離乳仔豬飼糧中添加木醋液對其生產性能及胃腸道生理性狀之影響

Effects of Dietary Supplementation of Wood Vinegar on Production Performance and Gastrointestinal Physiological Traits in Weanling Pigs

邱恒誠(HASH(0xe86b140))

指導教授 ： 鄭長義 博士 ； 張秀鑾 博士

國立屏東科技大學/農學院/動物科學與畜產系/碩士(2012年)

https://doi.org/10.6346/NPUST.2012.00019

摘要

本研究旨在探討離乳仔豬飼糧中添加木醋液（wood vinegar）對其生長性能，育成率及胃腸道生理性狀之影響。本研究包括二個試驗，試驗一取24日齡離乳仔豬，平均體重約7 kg離乳仔豬288頭，公母各半，平均分配至12欄（四處理三重複），每欄24頭（公母各半）。以玉米與大豆粕為主調配而成之基礎飼糧，含粗蛋白質20.6%、代謝熱能3,400 kcal/kg，鈣1.0% 與磷0.82%。試驗四組分別添加0、0.1%、0.2%及0.3%木醋液，試驗期間共四週，每二週測定體重、飼料攝食量、下痢與死亡頭數，直至試驗結束為止。試驗二取52日齡離乳仔豬288頭，公母各半，平均體重15.19 kg。採四處理三重複，以隨機完全區集設計法，將豬隻依性別與體重逢機分配為四組，每組72頭，每組三欄，每欄24頭(公母各半)。以玉米與大豆粕為主調配而成之基礎飼糧，含粗蛋白質18.2%、代謝熱能3,280 kcal/kg，鈣0.8% 與磷0.60%，並四組分別添加0、0.1%、0.2%及0.3%木醋液，試驗期間共四週。結果顯示：(一)試驗全期（八週）添加0.1、0.2及0.3%木醋液，可分別提高離乳仔豬增重14.5%、19.7%及33.3%，尤以添加0.3%者，差異極顯著（P＜0.01）；且可分別提高飼料效率10.3%、12.8%及20.9%，亦以添加0.3%成績最佳( P＜0.01 )。(二)試驗全期（八週）育成率評估指出添加0.1、0.2及0.3%之木醋液，可分別降低仔豬下痢發生率17.7%、53.0%及64.7%，並可分別減少死亡率50.0%、66.8%及83.7%。綜合言之：於離乳仔豬飼糧添加0.2及0.3%木醋液，可降低其胃腸道pH值及減少其胃腸道中腸炎沙門氏菌（S. enteritide）及大腸桿菌（E. coli）等有害菌之增殖；其中以0.3%添加量可有效提升離乳仔豬之生長性能及育成率，對離乳仔豬生長性能及育成率均有正面效果。

關鍵字

胃腸道生理性狀 ； 生長性能 ； 育成率 ； 木醋液

並列摘要

The objective of this study was to evaluate the effects of Holyessing on growth performance, survival rate and gastrointestinal physiological traits in weanling pigs. This study included two stages with four weeks in each stage. In the first stage, a total of 288 weaning piglets with 7.14 kg averaged weight at 24-day-old weaned age were used, which included even numbers of males and females. All piglets were evenly allocated in 12 pens with 24 piglets per pen (12 piglets per gender) and randomly allotted to four treatments based on body weight and gender (male:female, 1:1). Each treatment had three replications with 24 pigs per replicate. The basal diet based on corn-soybean meal contained 20.6% crude protein, 3,400 kcal/kg ME, 1.0% Ca, and 0.82% P. The dietary treatments were control (corn-soybean meal basal diet) and diets containing 0.1, 0.2%, and 0.3% wood vinegar for 28 days. Body weight, feed intake, diarrhea symptom, and viability were recorded biweekly until the end of experiment. In the second stage, 288 weaning piglets with 15.19 kg averaged weight at 52-day-old age were used. Randomized complete block design was used. Corn-soybean meal basal diet contained 18.2% crude protein, 3,280 kcal/kg ME, 0.8% Ca, and 0.60% P. All nutrients met or exceeded NRC (1998) requirements. In addition to basal diet, four treatments included 0, 0.1, 0.2 and 0.3% wood vinegar. Weanling pigs fed 0.1, 0.2 and 0.3% wood vinegar showed 14.5, 19.7 and 33.3% more weight gain than those in control group pigs, especially for pigs fed 0.3% wood vinegar (P＜0.01). The similar results was also observed when comparison was made for feed efficiency. The favorable effects were 10.3, 12.8, and 20.9% for adding 0.1, wood vinegar, respectively. The most significant effect was found in pigs fed with 0.3% wood vinegar (P＜0.01). Furthermore, there were 17.7, 53.0, and 64.7% decreases in diarrhea symptom, and thus reduced 50.0, 66.8, and 83.7% mortality during test periods. In conclusion, 0.2 and 0.3% wood vinegar could improve the performance of weanling pigs by decreasing the pH value of gastrointestinal tract, reducing harmful intestinal coliforms, S. enteritide and E. coli. Moreover, feed containing 0.3% wood vinegar significantly improved production performance of weanling pigs.

並列關鍵字

Gastrointestinal physiological traits ； Growth performance ； Survival rate ； Wood vinegar

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