TABLE 3.
Effects of beef feeding on the microbiota of pigs1
| Impact on microbial community | |||||||
|---|---|---|---|---|---|---|---|
| Animal model | n (sex) | Beef | Other diet | Duration, wk | Increase | Decrease | Reference |
| Pigs (German Landrace × Large White × Piétrain) | 45 (F) | Cooked lean beef | Lupin protein isolate as source of a plant protein and casein | 4 | ↑Proteobacteria (P) | ↓Actinobacteria (P) | 59 |
| Pigs (Large White) | 20 (M) | Beef steak (trimmed of fat, cooked, minced, and dried) | Arabinoxylan + beef | 4 | Firmicutes (P) ↑Ruminococcus*(G)↑Clostridium* (G) | Bacteroidetes (P) ↓Prevotella ruminicola* ↓Prevotella disiens *Firmicutes (P) ↓Faecalibacterium* (G) | 96 |
1
G, genus; P, phylum. Arrows indicate changes reported based on relative abundance: ↑, increased; ↓, decreased. *Significant change, P < 0.05. Taxon (phylum) listed without arrow for clarification.