Effect Of Fermented Apple Pomace On Production Performance,Serum Index,Intestinal Microflora And Morphology Of Weaning Piglets

In view of China’s fruit processing industry produce the large amount of waste pomace and the present situation livestock feed resources shortage, and the actual conditions of weaned piglets feeding in our country.The feeding trials and digestion test were carried out to study the effect of using fermented apple pomace replace different proportions of protein feed raw materials in the diet onproduction performance serum index, apparent digestibility intestinal microflora and morphology of weaning piglets.The aim of this study was to provide reference for the application of feed raw materials such as fruit pomace in animal production. Exp.1 Effects of fermented apple pomace on growth performance, serum biochemical parameters and faecal microbiota in weaned pigletsA total of 120 weaned pigs(Duroc×Yorkshire×Landrace) with an average initial body weight of(5.87±0.10 kg) were randomly assigned to 5 treatments, with 3 pens per treatment and 8 pigs per pen. Pigs were allotted to five diets, including negative control(NC, basal diet), positive control(PC, basal diet + 0.1% antibiotics) and three experimental diets. Experimental diets were basal diet supplied with fermented apple pomace at the level of 4%, 6% and 8%, respectively. The experiment lasted for 35 days. Results showed that compared with negative control, pigs fed with antibiotic and 6% fermented apple pomace group had higher ADG and ADFI, but lower F/G, faecal E. Coli population and diarrhea rate(P<0.05). In addition, serum parameters results showed that antibiotic group and 6% fermented apple pomace group were also higher in GH、ISN、T3 and T4 contents but were lower in serum urea nitrogen and cholesterol contents when compared with negative control group(P<0.05). Compared with negative control group, adding 4% fermented apple pomace increased ADG and ADFI and decreased serum cholesterol and diarrhea rate(P<0.05), with no influences on serum hormones and serum urea nitrogen(P>0.05). There were no significant differences between 8% fermented apple pomace group and negative control in growth performance and serum biochemical parameters. With the increasing of fermented apple pomace added in the diets, growth performance, diarrhea rate, faecal E. Coli population, serum urea nitrogen, cholesterol and hormone indexes showed a quadratic effect changes(P<0.05), with 6% fermented apple pomace group dominating among groups. Compared with positive control group, fermented apple pomace groups significantly decreased the total number of faecal bacteria(P<0.01) Exp.2 Effects of fermented apple pomace on apparentdigestibility, serum immune indexes, intestinal microflora and morphology in weaned pigletsA total of 120 weaned pigs(Duroc×Yorkshire×Landrace) with an average initial body weight of(5.87±0.10 kg) were randomly assigned to 5 treatments, with 3 pens per treatment and 8 pigs per pen.Pigs were allotted to five diets, including negative control(NC, basal diet), positive control(PC, basal diet + 0.1% antibiotics) andthree experimental diets. Experimental diets were basal diet supplied with fermented apple pomace at the level of 4%, 6% and 8%, respectively. The experiment lasted for 35 days. Results showed that compared with NC, dietary supplemented with 6% fermented apple pomace group had higher apparent digestibility of CP and EE(P<0.05), higher concentrations of immunoglobulin A, immunoglobulin Gand interleukin-6 on d 21, and higher concentrations of immunoglobulin A on d 35(P<0.05). Compared with NC, dietary supplement with 6% fermented apple pomace group had less populations of E. Coli in small intestines(P<0.05), however, it had more populations of Bacillus and Lactobacillus in the duodenum and cecum(P<0.05). Dietary supplement with 6% fermented apple pomace group had higher villus height in small intestine, lower crypt depth in the duodenum and jejunum(P<0.05), which resulted in higher VH/CD value in the duodenum and jejunum. With the increasing of fermented apple pomace added in the diets, there was a quadratic effect(P<0.05) on the apparent digestibility of CP and EE, populations of E. Coli, concentrations of IgA, villus height in small intestine and the crypt depth in the duodenum and jejunum.Based on the results from above experiments, dietary supplementation with 6% fermented apple pomace could improve the apparent nutrients digestibility, production performance and immunity, adjust the intestinal microecological balance, reduce E. coli population, improve the intestinal environment, increase serum endocrine hormones, andreduce serum urea nitrogen and cholesterol.