Effects of bacteriophage cocktail supplementation in gestation diet on reproductive performance, blood profile, milk composition, and fecal microflora of sows.

Abstract

Objective: The present study aimed to evaluate the effects of bacteriophage cocktail supplementation in gestation sow's diet on gestating sows and their progeny.

Methods: A total of 57 F1 multiparous sows (Yorkshire × Landrace) were allotted to one of three treatment groups in a completely randomized design. The sows were fed corn-soybean meal-based diet supplemented with 0, 0.05, or 0.10% of bacteriophage cocktail during the gestation period and they were fed a common diet during the lactation period. Body weight and bacfact thickness were measured throughout the trial along with blood collection for immunoglobulin analysis. Fecal samples were collected on 4, 6, 8, and 10 weeks of gestation period for fecal microflora. Litter performance and milk composition were investigated on 24 hrs postpartum and d 21 of location.

Results: Increasing bacteriophage cocktail supplementation levels in gestation diets linearly increased (P < 0.05) feed intake of lactating sows and alive litter weight, and quadratically increased (P < 0.05) litter weight gain from d 0 to 21 of lactation. Dietary treatment did not affect the serum concentrations of immunoglobulin G and immunoglobulin M in the sows. Increasing dietary bacteriophage cocktail levels in gestation diets linearly increased (P < 0.05) the fat content in colostrum. In fecal microflora of sows, the dietary bacteriophage cocktail significantly increased (P < 0.05) the counts of Lactobacillus for d 63 and 105 of the gestation period and decreased the counts of E. coli (P < 0.05) and Salmonella (P < 0.10) for the late gestation period.

Conclusion: Supplementation of bacteriophage cocktail at 0.05% in the diet for gestating sows could improve total litter weight and alive litter weight at birth and litter weight gain during the lactation period through a positive change in fecal microflora with an increase of Lactobacillus and decrease of E. coli, and Salmonella.