苜蓿叶粉对断奶仔猪生产性能的影响

①选用32头35日龄断奶纯种大约克健康仔猪,按体重、窝别随机分为4组,分别饲喂5%、7.5%、10%苜蓿叶粉添加日粮。结果表明:各组处理之间生产性能差异不显著;7.5%处理增重54.1kg>5%处理53.7kg>对照46.5kg>10%处理43.1kg;增重和腹泻率综合比较以5%添加组最好。②选用48头35日龄断奶纯种大约克健康仔猪,按体重、窝别随机分为4组,分别饲喂3.5%、4.5%、5.5%、6.5%苜蓿叶粉添加日粮。结果表明:各处理之间增重在0.01水平上有差异,4.5%处理>5.5%处理>6.5%处理>3.5%处理;4.5%处理腹泻次数最少,刚断奶1周内只有1头次;添加4.5%苜蓿叶粉可显著的提高日增重、饲料转化率和降低腹泻率。③从3.5%、4.5%、5.5%和6.5%处理中分别选择6头粪便正常健康仔猪,共计24头,采用全收粪法做消化试验。结果表明:粗蛋白表观消化率:3.5%>6.5%>5.5%>4.5%,与生长表现正好相反。

Effect of Alfalfa Leaf Powder on Weaning Piglet Growth Performance

32 health purebred Yorkshire piglets weaned at 35 d age were randomly divided into four groups by weight and cote,fed with corn-bean-fish meal without alfalfa leaf powder(ALP),and added with 5 %,7.5 % or 10 % ALP,respectively. The results showed that growth performance differences among the groups were not significant. The weight gain were 54.1kg in Group of 7.5 % > 53.7 kg Group of 5 % > in the freatment without ALP 46.5kg > 43.1kg Group of 10 %,and the Group of 5 % was the best according to the comprehensive comparison of weight gain and diarrhoea rates. In the second test,48 health purebred Yorkshire piglets weaned at 35 d age were randomly divided into four groups by weight and cote,fed with the diet added with 3.5 %,4.5 %,5.5 % and 6.5 % ALP,respectively. The results showed that among the groups there were significant differences(P>0.1) in the weight gain and Group of 4.5 % > Group of 5.5 % >Group of 6.5 % > Group of 3.5 %; Group of 4.5 % had the least diarrhoea. During first weaning week there was one time of diarrhoea and in the entire trial period(28 days) there were two times of diarrhoea,so 4.5 % ALP added might significantly enhance weight gain,feed conversion rates and decrease diarrhoea rates. In the third test,the experiment in digestion was done with 24 health piglets into 4 treatments. The results showed that apparent digestibility of the crude protein were Group of 3.5 % > Group of 6.5%>Group of 5.5 % > Group of 4.5 %. This changing trend was on the contrary with growth performance and may be related to staying time of chyme fermentation in the posterior part of the intestinal tract.