Evaluating the role of Chicory Flour in reducing the weaning stress in piglets

Abstract

One of the main focuses of pig science is weaning as it is presumable the most sensitive period of its life. At weaning, the maternal separation, the introduction to a new environment with new individuals and a new microbiota and the switch from milk to solid feed negatively impact animal wellbeing resulting in a ‘leaky gut’ associated with diarrhea. Indeed, the structure itself of the intestine is impacted resulting in high permeability, allowing the uncontrolled passage of molecules, pathogens, antigens to the intercellular space causing inflammation. To answer this weaning stress associated problem, interventions on the microbiota may be taken by prebiotic supplementation such as inulin, cellulose, pectin, etc. An in vivo and an in vitro trial was organized to observe, measure and compare with already effective proven inulin, the effects of the chicory flour. Just like inulin powder, chicory flour has a high inulin content nut also a non-negligible insoluble fiber fraction and other active compounds like chlorogenic acids and sesquiterpene lactones which may play a role. Post weaning , the animals (21 days old) were divided in control group, an inulin-supplemented group, and a chicory-supplemented group. The amount of administered prebiotics increased weekly (1.5g inulin/d on week 1, 2g inulin/d on week 2 and 2.5g inulin/d on week 3). In parallel, in vitro digestion, following the INFOGEST protocol, and fermentation of piglet’s feed with different proportions of the prebiotics were done. Inulin and chicory flour had no effect on pH, length of intestine or body weight evolution (p value > 0.05). Surprisingly, chicory reduced significantly the feed intake three weeks after weaning (p<0.0001). On day 29, chicory flour fed piglets showed a significantly lower propionate levels (p=0.0001) and significantly higher acetate levels (p=0.014) as compared to Inulin. Indeed, on D29, the chicory flour fed piglets showed significantly lower isobutyrate levels (p=0.04) and on D43, isovalerate levels are significantly lower (p=0.0314). The villus height was significantly higher in case of jejunum, ileum and duodenum of inulin fed piglets when compared to chicory and control (p<0.0001). In the case of inulin E, the digested inulin has shown the highest total cumulative gas production and also a higher time to half asymptote when compared to raw inulin fermentation (p<0.05). Only the feed with 2% of inulin had a higher total gas production when compared with Feed, F+ 0.5% and F+1% (p<0.05). The high proportions of lactate and acetate in the chicory fermentation, can be attributed to short chains of fructans. Gas production kinetics show that chicory has a higher time to half-asymptote than inulin and maximum production rate is lower than it is the case for inulin but it is reached faster. Chicory could thus be used a prebiotic stimulating mainly in the upper GIT. Although equated for its inulin content, chicory was found to be less effective than inulin for its effect at in vivo as well as in vitro and this might be due to presence of other biomolecules in the chicory flour.