Ki-Hyun Kim

Proteomic Analysis to Elucidate the Antibacterial Action of Silver Ions Against Bovine Mastitis Pathogens

Silver ions act as a powerful, broad-spectrum antimicrobial agent and are known to kill over 650 different kinds of pathogens. We investigated the protein expression pattern and identity after silver ion treatment in Escherichia coli and Staphylococcus aureus, which are primarily responsible for the majority of bovine mastitis cases using proteomics. Two-dimensional electrophoresis showed that silver ion treatment significantly reduced 5 spot’s density in E. coli and S. aureus, respectively. We identified 10 proteins (alkyl hydroperoxide reductase C22 subunit, phosphoglucomutase, fructose-1-phosphate kinase, putative carbamoyl transferase, alpha-galactosidase, carbamate kinase, ornithine transcarbamoylase, fumarate hydratase class II, alcohol dehydrogenase, and conserved hypothetical protein) by matrix-assisted laser desorption ionization time of flight (MALDI-TOF). These results demonstrated that silver ions have bactericidal effects through energy deprivation, inhibition of DNA replication, and accumulation of oxidants in bovine mastitis pathogens and suggested that silver ions can be applied for the treatment of bovine mastitis.

Effect of Microbial Flora and Inoculation of Probiotics on Fermenting Characteristics of Naked Barley Grain (Hordeum Vulgare L.)

This study was performed to analyze the resident microbial flora and the effects of probiotic inoculation on the fermentation characteristics of whole grain naked barley (Hordeum Vulgare L.) with the goal of evaluating the possibility of utilization as fermented feedstuff. Naked barley grains were harvested 35 days after heading, and the microbial flora was analyzed using MALDI-TOF mass spectrometer. After inoculation of commercial microbes to the naked barley grain (BT), the pH and number of bacteria, such as aerobic bacteria, lactic acid bacteria, yeast and E. coli, were measured and compared with the non-inoculated control (BC). A total of 122 colonies was isolated from the naked barley grain and the most popular bacteria species was Staphylococcus xylosus (n = 30, 24.59%). The pH value decreased more rapidly in BT than in BC, and was significantly lower after 7 days of fermentation at 4.33 ± 0.02 and 4.83 ± 0.01, respectively. The number of aerobic bacteria, lactic acid bacteria and yeast showed an increasing trend within the first 7 days of fermentation, however, their numbers decreased at 28 and 42 days of fermentation. The population of lactic acid bacteria in BT was higher than in BC, but there was no significant different at 7 days of fermentation, with respective levels of 9.24 ± 0.20 and 9.01 ± 0.10 logCFU/g (p>0.05). The initial number of E. coli was very high in the naked barley grain but subsequently decreased significantly. After 7 days of fermentation, E. coli was not detected in either BT or BC samples. From these results, it appears that the fermentation of naked barley grain proceeded adequately after 7 days, and that fermentation contributes to the safety of naked barley grain during storage.

Effect of mixing of suckling piglets on change of body surface temperature in sows and piglets

This study was conducted to investigate the effects of mixing with unfamiliar piglets on changes in the body surface temperature of sows and piglets during the suckling period. A total of 123 pigs (12 sows and 111 piglets) were used for this study. A control group of piglets of the same litter was maintained in the farrowing pen and compared to a treatment group of piglets of three different litters mixed by removing the partition in the farrowing pen. In the treatment group, mixing of piglets was performed at 10:00 a.m. on day 11 after parturition, and the body surface temperature of sows and piglets was taken using a thermo-graphic camera at 30 minutes after mixing. In the case of sows, the average surface temperature of the treatment group (37.1°C) was significantly higher than that of the control (36.3°C; p<0.05); however, the hot spot temperatures did not differ significantly between groups. In contrast, the average surface temperature of piglets was significantly decreased by mixing (37.5 and 36.0°C in the control and treatment, respectively; p<0.01). Moreover, the hot spot temperature tended to be lower in the treatment (39.1°C) than the control (39.4°C), although there was no significant difference (p=0.079). These results suggest that mixing of unfamiliar piglets during the suckling period leads to changes in the body surface temperature of sows and piglets. In the future, the correlation between body surface temperature and body core temperature should be analyzed, and additional studies investigating the effects of mixing on the physiological changes in sows and piglets are required.

Behaviors and body weight of suckling piglets in different social environments

Objective This study was conducted to characterize the behaviors and the body weight of suckling piglets in different social environments. Methods Two groups of sows and suckling piglets housed either in individual farrowing crates in separate pens (1.8×2.4 m, the control group) or in groups of three sows with their piglets in farrowing crates in a large common enclosure (5.4×2.2 m, the treatment group) were observed with the aid of video technology for 9 consecutive hours on days 1, 2, and 3, after mixing. Results Suckling, agonistic, and elimination behaviors of suckling piglets were significantly higher in the control group than in the treatment group. Inactive behavior was higher in the treatment group than in the control group. Most of the effects of the social environment on the suckling piglets seem to be the result of large reductions in behaviors and body weight for piglets switching from high activity to low activity. Moreover, suckling behavior and birth body weight were highly correlated with body weight at the end of the test. Conclusion The social environment that resulted from mixing, thus, had significant effects on the behavior and body weight of suckling piglets, and behavioral characteristics, therefore, should be considered when making improvements to the husbandry and care methods used in swine production.

Investigation of industries's perception on the ban of antibiotics growth promoter in commercial mixed feed

This study was performed to investigate the opinions of various related-industries on ban of antibiotics growth promoters (AGPs) in commercial mixed feed. The answers on a total of 21 questions were summarized by response number and percentage. 93% of those surveyed were in agreement of a ban of dietary AGPs. The agreement reasons were the livestock safety (61.5%), the reduction of antibiotic use (23.1%), and decrease of antibiotic-resistant bacteria (11.5%). The negative effects expected by the ban of AGPs were poor growth performance (44.2%), elevated disease emergence (31.4%), increasing the feed cost (18.6%), and quality degradation of livestock (5.8%). As the efficient plans for decline of AGPs use, the feeding environment improvement was the highest with 43%, and farmer training and the consolidation inspection of residual substance on antibiotics in livestock product was 27.9% and 22.1%, respectively. 46.5% of respondent are considering the modification of feed spec and 39.5% of those surveyed have staged a modified feed spec. In conclusion, livestock related-industries approve a ban of AGPs, and they assert that the policy support, improvement of management and environment in the farm, providing technology from related-industries are multiply essential for a stable settlement of a ban policy of AGPs.