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REVIEW article

Front. Vet. Sci.
Sec. Animal Nutrition and Metabolism
Volume 11 - 2024 | doi: 10.3389/fvets.2024.1429233

Bacillus spp. as potential probiotics: promoting piglet growth by improving intestinal health

Provisionally accepted
Xiaopeng Tang Xiaopeng Tang 1*Yan Zeng Yan Zeng 1Kangning Xiong Kangning Xiong 1Jinfeng Zhong Jinfeng Zhong 2
  • 1 Guizhou Normal University, Guiyang, China
  • 2 Hunan Polytechnic College of Environment and Biology, Hengyang, Hunan Province, China

The final, formatted version of the article will be published soon.

    The application of Bacillus spp. as probiotics in the swine industry, particularly for piglet production, has garnered significant attention in recent years. This review aimed to summarized the role and mechanisms of Bacillus spp. in promoting growth and maintaining gut health in piglets. Bacillus spp. can enhance intestinal barrier function by promoting the proliferation and repair of intestinal epithelial cells and increasing mucosal barrier integrity, thereby reducing the risk of pathogenic microbial invasion. Additionally, Bacillus spp. can activate the intestinal immune system of piglets, thereby enhancing the body’s resistance to diseases. Moreover, Bacillus spp. can optimize the gut microbial community structure, enhance the activity of beneficial bacteria such as Lactobacillus, and inhibit the growth of harmful bacteria such as Escherichia coli, ultimately promoting piglet growth performance and improving feed efficiency. Bacillus spp. has advantages as well as challenges as an animal probiotic, and safety evaluation should be conducted when using the newly isolated Bacillus spp. This review provides a scientific basis for the application of Bacillus spp. in modern piglet production, highlighting their potential in improving the efficiency of livestock production and animal welfare.

    Keywords: Bacillus spp., growth performance, gut microbial, Intestinal health, piglets

    Received: 07 May 2024; Accepted: 11 Jul 2024.

    Copyright: © 2024 Tang, Zeng, Xiong and Zhong. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Xiaopeng Tang, Guizhou Normal University, Guiyang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.