74. Effects of combining garlic with apple pomace or blackcurrant on the gastrointestinal microbiome of organic pigs after weaning

TY - ABST

T1 - 74. Effects of combining garlic with apple pomace or blackcurrant on the gastrointestinal microbiome of organic pigs after weaning

AU - Jerez-Bogota, Kevin

AU - Jensen, Martin

AU - Hojberg, Ole

AU - Canibe, Nuria

PY - 2025/8

Y1 - 2025/8

N2 - We have previously shown that combinations of antibacterial plants alleviate postweaning diarrhea caused by enterotoxigenic Escherichia coli (ETEC). Here, we evaluated the effect of feeding garlic combined with either apple pomace or blackcurrant on the gastrointestinal ecosystem of organic weaners three weeks after an ETEC challenge at weaning. The study involved two blocks of 32 pigs (7 wk old), housed in pairs. Pens were randomly assigned to four treatments: non-challenged (NC), ETEC-challenged (d1–2; 109 CFU/ml ETEC-F18 9910297-2S™; PC), ETEC-challenged fed garlic and apple pomace (3 % w/w each; GA), and ETEC-challenged fed garlic and blackcurrant (3 % w/w each; GB). One pig per pen was euthanized on days 21–22 after weaning for digesta and mucosa sampling. Digesta was analyzed for bacterial counts (qPCR), microbial profiling (16S rRNA), and metabolites, while jejunal and ileal mucosa were assessed for antioxidant enzyme activity. Compared to NC, PC had a greater abundance of Campylobacter and lower of Roseburia in cecum (P < 0.05). GA had greater abundance of Weissella in stomach and jejunum, Catenibacterium and Faecalibacterium in cecum, and Holdemanella in colon, compared to NC (p < 0.05). Further, compared to NC, GA had lower lactic acid along the gut, lower cadaverine in the stomach and ileum (P < 0.05), and higher butyric acid in colon (P < 0.05). Similarly, GB had a greater abundance of Catenibacterium and Holdemanella, along with higher total short-chain fatty acid levels in the cecum and colon and higher butyric acid in the colon (P < 0.05), compared to NC. Superoxide dismutase and glutathione peroxidase activities in jejunal and ileal mucosa were higher in GA and GB than in NC and PC (P < 0.05). In conclusion, the combination of garlic with either apple pomace or blackcurrant increased the abundance of beneficial gut bacteria, leading to improved hindgut fermentation activity and oxidative status in the small intestine of pigs three weeks after weaning.

AB - We have previously shown that combinations of antibacterial plants alleviate postweaning diarrhea caused by enterotoxigenic Escherichia coli (ETEC). Here, we evaluated the effect of feeding garlic combined with either apple pomace or blackcurrant on the gastrointestinal ecosystem of organic weaners three weeks after an ETEC challenge at weaning. The study involved two blocks of 32 pigs (7 wk old), housed in pairs. Pens were randomly assigned to four treatments: non-challenged (NC), ETEC-challenged (d1–2; 109 CFU/ml ETEC-F18 9910297-2S™; PC), ETEC-challenged fed garlic and apple pomace (3 % w/w each; GA), and ETEC-challenged fed garlic and blackcurrant (3 % w/w each; GB). One pig per pen was euthanized on days 21–22 after weaning for digesta and mucosa sampling. Digesta was analyzed for bacterial counts (qPCR), microbial profiling (16S rRNA), and metabolites, while jejunal and ileal mucosa were assessed for antioxidant enzyme activity. Compared to NC, PC had a greater abundance of Campylobacter and lower of Roseburia in cecum (P < 0.05). GA had greater abundance of Weissella in stomach and jejunum, Catenibacterium and Faecalibacterium in cecum, and Holdemanella in colon, compared to NC (p < 0.05). Further, compared to NC, GA had lower lactic acid along the gut, lower cadaverine in the stomach and ileum (P < 0.05), and higher butyric acid in colon (P < 0.05). Similarly, GB had a greater abundance of Catenibacterium and Holdemanella, along with higher total short-chain fatty acid levels in the cecum and colon and higher butyric acid in the colon (P < 0.05), compared to NC. Superoxide dismutase and glutathione peroxidase activities in jejunal and ileal mucosa were higher in GA and GB than in NC and PC (P < 0.05). In conclusion, the combination of garlic with either apple pomace or blackcurrant increased the abundance of beneficial gut bacteria, leading to improved hindgut fermentation activity and oxidative status in the small intestine of pigs three weeks after weaning.

KW - Antibacterial plants

KW - Microbiome

KW - Postweaning

KW - pigs

U2 - 10.1016/j.anscip.2025.07.075

DO - 10.1016/j.anscip.2025.07.075

M3 - Conference abstract for conference

SP - 342

T2 - 16th International Symposium on Digestive Physiology of Pigs (DPP2025)

Y2 - 20 May 2025 through 23 May 2025

ER -