts of organic acids were produced in the three compartments: stomach, small intestine and large intestine. Further, experiments have shown that as much as 6% of the net energy in the pig diet could be lost due to microbial fermentation in the stomach and small intestine. On the other hand it has been shown that on a normal Danish pig diet, 16.4% of the total energy supply for the pig is achived from microbial fermentation in the large intestine. However, the microbiota in the gastrointestinal tract is unstable the first week after weaning and it takes 2 to 3 weeks after weaning before the fermentation capacity of the microbiota in the hindgut has developed.Use of growth promoting antibiotics in the feed is widespread in pig production. However, the use of the antibiotics avoparcin and virginiamycin as growth promoters in animal feed has been associated with an increase in resistance of bacteria to therapeutic agents and a fear that this could reduce the ability to treat diseased humans. This has caused an increased awareness of the use of antibiotics and a general wish to reduce the use of antibiotic growth promoters.Probiotics, organic acids and specific carbohydrates (yeast cell walls) are often suggested as alternatives to the use of antibiotic growth promoters. However, due to their relative high prices and the variability and unpredictability of their effect, the use of these products is financially questionable in practical pig production. One way to solve this problem may be the use of fermented liquid feed. Fermented liquid feed is characterised by a high number of lactic acid bacteria, high number of yeast and high concentration of lactic acid, and several investigations has shown fermented liquid 46 FEED ADDITIVES AND MICROBIAL ECOLOGY IN GUT feed to improve growth performance in pigs and to established a prophylactic barrier against gastrointestinal disorders. In general there is no doubt that the effect of feed additives are greatest in young animals where they have been found to improve growth performance and to reduce scouring and neonatal mortality. The present paper review our current state ...

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Section: Organic Acids (Fermented Feed)mentioning

confidence: 99%

Section: Organic Acids (Fermented Feed)mentioning

confidence: 99%

The impact of feed additives on the microbial ecology of the gut in young pigs

Jensen¹

1998

J. Anim. Feed Sci.

183

108

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“…It is also known that wet or liquid feeding is very effective for weaning pigs because of reduced feed and water intake after weaning (Gill et al, 1991;Toplis, 1992;Geary et al, 1996;Kim, 1999). Indeed, weaning imposes piglets to several problems including nutritional, psychological and environmental stressors.…”

Section: Introductionmentioning

confidence: 99%

Impacts of Wet Feeding of Diets on Growth and Carcass Traits in Pigs

Chae

2000

Journal of Applied Animal Research

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“…Liquid feeding is usually prepared by mixing feed and water in a certain ratio and an acidifier is sometimes added to the diet to maintain a pH at 3.5 to 4.5 (Plumed-Ferrer and Wright 2009). Liquid feeding may benefit weanling pigs by increasing villous height (Deprez et al 1987;Yang et al 2001;Scholten et al 2002) and the concentration of lactic-acid-producing bacteria (Geary et al 1996;van Winsen et al 2001), decreasing weaning stress (Lecce et al 1979), and improving the nutritive value of cereal grains due to increased activity of inherent endogenous enzyme activity in grains (Choct et al 2004b). Pigs fed diets in a liquid form usually have improved daily gain and feed efficiency compared with pigs fed diets in a meal form (Braude and Newport 1977;Lecce et al 1979;Partridge et al 1992;Choct et al 2004b;Han et al 2006).…”

Section: Physical Form Of the Dietmentioning

confidence: 99%

“…Protein digestion may also be improved because of a reduced pH in the stomach of pigs fed fermented liquid feed (Brooks et al 2003) and fermented liquid feed may also improve the fermentation activity in the gastrointestinal tract (Mikkelsen and Jensen 1997;Højberg et al 2003). Thus, fermented liquid feed may have characteristics similar to probiotics and organic acidifiers, which may explain why pigs fed fermented liquid diets have better performance than pigs fed dry diets (Russell et al 1996). In Danish experiments, fermented liquid feeding of weanling pigs improved daily gain by 13.4% compared with non-fermented liquid feed, and by 22.3% compared with dry feed (Jensen and Mikkelsen 1998).…”

Section: Physical Form Of the Dietmentioning

confidence: 99%

Board Invited Review: Management and feeding strategies to ameliorate the impact of removing antibiotic growth promoters from diets fed to weanling pigs

Kil¹,

Stein²

2010

Can. J. Anim. Sci.

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. 2010. Board Invited Review: Management and feeding strategies to ameliorate the impact of removing antibiotic growth promoters from diets fed to weanling pigs. Can. J. Anim. Sci. 90: 447Á460. A review of the literature was conducted with the objective of identifying management and feeding strategies for weanling pigs that are effective in reducing the negative impacts of discontinued use of antibiotic growth promoters (AGP) in diets fed to weanling pigs. If no AGP are used, dietary crude protein concentrations should be reduced to less than 18% in diets fed to pigs during the immediate post-weaning period. Diets should be fed in a liquid form if possible, preferably as fermented liquid feed. Feed intake should be restricted to 75% of ad libitum intake during the initial 2 wk post-weaning to reduce the amount of substrates available to pathogens in the hind gut. The profit from pig production will be maximized if pigs are weaned between 21 and 28 d of age. All-in all-out production should be practiced and pigs should always be weaned into an empty, clean, and disinfected room, preferably at a location separated from the sow farm. Disease pressure and mortality do not necessarily have to increase if no AGP are used, but profits will likely be reduced because costs of preventing diseases in pigs fed diets containing no AGP often are greater than the cost of AGP.

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Performance of Weaner Pigs Fed ad libitumwith Liquid Feed at Different Dry Matter Concentrations

Cited by 45 publications

References 4 publications

The impact of feed additives on the microbial ecology of the gut in young pigs

The impact of feed additives on the microbial ecology of the gut in young pigs

Impacts of Wet Feeding of Diets on Growth and Carcass Traits in Pigs

Board Invited Review: Management and feeding strategies to ameliorate the impact of removing antibiotic growth promoters from diets fed to weanling pigs

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