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The Incidence of Swine Dysentery in Pigs Can Be Reduced by Feeding Diets That Limit the Amount of Fermentable Substrate Entering the Large Intestine^1,2,3,

School of Veterinary Studies, Murdoch University, Murdoch WA 6150 Australia ^* Agriculture Western Australia, South Perth WA 6151, Australia

Two experiments were conducted to test the hypothesis that feeding diets which limit the amount of fermentable substrate entering the large intestine would protect pigs against experimental infection with Serpulina hyodysenteriae, the causative agent of swine dysentery. Experiment 1 examined the effect of grain processing (hammer milling vs. steam flaking) and grain type (barley, groats, corn, sorghum and wheat) on indices of fermentation in the large intestine and the incidence of swine dysentery. Experiment 2 examined the role of five diets, steam-flaked corn, steam-flaked sorghum, hammer-milled wheat, extruded wheat and cooked white rice, on these same measures. All diets contained an animal protein supplement and no antibiotics. Pigs fed diets based on steam-flaked corn and steam-flaked sorghum had a lower incidence of disease (11–33%) than pigs fed diets based on other grains (75–100%). Pigs fed the diet based on cooked white rice were fully protected against swine dysentery. Both the soluble non-starch polysaccharide (NSP) concentration and the total NSP concentration of the diets explained a significant proportion of the variation in swine dysentery (R² = 0.56, P = 0.016, and R² = 0.71, P = 0.002, respectively), such that pigs eating diets containing <1.0 g/100 g soluble NSP showed reduced disease. However, pigs fed corn, sorghum and steam-flaked sorghum (Experiment 2), which contained only 0.4–0.5 g/100 g soluble NSP, still had a high incidence of disease (>50%). This was attributable to a higher level of resistant starch present in these grains. These data provide evidence that the expression of swine dysentery is associated with an increased concentration of fermentable substrate entering the large intestine.

KEY WORDS: • pigs • swine dysentery • Serpulina hyodysenteriae • non-starch polysaccharides • resistant starch

¹ Presented in part at 5th Biennial Meeting of the Australasian Pig Science Association, November 1995, Canberra, Australia [Siba, P.M., Pethick, D.W., Pluske, J.R., Mullan, B.P. & Hampson, D.J. (1995) Fermentation in the large gut and swine dysentery. In: Manipulating Pig Production V (Cranwell, P.D. & Hennessy, D.P., eds.), p. 170. Australasian Pig Science Association, Werribee, Victoria, Australia]; and 14th International Pig Veterinary Society Congress, July 1996 [Pluske, J.R., Siba, P.M., Pethick, D.W., Mullan, B.P. & Hampson, D.J. (1996). Reduced incidence of swine dysentery in pigs fed diets that were selected or processed to have reduced fermentation in the large intestine. Proceedings of the 14th International Pig Veterinary Society Congress, p. 282, Bologna, Italy].

² Supported by a research grant from the Pig Research and Development Corporation (PRDC) of Australia.

³ The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked "advertisement" in accordance with 18 USC section 1734 solely to indicate this fact.

⁴ Present address: Monogastric Research Centre, Massey University, Private Bag 11-222, Palmerston North, New Zealand.

⁵ To whom correspondence should be addressed.

Manuscript received 26 April 1996. Revision accepted 17 July 1996.