Pro- and prebiotics in pig nutrition - potential modulators of gut health?

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About the Journal Editorial Office Editorial Board Copy right and self-archiving policy Peer review process Instructions for Reviewers Printed version subscription Abstracting and indexing Contact

Instructions for Authors

Policies General information Open Access, Licensing terms, Commercial use and Copyright terms policies Self-archiving policy and Archive policies Article Correction and Withdrawal policy Manuscript Submission policy Authorship policy Conflict of Interest policy Language considerations policy Plagiarism and Duplicate publications policy Ethics policy Review process policy Acceptance of manuscripts policy Online First Articles and Special Issues policies Generative artificial intelligence (AI) policy Advertising policy

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REVIEW PAPER

Pro- and prebiotics in pig nutrition - potential modulators of gut health?

B. Zimmermann ¹

,

E. Bauer ¹

,

R. Mosenthin ¹

1

Institute of Animal Nutrition, Hohenheim University, D-70593 Stuttgart, Germany

Publication date: 2001-01-31

J. Anim. Feed Sci. 2001;10(1):47-56

DOI: https://doi.org/10.22358/jafs/67940/2001

KEYWORDS

non-digestible oligosaccharide

ABSTRACT

The stressful physiological and environmental conditions experienced in particular by young pigs promote the proliferation of pathogens in the digestive tract. Probiotics, such as lactic acid-producing bacteria, Bacillus spp. and yeast have been reported to improve microbial balance in the gastrointestinal tract through bacterial antagonisms, competitive exclusion and immune stimulation. Prebiotics which include non-digestible oligosaccharides may control or manipulate microbial composition and/or activity, thereby assisting to maintain a beneficial microflora that suppresses through different regulatory mechanisms the growth of pathogens. The combination of probiotics and prebiotics, also referred to as synbiotics, may improve the survival rate of probiotics during their passage through the digestive tract, thus contributing to the stabilization and/or enhancement of the probiotic effects.

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