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dc.contributor.authorTotty, Heather Renaeen_US
dc.date.accessioned2014-03-14T21:50:15Z
dc.date.available2014-03-14T21:50:15Z
dc.date.issued2009-11-13en_US
dc.identifier.otheretd-11182009-103039en_US
dc.identifier.urihttp://hdl.handle.net/10919/45879
dc.description.abstractGastrointestinal tract (GIT) microorganisms play important roles in animal health, including providing energy and vitamins, improving the host immune response and preventing pathogenic microorganisms from colonizing. Prebiotic feed supplementation offers an alternative to antimicrobial growth promoters by stimulating key populations of the GIT bacteria that can ferment these non-digestible compounds, producing various short chain fatty acids used by the animal. The objective of this study was to quantify the effects of a proprietary Saccharomyces cerevisiae fermentation product (XPC, Diamond V Mills, Inc., Cedar Rapids, IA) inclusion in nursery diets on the microbial diversity and growth performance of pigs before, during and after an oral challenge with Salmonella. Pigs (n= 40) were weaned at 21 d of age, blocked by body weight (BW) and assigned in a 2Ã 2 factorial arrangement consisting of diet (control or 0.2% XPC) and inoculation (broth or Salmonella). Diet had no effect on pig growth performance prior to inoculation; however, consumption of XPC altered the composition of the gastrointestinal microbial community resulting in increased growth performance prior to inoculation. After Salmonella infection, XPC altered the composition of the gastrointestinal microbial community resulting in increased (P < 0.05) populations of Bacteroidetes and Lactobacillus. Infection with Salmonella and treatment of the piglets with ceftiofur-HCl resulted in alterations to the species richness and abundance of key members of the GIT community. The addition of XPC to the diets of weaning pigs results in greater compensatory gains after infection with Salmonella and an increase in beneficial bacteria within the GIT.en_US
dc.publisherVirginia Techen_US
dc.relation.haspartTotty_HR_T_2009.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectgastrointestinal microbial ecologyen_US
dc.subjectyeast cultureen_US
dc.subjectprebioticen_US
dc.subjectSalmonellaen_US
dc.subjectpigen_US
dc.titleEffect of a Fermented Yeast Product on the Gastrointestinal Tract Microbial Diversity of Weaned Pigs Challenged With Salmonella Enterica Typhimurium Dt104en_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairPonder, Monica Anneen_US
dc.contributor.committeememberWilliams, Robert C.en_US
dc.contributor.committeememberEscobar, Jefferyen_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11182009-103039/en_US
dc.date.sdate2009-11-18en_US
dc.date.rdate2009-12-01
dc.date.adate2009-12-01en_US


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