Effects of Administration of Prebiotics Alone or in Combination with Probiotics on In Vitro Fermentation Kinetics, Malodor Compound Emission and Microbial Community Structure in Swine

Abstract

The objective of this study was to evaluate the effect of Lactobacillus amylovorus, L. plantarum, galacto-oligosaccharide (GOS) and their synbiotic formulations on pH, volatile fatty acids (VFA), malodor, and microbial ecological profiles through a 24-h in vitro fermentation model. Inclusion of GOS alone and in synbiotic combination with either probiotic resulted in consistently lower pH and higher total gas volumes at 12 and 24 h of incubation. Notably, concentrations of odorous compounds (hydrogen sulfide, H2S and methyl mercaptan, CH3SH) in the total gas produced were significantly lower in these GOS-containing treatments relative to the controls and probiotic-only-treated groups. However, although ammonia showed an initial relative reduction at 12 h, concentrations did not differ among treatments at 24 h. Further, the GOS-containing treatments had remarkably higher total and individual VFAs, including acetate, propionate, and butyrate, relative to controls and the probiotic-only treatments. Analysis of microbial composition and diversity showed clustering of GOS-containing treatments away from the controls and probiotic-only treatments at 12 and 24 h of incubation. Our study suggests that GOS supplementation (alone or in combination with L. amylovorus or L. plantarum probiotic strains) has the potential to increase VFA production in the swine gut while lowering emissions of malodorous compounds, except ammonia, in their manure.

Keywords

• swine in vitro fermentation
• galacto-oligosaccharides
• <i>Lactobacillus amylovorus</i>
• <i>Lactobacillus plantarum</i>