A study was made of dietary inA?uences on the large intestinal microbiota of pigs and on the
incidence of swine dysentery (SD) after experimental infection with Brachyspira
hyodysenteriae, the aetiological agent of SD. Animals were fed diets based either on wheat
(expts 1 and 2) or sorghum (expt 2). Grains were ground and fed either raw or after high
temperature and pressure extrusion and/or after addition of exogenous enzymes to the
whole diet to reduce the starch and soluble non-starch polysaccharides available for
fermentation in the large intestine. Limiting fermentation creates conditions that apparently
reduce the incidence of SD after infection with B. hyodysenteriae. The diets were fed to
weaned pigs for 4A