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Modulation of gut microbiota and growth performance in fattening pigs following dietary supplementation with a lactic acid bacteria-based probiotic formulation KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/453456
pp.133-139
The gut microbiota plays a crucial role in livestock health, nutrient utilization, and environmental sustainability. This study evaluated the effects of a lactic acid bacteria (LAB)-based probiotic formulation, produced via a proprietary dual-fermentation process and containing Lactobacillus paracasei and Lactobacillus buchneri (≥ 2.5 × 10⁸ CFU/g), on the gut microbial community structure and production performance of fattening pigs. A field trial was conducted on a commercial farm using two cohorts: a control group (n = 1,045) receiving a standard diet and an experimental group (n = 1,092) receiving the same diet supplemented with the probiotic formulation over a five-month fattening period. Production parameters including admission weight, shipment weight, carcass weight, and mortality were recorded. Pre-supplementation fecal samples were analyzed by 16S rRNA gene sequencing, whereas post-supplementation samples were assessed by culture-based isolation followed by 16S rRNA gene sequencing of dominant isolates. During the trial, an unrelated porcine epidemic occurred on the farm, resulting in elevated mortality across both groups (14.07% control vs. 14.10% experimental). Despite this, the experimental group exhibited a higher average shipment weight (110.84 kg vs. 110.12 kg) and average carcass weight (80.64 kg vs. 79.02 kg) compared with the control. Microbiome analysis revealed that pre-supplementation samples were dominated by Clostridium (25.2%) and Weissella (23.5%) at the genus level, whereas culture-based analysis of post-supplementation samples identified beneficial Bacillus species, including B. velezensis, B. siamensis, and B. megaterium, together with Oceanobacillus sojae. These findings indicate that the LAB-based probiotic formulation can reshape the porcine gut microbiota by suppressing potentially pathogenic genera and enriching probiotic-functional taxa, with concomitant improvements in carcass yield. The results support the use of microbiome-based feed additives as a sustainable strategy to enhance swine productivity and contribute to carbon-reduction efforts in the livestock industry.
INTRODUCTION
MATERIALS AND METHODS
Probiotic formulation and production
Animals, housing, and experimental design
Production performance measurements
Fecal sampling and 16S rRNA sequencing
Isolation and identification of dominant strains
RESULTS
Production performance
Gut microbiota composition before supplementation
Dominant bacterial taxa after probiotic supplementation
DISCUSSION
CONCLUSION
FUNDING
CONFLICTS OF INTEREST
REFERENCES
