AI Article Synopsis
- Salmonellosis is a significant bacterial disease affecting pigs in Germany, and increasing rye in pig diets can help reduce Salmonella due to its beneficial fermentation properties.
- A study involving seven pig farms showed that higher rye content (40%-70%) and reduced fine particle feed resulted in significantly lower Salmonella antibody levels compared to farms with no dietary changes.
- Overall, incorporating more rye into pig feed can lead to decreased Salmonella antibody detection, improving food safety and reducing the risk of zoonotic transmission, especially on farms with previously high Salmonella levels.
Article Abstract
Introduction: Salmonellosis is the second most commonly occurring bacterial zoonosis in Germany. Rye in pig feeding offers new possibilities for addressing that issue due to its high content of non-starch polysaccharides (NSPs). These are fermented in the intestinal tract to specific fermentation products, which seem to have bacteriolytic effects against Salmonella. A coarse feed structure can display synergistic effects.
Methods: Seven conventional pig fattening farms increased the rye content (40%-70%) while limiting the amount of fine particles (maximum of 20% ≤0.25 mm). Samples from pigs were tested for Salmonella antibodies and compared with samples from 167 farms without any changes to the feed.
Results: Rye-based diets had a significant (p < 0.05) impact on Salmonella antibody (percentage optical density [OD%]) detection. In this study, it became apparent that significantly fewer positive OD% values could be detected due to the increase in rye compared to farms that did not change the feed (Farm 6 P0: 35.45 ± 36.18; P1: 15.48 ± 16.98; P2: 9.36 ± 8.17). An elimination of Salmonella could not be achieved, but especially farms with high antibody counts were able to strongly reduce those in both phases consecutively (Farm 5 P0: 35.17 ± 35.53; P1: 18.56 ± 20.96; P2: 13.38 ± 18.99). That was different on farms without adapted feeding, where an increase in Salmonella antibodies was observed (P0: 17.38 ± 22.21; P1: 20.12 ± 25.39; P2: 18.12 ± 25.44).
Conclusion: By increasing the proportion of rye and limiting the proportion of fine particles in the feed, Salmonella antibodies (OD% values) in meat juice and blood can be significantly reduced, especially on farms with an initially high incidence of Salmonella. If that is implemented in feeding across the board on farms, an improvement in food safety and a decreased risk of zoonosis can be expected.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11430175 | PMC |
| http://dx.doi.org/10.1002/vms3.70041 | DOI Listing |
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