PSIX-1 Altering dietary fiber components mitigates severity of Brachyspira hyodysentariae challenge

Abstract Swine dysentery (SD) induced by Brachyspira hyodysentariae (Bhyo) has recently become more prevalent in swine herds, renewing research interest regarding dietary mitigation strategies. It has been reported that insoluble dietary fiber such as DDGS influences Bhyo colonization leading to more rapid disease development. Therefore, the objective of this study was to determine if replacement of insoluble (20% DDGS) with soluble and highly fermentable [sugar beet pulp (BP) and resistant potato starch (RS)] fiber would reduce Bhyo disease expression. At total of 38 pigs (40.9 ± 5.0 kg BW) were selected, confirmed negative for Bhyo, and allocated to dietary treatment groups (13 pigs/trt): 1) Control consisting of 20% DDGS, no BP or RS (0%), 2) 10% DDGS, 5% BP and 5% RS (5%), or 3) 0% DDGS, 10% BP, 10% RS (10%). All diets were formulated to be isocaloric and isonitrogenous. Diets were fed for 14 days pre-challenge and on days post inoculation (dpi) 0, all pigs were inoculated with Bhyo. Pigs and feeders were weighed weekly for 28 dpi. Overall, ADG was greater in both 5% (0.85 kg/d) and 10% (1.18 kg/d) pigs compared with 0% pigs (0.63 kg/d; P=0.004). The 10% pigs (2.46 kg/d) had greater ADFI compared with the 0% pigs (1.84 kg/d; P=0.024), 5% pigs being intermediate (2.20 kg/d). The 10% pigs also had greater G:F compared with both the 0% and 5% pigs (P< 0.001). In terms of clinical disease presentation, 11/13 0% pigs developed clinical SD compared with 6/13 5% pigs and only 2/13 10% pigs (P=0.002). In conclusion, while not completely protective, reducing insoluble dietary fiber via replacement with soluble and fermentable BP and RS reduced clinical SD and improved pig performance during a 28-day Bhyo challenge. These data suggest such dietary manipulation may reduce usage of antibiotics in SD treatment and control.

Download Full-text

231 Impact of Brachyspira hyodysentariae on intestinal function and integrity

Journal of Animal Science ◽

10.1093/jas/skaa054.198 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 116-116

Author(s):

Emma T Helm ◽

Susanne J Lin ◽

Nicholas Gabler ◽

Eric R Burrough

Keyword(s):

Ex Vivo ◽

Potato Starch ◽

Nutrient Digestibility ◽

High Morbidity ◽

Post Inoculation ◽

Intestinal Function ◽

Treatment Groups ◽

Intestinal Integrity ◽

Beet Pulp ◽

The Impact

Abstract Swine dysentery (SD) induced by Brachyspira hyodysentariae (Bhyo) causes colitis and mucohemorrhagic diarrhea in grow-finish pigs, however little is known about the physiological changes that occur to the gastrointestinal tract during Bhyo infection. Thus, the objective of this study was to evaluate the impact of a Bhyo challenge on intestinal function and integrity of pigs fed two divergent diets. A total of 36 Bhyo negative gilts (24.3 ± 3.6 kg BW) were selected and assigned to one of three treatment groups (n=12 pigs/trt): 1) Bhyo negative, 20% DDGS diet (CON), 2) Bhyo challenged, 20% DDGS diet (DDGS), and 3) Bhyo challenged, 10% DDGS, 5% beet pulp and 5% resistant potato starch diet (RS). Pigs were fed diets 21 days prior to challenge and on days post inoculation (dpi) 0 and 1, pigs were inoculated with Bhyo or sham. Fecal samples were collected for ATTD and pigs were euthanized for colon collection within 72 hours of initial observation of clinical SD, or at the end of the study (dpi 10-16). Tissues were assessed for ex vivo measures of intestinal integrity and mitochondrial function. The challenge resulted in high morbidity, with 88% of DDGS and RS pigs developing clinical SD. Colon transepithelial resistance was increased in DDGS pigs compared with CON and RS pigs (P=0.005), and colon macromolecule permeability was reduced in both DDGS and RS pigs compared with CON pigs (P=0.006), likely due to mucoid discharge. Colonic mitochondrial oxygen consumption was not impacted by treatment (P >0.10). Further, ATTD of DM, OM, N, and GE were reduced in DDGS pigs compared with CON pigs (P< 0.001), whilst nutrient digestibility was not reduced in RS pigs. Taken together, these data show Bhyo does not appear to reduce ex vivo colonic integrity. Further, the RS diet may reduce severity of a Bhyo challenge.

