Dietary control of swine dysentery
Siba, P.M., Pethick, D.W. and Hampson, D.J. (1994) Dietary control of swine dysentery. In: Proceedings of the 13th International Pig Veterinary Society Congress, 26 - 30 June, Bangkok, Thailand p. 149.
In many parts of the world swine dysentery (SD) remains one of the most economically significant diseases of pigs. The condition results from infection with the aerotolerant anaerobic spirochaetal bacterium Serpulinahyodysenteriae, and may result in a severe mucohaemorrhagic colitis. In recent years, however, it has become evident that the presence of these organisms in pigs in a herd does not always result in disease ( 1, 2). The reasons for this are not always clear, and this led us to investigate whether the diet consumed could have a role in modulating the disease. It has previously been suggested that fermentable diets which result in acidic conditions in the large intestine may inhibit the growth of S. hyodysenteriae and prevent the development of d1sease (3)
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|Murdoch Affiliation:||School of Veterinary Studies|
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