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Rajauria, Gaurav
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Rajauria, Gaurav
Official Name
Rajauria, Gaurav
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Now showing 1 - 4 of 4
- PublicationIn vitro effects of seaweed extracts on intestinal commensals and pathogens of weaned piglets(Microbiology Society, 2018-06-21)
; ; ; ; ; While the inclusion of certain seaweed extracts in weaner piglet diets leads to a beneficial gut microbial profile, the mode of action is not known. The aim of this study was to evaluate the prebiotic and antimicrobial potential of Laminaria digitata and Ascophylum nodosum extracts in vitro. Both extracts were two-fold diluted from 2 mg/ml to 0.25 mg/ml. The following strains were used at 106 -107 colonyforming unit(CFU)/ml concentrations: Lactobacillus plantarum, L. reuteri, Bifidobacterium thermophilum, Enterotoxigenic Escherichia coli O149 and Salmonella enterica ser Typhimurium PT12. Each concentration of each extract and controls (0 mg/ml) were incubated for 18 h at 37 °C aerobically or anaerobically (B. thermophilum). Final bacterial concentrations were determined by spread plating. All experiments were carried out with technical replicates on three independent occasions. All data were logarithmically transformed and analysed using the PROC GLM (SAS 9.4). The L. digitata extract increased B. thermophilum 0.7 LogCFU/ml at 0.25 mg/ml (P<0.05) and ≥1 LogCFU/ml from 0.5-2 mg/ml (P<0.05), with no effect on lactobacilli. The A. nodosum extract increased B. thermophilum up to 0.9 LogCFU/ml at all concentrations tested (P<0.05). Additionally, a 0.2 LogCFU/ml increase of L. reuteri and L. plantarum was observed at 2 mg/ml (P<0.05) and 1mg/ml (P<0.05), respectively. Both extracts displayed no antimicrobial activity against ETEC or S. Typhimurium. In conclusion, both extracts exhibited bifidogenic activity in vitro, with an additional slight increase of Lactobacillus spp. for A. nodosum, indicating a prebiotic potential.84 - PublicationThe effects of mushroom powder and vitamin D2 enriched mushroom powder supplementation on the growth performance and health of newly weaned pigs(Wiley, 2022-05)
; ; ; ; ; ; ; ; A complete randomised block design experiment was conducted to examine the effects of mushroom powder (MP) and vitamin D2-enriched mushroom powder (MPD2) on growth performance, faecal scores, coefficient of apparent total tract digestibility (CATTD) of nutrients and selected microflora in weaned pigs up to day 35 post-weaning. One hundred and ninety-two weaned pigs (7.8kg [SD 1.08kg]) were blocked according to live weight, sex and litter of origin and randomly assigned to the following: (T1) control diet; (T2) control diet +MP; (T3) control diet + MPD2; and (T4) control diet +zinc oxide (ZnO) (n = 12 replicates/treatment). Mushroom powders were included at 2 g/kg of feed achieving a β-glucan content of 200ppm. ZnO was included at 3100 mg/kg feed and halved to 1550 mg/kg after 21 days. Vitamin D content was enhanced in MPD2 using synthetic UVB exposure to obtain a vitamin D2 level of 100 µg/kg of feed. Faecal samples were collected on day 14 for microbial and nutrient digestibility analysis. There was no difference (p > 0.05) in ADG, G:F, faecal scores, microbial populations and CATTD of nutrients in pigs supplemented with MP or MPD2 compared with the control diet. The supplementation of MP and MPD2 caused a reduction (p < 0.05) in feed intake compared with the control and ZnO diet throughout the 35-day experimental period. ZnO supplementation increased ADG and ADFI (p < 0.05) during the first period (D0-21) compared with pigs offered MP and MPD2. In conclusion, MP and MPD2 supplementation resulted in similar ADG, G:F, faecal scores compared with the control but were not comparable to ZnO, mainly due to a reduction in feed intake.70Scopus© Citations 5 - PublicationThe influence of duration of feeding dietary vitamin D enriched mushroom powder to finisher pigs on growth performance and meat quality parameters(Elsevier, 2022-06)
