The Effects of Dietary Supplementation of Saccharomyces cerevisiae Fermentation Product During Late Pregnancy and Lactation on Sow Productivity, Colostrum and Milk Composition, and Antioxidant Status of Sows in a Subtropical Climate

Frontiers in Veterinary Science
Jun ChenWutai Guan

Abstract

This study aimed to evaluate the effects of dietary supplementation of Saccharomyces cerevisiae fermentation product (SCFP) during late pregnancy and lactation on sow productivity, colostrum and milk composition, and antioxidant status of sows in a subtropical climate. The study was a 2 × 2 factorial treatment design where the first factor was environmental THI level [Low THI (08:00-19:00: 70.76 ± 0.45, 19:00-08:00: 67.91 ± 0.18, L-THI) or High THI (08:00-19:00: 75.14 ± 0.98, 19:00-08:00: 68.35 ± 0.18, H-THI], and the second factor was dietary treatment (supplemented with or without 3 kg/t SCFP). A total of 120 sows were randomly allotted to the four treatments (n = 30). The feeding trial was conducted from 85-days post-breeding until 21-days post-partum. Compared with L-THI group, sows from H-THI group had lesser individual piglet birth weight, individual piglet weight at weaning, preweaning average daily gain of piglets, average daily feed intake of sows during lactation, and protein percentage in 14-days milk. Additionally, sows from H-THI group had lesser antioxidant status, indicated by lesser serum total antioxidant capacity (T-AOC), and superoxide dismutase (SOD) activity at parturition; lesser serum T-AOC and glutathion...Continue Reading

References

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