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Effecs of a Nonviable Lactobacillus Species Fermentation Product on Performance of Pigs^1,2,

University of Georgia College of Agriculture, Coastal Plain Station, Tifton 31794

Abstract

Three experiments (one with pigs immediately after weaning, 7.94 kg initial weight; one with growing pigs in a digestion and nitrogen balance trial, 19.4 kg initial weight; and one with growing-finishing pigs fed individually, 19.0 kg initial wieght) were conducted to study effects of a non-viable Lactobacillus species fermentation product (LFP) on incidence and severity of scours and on pig performance. In experiment one, pigs fed diets supplemented with either .18, .36 or .72 ml/kg LFP required less feed per unit of weight gain (P<.05) than pigs fed diets supplemented with either 0 or 1.44 ml/kg LFP. There were no significant differences (P>.05) in average daily gain due to treatment. Scouring was reduced (P<.05) in pigs fed all levels of LFP; however, levels of either .36 or .72 ml/kg LFP were the most effective.

Nitrogen retention and digestion of dry matter, nitrogen, ether extract, ash and NFE were similar (P>.05) for pigs fed either a basal diet or one supplemented with .72 ml/kg LFP. Digestion of crude fiber was improved (P<.05) when LFP was added to the diet.

Performance of pigs fed individually on diets containing either .72 ml/kg liquid LFP, .5, 1.0 or 2.0 g dry LFP/kg diet from an average initial weight of 19.0 kg to an average final weight of 94.6 kg was similar (P>.05) to that of pigs individually fed on the basal diet.

¹ Reference to a company or product name does not imply approval or recommendation of the product to the exclusion of others that may be suitable. This research was supported in part by a grant from TransAgra Corp.

² The authors wish to express their appreciation to Ms. Sandra Runyon for conducting proximate analyses and to Mr. Benjamin Mullinix for his assistance with statistical analyses.

³ Department of Animal Science.