Non-nutrients in Swine Health

and Production

Yanhong Liu

University of California, Davis

UCDAVIS

Non-nutrition: the future of nutrition?

Outline

• World population & calorie demand

• Non-nutrients - a novel concept

• Examples

• Overall summary

• Take home message

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0

50

100

150

200

250

300

350

400

1965 1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 2020 2025 2030 2035 2040 2045 2050

1965 = 100

Population

World population

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Source: Population Division of the Department of Economic and Social Affairs of the United Nations Secretariat (2007)

36.7%

9.6

billion

0

50

100

150

200

250

300

350

400

1965 1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 2020 2025 2030 2035 2040 2045 2050

1965 = 100

Population

Food calories

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Source: Population Division of the Department of Economic and Social Affairs of the United Nations Secretariat (2007)

31.4%

Calories

36.7%

Global demand for meat

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Swine production

•Technologies

Genetics

Management

Reproduction

Health

Nutrition

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Non-nutrients

Non-nutrients

• Bioactive compounds

• No nutrient contribution to animals

• But, have physiological activities

beyond provision of bioactive

compounds

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Antibiotics

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Livestock antibiotics use

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2010: 63,000 tons

Van Boeckel et al., 2015

1

2

3

Antibiotics in feed

• Treat Disease

• Growth promoter

Antibiotic resistance

Banned in the European Union since 2006

Increasing restricted in the U.S.

• FDA’s GFI #213

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Non-nutritive sweeteners

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Artificial sweeteners

• Synthetic sugar substitutes

• Intensive sweeteners

• Pleasant taste, enhance palatability,

reinforce taste preference, and

promote consumption

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Feeding artificial sweeteners increased feed intake of weaning pigs

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Sterk et al., 2008

150 mg/kg

Sweeteners enhanced glucose uptake of weaning pigs

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* **

0.0

0.5

1.0

1.5

2.0

2.5

D-glucose uptake

Control Sucram Saccharin NHDC Saccharin+NHDC

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Moran et al., 2010NHDC = neohesperidin dihydrochalcone

Sweeteners enhanced expression of glucose co-transporters in weaning pigs

*

*

*

**

*

*

*

0.0

0.5

1.0

1.5

2.0

2.5

SGLT-1 mRNA SGLT-1 protein

Control Sucram Saccharin NHDC Saccharin+NHDC

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Moran et al., 2010NHDC = neohesperidin dihydrochalcone

Artificial sweeteners

• Pre- & post-weaning periods

• Improve feed intake

• Improve feed efficiency

• Prevent weaning-related malabsorption

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Exogenous enzymes

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Anti-nutritional factors

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• Anti-nutritional factors in animal feed

Examples: phytic acid, glucosinolates,

non-starch polysaccharides

Reducing amino acid digestibility

Binding to various nutrients

Disturbing intestinal functions

Exogenous enzymes

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• Exogenous enzymes help to degrade

the indigestible components in diet and

help to alleviate the negative effects of

anti-nutritional factors

Exogenous enzymes

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Enzyme Main substrate

Phytase Phytic acid

Xylanase Arabinoxylans

Galactosidase Galatosides

Mannanase β-mannans

Protease Proteins

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Liu et al., 2016

b

b

b

a

a

a

a

a

a

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

Bone weight Bone ash Bone P

Negative control 250 FTU/kg phytase 500 FTU/kg phytase

gDietary phytase enhanced P utilization of weaning pigs

Linear: P < 0.05

Linear: P < 0.05Linear: P < 0.05

Dietary phytase improved growth performance of pigs fed P-deficient diets

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Liu et al., 2016

b

b

a

b

a

a

0

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200

300

400

500

600

700

800

ADG ADFI

Negative control 250 FTU/kg phytase 500 FTU/kg phytase

c

b

a

0.50

0.51

0.52

0.53

0.54

0.55

0.56

0.57

0.58

G:F

g

Linear: P < 0.05 Linear: P < 0.05

Linear: P < 0.05

Xylanase improved energy digestibility of pigs

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Casas and Stein, 2016

Item Full-fat rice bran Defatted rice bran

NDF, % 10.36 13.29

ADF, % 5.65 6.61

Hemicellulose, % 4.71 6.68

ME without xylanase, kcal/kg 3,856 2,936

ME with xylanase, kcal/kg 4,198 3,225

ME: metabolizable energy Xylanase dose: 16,000 units/kg

Exogenous enzymes

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• Improve digestibility of nutrients and

energy

• Improve sustainability of pig production

by increasing the utilization of fibrous

by-products in pigs

Probiotics & prebiotics

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Probiotics & prebiotics

• Probiotics: live microorganisms that

have beneficial effects on the host

when ingested

• Prebiotics: compounds able to

improve the growth of beneficial

microbes in the GI tract

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Salminen et al., 1998

Gilson et al., 2004

Probiotics

• Main categories

• Bacillus (Gram +, spore-formers)

• Lactic acid-producing bacteria

• Lactobacillus, Bifidobacterium, Enterococcus

• Yeast

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Prebiotics

• Inulin

•Fructo-oligosaccharides

•Galacto-oligosaccharides

•Transgalacto-oligosaccharides

•Soy oligosaccharides

•Lactose

•etc.

