Decreasing crude protein (CP) in weaned piglet diets could cause enzyme insufficiency, selling pathogenic microorganisms, proteolytic fermentation, and elevated intestinal pH, resulting in post-weaning diarrhea. One technique is supplementing with natural acids (OA) to decrease pH, enhance protein digestion, and help helpful micro organism. One other is including exogenous butyrate to compensate for decreased intestinal manufacturing.
Goal: This research aimed to establish the helpful results of OA-preserved grain and butyric acid supplementation on intestine well being and development in low-CP diets.
Strategies: At harvest, grain was divided into two batches: one dried at 65 °C, the opposite handled with a propionic acid. Ninety-six piglets (28 days outdated) had been assigned to 4 remedies: dried grain, OA-preserved grain, dried grain + 3% butyric acid, and OA-preserved grain + 3% butyric acid. On day 8, microbial composition, inflammatory markers, unstable fatty acids, and intestinal morphology had been assessed.
Outcomes: The OA-preserved grain improved the feed conversion ratio, elevated helpful intestine micro organism, elevated caecal butyrate, decreased jejunal CXCL8 expression, and enhanced nutrient digestibility. Butyric acid decreased feed consumption, improved nutrient digestibility, decreased colonic Proteobacteria, and elevated colonic propionate and butyrate. Combining OA-preserved grain with butyric acid elevated ileal Proteobacteria and Pasteurellaceae.
Conclusion: Whereas natural acid-preserved grain improves feed effectivity, nutrient digestibility, and intestine microbiota, supplementing butyric acid enhances nutrient digestibility however reduces feed consumption, and their mixture could disrupt the microbial steadiness.
Connolly KR, Sweeney T, Ryan MT, Vigors S, O’Doherty JV. Results of Butyric Acid Supplementation on the Intestine Microbiome and Progress Efficiency of Weanling Pigs Fed a Low-Crude Protein, Propionic Acid-Preserved Grain Weight-reduction plan. Microorganisms. 2025; 13(3): 689.
https://doi.org/10.3390/microorganisms13030689
