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Immunoglobulin, lysozyme, protein and amino-acid content of colostrum of sows fed liquid feed fermented with porcine Lactobacillus salivarius

Published online by Cambridge University Press:  20 November 2017

P.H. Brooks
Affiliation:
University of Plymouth, Faculty of Land, Food and Leisure, Newton Abbot, Devon TQ12 6NQ, UK.
V. Demečková*
Affiliation:
University of Plymouth, Faculty of Land, Food and Leisure, Newton Abbot, Devon TQ12 6NQ, UK.
C.A. Tsourgiannis
Affiliation:
University of Plymouth, Faculty of Land, Food and Leisure, Newton Abbot, Devon TQ12 6NQ, UK.
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Extract

It is essential that the newborn piglet obtains a good intake of colostrum. The internal absorption of colostral antibodies by the piglet’s gut is of tremendous importance, as newborns do not synthesise any appreciable level of antibody before the age of 3-4 weeks. Recent UK data showed that an average of 10 % of potential growing pigs die before weaning (Meat and Livestock Commission, 2001). In addition to representing a serious economic impact, these high pre-weaning mortality rates are also unacceptable from an animal welfare viewpoint. A review of the literature shows that there are considerable number of studies, which report the use of various Lactobacillus strains as probiotic agents. In addition to their nutritional and antimicrobial effects, many of them have immunomodulatory activity. This study investigated the effects of liquid feed, fermented with porcine Lactobacillus salivarius, on the quality of colostrum produced in terms of its mitogenic activity as well as immunoglobulin, protein and lysozyme contents.

Type
Poster Presentations
Copyright
Copyright © The British Society of Animal Science 2004

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References

Meat and Livestock Commission 1999. The Stotfold Feeding Strategy. Meat and Livestock Commission, Milton Keynes, UK.Google Scholar
Meat and Livestock Commission 2001. Pig Yearbook 2001. Milton Keynes, UK: Meat and Livestock Commission.Google Scholar