Influence du sevrage et de l’addition de levures vivantes sur la population bactérienne fécale chez le porcelet

King, Elizabeth and Richard, Philip and Samson, Arnaud and Schetelat, Eric and Le Bon, Mélanie and Dodd, Christine E.R. and Chevaux, Eric and Baulez, Matthieu and Mellits, Kenneth H. (2016) Influence du sevrage et de l’addition de levures vivantes sur la population bactérienne fécale chez le porcelet. Journées Recherche Porcine, 48 . pp. 131-132. ISSN 0767-9874

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Abstract

Influence of weaning and live yeast on faecal bacteria populations in pigs

The current studies describe how the diversity of faecal bacteria is affected by weaning and incorporation of live yeast into the post-weaning diet of pigs. Pigs were weaned at 28 days of age onto an experimental weaner diet with or without Saccharomyces cerevisiae boulardii CNCM I-1079 (4 x 106 CFU/g in feed, plus an extra dose of 3 x 109 CFU delivered through oral drenching). A longitudinal analysis was performed, collecting faecal samples of the same individual pigs pre-weaning and at + 4 and + 11 days post-weaning. Culture-based and next generation sequencing (16S rDNA) approaches were used to describe the diversity and composition of the faecal bacterial community. We observed that a different and characteristic bacterial diversity depicts the faecal bacteria microbiota of individual pigs at weaning and after both 4 and 11 days post-weaning. In addition, our results show a difference in bacterial diversity and community structure between pigs fed live yeast versus control and that this difference may be attributable to changes in the composition of low abundance taxa. The specific changes on microbiota induced by adding live yeast to pig diets will then be investigated.

Item Type: Article
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Depositing User: Mellits, Ken
Date Deposited: 06 Mar 2017 10:41
Last Modified: 24 Mar 2017 10:35
URI: http://eprints.nottingham.ac.uk/id/eprint/41018

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