16 September 2022
New research to understand piglets without even touching them
On the latest podcast episode of Farmland, Agriland’s Stella Meehan, is joined by Teagasc’s Head of Pig Development, Edgar Manzanilla, to find out about a new research project that by studying milk, faeces and saliva, can gain a better understanding of piglets without even touching them.
Following on from their article in TResearch magazine, Edgar García Manzanilla, Head of Pig Development Department at Teagasc, was invited to talk about his work with piglets on the Agriland podcast.
“A piglet that is handled for one minute for blood sampling may be so stressed that the CO2 in its blood reaches levels that would kill a person,” explains Edgar. “That is why using samples that are not invasive – like milk, faeces or saliva – is a more desirable alternative.”
The use of non-invasive samples needs further research and development, which is what Edgar and other researchers from Teagasc, the University of Leon and the University of Murcia are delivering through their Milkobiome project.
The magic of colostrum
Colostrum is the first milk that piglets, like most mammals, receive when they are born. Mammals produce colostrum immediately following the delivery of a newborn, and it lasts between 24 and 48 hours after birth.
The Milkobiome researchers have carried out a first analysis of sow colostrum composition in detail, and found a more radical and controlled change from colostrum to milk than expected.
“We already knew that colostrum is much richer than milk in antibodies,” says Edgar, “as the piglet needs it for immune protection. However, what we also found was a surprisingly higher content of the protein lactoferrin, long chain omega-3 fatty acids and rare oligosaccharides (a special type of carbohydrate). All of these have profound modulatory effects on the immune system and functions that are still to be discovered.”
Going with the gut
The researchers have also conducted a first analysis of bacterial populations in piglets, which revealed interesting new information on the composition of the gut microbiome of the animal.
Until now, most of the research on pig microbiome has used a technique called 16S analysis. The Milkobiome project is using a more effective approach – next-generation sequencing. This technology identifies the bacterial species in more detail and allows the researchers to understand the metabolic functions of bacterial populations.
Initial results have shown that the big homogeneous population of lactobacilli previously described with 16S is in fact a group of very diverse species of bacteria with a wide range of metabolic functions. This finding opens new opportunities to optimise piglet health.
The story saliva tells us about pig health
The use of saliva to understand the physiology of animals is not new. However, the extent to which it has been used in this project is unprecedented.
“Saliva was underestimated in the past as a fluid for veterinary use, but now researchers know how much valuable information can be obtained from this fluid,” says Edgar. “All it takes to collect saliva is a piece of sponge or a rope that the piglets chew for a few minutes.”
The project team has collected saliva from piglets and sows at different stages before and after birth, and analysed 25 biomarkers for inflammation, specific immunity and oxidative status, among others.
The group will also analyse the microbiome of saliva. Saliva is the best type of sample to understand the effect of the environment on the microbiome of pigs. This is because they root all day, and sample literally every single stone in the environment.
The findings from these non-invasive studies are promising, and help our researchers to build a clearer picture of how milk and microbiota affect future intestinal health in pigs.
Article first published in the Autumn 2022 edition of TResearch
The Pig Development Department (PDD) issue an article on a topic of interest to pig producers on Fridays here on Teagasc Daily. Find out more here about the Teagasc Pig Development Department here