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Dietary protein level affects nutrient digestibility and ileal microbiota structure in growing pigs
Author(s) -
Qiu Kai,
Zhang Xin,
Jiao Ning,
Xu Doudou,
Huang Caiyun,
Wang Yubo,
Yin Jingdong
Publication year - 2018
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12946
Subject(s) - food science , biology , nutrient , fermentation , meal , amino acid , soybean meal , ileum , feces , zoology , biochemistry , microbiology and biotechnology , ecology , raw material
This study aimed to determine whether dietary protein content influences pig health as indicated by ileal microbiota structure and coefficients of total tract apparent digestibility ( CTTAD ) of nutrients. Seventy‐two gilts, with an initial body weight of 29.9 ± 1.5 kg, were used in this 42‐day feeding study. Pigs were randomly allotted to one of three dietary treatments of corn‐soybean meal contained 14, 16 or 18% crude protein ( CP ). As dietary CP content decreased, the CTTAD of most essential amino acids ( AA s), except for arginine and histidine, increased linearly, while those of most nonessential AA s decreased linearly. The concentration of total short‐chain fatty acids ( SCFA) was higher in pigs fed the diet with 14% CP content than others. Ileal microbiota structure was changed by dietary treatments. In particular, at the phylum level, the relative abundance of Tenericutes in ileal digesta decreased as the dietary protein content reduced, while that of cyanobacteria increased. At the genus level, the relative abundance of Weeksella , Phaseolus acutifolius , Slackia , Sulfurimonas and Aerococcus showed significant differences among the three dietary treatments. In conclusion, ileal microbiota structure was changed by dietary protein content. Moderate reduction of protein intake can benefit gut health by enhancing the gut microbial fermentation and SCFA formation.