Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets.

The present study was aimed to develop an effective probiotic lactic acid bacteria (LAB) from piglet feces and in vitro characterization of probiotic properties. To confirm host-species specificity of probiotics, the efficacy of isolated LAB on growth, nutrient utilization, health and antioxidant status was observed in early weaned piglets. A total of 30 LAB were isolated from feces of five healthy piglets (28d old). All isolates were Gram positive, cocco-bacilli and catalase negative. Out of thirty LAB isolates, twenty were shortlisted on the basis of their tolerance to pH (3.0, 4.0, 7.0 and 8.0) and bile salts (0.075, 0.15, 0.3 and 1.0%). Whereas, fourteen isolates were selected for further in vitro probiotic characterization due higher (P<0.05) cell surface hydrophobicity to toluene (>45 percent). These isolates fermented twenty-seven different carbohydrates but were negative for ONPG, citrate and malonate. Also enabled to synthesize amylase, protease, lipase and phytase. They were sensitive to penicillin, azithromycin, lincomycin, clindamycin, erythromycin, cephalothin and chloramphenicol and resistant to ciprofloxacin, ofloxacin, gatifloxacin, vancomycin and co-trimoxazole. Except three isolates, all showed antagonistic activity (>60% co-culture activity) against Escherichia coli, Salmonella Enteritidis, Salmonella serotype (ser.) Typhimurium, Staphylococcus intermedius, Staph. chromogenes, Proteus mirabillis, Areomonas veonii, Bordetella bronchioseptica and Klebsialla oxytoca. The isolate Lacp28 exhibited highest tolerance to acidic pH and bile salts (up to 0.3%), phytase activity, cell surface hydrophobicity, antagonistic activity and co-culture assay (>80% growth inhibition). Host specificity of Lacp28 was further confirmed by heavy in vitro adhesion to pig intestinal epithelium cells compared to chicken. Hence, Lacp28 was selected and identified by phylogenetic analysis of 16S rRNA as Pediococcus acidilactici strain FT28 with 100% similarity (GenBank accession nos. KU837245, KU837246 and KU837247). The Pediococcus acidilactici FT28 was selected as potential probiotic candidature for in vivo efficacy in weaned pigs. Thirty-six crossbred piglets (28d) were randomly distributed into three groups (four replicates of three each) namely, basal diet without probiotics (T0) or with Lactobacillus acidophilus NCDC15 (conventional dairy-specific probiotic; T1) or Pediococcus acidilactici FT28 (swine-specific probiotic; T2). At end of the experiment, six piglets of similar body weight were selected to conduct digestion trial for estimation of nutrient digestibility. Results of the study indicated that supplementation of both probiotics improved (P<0.001) FCR compared to control without significant effect in average daily gain and DM intake. However, the apparent digestibility of crude protein and ether extract was better (P<0.01) in pigs fed P. acidilactici FT28 compared control and L. acidophilus fed groups. The total WBC and RBC count, serum glucose, total protein, albumin and globulin concentration was higher (P<0.05) in P. acidilactici FT28 fed group with better (P<0.05) catalase and superoxide dismutase activity measured in erythrocyte. It is concluded that species-specific Pediococcus acidilactici FT28 isolated with potential in vitro probiotic properties and also hold probiotic candidature by showing the potential capabilities with higher nutrient digestibility, heamato-biochemical and antioxidant status compared to control and Lactobacillus acidophilus NCDC15.

Efficacy of species-specific probiotic Pediococcus acidilactici FT28 on blood biochemical profile, carcass traits and physicochemical properties of meat in fattening pigs.

The present study investigates the influence of supplementing Pediococcus acidilactici strain FT28 on serum biochemistry, carcass and physicochemical properties of meat in fattening pigs. A total of 36 piglets (28day) were randomly divided into three groups of four replicates of three animals in each. Each group was fed one of the experimental diet as basal diet alone (Control-T0); basal diet supplemented with Pediococcus acidilactici strain FT28 (swine origin probiotic-T1) and basal diet supplemented with Lactobacillus acidophilus NCDC-15 (dairy origin probiotic-T2). Increased (P<0.05) level of serum total protein and albumin, and decreased (P<0.05) triglyceride were observed with probiotic supplementation either of swine or dairy origin, compared to control. The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups. Carcass traits remained unaltered except for the weight of ham, kidney and spleen which were higher (P<0.05) in the T1 group. Water holding capacity and TBARS were improved (P<0.05) in the T1 group than control, however comparable to the T2 group. The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups. It is evident from the present study that P. acidilactici FT28 could serve as probiotic for enhancing carcass quality and physicochemical properties of pork without influencing the blood metabolites.

Effect of probiotic Pediococcus acidilactici FT28 on growth performance, nutrient digestibility, health status, meat quality, and intestinal morphology in growing pigs.

AIM: The experiment was conducted to evaluate the effect of swine-origin probiotic Pediococcus acidilactici FT28 on growth, nutrient utilization, health status, meat quality and intestinal morphology in growing female pigs. MATERIALS AND METHODS: Pigs (n=27) were distributed into three groups (3 replicates of 3 each) and supplemented with basal diet either without probiotics (C) or with a probiotic of dairy-based (Lactobacillus acidophilus NCDC-15; TLact) or swine based (P. acidilactici FT28; TPedic). The probiotics were fed as fermented feed at 200 g/pig/day. At the end of the trial, six pigs from each group were selected for metabolism trial and then sacrificed to determine meat quality and intestinal morphology. RESULTS: Supplementation of both probiotics improved growth performance, whereas feed intake, digestibility of CP and N retention were better (p<0.05) in P. acidilactici FT28-fed group. However , the digestibility of dry matter (DM), organic matter (OM), ether extracts (EE), crude fiber and nitrogen free extract did not show any significant effect on probiotic supplementation. The serum A: G ratio, triglyceride, and cholesterol level were also improved (p<0.05) in TPedic group compared to other treatment groups. Both probiotic supplementations showed lower (p<0.05) serum glucose level with similar protein and albumin value, which indicated good utilization of feed as well as health status of growing pigs. Dressing percentage, vital organ weight, and EE of loin meat were higher (p<0.05) in probiotic-supplemented groups compared to control. However, P. acidilactici FT28-fed animals showed higher (p<0.05) CP and total ash percentage of meat without affecting pH, water holding capacity, and extract release volume of loin muscle. The villi height and crypt depth were better in both supplemented groups compared to control. CONCLUSION: Results of the present study revealed that P. acidilactici FT28 could serve as better probiotic source in swine production for the better utilization of CP and N-retention in meat with improved health status and intestinal morphology.

The use of Lactobacillus as an alternative of antibiotic growth promoters in pigs: A review.

Antibiotics, often supplemented in feed, used as a growth promoter, may cause their residual effect in animal produce and also trigger antibiotic resistance in bacteria, which is of serious concern among swine farming entrepreneurs. As an alternative, supplementing probiotics gained interest in recent years. Lactobacillus being the most commonly used probiotic agent improves growth performance, feed conversion efficiency, nutrient utilization, intestinal microbiota, gut health and regulates immune system in pigs. The characteristics of Lactobacillus spp. and their probiotic effects in swine production are reviewed here under.