Fermentation in the large gut and swine dysentery
Document Type
Conference Proceeding
Publication Date
1995
Conference Title
Fifth Biennial Conference of the Australasian Pig Science Association (APSA)
Place of Publication
Canberra
ISBN
0 646 25622 x
ISSN
1324-9177
Keywords
Pigs, Swine dysentery, Diets, Gut fermentation, Grains
Disciplines
Agricultural Science | Agriculture | Animal Sciences | Food Chemistry | Food Science | Meat Science | Nutrition | Structural Biology
Abstract
Previous research (Siba et al., 1993a, 1993b) suggests that swine dysentery may be prevented in growing pigs that are infected with Serpulina hyodysenteriae by feeding a diet based on cooked white rice and animal protein. This highly-digestible diet resulted in low rates of microbial fermentation in the large intestine, and it is suggested that the nature of the diet may play a role in the control of swine dysentery (SD). However, rice is uneconomical to feed to pigs commercially. In this experiment, the efficacy of a variety of grains to control SD was tested. Grains were fed either "raw" or after steam-flaking for 20 min at 150'C, 'cooked'. Steam-flaking is likely to increase digestibility in the small intestine causing a lower volume of nutrients to be available in the large intestine for microbial fermentation. This environment may be less favourable for the colonisation and proliferation of S. hyodysenteriae.
Recommended Citation
Pluske, J.R., Siba, P.M., Pethick, D.W., Mullan, B.P. and Hampson, D.J. (1995). Fermentation in the large gut and swine dysentery. In “Manipulating Pig Production V”, p 170, eds D.P. Hennessy and P.D. Cranwell, Australasian Pig Science Association: Werribee.
