Effects Of Diets With Different Flavor On Performance And Intestinal Morphology In Suckling And Weaned Piglets

Compared with other feed raw material,different sources of protein material have the greatest influence on the feed palatability in piglets.Therefore,when lower palatability protein material is used to replace higher palatability protein material,for example plasma protein powder,it will decrease the animal acception to feed and growing performance.However,when functional flavor is added in economic feed,animal can match the similar growth performance with the animal fed standard feed.In the study,flavouring and sweetening agents,flavouring,sweetening and umami agents were used to replace plasma protein powder of traditional flavor for measurement the difference of perfoemcne,blood biochemical index,nutrient digestibility,Intestinal morphology and function.24 litters of piglets from 24 multiparous sows with approaching and average 4 births were randomly divided into 3 groups,with each group represented by 8 replicates of 10piglets per replicate.They were control group,treatment B and C.The suckling pigs in control group fed the basal diet with 2%plasma protein powder and without flavouring and sweetening agents.Group B fed the basal diet with peeling soybean meal to replaced plasma protein powder and supplemented with 0.15%traditional flavor?flavouring and sweetening agents?.Group C fed the basal diet with peeling soybean meal to replacing plasma protein powder and supplemented with 0.15%functional flavor?flavouring,sweetening and umami agents?.In stage of weaned piglets,group B and C were supplemented with 0.15%and 0.15%functional flavor based on the contral.Then the performances of 28th-and 42nd-day weaned piglets were determined,biochemical indicators of serum from 6 pigelets on the 7th and 21st day and after weaning in each group group were analyzed,as well as morphology of jejunum and ileum.Furthermore,the digestibility rates of energy,crude protein and amino acid were measured by tracer method with 0.1%Cr₂O₃.The main result we got from our research in clude:?1?Compared with the group with plasma protein powder,for day 21-28,the ADG of group B with flavouring and sweetening agents decreased by 22.22%?P<0.05?,and F/G increased by 40.00%?P<0.05?;ADFI of group C with flavouring,sweetening and umami agents increased?P=0.09?.And the ADG,ADFI and FCR of group C were higher than that of group B?P<0.05?.for day 29-42,the ADG and FCR of group B decreased by15.79%?P<0.05?and 11.46%?P<0.05?respectively,but response in ADFI of group C?P<0.05?,compared with the group with plasma protein powder.And the ADG,ADFI and FCR of group C were higher than that of group B?P<0.05?.?2?It is found that compared with standard feed,blood biochemical index showed no diffrerence?P>0.05?although the plasma protein powder was removed totally.?3?On day 28,the apparent ileal digestibility of CP,Thr,Ser,C ys,Val,Ile,Leu,Phe and Pro in group B were increased compared with the group A?P<0.05?;flavouring,sweetening and umami agents increased the apparent ileal digestibility of Thr,Glu,Ala,Cys,Leu,Lys and Arg?P<0.05?,respectively.O n day 42,Compared with the group A,Group B and C decreased the digestibility of Asp,Glu,Gly,Phe,Lys,His and Ile,Leu,Phe;increased the digestibility of Met and Thr,Gly,Ala,C ys,Val?P<0.05?,respectively.?4?Compared with the control group with plasma protein,the villus height in jejunum of group B with traditional flavor was significantly decreased by 7.80%?P<0.05?in the stage on day 28,but there was no different showed in that of group C with functional flavor?P>0.05?.?5?There was no significantly difference between group of functional flavor with the control group with plasma protein?P>0.05?.But,the expression of umami receptor Tas R3in jejunum of functional flavor group was higher than that of traditional flavor group.The results show that after removing plasma protein powder from feed formula,the body weight gain of piglets fed the diet with functional flavor was improved,consistent effect were showed in digestibility rates of energy,crude protein and amino acid,based on the normal intestinal morphology and umami experience function.