Download Full-text

PSVII-6 Hindgut disappearance of nutrients in a diet containing sugar beet pulp was greater than that in a diet containing corn cob with no effect of feed intake in growing pigs

Journal of Animal Science ◽

10.1093/jas/skab235.741 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 412-412

Author(s):

Dong Uk Ha ◽

Beob Gyun G Kim

Keyword(s):

Sugar Beet ◽

Dietary Fiber ◽

Soybean Meal ◽

Feed Intake ◽

Growing Pigs ◽

Neutral Detergent Fiber ◽

Sugar Beet Pulp ◽

Corn Cob ◽

Insoluble Dietary Fiber ◽

Beet Pulp

Abstract The objective was to determine the influence of feed intake (FI) and fiber source on hindgut disappearance of energy and nutrients in pigs. Ten canulated barrows with an initial body weight (BW) of 38.3 ± 5.4 kg were allotted to a replicated 5 × 4 Latin square design with 5 treatments and 4 periods. A corn-soybean meal-based basal diet (BD) and 2 × 2 factorial treatment arrangement with 2 amounts of FI (9.0 and 4.5% × BW0.75) and 2 fiber sources of sugar beet pulp (SBP) and corn cob were used. Three diets were 1) a BD, 2) a diet replacing 30% of corn and soybean meal in BD with SBP as a source of soluble dietary fiber (SDF), and 3) a diet replacing 15% of corn and soybean meal in BD with corn cobs as a source of insoluble dietary fiber (IDF) to obtain a similar IDF concentration as in the SBP diet. Each period consisted of 7-d adaptation, 2-d fecal collection, and 2-d ileal collection. Apparent ileal digestibility (AID) of energy, dry matter (DM), organic matter (OM), and crude protein (CP) in SBP diet was less (P < 0.001) than that in corn cob diet, whereas AID of neutral detergent fiber in SBP were greater (P < 0.001) than in corn cob diet. Hindgut disappearance of energy, DM, OM, neutral detergent fiber, and acid detergent fiber in SBP diet was greater (P < 0.05) than that in corn cob diet. However, no interaction between FI and fiber source on the AID, apparent total tract digestibility, and hindgut disappearance of nutrients was observed. Overall, hindgut disappearance of nutrients in sugar beet pulp diet was greater than that in corn cob diet. However, the influence of feed intake or the interaction between feed intake and fiber source was not observed.

Download Full-text

Relationship between Dietary Fiber Fermentation and Volatile Fatty Acids’ Concentration in Growing Pigs

Animals ◽

10.3390/ani10020263 ◽

2020 ◽

Vol 10 (2) ◽

pp. 263 ◽

Cited By ~ 3

Author(s):

Jinbiao Zhao ◽

Yu Bai ◽

Gang Zhang ◽

Ling Liu ◽

Changhua Lai

Keyword(s):

Fatty Acids ◽

Dietary Fiber ◽

Volatile Fatty Acids ◽

Growing Pigs ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Ileal Digestibility ◽

