Effects of Dietary Fermented Herb Residue on Fecal Microbes and Their Metabolites in Peripartum Sows

LI Huawei, SU Jiayi, HU Chengjun, YIN Yulong, WU Lingying, KONG Xiangfeng

doi:10.3969/j.issn.1006-267x.2017.09.026

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 9: 3232 - 3239

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.09.026

Molecular Nutrition

Effects of Dietary Fermented Herb Residue on Fecal Microbes and Their Metabolites in Peripartum Sows

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1. Key Laboratory for Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center of Healthy Livestock, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
3. Hunan Co-Innovation Center of Utilizing Plant Functional Components, Changsha 410128, China

Received date: 2017-02-17

Online published: 2017-09-08

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Abstract

This study was conducted to compare the effects of herb residue (HR) and fermented HR on fecal microbes and their metabolites in sows, to provide the basis for their application in sow production. Sixty crossbred sows with the same expected date of delivery during the 2 to 4 parities were used and randomly allocated to one of three groups with 20 replicates. The diets were supplemented with 2 kg/t of rice bran (control group), 2 kg/t HR, or 2 kg/t fermented HR, respectively, in the same basal diets. These diets were fed from 85 days post service to postpartum 21 days. Eight sows per group were randomly selected to collect the fresh feces at 110 days of pregnancy and postpartum 21 days, respectively, to analyze the amount of microbes, contents of short-chain fatty acid (SCFA) and bioamines. The results showed that the fecal propionate content at antepartum from sows in the HR group was significantly increased (P<0.05), the fecal contents of butyrate (P=0.086), straight-chain fatty acids (P=0.068) and total SCFA (P=0.089) displayed a trend toward increasing, and the fecal content of phenylethylamine was dramatically decreased (P<0.05), as well as the fecal contents of 1,7-heptanediamine and tyramine at postpartum (P<0.05), when compared with the control group. The fecal contents of 1,7-heptanediamine, spermidine, and spermine at antepartum from the sows in fermented HR group were significantly decreased (P<0.05), the fecal contents of acetate (P=0.068), butyrate (P=0.082), straight-chain fatty acids (P=0.058) and total SCFA (P=0.064) displayed a trend toward increasing, and the fecal Lactobacillus amount at postpartum was dramatically increased (P<0.05), while the fecal Escherichia coli amount and tyramine content at antepartum and postpartum were significantly decreased (P<0.05), when compared with the control group. These findings suggest that dietary HR or fermented HR can improve the balance of hindgut microflora and increase the SCFA content, while decrease the contents of bioamines, which is beneficial to supply energy and improve the health of peripartum sows.

Key words： pregnant sow; fermented herb residue; faece; microorganism; metabolites

Cite this article

LI Huawei, SU Jiayi, HU Chengjun, YIN Yulong, WU Lingying, KONG Xiangfeng . Effects of Dietary Fermented Herb Residue on Fecal Microbes and Their Metabolites in Peripartum Sows[J]. Chinese Journal of Animal Nutrition, 2017 , 29(9) : 3232 -3239 . DOI: 10.3969/j.issn.1006-267x.2017.09.026

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