Effect Of The Fermented Indigowoad Root Feed Additives On Production Performance And Immune Indicators In Weaned Piglets

In this experiment, the mixed bacteria of Lactobacillus acidophilus and Streptococcus were usedto ferment indigowoad root. Fermented astragalus preparations were developed by selecting theoptimum ratio of the mixed powder and the optimal fermentation conditions.0.15%,0.30%and0.45%fermented indigowoad root preparations were studied on the growth performance and diseaseresistance of weaned piglets compared with the basal diet group, unfermented group (0.30%indigowoad root) and antibiotic group and the optimal amount was determined. Animal experimentwas conducted in two periods, namely the starter trial and the latter trial. Each trial lasted for14days.The results are as follows:1. The best ratio of Lactobacillus acidophilus and Streptococcus faecalis was4:6and the bestexogenous carbon was2%sucrose. Exogenous nitrogen had no effect on fermentation. The bestcombination of fermentation conditions were as follows: inoculum size, water content andfermentation time were respectively0.2%,45%, and5d. The APS content was21.47%and therate of increase was183%.2. Compared with the basal diet group,0.30%fermented indigowoad root preparations increasedfeed intake by8.9%(P<0.05), increased daily gain by33.9%(P<0.05), reduced feed conversion rateby18.4%(P<0.05) and reduced diarrhea by57.0%(P<0.05). Compared with unfermented group,0.30%fermented indigowoad root preparations reduced feed conversion rate by4.8%(P<0.05),reduced diarrhea by34.3%(P<0.05) and feed intake was found not affected (P>0.05). Compared withthe antibiotic group,0.30%fermented indigowoad root preparations increased feed intake by8.9%(P<0.05), but the effect was not so good as antibiotics in improving daily gain and feed efficiency.3. Experiment early: Compared with the basal diet group,0.30%fermented indigowoad rootpreparations respectively increase IgA, IgG, IL-2, IL-4and TNF-αby21.0%,55.0%,16.3%,43.0%and31.2%(P<0.05), but the IgM content did not differ among treatments (P>0.05). Compared withunfermented group,0.30%fermented indigowoad root preparations respectively increased IgA, IgG,IL-2, IL-4, TNF-α by21.3%,42.4%,13.9%,43.1%and25.9%(P<0.05),, but the IgM content didnot differ among treatments (P>0.05). Compared with the antibiotic group,0.30%fermentedindigowoad root preparations respectively increased IgG and IL-4by40.8%and31.6%(P<0.05) andother immune indicators were also found increased (P>0.05).4. Experiment post: Compared with the basal diet group,0.30%fermented indigowoad rootpreparations increased IgG by37.5%(P<0.05), increased IL-4by30.8%(P<0.05) and also increasedother immune indicators (P>0.05). Compared with unfermented group,0.30%fermented indigowoad root preparations increased IgG by45.9%(P<0.05), increased IL-4by34.0%(P<0.05) and alsoincreased other immune indicators (P>0.05). Compared with the antibiotic group,0.30%fermentedindigowoad root preparations increased IgG by40.0%(P<0.05), increased IL-4by25.9%(P<0.05)and also increased other immune indicators (P>0.05).These results suggest that the fermentation indigowoad root preparations used in this experimentcould increase the feed intake, daily gain, and feed utilization of piglets and improve their diarrheaand immunity.