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Probiotics: LGG

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Mao et al., 2016

LGG = Lactobacillus rhamnosus Dose: 109 CFU/g

Weanling pigs: 6.7 kg BW

b

a

0

100

200

300

400

500

Mucin 1

U/m

g p

rote

in

b

a

0

10

20

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40

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Mucin 2

ng

/mg

pro

tein

ba

0

4

8

12

16

20

sIgAμ

g/m

g p

rote

in

Control

LGG

Jejunal mucosa

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b

a

a

b

0

1

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Lactobacillus Bifidobacterium E. coli

Lo

g10 (

co

pie

s/g

)

Control

LGG

Mao et al., 2016

Probiotics: LGG

LGG = Lactobacillus rhamnosus Dose: 109 CFU/g

Weanling pigs: 6.7 kg BW

Ileal mucosa

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b

b b

a

a

a

75

76

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80

DM Nitrogen Gross energy

AT

TD

, % Control

1% Fructan

Zhao et al., 2013

Prebiotics: fructan

Growing pigs: 73 kg BW

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b a

a

b

0

1

2

3

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7

8

9

10

Lactobacillus E. coli

Lo

g1

0 c

fu/g

Control

1% Fructan

Zhao et al., 2013

Prebiotics: fructan

Growing pigs: 73 kg BW

Fecal sample

Probiotics & prebioticsPotential mechanisms

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Probiotic microbes

Completing binding

sites and nutrients MetabolitesModulation of

immune system

• Inhibit pathogens

• Inhibit pathogen attachment

• Increase gut barrier function

• Modulate immunity

• Alter nutrient digestibility

Plant extracts

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Plant extracts

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• Concentrated, hydrophobic, volatile aroma

• Mixtures of secondary plant metabolites

• Biological effects:

Antimicrobial

Anti-inflammatory

Antioxidant

Others: Antiviral, Antifungal, Antiparasitic, Antitoxigenic

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d0-11 PI d0-11 PI

Sham E. coli

Control

Capsicum

Garlicon

Turmeric

%

Control vs. plant extracts

P < 0.05

Liu et al., 2013

Control vs. plant extracts

P < 0.05

Pig days with diarrhea score ≥ 3

1, normal; 5, watery diarrhea

Frequency of diarrhea

Liu et al., 2013, 2014

Possible mechanism for

reduced diarrhea

* * *

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450

Sham E. coli

μm

* *

0

30

60

90

120

150

180

E. coli

Control

Capsicum

Garlicon

Turmeric

Possibly improved gut barrier function!

Ileal villi height (d 5 PI) MUC2 in Ileal mucosa (d 5 PI)

UCDAVIS

020406080100

Control Capsicum Garlicon Turmeric

Plant extracts reduced systemic inflammation caused by E. coli infection

Liu et al., 2013

*

*

*

**

0

5

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d5 PI d11 PI

×1000/μ

L

White blood cell counts

* ** *

0

20

40

60

80

100

120

d5 PI d11 PI

pg

/mL

Serum TNF-α

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020406080100

Control Capsicum Garlicon Turmeric

Plant extracts reduced gut inflammation caused by E. coli infection

Liu et al., 2013

* ** *

*

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500

1000

1500

2000

2500

Macrophage Neutrophil

Nu

mb

er/

mm

2

*** *

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200

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COX-2 TNFA

Rela

tive m

RN

A e

xp

ressio

n

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Ileal mucosa, d 5 PIIleal mucosa, d 5 PI

Plant extracts

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• Weanling pigs

• Increase disease resistance

• Enhance gut barrier function

• Modify immune responses

Overall summary

•Non-nutrients

Nutrient digestibility or absorption

Gut microbial ecology

Gut integrity and barrier function

Host immune responses

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Take home message

• The importance of using non-nutrients

will be increased to maintain pig

health and promote grow performance

• More research are needed for the best

practical solutions for swine health

and production

UCDAVIS

Acknowledgement

• Dr. James Pettigrew’s Lab at University of Illinois

• Dr. Hans Stein’s Lab at University of Illinois

• Symposium committee

• Pancosma

• ASAS

UCDAVIS

Non-nutrition: the future of nutrition?

UCDAVIS

Non-nutrition: the future of nutrition?

Liu Animal Nutrition Laboratory

• Nutrients & Non-nutrients on gut health of weaning pigs

http://liu.faculty.ucdavis.edu/