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Evaluation of some dietary treatments designed to reduce the incidence of swine dysentery

Durmic, Z., Pethick, D.W.ORCID: 0000-0002-3255-7677, Mullan, B.P., Schulze, H., Accioly, J.M. and Hampson, D.J.ORCID: 0000-0002-7729-0427 (1998) Evaluation of some dietary treatments designed to reduce the incidence of swine dysentery. In: 15th International Pig Veterinary Society Congress, 5 - 9 July, Birmingham, UK p. 134.

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Swine dysentery (SD) is an infectious diarrhoeal disease of pigs caused by the bacterium Serpulina hyodysenteriae. Apart from the spirochaete, vigorous hindgut fermentation, particularly associated with two common dietary components - resistant starch (RS) and soluble non-starch polysaccharides (sNSP) - is linked to a higher incidence of SD (2, 3). The mechanism is unclear, but is assumed to act through modifications to the intestinal microflora, which in tum react with the spirochaete. Wheat, as a commonly used grain in pig production, is rich both in RS and sNSP, but some dietary treatments can increase the availability of these components in the small intestine, limiting the amount of substrate reaching the hindgut for fermentation. Extrusion causes gelatinisation of RS, whilst addition of enzymes (xylanases) to the diet can hydrolyse sNSP prior to its arrival in the large intestine.

The aim of this study was to increase the digestibility of RS and sNSP in the small intestine by applying specific treatments to wheat -based diets, thereby reducing both hindgut fermentation and the incidence of SD.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Biomedical Sciences
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