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vol.49 issue3Effects of a microbial preparation, a probiotic and commercial antibiotic on the productive performance and pigs health in post-weaning periodEffects of a commercial antibiotic and a microbial preparation on the productive performance and pigs health during fattening author indexsubject indexarticles search
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Cuban Journal of Agricultural Science

Print version ISSN 0864-0408On-line version ISSN 2079-3480

Abstract

FLORES, L et al. Increasing doses of a microbial preparation in the health and productive performance of post-weaning pigs. Cuban J. Agric. Sci. [online]. 2015, vol.49, n.3, pp.367-376. ISSN 0864-0408.

In order to evaluate growing doses of a microbial preparation (milk whey 33 %, molasses 20 %, urea 1 %, mineral salt 1 %, and water 45 %) on the productive performance, and the presence of diarrheas in post-weaning pigs, a completely randomized design was applied, with five treatments and four repetitions: T1 concentrate, T2, T3, T4 (concentrate plus 5 mL kg LW-1, 10 mL kg LW-1, and 15 mL kg LW-1 of the microbial preparation, respectively) and T5 (concentrate plus commercial probiotic). A total of 200 pigs from the crossing of Landrace x Large White with Belgium White x Pietrain were used, with 28 d old and 6.99 kg LW± 0.18 kg. The highest final weight and the best total and daily weight gain (P < 0.01) were obtained in pigs fed with concentrates, and 15 mL kg LW-1 of the microbial preparation was added. Values of 25.78 kg, 18.78 kg and 447.25 g were obtained, respectively. The most efficient values, according to the conversions of dry matter, protein and energy (P < 0.01), were obtained in the treatment with 15 mL.kg LW-1 of microbial preparation, with 1.68 kg DM.kg-1, 351.16 g.kg LW-1, and 24.54 MJ.kg LW-1, respectively.  The lowest presence of diarrheas (P < 0.01) was obtained in animals fed with the concentrate plus 15 mL kg LW-1 of the microbial preparation, and an incidence of 12 diarrheas. The use of the microbial preparation (15 mL kg LW-1) improved the nutritional value of the concentrates, the best parameters were obtained and the appearance of diarrheas was reduced

Keywords : probiotic; nutritional quality; pigs; digestibility.

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