Addition of probiotic Bacillus subtilis QST 713 in low protein diets for fattening pigs

Abstract

Objective: To evaluate the productive variables, serum metabolites and bacterial populations of fattening pigs fed low crude protein (CP) diets, added with a probiotic GROBIG^TM BS replacing antibiotic. Design/methodology: Twenty-eight barrows and gilts, were assigned according to a completely randomized design. The treatments consisted in the evaluation of two dietary levels of protein (standard protein: SP; and low protein: LP) and two additives (antibiotic and probiotic “GROBIG^TM BS B. subtilis”).  Results: The addition of the probiotic to standard diets affected the productive performance in starter pigs. In the other stages, neither the level of CP, the antibiotic or probiotic had an effect on the productive performance. In finishing I and II phases the concentration of triglycerides was reduced with the standard CP diet and antibiotic. The urea level was not affected by the CP level. Study limitations/implications: The large number of bacteria present in the intestine limits the specific identification of the type of populations that are modified by supplying antibiotic, reduction of the %CP and addition of probiotic to pigs. Findings/conclusions: The inclusion of B. subtilis in diets for pigs with standard protein affects the productive variables in starter and blood metabolites in finishing pigs. The probiotic can replace antibiotic in fattening pig diets.

Key words: bacteria, pathogens, probiotics, safety, synergy.