| Experiments were conducted to explore the difference of nutrients among four silages that fermented asparagus by-product with different fermentation starters and the influence of sows fed fermented asparagus by-product on blood index, milk quality and piglets performance.Fresh asparagus by-product was dried naturally to a moisture level of about 60%and then fermented with 99 starter, nonwei starter, wuhang starter and a mixed starter,respectively, samples were collected at day 7, 14 and 21 for analysis. Data showed that compared with other treatments, fermented asparagus by-product from nonwei treatment had the best color and flavor. The content of NDF and ADF in nonwei treatment at day 7, 14 and 21 was lower than that in other treatments, but the content of NDF in nonwei treatment was significantly lower than that in mixed group(P<0.05). The content of lignin in nonwei treatment was not significantly lower(P>0.05) than that in mixed treatment at day 7, 14 and 21, but significantly lower(P<0.05) than that in 99 and wuhang treatments, respectively. The content of lactic acid, acetitic acid and propionic acid in nonwei treatment was higher than that in other treatments but the content of butyric acid and p H was lower than that in other treatments at day 7, 14 and 21, respectively, the content of lactic acid, acetic acid and propionic acid in nonwei treatment was significantly higher than that in wuhang treatment(P<0.05). there was non significant difference in the content of crude protein and total flavonoids among four treatments(P>0.05). In conclusion, nonwei starter is the best starter to ferment asparagus by-product when compared the other three starters.15 pregnant sow with similar backfat, parity, body condition and gestation period were randomly and in average allotted to treatment I, II and III and offered fermented asparagus dealed with nongwei by-product at a level of 0, 0.25 and 0.50 kg/d/sow respectively from day 85 in gestation to day 21 in lactating. Results indicated that supplementation of fermented asparagus by-product to sows decreased the severity of constipation, increased the level of T-SOD, GH, INS, Ig A and Ig M, the level of T-SOD in serum of sows at weanling in treatment III was significantly higher(P<0.01)than that of sows in treatment I and II, respectively, the level of GH, Ig A and Ig G in serum of sows at farrowing was higher(P<0.05) than that of sows in treatment I.Sows offered fermented asparagus by-product had a low concentration of MDA, IL-Iβ、IL-6 and TNF- αin serum and sows in treatment III had a lower MDA level(P<001) and a lower IL-6 level(P<0.05) than sows in treatment I. Sows offered fermented asparagus by-product also had higher milk quality, the level of CP, GH,INS and Ig G of colostrum in treatment III was higher(P<0.05) than that in treatment Irespectively, the level of T-SOD, IL-β、IL-6 and TNF-αof normal milk in treatment III was also higher(P<0.05) than that in treatment I respectively. Piglets from sows offered fermented asparagus by-product had a better healty and performance(P>0.05). |
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