Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-28T11:19:14.018Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of diet on the development of swine dysentery upno experimental infection

Published online by Cambridge University Press:  18 August 2016

R.H. Lindecrona ,
T.K. Jensen ,
B.B. Jensen ,
T.D. Leser ,
W. Jiufeng  and
K. Møller
R.H. Lindecrona*
Affiliation:
Danish Veterinary Laboratory, DK-1790 Copenhagen V, Denmark
T.K. Jensen
Affiliation:
Danish Veterinary Laboratory, DK-1790 Copenhagen V, Denmark
B.B. Jensen
Affiliation:
Danish Institute of Agricultural Sciences, Research Centre Foulum, DK-8830 Tjele, Denmark
T.D. Leser
Affiliation:
Danish Veterinary Laboratory, DK-1790 Copenhagen V, Denmark
W. Jiufeng
Affiliation:
Danish Institute of Agricultural Sciences, Research Centre Foulum, DK-8830 Tjele, Denmark
K. Møller
Affiliation:
Danish Veterinary Laboratory, DK-1790 Copenhagen V, Denmark
*
†Present address: Danish Veterinary and Food Administration, Institute of Food Safety and Toxicology, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. E-mail : [email protected]
Get access

Abstract

The purpose of the present study was to evaluate the effect of fermented liquid food (FLF) and the addition of lactic acid to a diet based on wheat and barley on the development of swine dysentery in pigs experimentally infected with a Danish field isolate of Brachyspira hyodysenteriae. Furthermore, to confirm if low non-starch polysaccharide (NSP)-containing diets reduce swine dysentery the effect of different dietary levels of NSP and resistant starch (RS) was evaluated. These diets were based on cooked rice and animal protein, cooked rice and potato starch, cooked rice and wheat bran, or cooked rice and sugar-beet pulp. The experiment was designed as a randomized-block trial and was performed in triplicate including a total of 192 pigs. After feeding the diets for 2 weeks, six pigs in each group were challenged orally with B. hyodysenteriae and observed for another 4 weeks. After challenge, swine dysentery was observed in all feeding groups. The incidence of disease varied between 94% (rice/wheat bran) and 44% (FLF). The effect of diet on faecal shedding of B. hyodysenteriae was statistically significant (P < 0·05). Feeding a diet based on cooked rice with a low content of NSP and RS, did not prevent the development of swine dysentery upon experimental challenge, and increasing the level of NSP or RS did not result in a higher incidence of disease or faecal shedding of B. hyodysenteriae. The incidence of swine dysentery in the FLF group was significantly lower (P < 0·05) compared with all other feeding groups, except for the lactic acid group. In conclusion, a low level of NSP or RS in the diet did not prevent the development of swine dysentery. Furthermore, the lowest incidence of disease was observed in the FLF group, even though this diet has a high content of NSP. The addition of organic acids to the food was not able to reduce infection with B. hyodysenteriae.

Keywords

Brachyspira hyodysenteriaefood additivespigsswine dysentery
Type
Research Article
Information
Animal Science , Volume 76 , Issue 1 , February 2003 , pp. 81 - 87
Copyright
Copyright © British Society of Animal Science 2003

