Probiotics

Effects of a probiotic Bacillus strain on ileal digestibility of crude protein, dry matter, starch, energy and fat and total tract digestibility of energy and dietary fiber in diets fed to weanling pigs

Addition of probiotics to swine diets may improve gut health by modifying the microflora, which may help control pathogens, enhance immune response, and increase nutrient digestibility. Once consumed by the pig, probiotics enter the stomach where they are subjected to a low pH and pepsin. The Bacillus strain are metabolically inactive spores that are thermostable and survive at a low pH and, therefore, are thought to survive feed processing and digestion in the stomach. Addition of a Bacillus strain may enhance fermentation of dietary fiber in swine diets and, subsequently, increase the available energy from the diet in the form of volatile fatty acids. Bacillus strain also may degrade non-starch polysaccharides to reducing sugars that may serve as an energy source for the pig. A novel probiotic Bacillus toyonensis M15750 has been developed, but there are limited data to demonstrate the efficacy of this probiotic to increase nutrient digestibility. Therefore, an experiment was conducted to test the hypothesis that probiotic Bacillus toyonensis M15750 improve the apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of energy and nutrients when included in diets fed by weanling pigs.

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Alternative strategies to antibiotic growth promoters in diets for swine

 Stein, H. H., 2004. Alternative strategies to antibiotic growth promoters in diets for swine. Page 169-178 in Kim, Y. Y., Ed. Advanced Livestock Production in Korea for New Era.  Link to full text (.pdf)

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Reduced use of antibiotic growth promoters in diets fed to weanling pigs: Dietary tools, part 2

Stein, H. H., and D. Y. Kil. 2006. Reduced use of antibiotic growth promoters in diets fed to weanling pigs: Dietary tools, part 2. Anim. Biotechnol. 17:217-231. Link to full text (.pdf)

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