Direct-Fed Microbials and Prebiotics for Animals: Science and Mechanisms of Action
暫譯: 直接餵食微生物與動物益生元：科學與作用機制
Callaway, Todd R., Ricke, Steven C.
相關主題
商品描述
In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production. Animal production must improve efficiency of growth, and the use of direct-fed microbial and prebiotic additives to domestic animals has become widely accepted and utilized. The benefits of probiotic-type approaches in cattle, pigs, fish, and poultry, include improved general animal health, reduced foodborne pathogen populations, increased growth rate and feed efficiency, improved milk and egg production, and have been reported world-wide. Successes from probiotic approaches in multiple species have ensured their adoption; however, several fundamental questions remain. Early establishment and retention of an ecological balance in the gastrointestinal tract is an important first step for an external biological additive to be effective in young animals, suggesting that some of the benefits of direct-fed microbials may be due to an early establishment of a "normal" native gut microbial population. Research has indicated that the establishment of a normal population can enhance gut epithelial integrity, preventing inflammation and improving animal health. Thus, it is important that we understand the key processes that occur during the establishment of the gut microbial population that can impact gastrointestinal fermentation and provide protection against pathogens of the animals and of human consumers.
Knowing how these processes work and how they impact animal energy and protein expenditures can guide further improvements of available and future commercial products. Exciting research opportunities are discussed in this book, examining different characteristics of DFMs that are fed to animals to meet different production demands in different production scenarios (e.g., beef versus dairy versus swine versusfin fish). The advent of molecular and next-generation sequencing offers methods of developing tailored DFMs, and of early detection of successful DFM establishment in the gut. These techniques will further deepen our insight into understanding the microbial population of the gut and how these populations impact animal health, food safety, and sustainability of animal-derived protein production.
商品描述(中文翻譯)
在這個令人興奮的更新中，讀者將了解到直接餵食微生物（包括益生元、後生元、前生元和共生元）在食品動物生產中的應用越來越普遍。動物生產必須提高生長效率，而將直接餵食微生物和前生元添加劑用於家畜已被廣泛接受和使用。益生菌類方法在牛、豬、魚和家禽中的好處包括改善一般動物健康、減少食源性病原體數量、提高生長速率和飼料效率、改善牛奶和蛋的產量，並已在全球報導。多種物種中益生菌方法的成功確保了它們的採用；然而，仍然存在幾個基本問題。早期建立和維持腸道內的生態平衡是外部生物添加劑在幼年動物中有效的第一步，這表明直接餵食微生物的一些好處可能源於早期建立“正常”的本土腸道微生物群。研究表明，建立正常的微生物群可以增強腸道上皮的完整性，防止炎症並改善動物健康。因此，我們必須了解在建立腸道微生物群過程中發生的關鍵過程，這些過程可能影響腸道發酵並提供對動物及人類消費者病原體的保護。
了解這些過程如何運作以及它們如何影響動物的能量和蛋白質支出，可以指導現有和未來商業產品的進一步改進。本書討論了令人興奮的研究機會，檢視不同的直接餵食微生物（DFMs）特性，以滿足不同生產情境下的生產需求（例如，牛肉與乳製品、豬肉與飼養魚類）。分子和下一代測序技術的出現提供了開發量身定制的DFMs的方法，以及在腸道中早期檢測成功的DFM建立的手段。這些技術將進一步加深我們對腸道微生物群的理解，以及這些微生物群如何影響動物健康、食品安全和動物來源蛋白質生產的可持續性。
作者簡介
Dr. Todd R. Callaway received his B.S. Agriculture degree in Animal Health and Animal and Dairy Sciences, as well as his M.S. in Animal and Dairy Sciences from the University of Georgia. He received his Ph.D. in Microbiology from Cornell University, with minors in Biochemistry and Animal Science. Dr. Callaway is a Research Microbiologist for the Agricultural Research Service of the U.S. Department of Agriculture, and has served as a Science Fellow for the Foreign Agriculture Service and the U.S. State Department. He has adjunct faculty appointments in the Department of Agriculture at Angelo State University, the Animal and Dairy Sciences Department at Mississippi State University, and the Department of Animal Science at Texas A&M University. Dr. Callaway has a research program focused on manipulating the microbial ecology of the animal gastrointestinal tract to reduce populations of foodborne pathogenic bacteria in food animals before they enter the food chain.
Dr. Steven C. Ricke received his B.S. degree in Animal Science and M.S. degree in Ruminant Nutrition from the University of Illinois and his Ph.D. degree from the University of Wisconsin with a co-major in Animal Science and Bacteriology. He is currently holder of the Donald "Buddy" Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Department of Food Science, the Department of Poultry Science and the Cellular and Molecular Graduate program. Dr. Ricke's research program is primarily focused on virulence and pathogenic characteristics of foodborne salmonellae.
作者簡介(中文翻譯)
托德·R·卡拉威博士於喬治亞大學獲得動物健康及動物與乳品科學的農業學士學位，並取得動物與乳品科學的碩士學位。他在康奈爾大學獲得微生物學博士學位，並輔修生物化學及動物科學。卡拉威博士是美國農業部農業研究服務的研究微生物學家，曾擔任外國農業服務及美國國務院的科學研究員。他在安傑洛州立大學的農業系、密西西比州立大學的動物與乳品科學系，以及德克薩斯農工大學的動物科學系擔任兼任教職。卡拉威博士的研究計畫專注於操控動物腸道的微生物生態，以減少食品動物在進入食品鏈之前的食源性病原菌的數量。
史蒂芬·C·瑞克博士於伊利諾伊大學獲得動物科學的學士學位及反芻動物營養的碩士學位，並在威斯康辛大學獲得博士學位，主修動物科學及細菌學。他目前是阿肯色大學食品安全的唐納德·“巴迪”·瑞雷講座教授及食品安全中心的主任。他同時也是食品科學系、家禽科學系及細胞與分子研究生課程的教職成員。瑞克博士的研究計畫主要集中於食源性沙門氏菌的致病性及病原特徵。
