Gastric secretion and fermentation in the suckling pig

Area of Science:

• Animal Physiology
• Microbiology
• Gastroenterology

Background:

• Stomach acidification is crucial for young mammals.
• The roles of hydrochloric acid and microbial fermentation in piglet stomach acidity are not fully understood.

Purpose of the Study:

• To investigate the sources of acidity in piglet stomach contents.
• To compare the effects of conventional versus clean environments on stomach acidification.

Main Methods:

• Studied 15 suckling pigs from conventional and clean environments.
• Analyzed stomach contents for chloride, lactic acid, pH, and titratable acidity.
• Collected samples over 24-hour periods.

Main Results:

• Clean-reared piglets showed early hydrochloric acid secretion and low lactic acid.
• Conventionally-reared piglets developed high lactic acid levels (up to 250 mmol/l) within the first week.
• Hydrochloric acid secretion onset varied, and its occurrence often reduced lactic acid.

Conclusions:

• The environment at birth significantly impacts the piglet's stomach microbial flora and fermentative capacity.
• High concentrations of lactic acid in the stomach can inhibit hydrochloric acid secretion.