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Dahl, J., Wingstrand, A., Baggesen, D. L. and Nielsen, B. 1997. Salmonella reduction at the farm level. Proceedings of the VIIIth symposium of the International Society for Veterinary Epidemiology and Economics, pp. 182–184.Google Scholar
Durmic, Z., Pethick, D.W., Pluske, J.R. and Hampson, D.J. 1998. Changes in bacterial populations in the colon of pigs fed different sources of dietary fibers and the development of swine dysentery after experimental infection. Journal of Applied Microbiology 85: 574–582.Google Scholar
Geary, T.M., Brooks, P.H., Morgan, D.T., Campbell, A. and Russel, P.J. 1996. Performance of weaner pigs fed ad libitum with liquid feed at different dry matter concentrations. Journal of the Science of Food and Agriculture 72: 17–24.3.0.CO;2-3>CrossRefGoogle Scholar
Glock, R.D. and Harris, D.L. 1972. Swine dysentery. II. Characterization of lesions in pigs inoculated with Treponema hyodysenteriae in pure and mixed culture. Veterinary Medical Small Animal Clinic 67: 65–68.Google Scholar
Jensen, B.B. and Jørgensen,, H. 1994. Effect of dietary fiber on microbial activity and microbial gas production in various regions of the gastrointestinal tract. Applied and Environmental Microbiology 60: 1897–2004.Google Scholar
Jensen, B.B. and Mikkelsen, L.L. 1998. Feeding liquid diets to pigs. In Recent advances in animal nutrition (ed. Garnsworthy, P.C. and Wiseman, J.), pp. 107–126. Butterworths, London.Google Scholar
Jensen, M.T., Cox, R.P. and Jensen, B.B. 1995. Microbial production of skatole in the hind gut of pigs given different diets and its relation to skatole deposition in backfat. Animal Science 61: 293–304.Google Scholar
Jensen, N.S. and Stanton, T.B. 1993. Comparison of Serpulina hyodysenteriae B78, the type strain of the species, with other S. hyodysenteriae strains using enteropathogenecity studies and restriction fragment polymorphism analysis. Veterinary Microbiology 36: 221–231.CrossRefGoogle Scholar
Jensen, T.K., Boye, M., Møller, K., Leser, T.D. and Jorsal, S.E. 1998. Association of Serpulina hyodysenteriae with the colonic mucosa in experimental swine dysentery studied by fluorescent in situ hybridization. Acta Pathologica Microbiologica et Immunologica Scandinavica 106: 1061–1068.CrossRefGoogle ScholarPubMed
Joens, L.A., Robinson, I.M., Glock, R.D. and Matthews, P.J. 1981. Production of lesions in gnotobiotic mice by inoculation with Treponema hyodysenteriae . Infection and Immunity 31: 504–506.CrossRefGoogle ScholarPubMed
Kennedy, M.J. and Yancey, R.J. 1996. Motility and chemotaxis in Serpulina hyodysenteriae. Veterinary Microbiology 49: 21–30.Google Scholar
Kirkwood, R.N., Huang, S.X., McFall, M. and Aherne, F.X. 2000. Dietary factors do not influence the clinical expression of swine dysentery. Swine Health and Production 8: 73–76.Google Scholar
Leser, T.D., Lindecrona, R.H., Jensen, T.K., Jensen, B.B. and Møller, K. 2000. Changes in the bacterial community structure in the colon of pigs fed different diets and after infection with Brachyspira hyodysenteriae . Applied Environmental Microbiology 66: 3290–3296.CrossRefGoogle ScholarPubMed
Mikkelsen, L. and Jensen, B.B. 1998 Performance and microbial activity in the gastrointestinal tract of piglets fed fermented liquid feed at weaning. Journal of Animal and Feed Sciences 7: 211–215.CrossRefGoogle Scholar
Milner, J.A. and Sellwood, R. 1994. Chemotactic response to mucin by Serpulina hyodysenteriae and other porcine spirochetes: potential role in intestinal colonization. Infection and Immunity 62: 4095–4099.CrossRefGoogle ScholarPubMed
Møller, K., Jensen, T.K., Jorsal, S.E., Leser, T.D. and Carstensen, B. 1998. Detection of Lawsonia intracellularis, Serpulina hyodysenteriae, weakly beta-hemolytic intestinal spirochetes, Salmonella enterica, and haemolytic Escherichia coli from swine herds with and without diarrhoea among growing pigs. Veterinary Microbiology 62: 59–72.Google Scholar
Pluske, J.R., Durmic, Z., Pethick, D.W., Mullan, B.P. and Hampson, D.J. 1998 Confirmation of the role of rapidly fermentable carbohydrates in the expression of swine dysentery in pigs after experimental infection. Journal of Nutrition 128: 1737–1744.Google Scholar
Pluske, J.R., Siba, P.M., Pethick, D.W., Durmic, Z., Mullan, B.P. and Hampson, D.J. 1996 The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestine. Journal of Nutrition 126: 2920–2933.Google Scholar
Richardson, A.J., Calder, A.G., Stewart, C.S. and Smith, A. 1989. Simultaneous determination of volatile and nonvolatile acidic fermentation products of anaerobes by capillary gas chromatography. Letters in Applied Microbiology 9: 5–8.CrossRefGoogle Scholar
Roth, F.X. and Kirchgessner, M. 1998. Organic acids as feed additives for young pigs: nutritional and gastrointestinal effects. Journal of Animal and Feed Sciences 7: 25–33.Google Scholar
Russell, P.J., Geary, T.M., Brooks, P.H. and Campbell, A. 1996. Performance, water use and effluent output of weaner pigs fed ad libitum with either dry pellets or liquid feed and the role of microbial activity in the liquid feed. Journal of the Science of Food and Agriculture 72: 8–16.Google Scholar
Siba, P.M., Pethick, D.W. and Hampson, D. J. 1996. Pigs experimentally infected with Serpulina hyodysenteriae can be protected from developing swine dysentery by feeding them a highly digestible diet. Epidemiology and Infection 116: 207–216.Google Scholar
Taylor, D.J. and Alexander, T.J.L. 1971. The production of dysentery in swine by feeding cultures containing a spirochete. British Veterinary Journal 127: 58–61.Google Scholar
Whipp, S.C., Robinson, I.M., Harris, D.L., Glock, R.D., Matthews, P.J. and Alexander, T.J.L. 1979. Pathogenic synergism between Treponema hyodysenteriae and other selected anaerobes in gnotobiotic pigs. Infection and Immunity 26: 1042–1047.Google Scholar
Wingstrand, A., Dahl, J., Thomsen, L.K., Jørgensen, L. and Jensen, B.B. 1997. Influence of dietary administration of organic acids and increased feed structure on Salmonella typhimurium infection in pigs. Proceedings of the VIIIth symposium of the International Society for Veterinary Epidemiology and Economics, pp. 170–172.Google Scholar
Winsen, R.L. van, Urlings, B.A.P., Lipman, L.J.A., Snijders, J.M.A., Keuzenkamp, D., Verheijden, J.H.M. and Knapen, F. van. 2001. Effect of fermented feed on the microbial population of the gastrointestinal tract of pigs. Applied and Environmental Microbiology 67: 3071–3076.CrossRefGoogle ScholarPubMed
Wolf, P.J. van der, Wolbers, W.B. Elbers, A.R.W., Heijden, H.M.J.F. van der, Koppen, J.M.C.C., Hunneman, W.A., Schie, F.W. van and Tielen, M.J.M. 2001. Herd level husbandry factors associated with the serological Salmonella prevalence in finishing pig herds in The Netherlands. Veterinary Microbiology 78: 205–219.Google Scholar