柠檬酸对哺乳母猪生产性能、乳成分和免疫机能的影响

Effect of citric acid on the production performance,milk composition and immune function of lactating sows

为探讨不同剂量柠檬酸对哺乳母猪生产性能、乳成分和免疫性能的影响,试验选择预产期接近、生产胎次相近的长大二元妊娠母猪32只,随机分成4组,每组8个重复,1只猪为1个重复。试验分为对照组和试验组,对照组(基础日粮+0.5%柠檬酸),1%柠檬酸组(基础日粮+1%柠檬酸),1.5%柠檬酸组(基础日粮+1.5%柠檬酸),2%柠檬酸组(基础日粮+2%柠檬酸)。试验周期为125 d,母猪配种后开始预试期7 d,试验期至断奶。结果显示,在哺乳母猪日粮中添加1%柠檬酸,仔猪断奶均体质量与其他组相比增加显著(P<0.05);日粮中添加2%柠檬酸,乳蛋白含量最高,比对照组提高3.46%(P>0.05)。各试验组乳脂含量均比对照组高,分别提高35.68%,59.08%,48.02%(P<0.05)。与对照组相比,均能明显提高各试验组初乳中IgG含量;在母猪日粮中添加柠檬酸后,分娩当日,各组间母猪血清中IgA、IgG、IgM含量差异不显著(P>0.05)。添加0.5%和1.5%柠檬酸2组哺乳期血清中IgM含量比添加1%和2%柠檬酸2组含量显著降低(P<0.05)。结果表明,在母猪基础日粮中添加柠檬酸,可增加母猪血清中免疫球蛋白含量,显著改善初乳乳蛋白和乳脂成分以及抗体含量,进而显著提高仔猪断奶均体质量,有效改善哺乳母猪生产性能。

The purpose of this experiment was to investigate the effects of different doses of citric acid on the production performance,milk composition and immune performance of lactating sows.Thirty-two large binary pregnant sows with close expected birth date and similar birth order were selected and randomly divided into four groups with eight repetitions per group:the control group(base diet+0.5%citric acid),1%citric acid group(base diet+1%citric acid),1.5%citric acid group(base diet+1.5%citric acid),2%citric acid group(base diet+2%citric acid).The test period was 125 d,the sows started a 7-day pre-trial period after breeding and the trial period was until weaning.The results showed that:the addition of 1%citric acid to the diet of lactating sows increased the average body mass of piglets at weaning compared with other groups(P<0.05).The addition of 2%citric to the diet resulted in the highest milk protein content,which increased by 3.46%compared with the control group(P>0.05).The milk fat content in each test group was higher than that in the control group,increasing by 35.68%,59.08%and 48.02%respectively(P<0.05).Compared with the control group,the IgG content in colostrum of each test group obviously improved.After the addition of citric acid to the sow diet,there was no significant difference in serum IgA,IgG,IgM content between the groups(P>0.05)on the day of delivery.The content of IgM in serum during lactation in the two groups with 0.5%and 1.5%citric acid was lower than that in the two experimental groups with 1%and 2%citric acid(P<0.05).The results showed that the addition of citric acid to the basic diet of sows increased immunoglobulin content in serum of sows,significantly improved colostrum protein and milk fat components and antibody content,which in turn significantly improved the average body mass of piglets at weaning and effectively improved the production performance of lactating sows.