1, the challenge of piglets weaning
When piglets are weaned, they face the complexities of the new environment, new diets, and mixed groups. Its immature gut and immune systems increase the risk of disease after weaning.
The post-weaning stage can be roughly divided into two stages: the acute period, which lasts for 5-10 days. During the period, the piglets manifested as anorexia, constipation, decreased digestion and absorption efficiency of nutrients, intestinal disorders, and injury; in the chronic phase, the duration was 5 During the day, feed intake increased, nutrient digestion and absorption efficiency increased, fermentation capacity increased, the establishment of the gastrointestinal microbiota restored, and functional activity resumed.
2, how to measure the dietary fiber
When adjusting the gastrointestinal microbiota of piglets, the following substances can be used:
Acidifiers, prebiotics, probiotics, plant extracts, minerals such as zinc oxide and copper, dietary fiber, low protein diets, and functional amino acids.
In promoting the intake and growth of piglets, the following substances can be used:
Flavors, synthetic amino acids, raw materials for digestion, etc.
Among the above substances, dietary fiber is often considered and analyzed. For functional fiber in the weaned pig diet, we often examine its function in terms of its viscosity, fermentability, water retention, bacterial binding ability, and physical effects, and measure whether it has a positive effect.
3, the effect of dietary fiber
Dietary fiber can play a variety of positive roles:
Dietary fiber is divided into two types: soluble and insoluble. Soluble fiber can slow gastric emptying and is close to hindgut fermentation, but it will also increase cell viscosity; insoluble fiber can improve digestive function, regulate gastrointestinal microbiota and enhance microbes Fermentation, however, also reduces nutrient digestion and is detrimental to animal performance.
The trial found that the addition of 8% bran to the diet significantly increased the feed intake and daily weight gain of the piglets within 0-10 days after weaning and promoted the formation of butyric acid in the colonic chyme after weaning. Adding insoluble fiber to the diet within 10 days after weaning can regulate the gastrointestinal chyme properties of piglets and enhance piglet fermentation. After the first two weeks of weaning diet diluted with insoluble non-starch polysaccharides, decreased piglet E. coli count, increased brush border activity, and increased stomach weight mean that piglets are better able to absorb the weaning diet.
For weaned piglets, selecting fiber raw materials from a functional perspective is far more important than selecting from a chemical composition point of view; piglets with immature gastrointestinal tracts, insoluble fibers contribute to their development, and can promote intestinal health.
With respect to the fact that the addition of insoluble fiber to the diet can promote the development of piglets into the gastrointestinal tract, the positive factors are likely to be related to the size of fiber particles and the ability to adsorb pathogenic bacteria such as E. coli. In high protein diets after weaning, the addition of fiber components helps to avoid the adverse effects of protein fermentation.
Low protein diets and functional amino acids
Dietary protein sources for piglets include the following: potato protein, fish meal, amino acids, soybean meal, and corn protein.
The dietary protein levels and types of piglets need to be determined based on the health of the farm. For poorly-healthy pig farms or early-weaned piglets, the meat-to-mash ratio is not the primary indicator. The diet formula is low in protein and adds some functional amino acids such as tryptophan, cysteine, methionine, and threonine. acid. For healthy pig farms, the feed-to-meat ratio is an important indicator, and the diet should be based on ensuring the fastest growth of piglets. In high quality farms, high levels of lysine are added to the diet and the effect is very good.
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