Cello-oligosaccharide influences intestinal microflora, mucosal architecture and nutrient transport in weaned pigs

文献类型： 外文期刊

第一作者： Jiao, L. F.

作者： Jiao, L. F.;Song, Z. H.;Ke, Y. L.;Xiao, K.;Hu, C. H.;Shi, B.

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关键词： Cello-oligosaccharide;Intestinal microfiora;Mucosal architecture;Nutrient transport;Weaned pig

期刊名称：ANIMAL FEED SCIENCE AND TECHNOLOGY （ 影响因子：3.247； 五年影响因子：3.806 ）

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收录情况： SCI

摘要： Effects of cello-oligosaccharide (COS) on growth performance, intestinal microflora, mucosal architecture and nutrient transport of weaned pigs were investigated. A total of 144 piglets, with an average weight of 6.13 +/- 0.59 kg weaned at 21 +/- 1 d age, were randomly allotted to four groups for two weeks. The four treatments were the control (basal diet), and the basal diet supplemented with 1.5, 3.0, 4.5 g/kg COS, respectively. The results showed that COS supplementation had no effect (P > 0.05) on average daily feed intake, daily gain and gain/feed ratio. Incremental levels of COS increased Lactobacillus (linear P = 0.003; quadratic P=0.007) and decreased Clostridium (linear P=0.005; quadratic P=0.007) in jejunal contents, increased villus height (linear P = 0.005; quadratic P = 0.007), villus height/crypt depth ratio (linear P = 0.000; quadratic P=0.001) and villus surface area (linear P = 0.009; quadratic P = 0.012), increased RNA/DNA and protein/DNA ratio in jejunal mucosa linearly (P = 0.006 and P = 0.006) and quadratically (P = 0.017 and P = 0.009), respectively. The electrogenic nutrient transport from the jejunal mucosa in Ussing chambers showed that increasing COS level increased sodium-dependent glucose transport (linear P =0.009; quadratic P=0.016) and L-glutamine transport (linear P =0.029; quadratic P =0.080), respectively. The results indicated that COS has a positive effect on intestinal microflora, mucosal architecture and nutrient transport in the piglet small intestine after weaning, and the dietary COS offers a promising approach to alleviative post-weaning intestinal tract disorders in pigs

分类号： Q95

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