Effect Of Chinese Herb And Soybean Meal Fermented With Compound Probiotics On Production Performance And Fecal Microflora Of Lactating Sows

In order to improve production performance of lactating sows,the Chinese herbs and soybean meal were fermented with compound probiotics and applied in sow's farm.The experiments were divided into 3 parts.Experiment 1,the effective components of Chinese herbs were studied after probiotic fermentation.Experiment 2,the fermented Chinese herbs were fermented and added in the diets of lactating sows to study its effect on lactating sow's production performance and gut microflora.Experiment 3,the effect of Chinese herbs and soybean meal fermented with compound probiotics on lactating sow's production was studied.The main contents were as follows:(1)The effect of probiotic fermentation on effective components of Chinese herbs.Lactobacillus casei,Enterococcus faecalis and Candida utilis were used to ferment Chinese herbs(Semen vaccariae and Leonurus artemisia).The results indicated that the contents of flavones,alkaloid,polysaccharide and saponin were increased by 55.14%(P<0.05),127.28%(P<0.05),55.42%(P<0.05)and 49.21%(P<0.05)in Chinese herbs after probiotic fermentation.(2)The effect of Chinese herbs fermented with compound probiotics on production performance of lactating sows.24 near parturition sows(Large White × Landrace)with the same body condition and parities were randomly divided into 3 groups,8 sows for each group.The experiments were assigned as follows:The control group with basal diet,group 1 by adding 1%fermented Chinese herbs in basal diet,group 2 by adding 1% unfermented Chinese herbs in basal diet.The experiment started at 5 days before parturition and terminated at 21 d after birth.The results showed that the sow's sdaily feed intake in group 1 was a little higher than the control group(P>0.05).The piglet mortality in group 1 was 67.23% lower than the control group(P<0.05).Sow's milk protein content in group 1 was 62.22% more than the control group(P<0.05).Serum Ig G of sow's in group 1 was increased by 29.91%,compared with the control group(P<0.05).The sow's serum T-AOC and SOD contents in group 1 were increased by12.29% and 17.79 %,compared with the control group(P<0.05),compared with the controlgroup(P<0.05).The sow's serum E2 and PRL contents in group 1 were increased by 12.29%,1and 61.42%,compared with the control group(P<0.05).(3)The effect of Chinese herbs and soybean fermented by probiotics on production performance of lactating sows.60 near parturition sows(Large White × Landrace)with the same body condition and parities were randomly divided into 3 groups,20 sows for each group.The experiments were assigned as follows:control group,experimental group 1(8% wet fermented soybean meal with Chinese herbs replacing 5% soybean meal)and experimental group 2(8% wet fermented soybean meal replacing 5% soybean meal).The experiment started at 5 days before parturition and terminated at 21 d after birth.The results showed that the weanling individual body weight and litter weight of piglets in group 1 were increased by 8.60%,7.28% compared with the control group(P<0.05).Piglet mortality in group 1 was 21.61% lower than the control group(P<0.05).The sow' daily feed intake in group 1 and 2 was a little higher than the control group(P>0.05).The milk fat and milk solid without fat contents in group 1 and 2 were 15.73%,20.94% and 26.49%,10.70% higher than the control group respectively(P<0.05).The loss of sow's backfat thickness in group 1 and 2 was decreased by 53.13% and 39.06%,compared with the control group(P<0.05).The sow's serum Ig G content was 36.00% higher than the control group(P<0.05).The serum BUN content of piglets in group 1 was 21.75% lower than the control group(P<0.05).In conclusion,the fermented Chinese herbs or combined with fermented soybean meal would be useful for production performance of lactating sows and piglets.