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 diet of gestation sows on both the sows and their progeny. Methods: A total of 57 F1 multiparous sows (YorkshirexLandrace) 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 a bacteriophage cocktail during the gestation, followed by a common diet during lactation. Body weight and backfat thickness were measured during the trial along with blood collection for immunoglobulin analysis. Fecal samples were collected on 4, 6, 8, and 10 weeks of gestation period to examine fecal microflora. Litter performance and milk composition were investigated at 24 hrs postpartum and on d 21 of lactation. Results: Increasing bacteriophage cocktail supplementation levels in gestation diets resulted in linear increas (p<0.05) in feed intake of lactating sows and in the weight of live litters, while showing quadratic increas (p<0.05) in litter weight gain from d 0 to 21 of lactation. Dietary treatment had no impact on the serum concentrations of IgG and IgM in the sows. Increasing dietary bacteriophage cocktail levels in gestation diets resulted in a linear increas (p<0.05) in the fat content of colostrum. The elevation of dietary bacteriophage cocktail in microflora of sows resluted in a significant increase (p<0.05) in Lactobacillus count for d 63 and 105 of the gestation period, while concurrently decreasing Escherichia coli (E. coli; p<0.05) and Salmonella (p<0.10) counts during the late gestation period. Conclusion: The supplementation of a 0.05% bacteriophage cocktail in the diet of gestating sows could improve total litter weight, alive litter weight at birth, and litter weight gain during the lactation. This effect is attributed to positive changes in fecal microflora with an increase of Lactobacillus and a decrease of E. coli and Salmonella.