[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 forag...[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.展开更多
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)
文摘[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.
