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短報：懷孕母豬飼糧使用醱酵麩皮對繁殖性能及飼糧不同離胺酸及纈胺酸比例對泌乳母豬泌乳性能之影響
Effect of fermented wheat bran on gestating performance and effect of lysine to valine ratio on lactating performance of sows
摘要
本研究包括二個試驗，試驗一嘗試使用經纖維分解菌醱酵處理之麩皮於懷孕母豬，試驗二餵飼泌乳期母豬不同的離胺酸和纈胺酸含量的飼糧，評估對母豬繁殖性能及仔豬生長的效果。試驗使用經產藍瑞斯母豬26頭，依配種懷孕先後順序於懷孕期分為二種處理組。於預定分娩前4週至分娩時，分別以二種飼糧餵飼，即對照組（使用一般常用麩皮10%）及試驗組（使用經纖維分解菌醱酵處理之麩皮10%），依體重（以250 kg作區分）每頭每日餵飼2.6 kg或2.8 kg。母豬分娩後，依序分為4組，泌乳期採2×2之複因子試驗，分別為離胺酸含量0.9%和1.2%、纈胺酸含量0.8%及1.2%，形成4種胺基酸組合飼糧，懷孕後期測定母豬體重、背脂厚度變化、完成分娩所需時間、出生仔豬頭數、體重及存活率等。母豬分娩後以不同胺基酸含量組合之泌乳期飼糧餵飼（粗蛋白質15%，代謝能3,300 kcal/kg），採任食，於泌乳期第28日結束試驗，測定體重及背脂厚度變化，母豬離乳後至再發情所需日數等性狀。試驗結果顯示，懷孕後期母豬飼糧使用經纖維分解菌醱酵處理之麩皮，其體重減少量顯著較多，背脂厚度減少量未有差異，完成分娩所需時間顯著地較短（P<0.05），仔豬出生頭數及體重，二組間無差異。餵飼不同離胺酸及纈胺酸含量飼糧對泌乳母豬之繁殖性能及仔豬之生長哺育性狀，離胺酸和纈胺酸之間，無交互作用存在，餵飼飼糧離胺酸含量0.9%者，比較餵飼1.2%者，對母豬體重、背脂厚度變化以及離乳後至再發情之間距，皆無顯著之差異。泌乳母豬餵飼含0.8%纈胺酸飼糧，母豬於離乳後至再發情間距，顯著地（P<0.05）比餵飼1.2%纈胺酸飼糧較短，仔豬於3週齡及離乳時體重、泌乳期增重，皆以餵飼母豬0.9%離胺酸飼糧者，顯著地（P<0.05）比餵飼1.2%離胺酸飼糧者為大。而上述仔豬生長性狀在不同量（0.8%及1.2%）纈胺酸者則差異不顯著，而提高纈胺酸量由0.8%至1.2%，其仔豬於哺乳期間育成率有較低情形。飼糧之離胺酸及纈胺酸含量對於泌乳母豬於分娩後第3日及泌乳期第21日母乳成分之乳脂肪、乳蛋白質及乳糖含量，皆無影響，惟分娩後第3日母乳之脂肪含量較高。
並列摘要
In Experiment I, sows were provided with fermented wheat bran by inoculating cellulolytic bacteria during last trimester of pregnancy. Body weight loss and time required to finish farrowing were reduced. After farrowing, Experiment II was conducted. Lactating sows were randomly allocated into four groups. Experiment was a 2 × 2 factorial with 2 levels of lysine, 0.9 and 1.2% and two levels of valine, 0.8% and 1.2%. Feed was provided ad libitum. Experiment was finished on 28^(th) days of lactation. Sow body weight, backfat thickness, and interval between weaning to estrus as well as growth performance of piglets during lactation were measured. No differences in the interactive effect of dietary lysine and valine levels on sow reproductive performance and growth performance of piglets was observed. Sows fed 0.9% lysine had larger (P < 0.05) body weights at 3wks of age and body weight gain for piglets during lactation period. Nevertheless, sows fed diets with either 0.8% or 1.2% valine had no difference in body weight or backfat thickness change during lactation. The interval between weaning and estrus for sows fed 0.8% valine was shorter (P < 0.05) when compared to 1.2% valine group. There was lower (P < 0.05) survival rate of piglets for sows fed 1.2% valine when compared with sows fed diet containing 0.8% valine. No difference was observed in the milk constituents of sows, including milk fat, protein and lactose contents at 3^(rd) day postfarrowing and 21^(th) day during lactation. In conclusion, for sows nursing 8--9 piglets, provision of diet with 0.9% lysine and 0.8% valine can meet the lysine and valine requirements for lactation.