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Dietary xylo-oligosaccharide improves intestinal function in weaned piglets

Abstract

This study aimed to investigate the effects of dietary xylo-oligosaccharide (XOS) on intestinal functions (i.e., intestinal morphology, tight junctions, gut microbiota and metabolism) and growth performance in weaned piglets. 20 weaned piglets were randomly divided into two groups (n=10): a control group (basic diet) and a XOS treated group in which piglets were fed 0.01% XOS for 28 days. Growth performance, blood cells and biochemical parameters, serum cytokines, intestinal morphology, tight junctions, gut microbiota, and metabolic profiles of gut digesta were analyzed. The results showed that dietary supplementation with XOS had little effects on growth performance, blood cells and biochemical parameters, and intestinal morphology. However, inflammatory status and intestinal barrier were improved in XOS-fed piglets evidenced by the reduction of IFN-γ and upregulation of ZO-1. Microbiota analysis showed that XOS enhanced ɑ-diversity and affect Lactobacillus, Streptococcus, and Turicibacterc relative abundances at the genus level. The alterations in microbiota might be further involved in carbohydrate metabolism, cell motility, cellular processes and signaling, lipid metabolism, and metabolism of other amino acids. Metabolomics study identified three differentiated metabolites, including coenzyme Q6, zizyphine A, and pentadecanal, which might be produced by microbiota and further affected host metabolism. In conclusion, dietary XOS improved inflammatory status, gut barrier, and microbiota communities, which may be used as a potential feed additive to prevent gut dysfunction caused by weaning in pig industry.

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Publication details

The article was received on 18 Dec 2018, accepted on 12 Apr 2019 and first published on 16 Apr 2019


Article type: Paper
DOI: 10.1039/C8FO02485E
Citation: Food Funct., 2019, Accepted Manuscript

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    Dietary xylo-oligosaccharide improves intestinal function in weaned piglets

    J. Yin, F. Li, X. Kong, C. Wen, Q. Guo, L. Zhang, W. Wang, Y. Duan, T. Li, Z. Tan and Y. Yin, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO02485E

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