Quantitative in Vitro Evaluation of the Energy Metabolism Influenced by Virginiamycin and Spiramycin used as Growth Promoters in Pig Nutrition

Vervaeke, I. J.; Decuypere, Jaak; Dierick, Noël; Henderickx, H. K.

doi:10.2527/jas1979.493846x

Cited by 87 publications

(43 citation statements)

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“…Rather the antibiotics decreased the abundance of lactobacilli and this finding concurs with previous reports (Decuypere et al, 1973;Vervaeke et al, 1976). The reduction of lactic acid reported by Vervaeke et al (1976 and1979) may also indicate decreased abundance of lactobacilli. Another antibiotic feed additive, monensin, an ionophore antimicrobial, has been shown to alter ruminal bacterial communities by inhibiting gram-positive bacteria (Callaway et al, 1999).…”

Section: Discussionmentioning

confidence: 82%

“…Henderickx et al (1982) also observed compositional changes in the small intestinal bacterial community after virginiamycin treatment. In an in vitro continuous cultivation system of ileal contents, virginiamycin caused a significant reduction in the carbohydrate breakdown of intestinal contents by bacteria (Vervaeke et al, 1976 and1979), suggesting that the mechanism of growth enhancement by antibiotics may be due to bacterial community changes resulting in increased availability of energy for the animal. For example, pigs fed virginiamycin (50 ppm) experienced a 10% improvement in growth rate and 7% enhanced …”

Section: Discussionmentioning

confidence: 99%

“…In some instances, it has been shown that AGP's inhibit the growth of pathogenic bacteria, which may cause enteritis and a reduction in feed efficiency (George et al, 1982;Hofacre et al, 1998). On the other hand, because some AGP's are antibacterial, their growth-promoting effects might be due to alterations in the density and composition of the bacterial community in the intestine (Decuypere et al, 1973;Vervaeke et al, 1976 and1979;Henderickx et al, 1982;Walton, 1982).…”

Section: Introductionmentioning

confidence: 99%

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Effects of feed additives on the development on the ileal bacterial community of the broiler chicken

Hofacre

Smith

et al. 2008

Animal

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Intensifying concerns about the use of antimicrobials in meat and poultry production has enhanced interest in the application of prebiotics, probiotics and enzymes to enhance growth and prevent disease in food animals. Growth-promoting antibiotics enhance growth of animals by reducing the load of bacteria in the intestine, by reducing colonization by intestinal pathogens or by enhancing the growth and/or metabolism of beneficial bacteria in the intestine. Recently, molecular ecology, utilizing DNAsequence heterogeneity of the 16S rRNA gene, has revealed a surprising diversity of uncharacterized bacteria inhabiting this ecosystem. We used this approach to determine the effect of growth-promoting antibiotics on the development and composition of the ileal bacterial community. Pairwise comparisons, correspondence analysis and community diversity indices revealed significant differences among the treatments (bacitracin/virginiamycin or monensin) and controls. Antibiotics reduced the diversity of the ileal bacterial community and induced communities rich in Clostridia throughout the life of the broiler chicken. These results indicate that some bacterial species, such as lactobacilli, were suppressed and also suggest that many intestinal Clostridia may be non-pathogenic. Future studies should focus on characterizing the important bacterial species needed to stabilize the intestinal microbiota and identifying those commensals that stimulate and enhance development of intestinal function.

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Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of feed additives on the development on the ileal bacterial community of the broiler chicken

Hofacre

Smith

et al. 2008

Animal

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“…To have a complete in vitro evaluation system the potential-energy value of fibre capable of being degraded by microbial enzymes should be included. As the bacterial population in the hind-gut of pigs seems to be rather similar to that in the rumen (Fonty & Gouet, 1989), the method of Tilley & Terry (1963) for ruminants using rumen fluids as inoculum was applied by Vervaeke et at. (1979) to study hind-gut fermentation of organic matter in pigs.…”

Section: Methodsmentioning

confidence: 99%

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

1991

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“…From the data presented in Figure 4, this also seems to be the case in young pigs. Vervaeke et al (1979) have shown that substantial quantities of carbohydrate and protein are fermented in the small intestine of growing pigs. We have quantified the production of organic acids in the gastrointestinal tract of young pigs (Table 1), using short time in vitro incubations (as described by Jensen and J0rgensen, 1994) with gut contents from various regions of the gastrointestinal tract of 6 weeks old pigs (weaned at 4 weeks).…”

Section: Microbial Fermentation In Various Regions Of the Gastroin-tementioning

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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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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Quantitative in Vitro Evaluation of the Energy Metabolism Influenced by Virginiamycin and Spiramycin used as Growth Promoters in Pig Nutrition

Cited by 87 publications

References 0 publications

Effects of feed additives on the development on the ileal bacterial community of the broiler chicken

Effects of feed additives on the development on the ileal bacterial community of the broiler chicken

Critical Evaluation of in Vitro Methods for Estimating Digestibility in Simple-Stomach Animals

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

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