Effect of Supplementation Yeast Fermentation Products on Growth Performance and Intestinal Health of Weaned Piglets Challenged With Salmonella Typhimurium

Background: This study investigated the effects of piglets with dietary supplementation yeast fermentation product (YFP) on growth performance, immune status and intestinal inflammation after a Salmonella typhimurium challenge. Twenty-four weaned piglets were assigned to four treatments including: non-challenge control (Con); Salmonella typhimurium-challenged control (ST); ST + 0.2% YFP (0.2% YFP); and ST + 0.4% YFP (0.4% YFP). All piglets were challenged twice with Salmonella typhimurium. All of them were killed at 7 th day after the second challenge to obtain plasma and intestine for analysis. Results: : 0.4% YFP increased average daily gain (ADG) and duodenal villus height and villus height/ crypt depth ( P < 0.05) and decreased feed-gain ratio ( P < 0.05) after Salmonella typhimurium challenge compared with ST group. The 0.4% YFP decreased the elevating concentrations IL-1b and IL-6 ( P < 0.01) induced by Salmonella typhimurium and increased the concentration of IL-10 ( P < 0.05) in plasma compared with ST group. Furthermore, YFP influenced the apoptosis related mRNA levels of Bax, Bcl-2 and caspase 3 ( P < 0.05) and increased intestinal occludin protein expression ( P < 0.05). 0.4% YFP down-regulated the mRNA expressions of TLR4, MyD88, IRAK1, TRAF6 and NFkB ( P < 0.05) and decreased the mRNA expression of IL-6, TNFa ( P < 0.05) and increased the IL-10 ( P < 0.01) in duodenum compared with ST group. In addition, 0.4% YFP decreased the phosphorylation levels of p38 MAPK and ERK1/2 ( P < 0.01). Conclusions: : Dietary 0.4% yeast fermentation product supplementation had positive effects on growth performance and intestinal barrier function and reduced intestinal inflammation of weaned piglets challenged with Salmonella typhimurium.