Effect of Complex Preparation on the Hemorheological Indexes of Heat Stress Piglets

作     者：Peng Xiaoqing Liu Fenghua Yan Peishi 

作者机构：Laboratory Animal Center of Nantong University Department of Animal ScienceBeijing University of Agriculture College of Animal ScienceNanjing Agricultural University 

出 版 物：《Animal Husbandry and Feed Science》 (动物与饲料科学（英文版）)

年 卷 期：2015年第7卷第4期

页      面：253-256页

学科分类：090603[农学-临床兽医学] 09[农学] 0906[农学-兽医学] 

基　　金：Supported by Talents Introduction Project of Nantong University(03080479) Natural Science Project of Nantong University(10Z078) 

主　　题：Complex preparation Heat stress Piglets Hemorhealogy 

摘      要：In the study, heat stress environment was simulated by artificial climate cabin to establish the heat stress model of piglets. A total of 64 2-month-old Chinese miniature pigs used for test were sdected and randomly divided into control group, heat stress group, complex preparation extract I treatment group and complex preparation extract II treatment group. Hematocrit was analyzed by Wintrobe test, meanwhile, the hemorheological indexes such as whole blood viscosity were analyzed by the automated analysis system of hemorrheology. In order to study the dynamic changes of complex preparation on the hemorheologieal indexes of heat stress piglets. The results showed that the piglets whole blood viscosity at high shear rate on the 10~ days in heat stress group was significantly highe~ than that in control group （P 〈 0.05） ; erythrocyte deformation indexes on the 6th and 10th days in heat stress group were significantly lower than that in control group （P 〈 0.05） ; hematocfit on the 1＂, 3＇~, 6~h and 10＇h days in heat stress group was significantly higher than that in control group （P 〈 0.05）. Hemorhealogieal inde- xes of the piglets in treatment group adding with complex preparation had been significantly restored, the effect on the 10th day after the stress was the most significant （P 〈 0.05）. The test results indicated that heat stress showed some significant influences on the health of piglets. Complex preparation could reduce the physiological damage causing by heat stress, and the effect of complex preparation II was better than that of complex preparation I.