J. Anim Sci., doi: 10.2527/jas.2006-049
©Copyright, 2007, The American Society of Animal Science
Effects of water and diet acidification with and without antibiotics on weanling pig growth and microbial shedding
M. C. Walsh 1,
D. M. Sholly 1,
R. B. Hinson 1,
K. L. Saddoris 1,
A. L. Sutton 1,
J. S. Radcliffe 1,
R. Odgaard 2,
J. Murphy 2,
B. T. Richert 1*
1 Department of Animal Science, Purdue University, West Lafayette, IN 47907
2 Kemin Americas, Inc., Des Moines, IA
* To whom correspondence should be addressed. E-mail: brichert{at}purdue.edu.
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Abstract |
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Two, 5-wk experiments were conducted to determine effects of water and diet acidification with and without antibiotics on weanling pig growth performance and microbial shedding. In Exp. 1, 204 pigs (19.2 d of age) were used in a 3 x 2 factorial with 3 dietary treatments fed with or without water acidification (WA; 2.58 mL/L of a propionic acid blend; KEM SANTM , Kemin Americas, Des Moines, IA) of water acidification (WA). Dietary treatments were; 1) control; 2) control + 55 ppm carbadox (CB); and 3) dietary acid (DA); NC + 0.4% organic acid based blend (fumaric, lactate, citric, propionic, and benzoic acids; Kemin Americas) for d 0 to 7 followed by 0.2% inorganic acid based blend (phosphoric, fumaric, lactic, and citric acids; Kemin Americas) for d 7 to 34. In Exp. 2, 210 pigs (average 18.3 d of age) were fed 1 of 3 dietary treatments : 1) control, 2) control + 55 ppm Carbadox (CB), and diet 3) control + 38.6 ppm tiamulin + 441 ppm chlortetracycline d 0 to 7 followed by 110 ppm chlortetracycline d 7 to 35 (TC). For both experiments pigs were allotted based on genetics, sex, and initial BW [avg. = 5.5 kg (Exp. 1) or 5.6 kg (Exp. 2)]. Pigs were housed at 6 (Exp. 1) or 7 (Exp. 2) pigs/pen. Treatments were fed in 3 phases: d 0 to 7, 7 to 21, 21 to 35 (34 d Exp. 1). Fecal grab samples were collected from 3 pigs/pen on d 6, 20, and 33 for measurement of pH and E. coli. During phase 3 and overall in Exp. 1, pigs fed CB had greater (P < 0.001) ADG (overall ADG; 389 vs 348, and 348 g/d, respectively), ADFI (P < 0.007; 608 vs 559, and 554 g/d, respectively) and d 34 BW (P < 0.001; 18.8 vs 17.3, and 17.3 kg, respectively) than pigs fed NC and DA. Phase 3 ADG was improved (P < 0.01) by WA across all diets. In Exp. 2, pigs fed CB and TC had greater ADG (P < 0.004; 315 and 303 vs 270 g/d, respectively), ADFI (P < 0.01) and d 35 BW (P < 0.002; 16.7 and 16.2 vs 15.1 kg, respectively) than pigs fed NC. There was a tendency (P < 0.08) for an improvement in ADG when DA was added to either the NC or TC, but decreased ADG when DA was added to CB.
Key Words:
acids, carbadox, E. coli, tiamulin, weanling pigs
