Effects of Compound Bacteria Culture on Performance, Immune Function and Antioxidant Capacity of Sows

LI Xueqiang; CUI Ying; HAO Lingkui; YANG Jingjing; GAO Min; HU Honglian; LIU Dacheng

doi:10.3969/j.issn.1006-267x.2019.11.052

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 11: 5345 - 5353

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.11.052

Effects of Compound Bacteria Culture on Performance, Immune Function and Antioxidant Capacity of Sows

LI Xueqiang ,
CUI Ying ,
HAO Lingkui ,
YANG Jingjing ,
GAO Min ,
HU Honglian ,
LIU Dacheng

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1. College of Veterinary, Inner Mongolia Agricultural University, Hohhot 010018, China;
2. Research Institute of Animal Nutrition and Feed, Inner Mongolia Academy of Animal Sciences, Hohhot 010031, China

Received date: 2019-04-15

Online published: 2019-11-19

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Abstract

This study aimed to research the effects of compound bacteria culture on the performance, immune function and antioxidant capacity of sows, which would provide a theoretical basis for the application of the preparations in pig production. In this study, 40 Canadian sows with similar parity, body weight and labor period were selected and randomly divided into control group and experimental group with 4 replicates in each group and 5 sows in each replicate. Sows in the control group were fed a basal diet, while those in the experimental group were fed the basal diet supplemented with 10% compound bacteria culture. The testing period lasted for 40 days. The litter situation, feed intake and constipation of sows were recorded, and the data of the birth weight and weaning weight at 20 days of piglets were collected. Within the 24 h of delivery and postpartum 20 days, the blood was collected from the marginal ear vein to determine the immune parameters and antioxidant indexes. The results showed that, compared with the control group, the number of stillbirths per litter in the experimental group reduced by 45.45% (P<0.01), the average daily intake of each sow in experimental group was 0.6 kg which was more than that in the control group (P<0.01), and the average constipation degree of sows decreased by 59.10% (P<0.01) in the experimental group in 7 days before delivery. The average body weight of suckling piglets at 20 days of age was 0.57 kg which was more than that in the control group (P<0.05), with a 12.64% increasing. Compared with the control group, the serum total cholesterol content and alkaline phosphatase activity of sows during delivery in the experimental group increased by 6.39% and 27.55% (P<0.05), respectively, and the serum urea nitrogen content of sows during delivery in the experimental group decreased by 19.18% (P<0.05). The serum contents of immunoglobulin G and immunoglobulin M of sows in the experimental group were significantly higher than those in the control group (P<0.05). Compared with the control group, the serum total antioxidant capacity of sows at weanling in the experimental group increased by 6.25% (P<0.05), and the serum glutathione peroxidase activity of sows during delivery increased by 24.26% (P<0.05). In conclusion, the compound bacteria culture can significantly reduce the litter stillbirth number of sows and the prenatal constipation of sows, increase the feed intake of sows and the growth performance of suckling piglets, and significantly improve the immune function and enhance the antioxidant capacity of sows.

Key words： compound bacteria culture; sow; performance; serum biochemistry; immune function; antioxidant capacity

Cite this article

LI Xueqiang , CUI Ying , HAO Lingkui , YANG Jingjing , GAO Min , HU Honglian , LIU Dacheng . Effects of Compound Bacteria Culture on Performance, Immune Function and Antioxidant Capacity of Sows[J]. Chinese Journal of Animal Nutrition, 2019 , 31(11) : 5345 -5353 . DOI: 10.3969/j.issn.1006-267x.2019.11.052

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