Thermostable factor(s) in soya producing a net excess of secretion in the ligated gut test in pigs.

The ligated gut test (LGT) is the standard method for the examination of Escherichia coli strains for enterotoxin production in pigs. As solid pig feed has been associated with diarrhea, soya products (the main protein source for piglets) were investigated with the same test as E. coli strains. After injection of different soya products into ligated segments of the small intestine fluid accumulation was observed, indicating a net excess of secretion. The factor in soya products responsible for this effect was found to be thermostable, as its effect was unaltered after heating at 120 degrees C during an hour. No indications of a possible allergic phenomenon accounting for the fluid accumulation were found. From the results of this study it is concluded that soyabean products can produce results in the LGT similar to those produced by enterotoxigenic E. coli strains.