Antibiotics in pig feed increased the number of antibiotic-resistant genes in gastrointestinal microbes in pigs, according to a study conducted by Michigan State University (MSU) and the U.S. Department of Agriculture’s (USDA) Agricultural Research Service. Published in the current edition of the Proceedings of the National Academy of Sciences, the comprehensive study focused on understanding the effects of conventional, in-feed antibiotics in U.S. hog farms.
For decades, many producers of pigs, chickens and other farm animals have used antibiotics not only to protect their livestock from disease, but also to boost growth rates and enhance feed efficiency, a measure of how well animals convert feed into weight gains.
Scientists don’t know precisely how antibiotics enhance growth rates and feed efficiency, but they are concerned that on-farm use of these medications may contribute to the development of strains of microbes resistant to conventional antibiotics, which are potentially harmful to humans and animals, says James Tiedje, MSU University distinguished professor of microbiology and molecular genetics and crop and soil sciences.
“The growth of antibiotic resistance in pathogens is a huge challenge for society around the world,” says Tiedje, an MSU AgBioResearch scientist. “Studies to understand what contributes to the spread and what interventions can help control the problem are vital.”
Additional findings include:
“To our knowledge, this study is the first of its kind to look at the collateral impacts of in-feed antibiotic use in farm animals, using a comprehensive approach to detect shifts in the function and the makeup or membership of the microbial community in the model animal’s gastrointestinal tract,” says Torey Looft, USDA researcher.