Focus shifts from zinc to gut health for robust pigs
For years, the inclusion of zinc oxide in pigs’ diets has been considered crucial in controlling harmful organisms such as E. coli. While this inorganic compound’s effectiveness at eliminating diseases is undisputed, there are downsides to using it.
Dr Jules Taylor-Pickard, a nutritionist at Alltech, notes that zinc also ends up eliminating beneficial bacteria that help to increase production and are crucial to overall pig health. There is also evidence that zinc increases antibiotic resistance and heavy-metal tolerance, as the microbial population in the gut is disturbed.
AN ALTERNATIVE WITH A PROVEN PEDIGREE
Fermented foods, beneficial bacteria and yeasts have made waves in human health discussions, dominating research on improving immune systems. Their positive effects on intestinal health have been proved, and now their effects on swine gut health and immune systems are reflecting the same trend.
While the effects of reducing zinc in pigs’ diets are still being studied, trials have shown that replacing zinc with fermented foods and beneficial yeasts appears to deliver far more benefits than can be achieved with
