Prebiotics mitigate in vitro sulfur-containing odour generation in caecal content of pigs

• Main Authors: Yuan Fan Deng, Xin Di Liao, Yan Wang, Juan Boo Liang, Vincenzo Tufarelli
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2015-03-01
• Series: Italian Journal of Animal Science
• Subjects: In vitro gas production, Pig, Prebiotics, Sulfur-containing odour
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/3762
• ISSN: 1594-4077; 1828-051X

The objective of this study was to examine the effects and role of prebiotics, such as inulin, fructo-oligosaccharides (FOS) and galactooligosaccharides (GAS), to mitigate sulfur-containing odour gases, hydrogen sulfide (H2S) and methyl mercaptan (CH3SH) using pigs as <em>in vitro</em> study model. Inocula obtained from pigs were incubated at 39°C for 24 h using 550 mg sterilised substrate (caecal contents supplemented with or without 50 mg prebiotics). Production of total gas, H2S and CH3SH were determined. The results showed that total gas production for the caecal content of pigs was 57.3 mL, and that for H2S and CH3SH was 220.2 and 15.2 μL, respectively. The total gas production increased (P&lt;0.05), whereas concentrations of H2S and CH3SH decreased (P&lt;0.05) with supplementation of prebiotics. Among the prebiotics, inulin was the most effective in mitigating H2S and CH3SH productions, reducing the two malodorous gases by 14.7 and 19.8%, respectively. The reduction of the above two sulfur- containing gases was supported by lower sulfate-reducing bacteria population and higher sulfate radical concentrations in the prebiotics, particularly that of inulin supplementation group.