Fu Ruizhen 1, Chen Rushui 1, Huang Yuanlin 1, Zhao Haipeng 2, Li Haitao 3
1. Henan Jufeng Feed Technology Co., Ltd.; 2. College of Life Sciences, Henan University; 3. Pingdingshan City Fishery Technology Extension Station, Henan Province
The production and application of fermented feed is one of the hottest topics in the feed industry and aquaculture industry in recent years. With the continuous improvement of people's living standards and the deterioration of environmental resources, the use of agricultural and sideline products and light industrial by-products to produce high-quality, non-polluting microbial fermented feed has alleviated the shortage of feed resources, improved the quality of livestock and poultry products, and reduced antibiotics for animal products. An important means of residue. Fermented feed is mainly produced by yeast, lactic acid bacteria and spores. These microorganisms are safe strains and will not adversely affect animals and the ecological environment. Fermented feed can improve the gastrointestinal microflora to stabilize the gastrointestinal environment, regulate gastrointestinal fermentation, improve pH stability, provide a beneficial environment for the proliferation of anaerobic beneficial bacteria, and may enhance the body's immune and antioxidant properties. The role, thereby improving the body's disease resistance. The purpose of this experiment is to use solid-state fermentation technology to produce microbial fermented feed for antibiotic-free feeding of pigs. Based on the previous experiments, the effects of fermented feed on the immunity and antioxidant capacity of growing and finishing pigs were further tested.
1 Materials and methods
1.1 Test Animals and Locations
In this experiment, 120 gram-growing pigs with the same parity, similar body weight, health and weight of about 65 kg were selected. According to the principle of uniform weight, they were randomly divided into two groups, with control group and experimental group, with 6 replicates in each group. , repeat 10 pigs each. The test pig farm is a concrete floor with a uniform orientation. It is fed 3 times a day. Free drinking water is based on the principle of no leftovers. The pre-test period is 3d and the test period is 30d.
1.2 Diet preparation and test treatment
The test diet was prepared according to the national lean meat pig breeding standard and the US NRC pig nutrition standard, and the compound feed was powder. The composition of the test diet and the nutritional level are shown in Table 1. In the control group, common soybean meal and cotton aphid were used as protein materials, and the experimental group used fermented soybean meal and fermented cotton aphid as protein materials.
Note: 1% premix can be provided for every kilogram of compound feed: vitamin A8500IU, vitamin D1300IU, vitamin E12IU, vitamin K2.0mg, vitamin B11.2mg, vitamin B24.0mg, vitamin B60.2mg, calcium pantothenate 10.0mg, gallbladder Base 600mg, niacin 16.0mg, folic acid 0.3mg, biotin 0.06mg, copper 220mg, iron 100mg, manganese 60mg, zinc 120mg, selenium 0.3mg, iodine 0.3mg.
1.3 Feeding Management
The pigs were given 3 to 4 times a day, and the pigs were given free access to water. The epidemic prevention, disinfection and other management methods during the test were carried out according to the farm system.
1.4 Test indicators and methods
1.4.1 Preparation of serum
Three growing fattening pigs were randomly selected from each of the experimental group and the control group. On the 30th day, 15 mL of blood was collected from the vena cava before 9:00 to 10:00 am, and serum was prepared according to a conventional method, and then stored in a refrigerator at -70 °C.
1.4.2 Determination of Serum Antioxidant Performance
Glutathione superoxide dismutase activity (GSH-Px), superoxide dismutase activity (SOD), total antioxidant capacity (TAOC), malondialdehyde content (MDA) detection by Nanjing Institute of Bioengineering The kit was tested.
1.4.3 Determination of serum immune protein indicators
The assay was performed using the IgA, IgG and IgM test kits of the Nanjing Institute of Bioengineering.
1.5 Data Analysis Method
All data were statistically analyzed using SPSS 17.0 software, single factor independent t-test. The test results were expressed as mean ± standard error, with P < 0.05 as the significant difference standard.
2 test results
2.1 pig serum antioxidant performance index
The results of serum antioxidant performance indicators of finishing pigs are shown in Table 2.
The results in Table 2 showed that compared with the control group, the experimental group improved the serum glutathione superoxide dismutase activity (GSH-Px) and total antioxidant capacity (T-AOC) of the finishing pigs significantly (P<0.05); The serum malondialdehyde content (MDA) of the finishing group was significantly lower than that of the control group (P<0.05). The serum superoxide dismutase activity (SOD) of the experimental group was 7.77% higher than that of the control group, but the difference was not significant (P >0.05).
2.2 fattening pig feeding serum immune performance index
The results of serum immunological performance indicators of fattening pigs are shown in Table 3.
The results in Table 3 showed that compared with the control group, the serum IgA content and IgM content in the finishing group were significantly different (P<0.05), and the serum IgG content in the finishing pigs was significantly different (P<0.01).
3 Discussion
3.1 Effect of Fermented Soybean Meal and Fermented Serum Antioxidant Performance of Finishing Pigs
Numerous studies have shown that probiotics have antioxidant activity. After Zhang Jiangyan and other micro-fermentation of cotton aphid and soybean meal, the anti-nutritional factors are greatly reduced, which not only reduces the cost of feeding, but also achieves good results. The experimental study showed that fermented soybean meal and fermented cotton aphid had significant differences in serum glutathione superoxide dismutase activity (GSH-Px) and total antioxidant capacity (T-AOC) in fattening pigs (P<0.05). The serum malondialdehyde content (MDA) of the finishing pigs was significantly different (P<0.05). It can be seen that adding a diet rich in probiotic fermented feed can enhance the ability of pigs to scavenge free radicals, and help to improve the antioxidant capacity and anti-stress ability of finishing pigs.
3.2 Effect of Fermented Soybean Meal and Fermented Serum Immune Performance of Finishing Pigs
At the 30th day of the experiment, the treatment group improved the serum IgA content and IgM content of the finishing pigs significantly (P<0.05). Erickson and Hubband studies have shown that Lactobacillus can increase the production of IgA in experimental animal models. Oral Lactobacillus lactic acid lactic acid rods in mice such as Perdigon can significantly increase the number of IgA plasma cells. IgG is most important in humoral immunity. In this experiment, the experimental group improved the serum IgG content of fattening pigs significantly (P<0.01). From this point of view, in the experimental diet, fermented soybean meal and fermented cotton aphid are rich in active bacteria such as lactic acid bacteria and yeast, which promotes the humoral immune response of the fattening pig body and improves the body's resistance.
4 Conclusion
The results of this experiment show that the growth and fattening pigs fed feed rations with fermented soybean meal and fermented cotton aphid not only enhanced the body's antioxidant capacity, but also eased various stresses during the growth process, and stimulated the body's humoral immune response. Improve the disease resistance of pigs.
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