Beet Pulp ◽

Fiber Components ◽

Fiber Fermentation

This study was conducted to determine whether differences in fiber fermentation in fiber-rich feed ingredients exist and to assess relationship between fiber fermentation and concentration of volatile fatty acids (VFA) in pig. Castrated males (barrows) were allotted randomly to six diets formulated with different amounts of wheat bran (WB), corn bran (CB), sugar beet pulp (SBP), oat bran (OB), soybean hulls (SH) or rice bran (RB). The apparent ileal digestibility (AID) of soluble dietary fiber (SDF) for OB and SH diets was greater (P < 0.05) than for the other diets. The fermentation of total dietary fiber (TDF) and insoluble dietary fiber (IDF) in the hindgut were greater (P < 0.05) for SBP and SH diets than for WB, CB, OB and RB diets. The apparent total tract digestibility (ATTD) values of all fiber components in SBP, SH and OB diets were greater (P < 0.05) than for WB, CB and RB diets. The concentration of VFA in feces was positively correlated with the ATTD of IDF and cellulose, and ATTD of IDF is the best factor for predicting fecal VFA concentration. Overall, dietary fiber source affected fermentable characteristics of fiber components in the different digestive segments of pig intestine.

Download Full-text

Highly Fermentable Fiber Alters Fecal Microbiota and Mitigates Swine Dysentery Induced by Brachyspira hyodysenteriae

Animals ◽

10.3390/ani11020396 ◽

2021 ◽

Vol 11 (2) ◽

pp. 396

Author(s):

Emma T. Helm ◽

Nicholas K. Gabler ◽

Eric. R. Burrough

Keyword(s):

Average Daily Gain ◽

Dietary Treatment ◽

Fecal Microbiota ◽

Post Inoculation ◽

Swine Dysentery ◽

Brachyspira Hyodysenteriae ◽

Treatment Groups ◽

Beet Pulp ◽

Improved Performance ◽

Corn Distillers

Brachyspira hyodysenteriae is an etiological agent of swine dysentery (SD). Diet fermentability plays a role in development of SD, but the mechanism(s) of action are largely unknown. Thus, this study aimed to determine whether replacing lowly fermentable fiber with highly fermentable fiber would mitigate a 42 d B. hyodysenteriae challenge. Thirty-nine barrows were allocated to dietary treatment groups: (1) 20% corn distillers dried grain with solubles (DDGS), 0% beet pulp (BP) or resistant starch (RS; lowly fermentable fiber (LFF)); (2) 10% DDGS, 5% BP, 5% RS (medium fermentable fiber (MFF)); and (3) 0% DDGS, 10% BP, 10% RS (highly fermentable fiber (HFF)). On day post inoculation 0, pigs were inoculated with B. hyodysenteriae. Overall, 85% LFF pigs developed clinical SD, 46% of MFF pigs developed SD, and 15% of HFF pigs developed SD (p < 0.05). Overall average daily gain (ADG) differed among all treatments (p < 0.001), with LFF pigs having the lowest ADG. For HFF pigs, ADG was 37% greater than LFF pigs (p < 0.001) and 19% greater than MFF pigs (p = 0.037). The LFF diet had greater relative abundance of Shuttleworthia and Ruminococcus torques. Further, microbiota of pigs that developed SD had enriched Prevotellaceae. Collectively, replacing DDGS with highly fermentable fiber reduced clinical SD, improved performance, and modulated fecal microbiota during B. hyodysenteriae challenge.

Download Full-text

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽

10.29141/2500-1922-2020-5-2-8 ◽

2020 ◽

Vol 5 (2) ◽

pp. 61-70

Author(s):

Oliya Fazullina ◽

Stanislav Smirnov

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Health Indicators ◽

Dietary Treatment ◽

Raw Material ◽

Whole Wheat ◽

Healthy Nutrition ◽

Physiologically Active Substances ◽

Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Download Full-text

Environmental technology: Fluidised-bed steam dryers — latest developments and practical experience

Sugar Industry ◽

10.36961/si17160 ◽

2016 ◽

pp. 86-90

Author(s):

Gerald Caspers ◽

Klaus Nammert ◽

Holger Fersterra ◽

Hartmut Hafemann

Keyword(s):

