Research On The Feeding Effects Of The Diet Without Choline And Iron-containing Feed Additive In Finishing Pigs

Iron and choline are essential nutrients of pigs. the nutritional requirements of iron of finishing pigs is about 60mg/kg, and the nutritional requirement for choline is about 300mg/kg. The iron concentration in general basal diet is about 270-31Orng/kg in our country, and choline concentration in more than 1000mg/kg. As can be seen, the concentrations of these two nutrients in the basal diet is more than three to five times of the nutritional requirements of finishing pigs, it seems no longer to add these two feed additives in the basal diet fed to finishing pigs. Therefore, the necessity of supplementation of iron and choline in basal diet fed to finishing pig was investigated in this paper. There were three experiments in this studies. The necessity of supplementation of iron in basal diet fed to finishing pig was investigated and further validated in the experiment 1 and 2. The necessity of supplementation of choline in basal diet fed to finishing pig was investigated in the experiment 3.In the experiment 1,32 healthy, three-way crossbred (Duroc X Landrace X Yorkshire) finishing pigs weighting about 69 kg were selected and divided into 2 groups:the control and the experimental group,16 pigs in each group. The control group pigs were fed with the common diet with iron-containing additive, but the experimental group pigs were fed with the basal diet without iron-containing additive. The feeding experimental results were as follows:Compared with the control group, ADG and FCR of the experimental group have the improvement tendency.The results of the experiment 1 was further verified in the experiment 2.32 healthy, three-way crossbred (Duroc X Landrace X Yorkshire) finishing pigs weighting about 63 kg were selected and divided into 2 groups:the control and the experimental group,16 pigs in each group. The experimental treatments of pigs were the same as in the experiment 1. The feeding experimental results were as follows:compared with the control group, ADG and FCR of the experimental group have the improvement tendency; the digestion coefficients of CP, NFE and CF in the experimental group increased significantly (P< 0.05); iron in the experimental pig plasma decreased significantly (P<0.05); but Hb concentration in the experimental group pig blood increased highly significantly (P<0.01); TP, TG and Cho concentrations and GPT activity in the experimental group pig plasma increased significantly (P< 0.05). There were no differences (P>0.05) in the other plasma biochemical parameters of two groups.In the experiment 3,32 healthy, three-way crossbred (Duroc X Landrace X Yorkshire) finishing pigs weighting about 63 kg were selected and divided into 2 groups:the control and the experimental group,16 pigs in each group. The control group pigs were fed basal diet,-the experimental group pigs were fed basal diet supplemented 200 mg/kg choline. Feeding experimental period were 45 days. The feeding experimental results were as follows:compared with the control group, ADG of the experimental group pigs increased by 5.62%(P< 0.05); FCR of the experimental group increased by 4.53%(P> 0.05); Glu, TP, UN and Cho concentrations and GOT activity in the experimental group pig plasma decreased significantly(p<0.05); GPT activity and TG concentration in the experimental group pig plasma decreased highly significantly (P<0.01). Based on the experimental results the conclusion was made:the supplementation of choline in finishing pig diet could promote the growth and feed utilization, increase blo-membrane stability, prove nutritionally biochemical metabolism.The conclusions were made based on the results of the experiment 1,2 and 3:(1) the supplementation of iron-containing additive in basal diet fed to finishing pigs was inessential; (2) the supplementation of choline in basal diet fed to finishing pigs was necessary. The supplementation of choline in finishing pig diet could promote the growth and feed utilization, strengthen bio-membrane stability, improve nutritionally biochemical metabolism.