Pluske J R, Durmic Z, Pethick D W, Mullan B P, Hampson D J
Division of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.
J Nutr. 1998 Oct;128(10):1737-44. doi: 10.1093/jn/128.10.1737.
Two experiments were conducted to test the hypothesis that soluble non-starch polysaccharides (NSP) and resistant starch (RS) cause swine dysentery (SD) in pigs experimentally infected with the spirochete Serpulina hyodysenteriae. In Experiment 1, a source of soluble NSP (guar gum; GG), insoluble NSP (oat chaff; OC), resistant starch (retrograde cornstarch; RS) or a combination of GG and RS (GG + RS) was added to a diet containing cooked white rice (R), soybean meal (SBM) and animal protein (meat and bone meal, bloodmeal, fishmeal). A diet containing only cooked white rice, SBM and the sources of animal protein (AP) was also fed. In Experiment 2, three rice-based diets containing different levels of RS were fed to pigs. In Experiment 1, the pH of digesta in the cecum, proximal colon and distal colon of pigs fed diets R-GG, R-RS and R-GG + RS was lower (P < 0.001), and volatile fatty acid concentration higher (P < 0.001), than in pigs fed diets R-OC and R-AP. Pigs fed diets with RS and GG + RS had greater (P < 0.05) concentrations of ATP in the large intestine than pigs fed other diets. There were no significant differences in any fermentation indices measured in Experiment 2. In Experiment 1, pigs fed diets R-GG, R-RS and R-GG + RS were colonized with S. hyodysenteriae after experimental infection. However, only pigs consuming diets R-GG (4 of 5) and R-GG + RS (5 of 5) showed clinical signs of SD. Spirochetes were isolated from the feces of all pigs fed diets containing RS in Experiment 2. However, and in contrast to Experiment 1, 80-100% of pigs infected with S. hyodysenteriae displayed clinical signs of SD. These data confirm the role of fermentable carbohydrate in the pathogenesis of SD.
进行了两项实验，以检验可溶性非淀粉多糖（NSP）和抗性淀粉（RS）是否会在实验性感染猪痢疾螺旋体的猪中引发猪痢疾（SD）这一假设。在实验1中，将可溶性NSP来源（瓜尔胶；GG）、不溶性NSP（燕麦壳；OC）、抗性淀粉（回生玉米淀粉；RS）或GG与RS的组合（GG + RS）添加到含有熟白米（R）、豆粕（SBM）和动物蛋白（肉骨粉、血粉、鱼粉）的日粮中。还饲喂了仅含有熟白米、SBM和动物蛋白来源（AP）的日粮。在实验2中，给猪饲喂了三种含有不同水平RS的米基日粮。在实验1中，饲喂R - GG、R - RS和R - GG + RS日粮的猪的盲肠、近端结肠和远端结肠内容物的pH值低于（P < 0.001）饲喂R - OC和R - AP日粮的猪，挥发性脂肪酸浓度则更高（P < 0.001）。饲喂含RS和GG + RS日粮的猪的大肠中ATP浓度高于（P < 0.05）饲喂其他日粮的猪。在实验2中测量的任何发酵指标均无显著差异。在实验1中，实验感染后，饲喂R - GG、R - RS和R - GG + RS日粮的猪被猪痢疾螺旋体定殖。然而，只有采食R - GG日粮（5头中的4头）和R - GG + RS日粮（5头中的5头）的猪表现出猪痢疾的临床症状。在实验2中，从所有饲喂含RS日粮的猪的粪便中分离出了螺旋体。然而，与实验1相反，感染猪痢疾螺旋体的猪中有80 - 100%表现出猪痢疾的临床症状。这些数据证实了可发酵碳水化合物在猪痢疾发病机制中的作用。
