Supplementation of Milky Flavors Improves the Reproductive Performance and Gut Function Using Sow Model

Author(s): Long He, Jianjun Zang, Ping Liu, Peixin Fan, Peixia Song, Jingshu Chen, Yongxi Ma, Wei Ding*, Xi Ma*.

Journal Name: Protein & Peptide Letters

Volume 24 , Issue 5 , 2017

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Abstract:

This study was conducted to evaluate the effect of flavors on reproductive performance of sows and we also studied its effect on gut barrier function. Forty-eight Landrace × Yarkshire sows were randomly allotted and fed a basal diet added 0%, 0.05% or 0.10% flavor feed, respectively from parturition to day 28 of weaning. The results showed that supplementation of 0.05% or 0.10% flavors increased average daily feed intake (ADFI) of sows and average daily gain (ADG) of piglets, decreased the weight losses of sows, increased the survival ratio of weaning piglets (P < 0.05), especially shorten the post-weaning estrus interval significantly (P < 0.05). Supplementation of flavor additives tend to reduce the weight losses of sows and raise the survival ratio of piglet weaned (P > 0.05). Moreover, addition of flavors in diets reduced the intestinal permeability and enhanced digestibility of dry matter, crude protein, and energy (P < 0.05). Flavors supplementation significantly increased the level of gonadotropin releasing hormne (GnRH) of serum in sows after weaning. In conclusion, the results suggested that supplementation of dietary flavors could improve digestibility of nutrients and the reproductive performance of sows as well as the gut barrier function.

Keywords: Flavors, lactating sows, performance, gut barrier, sow model, GnRH.

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Article Details

VOLUME: 24
ISSUE: 5
Year: 2017
Page: [449 - 455]
Pages: 7
DOI: 10.2174/0929866524666170223144728
Price: $58

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