The Effects Of Lactobacillus Fermented Feed On Growth,Meat Quality,Serum Antioxidant And Intestinal Microbiota Of Pigs

Vareties of lactobacillus was used in this experiment to study the effects of the fermented feed on the growth of swine, meat quality, serum antioxidant activity and the diversity of intestinal microorganism.Duroc × Landrace × white hybrid piglets (Body weight of 20±0.5kg) were chosen in this experiment. We set up 5 treatment groups, all of which were repeated 4 times and 3 piglets was used each time.As for each group, complete formula feed, 0.1% Lactobacillus plantarum BS10 fermented feed,0.1% Lactobacillus JJB3 fermented feed,1.0% Lactobacillus H fermented feed and 0.1% Lactobacillus BB fermented feed was used respectively. This study was divided into 2 period:growing period (<50kg) and finishing stage (>50kg). For each period and the whole growing time, average daily food intake (ADFI), average daily gain (ADG) and feed to gain ratio (F/G) were calculated.The lactic acid content of fermented feed was detected by Acid and alkali neutralization titration and we used pH meter to measure the pH value of the fermented feed. Viable count method was applied to calculate the number of lactobacillus, saccharomycetes, bacillus and colibacillus in the samples. Fresh feces samples were collected and the diversity of intestinal flora was analyzed by viable count method and DGGE. Weigh these pigs after 24h without any feed in the end and 4 pigs, of which weight were closed to the average each group were chosen to be collected 20mL blood in precava and serum was separated and prepared to detect the biochemical indices and antioxidant activity. Pigs were slaughtered to take the longissimus for meat quality measurement after the blood collection.The results were as follows:1.With the extension of the fermentation time, the lactic acid level of fermented feed was gradually increased, eventually stabilized at 110mg/g, while the pH value of all groups decreased rapidly to stabilization in 10 days.Meanwhile, during the time, the number of Lactobacillus and yeast gradually increased compare with that of change for bacillus was not remarkable. The number of E.coli was detected increase in the early stage and went down fast after reached the peak in 3-5days.2.During the growing period, the data showed that there was no significant difference in ADG, ADFI and F/G between each group. But during the fattening period, the ADG of every group feeding with lactobacillus was higher than the matched group, while the ADFI value of each group feeding with lactobacillus showed no significant difference between each other (P>0.05). During the whole experiment time, it showed significant difference both in the ADG value and F/G value between groups feeding with lactobacillus and the matched group (P<0.05).3.Meat quality:the brightness (L* value) value of meat of groups feeding Lactobacillus was higher than that of the control group, while the redness (a* value) value of groups feeding Lactobacillus JJB3 and Lactobacillus BB was notably higher than that of groups feeding Lactobacillus H and the control group (P<0.05). At the same time, there was no significant difference between each group of yellowness value (b* value) (P>0.05). The same result was found in the value of pH1、pH24 and drip loss between each group (P>0.05). The shear force of the groups feeding Lactobacillus was smaller than that of the control group.4.Serum antioxidant:the SOD activity in serum of groups feeding Lactobacillus was notably higher than that of the control group (P<0.05), while the data showed no significant difference between each group feeding Lactobacillus (P>0.05). The content of MDA in serum of groups feeding Lactobacillus was lower than that of the control group remarkably (P<0.05). On the contrary,the content of GSH-PX was higher than that of the control group.5.Fecal viable count:the logarithm value of anaerobic bacteria viable count of each group was between 6.0-6.7 during the middle of the experiment,and it showed no significant difference (P>0.05). There was no significant difference between the experimental groups and control group about the number of Lactobacillus and Bifidobacterium, except for BS10 group. During the last phase of the experiment,the logarithm value of anaerobic bacteria viable count of each group was all above 6.90, meanwhile the number of Lactobacillus of JJB3 group was significantly higher than the other groups (P<0.01). A large difference was detected among each group of the number of Bifidobacterium, while it showed no significant difference among groups about the number of E.coli (P>0.05), except that the number of BS10 group was notably higher than that of the control group (P<0.05). Comparing with the control group, the number of enterococci of groups feeding with Lactobacillus was less (P<0.05) or extremely less (P<0.01). The total number of fecal anaerobic bacteria and aerobic bacteria in each group was significantly increased form the middle of the experiment to the end, and the increasing number of the anaerobic bacteria of experimental groups was larger than the control group.6.Bacterial’s analysis of DGGE:48 bands were detected form total 15 test samples during middle of the study,and the average value of each group were 31.3,36.0,39.0, 38.3 and 38.7 respectively.The average value of 3 groups (JJB3,Lactobacillus H and Lactobacillus BB) was higher than that of the control group remarkably (P<0.05). The different individuals within the same experimental group showed a relatively high similarity, and there was notable difference between 2 experimental groups. It appeared a increase between middle of the study and end of it, the data showed that,in the last of the experiment, the average bands value are 33.0,37.0,41.3,39.7 and 39.7. The number of bands of 3 groups(JJB3, Lactobacillus H and Lactobacillus BB) was notably higher than that of the control group (P<0.05), while it showed no significant difference between BS10 and the other 4 groups (P>0.05). Similarity of the control group was approximately 90%, while that of Lactobacillus BS10 and JJB3 groups was approximately 84%, and 89% of the Lactobacillus H group. Large differences between the each groups, the similarity is lower than the medium term.Conclusions:①.During the growing period,it showed no significant difference between experimental groups and control group in growing indices (P>0.05), while the groups feeding Lactobacillus showed a great excel in growing indices than control group during the last phase or the whole period (P<0.05).②.Groups feeding Lactobacillus showed a great excel in meat color and shear force than control group (P<0.05) and there was no significant difference between groups in the pH value and the drip loss (pH>0.05).③.Groups feeding lactobacillus showed a significant excel in the serum antioxidant than control group (P<0.05).④.Fermented feed can enhance the diversity of the swine intestinal bacterial flora and maintain the balance of intestinal microbiota.