In vitro characterisation of two Lactobacillus strains and evaluation of their suitability as probiotics for growing-finishing pigs
D. Y. Zhang A , H. F. Ji A B , S. X. Wang A , H. Liu A , J. Wang A and Y. M. Wang A
+ Author Affiliations
- Author Affiliations
A Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
B Corresponding author. Email: jhf207@126.com
Animal Production Science 59(8) 1537-1545 https://doi.org/10.1071/AN17039
Submitted: 21 March 2016 Accepted: 29 August 2018 Published: 19 September 2018
Abstract
In this study, we evaluated the probiotic properties of two strains Lactobacillus reuteri ZLR003 and Lactobacillus salivarius ZLS006. The two strains displayed tolerance of acid and heat, and demonstrated antimicrobial ability in vitro. Furthermore, their potential functions in vivo were also tested. A total of 120 crossbred (Landrace × Large White) growing pigs were divided into three groups: a control diet, the same diet supplemented with L. reuteri ZLR003 (2.0 × 109 cfu/kg of diet) or L. salivarius ZLS006 (3.50 × 109 cfu/kg of diet). The results showed that the average daily gain and feed conversion ratio were significantly improved in L. reuteri ZLR003- (1–5 weeks and 1–9 weeks) (P < 0.05) and L. salivarius ZLS006-treated pigs (1–5 weeks, 6–9 weeks and 1–9 weeks) (P < 0.05) compared with the control group. Dietary supplementation with L. salivarius ZLS006 increased the apparent digestibility of nitrogen at Week 9 (P < 0.05). The faecal Lactobacillus populations increased at the end of experiment, and the Escherichia coli and Staphylococcus aureus in faeces decreased in the two Lactobacillus treatments compared with the control at Week 5 (P < 0.05) and Week 9 (P < 0.05), respectively. Furthermore, the total cholesterol, alanine transferase, aspartate transferase, blood urea nitrogen and haptoglobin levels in serum were significantly decreased following L. reuteri ZLR003 and L. salivarius ZLS006 treatments (P < 0.05). In conclusion, these data suggest that the two Lactobacillus strains may be promising candidates for probiotic products in growing-finishing pigs.
Additional keywords: Lactobacillus reuteri, Lactobacillus salivarius, porcine, probiotic properties.
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