Effects Of Different Strains Fermented Bran On The Production Performance,Antioxidant And Fecal Microorganism Of Pigs

The purpose of this study was to investigate the effects of different fermented bran on the production performance,antioxidant capacity,slaughter performance and intestinal health of the fattening pig,and to analyze the growth performance,blood index,serum index,slaughter performance and intestinal health,and provide a theoretical basis for the application of probiotic bran in pig production.In this experiment,we select 280 pigs(Duroc × Large White ×Yorkshire),which were healthy and weight close.These pigs were randomly divided into 5 treatments,each treatment consists 4 replicates,and each replicate includes 14 pigs.The control group was fed basal diet,while the experimental group used different fermented bran which replaces 10% of the common bran in the basal diet.The pre-test period was 7 days,and the formal test period was 28 days.The results showed that:(1)Compared with the control group,the average daily gain had increase trend in 40-60 kg fattening stage(P < 0.05),and the Feed/Gain(F/G)decreased significantly(P < 0.05).But,there was no significant difference in the Lactobacillus group(P > 0.05)(2)Compared with the control group,the MCV and MCH of the Yeast group increased significantly(P < 0.05).There was no significant difference in other blood routine indicators(P > 0.05).(3)Compared with the control group,the level of alkaline phosphatase(ALP)increased significantly(P < 0.05),but the content of alanine aminotransferase(ALT)and aspartate aminotransferase(AST)was not significant(P > 0.05).(4)Compared with the control group,the total protein(TP)in the Bacillus subtilis group,the Yeast group and the Lactobacillus group increased significantly(P < 0.05),but there was no significant difference in the content of albumin,triglyceride and cholesterol.(5)Compared with the control group,the number of total superoxide dismutase(T-SOD)of Bacillus subtilis,Aspergillus oryzae and Lactobacillus group increased significantly(P < 0.01).(6)Compared with the control group,the number of aerobic bacteria in the feces of the fattening pig increased significantly(P < 0.001),and the number of Escherichia coli in the feces of the fattening pig was significantly decreased(P < 0.05)and the number of lactic acid bacteria increased significantly(P < 0.05).Compared with the control group,the economic benefits of Bacillus subtilis group,Aspergillus oryzae group and Yeast group were significantly increased(P < 0.05),the results are consistent with the production performance.To sum up,Adding 10% fermented bran in the basal diet improved the production and economic benefits;Fermented bran Increased the rate of protein conversion and enhanced the antioxidant levels of serum;Fermented bran improved microbial composition in feces and reflected the health of intestinal flora indirectly.