; ; ; ; ; ; ; ; Novel feed additives that replace the use of synthetic additives while enhancing pig performance and pork quality are continuously being explored. A complete randomised block design experiment was conducted to examine the effects of the duration of feeding of vitamin D2 enriched mushrooms to finisher pigs and its effect on pig performance and pork quality. Sixty pigs were assigned to one of three dietary treatments for a 69-day feeding period. The dietary treatments were as follows: (T1) basal diet; (T2) basal diet + 1 g/kg of feed vitamin D2 enriched mushroom powder for 48 days prior to slaughter (MPVD-48); and (T3) basal diet + 1 g/kg of feed vitamin D2 enriched mushroom powder for 26 days prior to slaughter (MPVD-26). The mushroom vitamin D content was naturally enriched using synthetic ultraviolet B exposure to obtain a vitamin D2 level of 50 µg/kg of feed. Dietary supplementation of vitamin D2 enriched mushroom powder, irrespective of feeding duration, caused a reduction (P < 0.05) in feed intake, whilst improving (P < 0.05) gain-to-feed ratio. Supplementation of vitamin D2 enriched mushroom powder for 26 days prior to slaughter caused pork lightness (L*) values to remain stable over the 21-day storage time-period compared with all other dietary groups. Supplementation for 26 days also caused a reduction in lipid peroxidation on day 4 of storage compared with supplementation for 48 days. Irrespective of feeding duration, vitamin D2 enriched mushroom powder supplementation improved FRAP (ferric reducing antioxidant power) values of pork compared with the basal. In conclusion, vitamin D2 enriched mushroom supplementation, irrespective of feeding duration, caused a reduction in feed intake but improved feed efficiency. The supplementation of vitamin D2 enriched mushrooms for the shorter duration of 26 days prior to slaughter improved pork quality in relation to colour and antioxidant status.95 - PublicationThe effect of 25‐hydroxyvitamin D3 and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs(Wiley, 2018-10)
; ; ; ; ; ; The objective of this study was to investigate the effects of supplementing both phytase and 25-hydroxyvitamin D3 (25-OH-D₃) on pig performance, nutrient digestibility, carcass characteristics, bone parameters and pork quality in finisher pigs. The experimental design was a 2 × 2 factorial comprising of four dietary treatments. One hundred and twenty pigs (60 male, 60 female) were blocked according to live weight and sex and allocated to the following dietary treatments: low P (4.81 g/kg) diet (basal) (T1); low P diet + phytase (T2); low P diet + 25-OH-D₃ (T3) and low P diet + phytase + 25-OH-D₃ (T4). Pigs supplemented with phytase had a lower average daily feed intake (ADFI) (2.45 kg vs. 2.59 kg; p < 0.05) and lower feed conversion ratio (FCR) (2.74 kg/kg vs. 2.85 kg/kg; p < 0.05) compared to pigs offered the nonphytase diets. Pigs offered phytase diets had a higher (p < 0.05) coefficient of apparent total tract digestibility (CATTD) of ash, phosphorous (P) and calcium (Ca) compared with pigs offered the nonphytase supplemented diets. Pigs offered the 25-OH-D3 diets had a higher CATTD of N and ash. Pigs offered the phytase diets had increased (p < 0.05) bone DM, ash, Ca, P and density compared to the nonphytase diets. There was a significant interaction (p < 0.05) between phytase and 25-OH-D3 on cook loss. Pigs offered 25-OH-D3 had increased cook loss over the basal diet; however, there was no effect on cook loss when phytase and 25-OH-D3 were offered in combination compared to the phytase only diet. Pigs offered 25-OH-D3 exhibited higher (p < 0.05) Warner Bratzler shear force values and lower (p < 0.05) pork lightness (L*) surface colorimeter values. In conclusion, there was no benefit to offering a combination of phytase and 25-OH-D3 on pig performance, bone parameters or pork quality.Scopus© Citations 17 508