B1 The Effect of Fermentation and/or. Sanitization of Liquid Diets on the Feeding. Preferences of Newly Weaned Pigs. V. Demeckova, C.A. Moran, C. Caveney, ...
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B1
and/or TheEffectof Fermentation
Sanitizationof LiquidDietson the Feeding of Newly WeanedPigs Preferences A.C. Campbell, V. Demeckova,C.A. Moran,C. Caveney, V. Kuri and P.H.Brooks
seale-HavneFacultv.L)niversityof Plymouth,NcwtonAbbott, Devon TQ12 6NQ, UK
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objective of this study was to examine the potential of chlorine dioxide to suPpress 'biosafc' f'eed for the young piglet. Chlorine bacterial contamination and hence produce a dioxide at a concentration of 300 pprn proved to bc effet;tive in eliminating coliforms'Ihe from the feed and clicl not affect the palatability of the diet or feed intake of piglets. 'biosafe' study improves our understanding of the effects of controlling the preparation of feecl, maintaining feed intake of the piglet and hence reducing postwcaning growth check and improving the welfare and hcalth of the pig.
lntroduction It has been dernonstrated that liquid feeding can improve the fcecl intake, growth, feed conversion and health of weaner piglets (Brooks ef o1., 1996). However, in sorne instances f'eeding fermented feed has resultecl in reduced feed intake due to poor palatability. Steeping of feed in water enables the proliferation of epiphytic coliforms. The objective of this study was to examine the potential of chlorine dioxide (ClOr) to suppress bacterial contamination feed and hence produce a in liquid 'biosafe' feed for the young piglet. Chlorine dioxide is a strong oxidizing and sanitizing agent with a broad antimicrobial spectrum. It has recently received attention due to its potential advantages over othcr chlorinebased sanitizers (Berg ef o.1.,1986). It has potential applications in the food industry (Foschino et aI., 1968; Beauchat ef o1., 1998) and is also one of the most effective disinfectants for use in water, as it is active against bacteria and viruses (iunli ef o.1., 1997). Chlorine dioxide is not considered
to represcnt a health ancl welfare risk to thc young pigs.
Materials and Methods An experiment was condur;ted using a twofactor faclorial design. Factor 1 was lhe concentration of ClO, (sanitech; Alltech, Inc., Kentucky, tlSA) added at time 0 (0, 1 O 0 .2 0 U , 3 0 0 . 4 0 0 . 5 0 0 p p m ) . F a c t o r 2 w a s the timc at which colifornrs were enumerated (tl, 3, 6, and 24 h). Feed was prepared using a commercial weaner pig diet (2.5 feed:1 water) and was steeped at 30'C for 24 h. Coliforms were enumerated on violet red bile agar (Oxoid, England) using a serial dilution and pour plate technique. Data were log transformed and analysed by and comparison of means GLM-ANOVA by lukey's post-hoc test. performed was The pigs experiment was according to a randomized incomplete block design with six paired dietary treatments and four replicates. Each pig was offered, ad libitum, a choice of two liquid feeds from
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four different feed treatments. The four dietary treatments were: freshly prepared liquid feed; freshly prepared liquid feed sanitized with 300 ppm ClOr; fermented liquid feed; and fermented liquid feed sanitizecl with 300 ppm ClOr. Feed intake was measured daily for 14 days. The results were analysed in two ways: (i) feed intake was qtrantified and analysed by a one-way ANOVA and means were compared by Tukey's post-hoc test; (ii) the data were normalized by calculating percentagepreferencesand analysedby performing a twotailecl paired-sample t-test on eat;h feed choice r;ombination. Statistical analyses were performed using Minitab v.L2 (Minitab Inc., LISA).
