Pluske John R, Pethick David W, Hopwood Deborah E, Hampson David J
Division of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.
Nutr Res Rev. 2002 Dec;15(2):333-71. doi: 10.1079/NRR200242.
There are several enteric bacterial diseases and conditions of pigs that require control to prevent overt disease, to reduce morbidity and mortality, and to improve the efficiency of production. Traditionally, veterinarians, feed manufacturers and producers have relied upon antibiotics and minerals (for example, ZnO, CuSO4) in diets for a large part of this control. However, recent trends, particularly in Europe, are to reduce antimicrobial use and seek alternative or replacement strategies for controlling enteric bacterial diseases. The majority of these strategies rely on 'nutrition', taken in its broadest sense, to reduce the susceptibility of pigs to these diseases. Evidence to date suggests that specific dietary interventions, for example feeding very highly-digestible diets based on cooked white rice, can reduce the proliferation of a number of specific enteric bacterial infections, such as post-weaning colibacillosis. No simple and universal way to reduce susceptibility to pathogens in the gastrointestinal tract has been identified, and the underlying basis for many of the reported positive effects of 'nutrition' on controlling enteric infections lacks robust, scientific understanding. This makes it difficult to recommend dietary guidelines to prevent or reduce enteric bacterial diseases. Furthermore, some diseases, such as porcine intestinal spirochaetosis caused by Brachyspira pilosicoli, are sometimes associated with other pathogens (co-infections). In such cases, each pathogen might have different nutrient requirements, ecological niches and patterns of metabolism for which a variety of dietary interventions are needed to ameliorate the disease. Greater understanding of how 'nutrition' influences gut epithelial biology and immunobiology, and their interactions with both commensal and pathogenic bacteria, holds promise as a means of tackling enteric disease without antimicrobial agents. In addition, it is important to consider the overall system (i.e. management, housing, welfare) of pig production in the context of controlling enteric bacterial diseases.
猪的几种肠道细菌性疾病和状况需要加以控制，以预防显性疾病、降低发病率和死亡率，并提高生产效率。传统上，兽医、饲料制造商和养殖者在很大程度上依靠在日粮中添加抗生素和矿物质（例如氧化锌、硫酸铜）来进行这种控制。然而，最近的趋势，尤其是在欧洲，是减少抗菌药物的使用，并寻求控制肠道细菌性疾病的替代或替换策略。这些策略中的大多数都依赖于最广义的“营养”来降低猪对这些疾病的易感性。迄今为止的证据表明，特定的饮食干预措施，例如基于熟白米的高消化率日粮喂养，可以减少一些特定肠道细菌感染的增殖，例如断奶后大肠杆菌病。尚未找到简单通用的方法来降低胃肠道对病原体的易感性，而且“营养”对控制肠道感染的许多已报道积极作用的潜在基础缺乏有力的科学认识。这使得难以推荐预防或减少肠道细菌性疾病的饮食指南。此外，一些疾病，例如由结肠螺旋体引起的猪肠道螺旋体病，有时与其他病原体（共感染）有关。在这种情况下，每种病原体可能有不同的营养需求、生态位和代谢模式，需要采取多种饮食干预措施来改善病情。更深入了解“营养”如何影响肠道上皮生物学和免疫生物学，以及它们与共生菌和病原菌的相互作用，有望成为一种不使用抗菌药物来应对肠道疾病的方法。此外，在控制肠道细菌性疾病的背景下，考虑猪生产的整体系统（即管理、饲养、福利）也很重要。
