Effects of Fermented Forage with Highly Active Bacteria on Immunity and Oxidation Resistance of Growing-finishing Pigs

作     者：LIN Biao-sheng 1,2 ,HE Yu-qin 1,2 ,LUO Jian 3,4 ,YANG Xiao-yan 1,2 1. College of Life Science of Longyan University,Longyan 364012,China 2. Key Laboratory of Fujian Universities Preventive Veterinary Medicine and Biotechnology,Longyan 364012,China 3. Longyan Jinhe Animal Feed Co. ,Ltd. ,Longyan 364000,China 4. The Animal Husband- ry,Veterinary Medicine and Marine Products Bureau of Longyan,Longyan 364000,China 

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

年 卷 期：2012年第4卷第2期

页      面：60-61,71页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 090502[农学-动物营养与饲料科学] 0905[农学-畜牧学] 08[工学] 09[农学] 083201[工学-食品科学] 

基　　金：funded by the Major Project of Regional Science of Fujian Science and Technology Department(2009N3013) Planned Major Project of Science in Longyan City (2011LY18) 

主　　题：Fermented forage Finishing pig Immunity Oxidation resistance 

摘      要：[Objective]The aim was to study on effects of fermented forages with highly active bacteria on immunity and oxidation resistance of fin- ishing pigs,providing references for popularization and application of the forage. [Method]About 180 duroc-landrace-yorkshire swines at the same age were chosen and two groups were set. In control group,the pigs were fed with basic forages and antibiotics,and in test group,the pigs were fed with basic forages and 8% of forages with highly active bacteria. [Result] Compared with control group,immune globulins in test group im- proved significantly and IgG differed extremely on the 28th d （ P 〈0. 01） ; blocking rate of antibody against swine fever enhanced by 46. 10% on the 28th d than that on the 21th d with significant differences （ P 〈0. 05） ; oxidation resistance in test group was significantly higher and T-AOC achieved an extreme level （ P 〈0. 01） . [Conclusion]Forages with highly active bacteria would promote immunity and oxidation resistance of finishing pigs, which is of great value in production.