M. Marounek et al., EFFECT OF SALINOMYCIN ON IN-VITRO CECAL FERMENTATION IN PIGS, Journal of animal physiology and animal nutrition, 77(3), 1997, pp. 111-116
The effect of salinomycin was investigated in anaerobic incubations of
the pig caecal contents collected at slaughter, diluted with buffer a
nd either supplied with starch or nor. Salinomycin was present in cult
ures at 0, 2, 5 and 10 mg/l. In the whole range of concentrations that
were tested, salinomycin significantly increased the production of pr
opionate at the expense of acetate and butyrate. At 5 and 10 mg/l, the
se fermentation shifts were accompanied by a significant decrease of t
he total VFA, gas and methane production. The formation of molecular h
ydrogen which was low in control incubations without substrate (0.20 m
mol/l), was increased in the salinomycin-treated cultures with starch
(1.30 mmol/l). Salinomycin tended to decrease the synthesis of microbi
al protein, bur its effect was not significant. The metabolic hydrogen
recovery was significantly increased in salinomycin-treated cultures,
indicating a partial inhibition of acetate formation from CO2 and H-2
.