The interaction between protein content and inulin inclusion on the health and performance of weaned pigs exposed to an enterotoxigenic Escherichia coli challenge

Abstract

Decreasing dietary crude protein (CP) supply has been shown to decrease the occurrence of post weaning colibacillosis (PWC) in pigs by reducing substrate availability to enterotoxigenic Escherichia coli (ETEC) (Prohászka and Baron, 1980). However, associated with the decreased risk of PWC is a detrimental effect on performance (Wellock et al., 2006). Non-starch polysaccharides (NSP), such as those derived from inulin, are a main energy source for microbial fermentation. Increasing inulin inclusion in weaner diets may therefore decrease bacterial need to ferment protein as an energy source and counteract the negative effects of protein fermentation, such as the production of harmful fermentation end products. Consequently, this may allow greater levels of protein to be included in the diet without compromising health. This in turn should allow greater levels of performance to be achieved. The aim was to investigate interactive effects of dietary CP supply and inulin inclusion on the health and performance of newly weaned pigs when artificially challenged with ETEC.