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A high dietary concentration of inulin is necessary to reduce the incidence of swine dysentery in pigs experimentally challenged with Brachyspira hyodysenteriae

  • Christian F. Hansen (a1) (a2), Aracely Hernández (a1), Josie Mansfield (a1), Álvaro Hidalgo (a3), Tom La (a1), Nyree D. Phillips (a1), David J. Hampson (a1) and John R. Pluske (a1)
  • DOI: http://dx.doi.org/10.1017/S000711451100208X
  • Published online: 07 June 2011
Abstract

A total of sixty surgically castrated male pigs (Large White × Landrace) weighing 31·2 (sd 4·3) kg were used in a randomised block experiment to examine the effect of added dietary inulin (0, 20, 40 and 80 g/kg) on the occurrence of swine dysentery (SD) and on fermentation characteristics in the large intestine after experimental challenge with the causative spirochaete Brachyspira hyodysenteriae. The pigs were allowed to adapt to the diets for 2 weeks before each pig was challenged orally four times with a broth culture containing B. hyodysenteriae on consecutive days. Increasing dietary levels of inulin linearly (P = 0·001) reduced the risk of pigs developing SD; however, eight out of fifteen pigs fed the diet with 80 g/kg inulin still developed the disease. The pH values in the caecum (P = 0·072) tended to decrease, and in the upper colon, the pH values did decrease (P = 0·047) linearly with increasing inulin levels in the diets, most probably due to a linear increase in the concentration of total volatile fatty acids in the caecum (P = 0·018), upper colon (P = 0·001) and lower colon (P = 0·013). In addition, there was a linear reduction in the proportion of the branched-chain fatty acids isobutyric acid and isovaleric acid in the caecum (P = 0·015 and 0·026) and upper colon (P = 0·011 and 0·013) with increasing levels of dietary inulin. In conclusion, the present study showed that a diet supplemented with a high level of inulin (80 g/kg) but not lower levels reduced the risk of pigs developing SD, possibly acting through a modification of the microbial fermentation patterns in the large intestine.

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Corresponding author
*Corresponding author: Professor J. R. Pluske, fax +61 89 360 6628, email j.pluske@murdoch.edu.au
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7CF Hansen , ND Phillips , T La , (2010) Diets containing inulin but not lupins help to prevent swine dysentery in experimentally challenged pigs. J Anim Sci 88, 33273336.

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17T La , ND Phillips & DJ Hampson (2003) Development of a duplex PCR assay for detection of Brachyspira hyodysenteriae and Brachyspira pilosicoli in pig feces. J Clin Microbiol 41, 33723375.


19JM Heo , JC Kim , CF Hansen , (2008) Effects of feeding low protein diets to piglets on plasma urea nitrogen, faecal ammonia nitrogen, the incidence of diarrhoea and performance after weaning. Arch Anim Nutr 62, 343358.

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25JH Cummings & GT Macfarlane (1991) The control and consequences of bacterial fermentation in the human colon. J Appl Bacteriol 70, 443459.

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31JM Heo , JC Kim , CF Hansen , (2009) Feeding a diet with decreased protein content reduces indices of protein fermentation and the incidence of postweaning diarrhea in weaned pigs challenged with an enterotoxigenic strain of Escherichia coli. J Anim Sci 87, 28332843.

33TD Leser , RH Lindecrona , TK Jensen , (2000) Changes in bacterial community structure in the colon of pigs fed different experimental diets and after infection with Brachyspira hyodysenteriae. Appl Environ Microbiol 66, 32903296.

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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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