Effects of Fermented Forage Mulberry Powder on Antioxidant Performance and Intestinal Function of Ningxiang Pigs

DING Peng; DING Yanan; ZENG Qinghua; LI Xia; SONG Zehe; FAN Zhiyong; HE Xi

doi:10.3969/j.issn.1006-267x.2019.09.045

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 9: 4303 - 4313

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.09.045

Effects of Fermented Forage Mulberry Powder on Antioxidant Performance and Intestinal Function of Ningxiang Pigs

DING Peng ,
DING Yanan ,
ZENG Qinghua ,
LI Xia ,
SONG Zehe ,
FAN Zhiyong ,
HE Xi

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1. Hunan Co-Innovation Center of Animal Production Safety, Engineering Research Center for Feed Safety and Efficient Utilization of Ministry of Education, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Hunan Chuweixiang Agricultural Co., Ltd., Changsha 410005, China;
3. The Sericulture Science Institute of Hunan, Changsha 410127, China

Received date: 2019-01-02

Online published: 2019-09-17

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Abstract

This study was aimed to investigate the effects of fermented forage mulberry powder on antioxidant performance in serum and liver, intestinal tissue morphology and intestinal flora of Ningxiang pigs. Ninety Ningxiang pigs with average body weight of about 30 kg were randomly divided into 5 groups with 3 replicates (pens) per group and 6 pigs per replicate. Pigs in the control group were fed a basal diet, and the others in groups Ⅰ, Ⅱ, Ⅲ and Ⅳ were fed the basal diets supplemented with 9%, 12% and 15% whole fermented forage mulberry powder and 9% non-fermented forage mulberry powder, respectively. The trial was divided into 2 stages, 1 to 50 days of earlier growth stage and 51 to 75 days of later growth stage. The results showed as follows:1) compared with the control group, the serum total antioxidant capacity (T-AOC) of Ningxiang pigs in group Ⅲ was significantly increased in metaphase period (P<0.05); the liver malondialdehyde (MDA) content of Ningxiang pigs fed diets supplemented with forage mulberry powder was downward trend(P>0.05), and the downward trend was more obvious when the forage mulberry powder supplemental level increasing. 2) Compared with the control group, the jejunal villus height of Ningxiang pigs was significantly decreased in all expermental groups (P<0.05), the ratio of villus height to crypt depth (V/C) in jejunal of Ningxiang pigs in group Ⅱ, Ⅲ and Ⅳ was significantly decreased (P<0.05); compared with group Ⅳ, the duodenal villus height of Ningxiang pigs in group Ⅰ was rising trend (P>0.05), and the V/C in jejunal and ileal of Ningxiang pigs was significantly increased (P<0.05). 3) The 16S rDNA sequencing in ileal microorganism of Ningxiang pigs revealed that 496 489 Tags were obtained from all of the samples, with an average of 35 463 Tags per sample, the average length of Tag was 252 bp, and a total of 257 operational taxonomic units (OTU). Compared with the non-fermented forage mulberry powder group, the OTU and Chao index in whole fermented forage mulberry powder group was rising trend (P>0.05), and there was no significant difference in Shannon index and Simpson index between all groups (P>0.05). In conclusion, the forage mulberry powder can effectively improve the antioxidant performance and ameliorate intestinal micro environment of Ningxiang pigs. And the negative effects of feed mulberry powder on intestine of Ningxiang pigs can be effectively reduced after the feed mulberry powder is fermented.

Key words： fermented feed mulberry powder; Ningxiang pigs; antioxidant; intestinal function

Cite this article

DING Peng , DING Yanan , ZENG Qinghua , LI Xia , SONG Zehe , FAN Zhiyong , HE Xi . Effects of Fermented Forage Mulberry Powder on Antioxidant Performance and Intestinal Function of Ningxiang Pigs[J]. Chinese Journal of Animal Nutrition, 2019 , 31(9) : 4303 -4313 . DOI: 10.3969/j.issn.1006-267x.2019.09.045

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