Regulatory Effect of Fermented Soybean Dietary Fiber on Gut Microbiota of Sows
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Abstract:
The regulatory effects of soy sauce residue-derived fermented soybean dietary fiber (FSDF) on gut microbiota and its short-chain fatty acid products in sows were investigated. The sows fed a feed containing 5% FSDF (a low-salt, low-oil, and odorless food-grade dietary fiber derived from soy sauce residues) were used as the experimental group (DF), and the blank control group (CK) was fed the normal feed (the same feed without FSDF). The feces samples of the two groups were collected, and 16S rDNA sequencing technology was used to examine the changes in the structure of sows’ intestinal flora. The contents of short-chain fatty acids in the feces were determined by gas chromatography-mass spectrometry (GC-MS). The Spearman correlation analysis was conducted to evaluate the correlation between gut microbiota at genus level and short-chain fatty acids. The results of the Welch's t-test showed that the abundance of slackia in the intestinal flora of DF group was significantly higher than that of CK group (p<0.05). LEfSe results showed that Clostridium IV and Deltaproteobacteri were the two differentially abundant species in DF group. After the feeding with FSDF, the contents of individual short-chain fatty acids in DF group increased to varying degrees, especially the butyric acid content significantly increased (p<0.05). The results indicated that addition of FSDF to the feed could changed the gut microbiota structure of sows, and promoted the enrichment of short-chain fatty acid-producing flora in the intestine, thereby increasing the contents of short-chain fatty acids in the intestine, especially butyric acid.
