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dc.contributor.authorGarrido, Victoria
dc.contributor.authorMigura-García, Lourdes
dc.contributor.authorGaitán, Inés
dc.contributor.authorArrieta-Gisasola, Ainhoa
dc.contributor.authorMartínez-Ballesteros, Ilargi
dc.contributor.authorFraile, Lorenzo
dc.contributor.authorGrilló, María Jesús
dc.contributor.otherProducció Animalca
dc.date.accessioned2021-11-15T14:14:00Z
dc.date.available2021-11-15T14:14:00Z
dc.date.issued2021-06-18
dc.identifier.citationGarrido, Victoria, Lourdes Migura-García, Inés Gaitán, Ainhoa Arrieta-Gisasola, Ilargi Martínez-Ballesteros, Lorenzo Fraile, and María Jesús Grilló. 2021. "Prevalence Of Salmonella In Free-Range Pigs: Risk Factors And Intestinal Microbiota Composition". Foods 10 (6): 1410. doi:10.3390/foods10061410.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1406
dc.description.abstractExtensive pig systems are gaining importance as quality production systems and as the standard for sustainable rural development and animal welfare. However, the effects of natural foods on Salmonella epidemiology remain unknown. Herein, we assessed the presence of Salmonella and the composition of the gut microbiota in pigs from both Salmonella-free and high Salmonella prevalence farms. In addition, risk factors associated with the presence of Salmonella were investigated. The pathogen was found in 32.2% of animals and 83.3% of farms, showing large differences in prevalence between farms. Most isolates were serovars Typhimurium monophasic (79.3%) and Bovismorbificans (10.3%), and exhibited a multi-drug resistance profile (58.6%). Risk factor analysis identified feed composition, type/variety of vegetation available, and silos’ cleaning/disinfection as the main factors associated with Salmonella prevalence. Clear differences in the intestinal microbiota were found between Salmonella-positive and Salmonella-negative populations, showing the former with increasing Proteobacteria and decreasing Bacteroides populations. Butyrate and propionate producers including Clostridium, Turicibacter, Bacteroidaceae_uc, and Lactobacillus were more abundant in the Salmonella-negative group, whereas acetate producers like Sporobacter, Escherichia or Enterobacter were more abundant in the Salmonella-positive group. Overall, our results suggest that the presence of Salmonella in free-range pigs is directly related to the natural vegetation accessible, determining the composition of the intestinal microbiota.ca
dc.format.extent13ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titlePrevalence of Salmonella in Free-Range Pigs: Risk Factors and Intestinal Microbiota Compositionca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc619ca
dc.identifier.doihttps://doi.org/10.3390/foods10061410ca
dc.contributor.groupSanitat Animalca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/