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Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed

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Oregano lippia (FA4) feed additive effectively reduced odorous compounds like ammonia nitrogen and hydrogen sulfide in pigs. This study highlights its potential for improving animal production environments by altering gut microbial communities.

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Area of Science:

  • Animal Science
  • Microbiology
  • Environmental Science

Background:

  • Carbohydrate overload in growing pigs can lead to the production of odorous compounds.
  • Feed additives are explored for their potential to mitigate these undesirable emissions.
  • Understanding the impact of feed additives on gut microbiota is crucial for odor reduction strategies.

Purpose of the Study:

  • To investigate the efficacy of various feed additives (FA) in reducing odorous compounds during in vitro fermentation.
  • To analyze the changes in bacterial community structure in response to feed additives.
  • To identify the optimal feed additive for minimizing malodorous gas production in pigs.

Main Methods:

  • In vitro fermentation of fecal slurry from growing pigs with soluble starch and different feed additives (Ginseng meal, Persimmon leaf, Gingko nut, Oregano lippia).
  • Analysis of in vitro parameters including gas production, pH, ammonia nitrogen (NH3-N), hydrogen sulfide (H2S), and volatile fatty acids (VFA).
  • Bacterial community analysis using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning, and sequencing of the V3 region.

Main Results:

  • Oregano lippia (FA4) significantly reduced NH3-N and H2S concentrations compared to control and other feed additives.
  • FA4 treatment resulted in a more stable pH and lower VFA production, with moderate butyrate levels.
  • DGGE analysis revealed distinct bacterial community structures in the FA4 group, indicating a shift in microbial populations.

Conclusions:

  • Oregano lippia (FA4) demonstrates significant potential in reducing odorous compound production in pigs through in vitro fermentation.
  • FA4 alters the gut microbial community, leading to decreased production of malodorous gases and improved fermentation parameters.
  • Supplementation with oregano lippia is recommended for growing pigs to mitigate odor issues associated with carbohydrate overload.