Effects Of Sour Soup Microecological Preparation On Stress And Intestinal Microorganisms Of Weaned Piglets

In order to study the effect of sour soup microecological preparation on stress and intestinal microorganisms of weaned piglets,54 healthy weaned piglets at age of 31 days and the weight of 5.34(± 0.86 kg)were selected and divided into 6 groups with 3 replicates per group and 3 pigs per replicate.The experiment group 1(control group)was fed basal diet,the experiment group of ?,?,?,? were fed 0.5%,1%,1.5%,2% sour soup with the basal diet together,respectively,the experimental group ? was fed the basis diet with 0.1% compound probiotics.Feeding experiment was conducted for 47 days,including pre-test period of 7 days and normal trial period of 40 days.Five days before the end of the feeding test,3 pigs were selected for digestion testing in each group.The results showed as follows:(1)Effects of sour soup microecological preparation on growth performance anddiarrhea rate of weaned pigletsThe ADFI and ADG of the experimental group ? and the experimental group ? were significantly higher than that of the experimental group ?(P<0.05).The ADG of the experimental group ? was significantly lower than that of other experimental groups(P<0.05).The diarrhea rate was the lowest in the experimental group ?,compared with the experimental group ?,group ? and group ?,the reduction was 36.78%,38.90% and 30.17%,respectively(P<0.05).The results showed that adding sour soup microecological preparation and compound probiotic preparation to the diet can improve the growth performance of weaned piglets and reduce the diarrhea rate to different degrees,among the sour soup group,the experimental group ?(sour soup 2% group)had the best effect,which was about the same as the commercial compound probiotics in anti-weaning stress.(2)Effects of sour soup microecological preparation on nutrient digestibility andserum biochemical indexes of weaned pigletsThe digestibility of ether extract and crude fiber in the experimental group ? and the experimental group ? was significantly higher than that of the experimental group ?(P<0.05),and the digestibility of crude protein was improved,but the effect was not significant(P>0.05).The total serum protein of the experimental group ? and the experimental group ? was significantly higher than that of the experimental group ?,increasing by 13.83% and 16.29%,respectively(P>0.05).The urea nitrogen of the experimental group ?,the experimental group ?,the experimental group ? and the experimental group ? was significantly lower than that of the experimental group ?(P<0.05).The glucose of the experimental group ? was significantly increased by 13.24% compared with the experimental group ?(P<0.05).The results showed that the proper amount of sour soup microecological preparation and compound probiotic preparation can increase the digestibility of ether extract and crude fiber of weaned piglets,increase the content of total protein and glucose in serum,and reduce the blood urea nitrogen.(3)Effects of sour soup microecological preparation on serum immunoglobulin andantioxidant performance of weaned pigletsThe content of immunoglobulin G in the experimental group ? was the highest,which was significantly higher than the other groups(P<0.05).Further more,compared with the experimental group ?,the immunoglobulin G of the experimental group ? and the experimental group ? were significantly increased by 7.52% and 14.66%,respectively(P<0.05).The immunoglobulin A of the experimental group ? was significantly increased by 9.85% than that of the experimental group ?(P<0.05).The content of glutathione peroxidase(GSH-Px)in the experimental group ? was the highest,which was significantly higher than the other groups(P<0.05).The content of superoxide dismutase(SOD)in the experimental group ? and the experimental group ? was significantly increased by 15.37% and 10.25% than that of the experimental group ?,respectively(P<0.05).The content of malondialdehyde(MDA)in the experimental group ? was the lowest,which was 16.57% lower than that of the experimental group ?(P<0.05).The results showed that adding sour soup microecological preparations and compound probiotic preparations to the diet can enhance the immune function and improve the antioxidant performance of weaned piglets to varying degrees,the results of the experimental group ? and the experimental group ? were better.(4)Effects of sour soup microecological preparation on intestinal morphology andcaecum flora structure of weaned pigletsThe height of duodenal villi in the experimental group ? was significantly higher than that of the experimental group ?(P<0.05),and the difference between the remaining groups was not significant(P>0.05).The ratio of jejunum villi height to crypt depth in the experimental group ? was significantly higher than that of the experimental group ?,with an increase of 26.34%(P<0.05),the difference between other groups was not significant(P>0.05).The structure of cecum flora in weaned piglets was studied by high-throughput sequencing,Firmicutes is the main bacterium of each the experimental group,compared with the control group and the compound probiotic group,the sour soup group has a tendency to increase the abundance of Firmicutes and reduce the abundance of Bacteroidetes.The relative abundance of Bacteroidetes varied significantly among the experimental groups,ranging from 3.01% to 30.80%.At the genus level,Lactobacillus is the main genus of bacteria in each the experimental group,the relative abundance of Lactobacillus in the experimental group ? was significantly higher than that in the other groups(P<0.05),and the relative abundance of the remaining bacteria in each group also changed significantly.The results show that the addition of appropriate amount of sour soup microecological preparation to the basic diet of weaned piglets is beneficial to the development of small intestine morphology and improves the structure of cecum flora to some extent.Based on the above results,the addition of appropriate amount of sour soup microecological preparations can improve the growth performance,partial nutrient digestibility,immune performance,blood biochemical indicators and antioxidant performance of weaned piglets to varying degrees,and can promote the morphological development of the small intestine and improve the structure of the cecal flora to a certain extent.Adding the appropriate amount of sour soup microecological preparation to the diet of weaned piglets can achieve approximately the same anti-weaning stress effect as that of commercial probiotics,and prevent diarrhea better.