XII - 12th International Symposium - Digestive Physiology of Pigs

Digestive
Physiology
of Pigs
Fecal microbiota composition, as determined by DGGE
and by Pig Intestinal Tract Chip analysis of 16S ribosomal
RNA genes (days 3, 5, 7, 14 and 28) was less diverse in
the SA group compared to the CA group. A difference in
fecal microbiota composition between treatments persisted
until the end of the study. In both experimental groups,
microbiota composition changed over time during the study.
In the CA group, further analysis of the faecal microbial
patterns showed that clustering of microbial communities
occurred among samples of piglets within this treatment
group and with the profile of the feces from the donor sow.
Less clustering of the microbiota profiles was observed in
feces from piglets in the SA group.
It was concluded that the composition of microbiota in
digesta and feces of CD-derived piglets is influenced by
bacterial association in the first days after birth. Differences
in intestinal microbiota composition between piglets
exposed to simple or complex inocula at early age persisted
for at least four weeks.
Key words: starter microbiota, piglets, microbiota composition
digestive tract
3006 The influence of yeast extract in end gestation
and lactation diets on piglets performance. J. M. R.
Pupa 2 , M. I. Hannas 1 , C. M. C. Pereira 1 , and F. Catunda* 3 ,
1 Universidade Federal de Viçosa, Viçosa, Minas Gerais,
Brazil, 2 AllNutri Consultoria e Planejamento em Nutrição
Animal, Viçosa, Minas Gerais, Brazil, 3 Alltech do Brasil,
Curitiba, Paraná, Brazil.
This study was conducted in a commercial farm to
investigate the influence of yeast extract in end gestation
and lactation diets for sows on piglet performanceusing a
total of 62 sows PIC (primiparous = 10 and multiparous
= 52) in a randomized block design with 2 treatments (0
or 2% of yeast extract, Nupro; Alltech, São Pedro do Ivaí,
PR). Treatments were equalized by parity. Sows received
diets that contained 0 or 2% yeast extract (control or yeast
extract, respectively, n = 31/group). The yeast extract were
included in diets to replace soybean meal. Females were
fed the dietary treatments starting on 95 d of gestation. Daily
feed allowance provided the same amount of diets during
end gestation (3 kg/d). Throughout lactation, females were
allowed to consume the lactation feed with same treatments
ad libitum. Gestation and lactation diets were formulated
to 0.72 and 1.10% of digestible lysine, respectively. All
other nutrients met or exceeded Rostagno et al. (2005)
requirements. Litters were standardized until 24 h after birth
but piglets were maintain in the same room and treatments
using individual earring. After 4 d, the piglets received creep
feed ad libitum. All piglets were individually weight at birth,
7 d and 21 d after birth. We also recorded the total number
of piglets alive, piglets that died and unviable during the
first week after birth and at weaning. Piglets born from sows
fed the yeast extract during end gestation have higher birth
weight (1.59 kg vs. 1.45 kg; P < 0.001). The piglets from
sows fed yeast extract during the last trimester of gestation
and lactation had greater body weight at 7 and at weaning,
XII INTERNATIONAL SYMPOSIUM ON
DIGESTIVE PHYSIOLOGY OF PIGS
118
Session V
respectively, (2.72 kg vs. 2.43 kg; P < 0.001) and (5.37 kg
vs. 4.78 kg; P < 0.001) and grew faster (189 g/d vs. 167 g/d;
P < 0.001) than piglets from control sows. After first week
the total number of piglets died or unviable were higher in
the control group (P < 0.05), but no differences (P < 0.05)
were observed at weaning. The use of yeast extract in sow
diets during the last trimester of gestation and lactation
promoted a better piglets performance until weaning.
Key words: protein source, swine, weaning
3007 Impact of Pichia guilliermondii (Pg) on weaned
pig immune performance. B. Bass* 1 , V. Perez 2 , H. Yang 2 ,
T. Tsai 1 , D. Holzgraefe 2 , J. Chewning 1 , and C. Maxwell 1 ,
1 University of Arkansas, Fayetteville, AR, USA, 2 ADM Alliance
Nutrition, Quincy, IL, USA.
To determine whether a whole Pichia guilliermondii (Pg)
yeast product (CitriStim; ADM Alliance Nutrition) fed to
sows throughout gestation and lactation alters the immune
system of the resulting progeny, an RCBD experiment was
conducted. Treatments were in a 3 (sows fed 0, 0.1, or
0.2% Pg) x 2 (nursery pigs fed with or without Pg) factorial
arrangement. The Pg was included in nursery diets at 0.2,
0.1, and 0.1% in phases 1 (7d), 2 (14 d), and 3 (14 d),
respectively. Pigs (n = 336) were weaned at about 21 d of
age; feed and water were offered to allow ad libitum intake.
Blood samples were collected on d 5 and 28 post- weaning
for analysis of leukocyte differential on whole blood as well
as serum IgA, IgG, IgM, and haptoglobin. Within pigs from
sows fed 0.2% Pg, those fed Pg had a larger percentage
of total leukocytes that were eosinophils on d 5 than those
fed without Pg (sow linear x nursery, P = 0.02); on d 28, the
same parameter increased in all pigs from sows fed 0.2%
Pg (sow linear, P = 0.06). On d 28, total leukocytes and
eosinophils increased in pigs from sows fed 0.2% Pg (sow
quadratic, P = 0.03). Pigs from sows fed 0.1% Pg had an
increased (sow quadratic, P = 0.03) overall concentration
of IgG (4.96, 5.96, and 5.38 mg/ml in those fed 0, 0.1, and
0.2% Pg, respectively), tended to have increased overall
concentration of IgA (0.29, 0.41, and 0.31 mg/ml for those
fed 0, 0.1, and 0.2% Pg, respectively; sow quadratic, P =
0.10), and decreased concentration of haptoglobin (1.85,
1.49, and 1.94 mg/ml in those fed 0, 0.1, and 0.2% Pg,
respectively; sow quadratic, P = 0.08), than those from
sows fed without Pg. It was previously reported that
inclusion of Pg in sow diets increased ADG, ADFI, and BW
of weaned pigs, and the improvement was additive if Pg
was provided in nursery diets. In conclusion, feeding sows
with Pg through gestation and lactation altered immune
parameters in the resulting progeny.
Key words: nursery pig, yeast product
3008 effect of age and of maternal antibiotic treatment
on offspring gastric expression of the receptor
for umami taste (TAS1R1) and of α-transducin, a taste
receptor signaling messenger. P. Trevisi 1 , S. Messori 1 , D.
Priori 1 , M. Mazzoni 2 , J.-P. Lalles 3 , and P. Bosi* 1 , 1 DIPROVAL,
University of Boogna, Bologna, Italy, 2 Dept. of Veterinary
Sciences, University of Bologna, Ozzano nell’Emilia,
Italy, 3 INRA, UR1341 ADNC, F-35590 Saint-Gilles, France.