Data Acquisition ◽

Early Stage ◽

Practical Experience ◽

Great Depth ◽

Fluidised Bed ◽

Operating Data ◽

Beet Pulp ◽

Improved Design ◽

Distribution Plate ◽

And Control

Fluidised-bed steam dryers have been in use for industrial-scale drying of pressed beet pulp for more than 20 years. This highly energy-efficient process can be considered to be state of the art in the industry. Scientific laboratory and pilot-plant testing have provided the basis for a detailed description of the principles of fluidisation and drying in superheated water vapour. Advances in production data acquisition, in particular regarding the options for the real-time presentation and evaluation of high-resolution operating data (Industry 4.0), have opened up new potentials for optimisation of the drying process in fluidised-bed steam dryers. By analysing and interpreting sequences of events, or simultaneous events, it is now possible to analyse process behaviour in great depth. This allows malfunctions to be avoided by improved design or, assisted by suitable measuring and control systems, to be detected at an early stage. Failures can then be prevented altogether by initiating automated countermeasures. On the basis of more recent insights gained from the analysis of faults and disruptions using modern operating data acquisition, BMA’s fluidised-bed steam dryer (WVT) has been subjected to fundamental technological and technical improvements, so it now meets today’s demands for efficiency and reliability. Modifications include the product inlet, the distribution plate and several other parts, in addition to the known and patented PPS (Plug Protection System; EP 2457649 B1), and the patented rotary weir (EP 2146167 B1).

Download Full-text

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽

10.1016/j.lwt.2021.111008 ◽

2021 ◽

Vol 142 ◽

pp. 111008

Author(s):

Tengnu Liu ◽

Kang Wang ◽

Wei Xue ◽

Li Wang ◽

Congnan Zhang ◽

...

Keyword(s):

Dietary Fiber ◽

Rice Bran ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Insoluble Dietary Fiber

Download Full-text

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽

10.3390/foods10030485 ◽

2021 ◽

Vol 10 (3) ◽

pp. 485

Author(s):

Vera Schmid ◽

Antje Trabert ◽

Judith (Schäfer) Keller ◽

Mirko Bunzel ◽

Heike P. Karbstein ◽

...

Keyword(s):

Water Absorption ◽

Dietary Fiber ◽

Water Solubility ◽

Apple Pomace ◽

Raw Material ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

Extrusion Processing ◽

The Impact ◽

Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

Download Full-text

The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sustainability ◽

10.3390/su13095317 ◽

2021 ◽

Vol 13 (9) ◽

pp. 5317

Author(s):

Sonja Simić ◽

Jovana Petrović ◽

Dušan Rakić ◽

Biljana Pajin ◽

Ivana Lončarević ◽

...

Keyword(s):

Particle Size ◽

Sugar Beet ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Quality ◽

Sugar Beet Pulp ◽

Sensory Characteristics ◽

Total Dietary Fiber ◽

Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Download Full-text

Research Progress of Desertification and Its Prevention in Mongolia

Sustainability ◽

10.3390/su13126861 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6861

Author(s):

Xiya Liang ◽

Pengfei Li ◽

Juanle Wang ◽

Faith Ka Shun Chan ◽

Chuluun Togtokh ◽

...

Keyword(s):

Model Development ◽

Mitigation Strategies ◽

Research Progress ◽

Prevention Measures ◽

Interdisciplinary Approaches ◽

The World ◽

Impacting Factors ◽

Decoupling Analysis ◽

And Control ◽

The Relationship

Mongolia is a globally crucial region that has been suffering from land desertification. However, current understanding on Mongolia’s desertification is limited, constraining the desertification control and sustainable development in Mongolia and even other parts of the world. This paper studied spatiotemporal patterns, driving factors, mitigation strategies, and research methods of desertification in Mongolia through an extensive review of literature. Results showed that: (i) remote sensing monitoring of desertification in Mongolia has been subject to a relatively low spatial resolution and considerable time delay, and thus high-resolution and timely data are needed to perform a more precise and timely study; (ii) the contribution of desertification impacting factors has not been quantitatively assessed, and a decoupling analysis is desirable to quantify the contribution of factors in different regions of Mongolia; (iii) existing desertification prevention measures should be strengthened in the future. In particular, the relationship between grassland changes and husbandry development needs to be considered during the development of desertification prevention measures; (iv) the multi-method study (particularly interdisciplinary approaches) and desertification model development should be enhanced to facilitate an in-depth desertification research in Mongolia. This study provides a useful reference for desertification research and control in Mongolia and other regions of the world.

Download Full-text