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Effect of Prebiotics on Intestinal Microflora and Fermentation Products in Pig In Vitro Model

  • Kim, Dong-Woon (National Institute of Animal Science, R.D.A.) ;
  • Chae, Su-Jin (National Institute of Animal Science, R.D.A.) ;
  • Cho, Sung-Back (National Institute of Animal Science, R.D.A.) ;
  • Hwang, Ok-Hwa (National Institute of Animal Science, R.D.A.) ;
  • Lee, Hyun-Jeong (National Institute of Animal Science, R.D.A.) ;
  • Chung, Wan-Tae (National Institute of Animal Science, R.D.A.) ;
  • Park, Jun-Cheal (National Institute of Animal Science, R.D.A.) ;
  • Kim, In-Cheul (National Institute of Animal Science, R.D.A.) ;
  • Kim, In-Ho (Department of Animal Resource & Science, Dankook University)
  • Received : 2009.10.12
  • Accepted : 2010.05.06
  • Published : 2010.06.30

Abstract

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous compounds and increase of SCFA would also be observed in animals.

Keywords

In vitro fermentation;Prebiotics;Volatile organic compounds;Short-chain fatty acid

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