Results The effect of ClO, on coliform populations is shown in Table 81.1. At ClO, concentrations of 200 ppm or less, coliform counts (logro CFU ml 1) increased over a period of 24 h. At 300 ppm ClO, and above, no coliforms were detected (< 2.0 logrn CFU ml 1) at any sampling time. The interaction bctween ClO, concentration and length of steeping time was highly significant (P < 0.001). Pigs had a significant preference (P < 0.01) for non-fermented liquid feed over fermented liquid feed. However, sanitization treatment did not affect the preference 'fhere or actual feecl intake (Fie. 81.1). was
T a b l e8 1 . 1 . E f f e c t so f C l O , a n d t i m e o n c o l i f o r m p o p u l a t i o n s( l o g , , ,C F L Jm l r ) i n l i q u i d f c e d C h l o r i n e d i o x i d e c o n c e n t r a t i o n( P P M )
100
Time
o .t
6 24 Main effect c.l02 5[D
.1.2^ 4..1 4.9 8.2
3.2ut 3 . 3r
5.1 0 . 10
4.1
a a1 o..)
2.7"t 2.51 2 .4t 4.0
< 2.0 . 0 . 0 5 ) .
14,000 12,000 o E 10,000 f a 8,000 c 6,000 o o 4,000 o = 2,000 0 Fermented Fermented Freshwet then sanitized
Freshwet sanitized
Fig.B1.1. Averagefeedintakeper pig as definedby dietarypreparation. are not significantly different(P> 0.05)(Tukey's post-hoc "'bMeanswith the samesuperscript test).
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Chapter Bl
clioxide kills E. coli cells was reported by Berg et a1. (1986), who found that loss of permeability control of the outer bacterial membrane was the primary lethal event at the physiological level. In our experiments' the lnclusion of 300 ppm ClO, in liquid Discussion feed immediately reduced the coliforms to below detectable levels and produced a Animal feed is a recog,nized source of pathfeed that remained frec of enteropathogens ogenic microorganisms for farm livestock' for at lcast 24 h. Importantly, it achieved most the Inf'ectious diarrhoea is one of this without adversely affecting the palatadevastating common and economically bility of the diet or the intake of fecd by the agrianimal in the encountered r:onditions piglets. Therefore, from these results, 300 Arnong the bacterial culture industry. ppnr ClO, is the recomrnended level for cralrsesof cliarrhoc'a in anirnals, Escherichia inclusion in liquid feed preparations. c o n t l n o s t t h e a r o c o l l a r r r l S n l t n o n e l l os p l ) . This study demonstratcs that it is possi(Holland, irnportant cconomically mon and 'biosafe' liquicl feecl that is ble to produce a f990). The demonstration that chlorine well accepted by piglets' Such a diet rnay dioxide is able to inactivate coliform popuhelp to reduce the postweaning growth possibility thc lations in liquid feed creates 'biosafe' liquid t'eed for young chet;k and in so doing improve the welfare of producing wcancd pig. piglets. A mechanisms by which chlo;"ine and health of the newly
no sisnificant difference in total consumPtion of fermented and non-fermented feed when no choice was given.
References selectecl nremllrane
lilnc-
Berg,J.D.,Roberts,P.V.anclMatin,A.(1986)Effet;tofchlolinedioxideon tions of Esch erichia coli. lournal of Applied Bacteriolog'tt 60' 213-220' (199u) Hfficacy of spray applicaton of chloBcuchar, L.R., Nail,8.V., Acller, B.R. and clavero, M.I{.S. a r r d lc.ttrrr;e.lournol of r i n a t r r d w a l e r i n k i l l i n g p a t l r o g e r l i cl r a t : l c r i au l ) r o w a p P l c s ' t o m a t o e s ' Food Protection 61, 1305-1311. (1966) Now development in liquid ftrccling B|ooks, P.H., Geary, T.M., Morgan, D.'l'. anil campbt:ll, A. Pig Veterinary lournd 36, 43-64. of t;hlorinc dioxide Iroschiuo, R., Nervegna, 1., Motta, A. and Galli, A. (1998) Bacterir:idal activity l ' o o d P r o t e c tiott 6l'668-672' lournalof againstcsc.6erii'hiocoliinwaterandonhardsurfaces. young fann animals- clinical IIolland, R.E. {1990) some infectic.rus causes of diarr}roea in Microbio lo gY Revi ew 3, 345 -37 5. ancl Guanle, Y. (1g97) Disinfection effect ol chlorine dioxlunli, H., Li, w., Nenqi, R., L.X., Fun, s.R. 455-460. ide on viruses, algae aDd animal planktons in waler. water Hesearcll 31,
