Study On The Effects Of Fragrant Fresh Compound Flavor In The Lactating Sows

The Fragrant Fresh Compound Flavor,also known as FFCF,is a class of compounds that can enhance the umami taste of foods.The umami taste does not effect other taste sensations.It only enriches the characteristics of the food flavor,thereby improving its palatability,promoting feed intake,and is not commonly used in pig diets.The effect of FFCF on nursing sows needs further demonstration.Therefore,the purpose of this experiment is to study the effect of dietary supplementation of FFCF in sows’ diet and provide a scientific basis for its application in sowsThis experiment is to increase feed intake by adding fragrant and fresh compound flavor to the diet.This experiment aims to study the production performance,blood physiological and biochemical indicators,and intestinal micro flora of lactating sows supplemented with fragrant and fresh compound flavor.And apparent nutrient digestibility effects.In the trial,40 pregnant sows with similar P2 back fat(22.28±3.84)mm,good health status,3 to 5 fetuses,and similar due date were randomly divided into 4 groups.Each group had 10 replicates and each sow was repeated.The control group was fed the basal diet.The experimental group was added with 0.6kg/t FFCF,1.0kg/t FFCF and 2.0kg/t FFCF on the basis of the basal diet,and the test period was 21 days.The results showed as follows:(1)Compared with the control group and the 2.0kg/t FFCF group,the addition of fragrant and fresh compound flavoring agent 0.6kg/t significantly increased the average daily feed intake of sows(P< 0.01).(2)There was no significant difference(P>0.05)in back fat loss between lactating sows in the treatment room,but the apparent loss of back fat loss was 2.0kg/t,1.0kg/t and 0.6kg/t in the fragrant and fresh compound flavor.In the control group.(3)There was no significant difference(P>0.05)in milk yield between lactating sows in the treatment room,but the apparent value of milk yield was higher in the 2.0kg/t group,1.0kg/t group and 0.6kg/t fragrant fresh compound seasoning group.(4)There was no significant difference(P>0.05)in the ratio of feed to milk among the sows in the treatment room,but the apparent milk ratios of the 1.0kg/t and 0.6kg/t fragrant and fresh compound flavors in the fragrant and fresh compound flavoring were all higher than those in the control group.(5)There was no significant difference(P>0.05)in the average daily gain of the treated piglets,but the average daily gains of the piglets in the 2.0kg/t,1.0kg/t and 0.6kg/t fragrant fresh composite flavors of the FFCF were high.In the control group.(6)Compared with the control group and the 2.0kg/t FFCF group,the addition of fragrant and fresh compound flavoring agent 0.6kg/t significantly reduced the diarrhea rate of piglets(P<0.01).(7)There was no significant difference(P>0.05)in piglet mortality between treatments,but the apparent mortality of piglets in the 2.0kg/t,1.0kg/t and 0.6kg/t complex flavors of FFCF was lower than that of the control group.(8)There was no significant difference(P>0.05)between the serum GLU and BUN test group and the control group;the 2.0kg/t group fragrant fresh compound flavor group significantly increased the serum TC content(P<0.05)in the sows compared with the control group,with extremely significant decrease.The TG content in the sow serum(P<0.01);compared with the control group,the 0.6kg/t and 1.0kg/t FFCF group significantly reduced the serum TG content(P<0.05).(9)There was no significant difference(P>0.05)in serum ALB between the experimental group and the control group;compared with the control group,the 2.0kg/t FFCF group significantly increased the GLB content in the sow serum(P<0.05);the 1.0kg/t group was significant Reduce TP content in sow serum(P<0.05).(10)There was no significant difference(P>0.05)in serum IGF-1 between the experimental group and the control group;the PRG content in the serum of the sows was significantly increased in the 0.6kg/t group of FFCF group compared with the control group(P<0.01).The level of E2 in the serum of the sow was significantly increased(P<0.05),and the GH content in the serum of the sow was significantly increased(P<0.05).Compared with the control group,the 2.0kg/t fragrant fresh compound flavor group significantly increased the serum PRL content(P<0.05),and significantly increased the serum E2 content(P<0.05).(11)Compared with the control group,the 0.6kg/t FFCF group can significantly increase the serum Lep content(P<0.05),and significantly increase the serum GLP-1 content(P<0.05).The level of Ghrelin in sow serum was significantly increased(P<0.05),and the CCK content in sow serum was significantly increased(P<0.01).Compared with the control group,the 2.0kg/t FFCF group can significantly increase the Ghrelin content in the sow’s serum(P<0.05),and significantly increase the CCK content in the sow’s serum(P<0.05).(12)There was no significant difference(P>0.05)in milk fat,lactose and milk protein between treatment groups,but the apparent value of the test group was higher than that of the control group.(13)There was no significant difference(P>0.05)in digestibility of nutrients between treatments,but apparent values of apparent digestibility of dry matter and apparent digestibility of crude fat in the experimental group were higher than those in the control group.The apparent digestibility of calcium and apparent digestibility of phosphorus were lower than those in the control group.(14)There was no significant difference(P>0.05)in the bacterial population between the treatments,but the apparent value of E.coli in the test group was lower than that in the control group.The apparent values of Bifidobacterium and Lactobacillus in the test group were higher than those in the control group.The conclusion was as replacement gilt prefers feed addition of FFCF.Above all,recommend FFCF.