Effect of Feeding Levels of Microbial Fermented Soya Protein on Hematological Status, Plasma Enzyme Activity and Immune Cell Populations in Weaned Pigs

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 18권
ㆍ저자명 : Young Gwon Kim, Prashant Shinde, Jae Yong Choi, Myung Sang Kwon, Byung Jo Chae

목차

ABSTRACT Ⅰ. Introduction Ⅱ. Materials and Methods Ⅲ. Results and Discussion Acknowledgement Ⅳ. References

영어 초록

A total of 240 weaned pigs (Landrace ×Yorkshire × Duroc, 22±3 d of age, 5.16±0.90 kg initial body weight) were used to study the effect of feeding level of microbial fermented soya protein on their blood hematology, enzymes and immune cell populations. The microbial (Aspergillus oryzae + Bacillus subtilis) fermented soya protein (FSP) was used. Pigs were allotted to four dietary treatments, each comprising of 4 pens with 15 pigs. Basal diets consisted of 15% soya bean meal (Control diet); while for treatment diets SBM was replaced with 3, 6 and 9% FSP. The experimental diets were fed from 0 to 14 day after weaning and then a common commercial diet was fed from 15 to 35 day. Blood was collected on 14 and 35 day of experiment and analyzed for hematology, plasma aspartate transaminase (AST), plasma alanine transaminase (ALT) and immune cell populations. Increasing the level of FSP in the diet of pigs linearly decreased distribution of red blood cells (P<0.01), MPV (P<0.05), MO (P<0.05), EO (P<0.05) and BA (P<0.05) on d 14. Linear and quadratic decrease in the RBC (P<0.05), Hb (P<0.05), HCT (P<0.01), PLT (P<0.001) and EO (P<0.05) and linear increase in the MCHC (P<0.001), MPV (P<0.05), WBC (P<0.05) and NE (P<0.05) on d 35 was noted. Pigs fed with 6% FSP had lower (P<0.05) levels of AST and ALT on d 14, while the levels of ALT and AST on d 35 did not differ among the dietary treatments. Thus the results suggest that microbial fermented soya protein affected the hematological indices, immune cell populations and plasma enzymes in weaned pigs.

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