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BACKGROUND Microalgae can serve as an alternative to animal feed additives or supplements in the diet of weaning pigs, to increase their potential and performance. Two experiments were conducted with three dietary treatments: CON (basal diet), MA1 (basal diet + 0.5% microalgae), and MA2 (basal diet + 1.0% microalgae). In Experiment 1, 150 crossbred weaning pigs were used in a 5‐week experiment. In Experiment 2, 15 cannulated barrows were used. The objective of this study was to determine the effects of dietary supplementation of Schizochytrium microalgae on growth performance, blood profiles, apparent total tract digestibility, and ileal nutrient digestibility in weaning pigs. RESULTS In Experiment 1, pigs fed with MA2 had higher growth (P < 0.05) than pigs fed with MA1 from day 8 to day 21 but the experimental result showed no significant effects (P > 0.05) on growth performance, white blood cell, total cholesterol, and triglyceride among the treatments. However, lymphocytes (%) of pigs fed with MA1 and MA2 diets were significantly higher (P < 0.05) than those of pigs fed with a CON diet at day 35. In Experiment 2, the apparent total tract digestibility and ileal nutrient digestibility of dry matter and nitrogen were higher (P < 0.05) in pigs fed with MA1 and MA2 than in those fed with a CON diet. CONCLUSION Dietary microalgae supplementation had more dramatic and beneficial effects on nutrient digestibility than a CON diet. It also increased lymphocyte concentration but had no significant effect on growth performance in weaning pigs. © 2019 Society of Chemical Industry

A total of one hundred and forty, 28 day‐old weaner pigs [Duroc × (Yorkshire × Landrace)] with an initial body weight (BW) of 6.56 ± 1.25 kg were used in a six‐week treatment (7 replicate pens per treatment; barrows, and 2 gilts/pen) to evaluate the effect of low‐nutrient‐density diet supplement with probiotic mixture supplementation on the growth performance, nutrient digestibility, faecal microbial and gas emission of weaner pigs. Pigs fed low‐density diet with probiotic mixture supplementation had linearly increased (p = 0.028, 0.014) the body weight (BW) at weeks 3, and 6. Moreover, average daily gain (ADG) was linearly improved (p = 0.018, 0.014, 0.014) at weeks 3, 6 and the overall experiment. However, there were no interactive effects found on the nutrient digestibility of dry matter (DM), nitrogen (N) and energy (E) throughout the experiment. Dietary inclusion of a low‐density diet with probiotic mixture supplementation has improved the faecal lactobacillus counts linearly, but E. coli was unaffected during the trial. On day 42, Ammonium gas emission was significantly decreased in pigs fed a low‐density diet with probiotic mixture supplementation. However, H2S, acetic acid and CO2 were not significantly affected by the probiotic mixture supplementation diet. Low‐density diet with probiotic mixture supplementation had positively affected the growth performance, faecal microbial and faecal gas emission on weaner pigs.

Abstract:The aim of this research was evaluation of dahi prepared from cow and buffalo skim milk addition of mango juice. Four types of dahi were prepared from cow's and buffalo's skim milk which designated by A (cows skim milk), B (cows skim milk with 10% mango juice), C (buffalo's skim milk) and D (buffalo's skim milk with 10% mango juice). The quality of prepared dahi was measured by organoleptic, chemical and microbiological test. Smell and taste, body and consistency, colour and texture score of dahi improved due to adding mango juice to compare with their control group. The overall acceptability score of B and D sample were 85.67±1.53 and 81.67±4.04 which higher than both control group. From chemical analysis, it was found higher total solids in 10% mango juice containing B (202.0±0.20 g/kg) and D (196.0±0.49 g/kg) dahi samples than both control groups. Again, lower fat and protein contents found in 10% mango juice containing B and D dahi samples. Total viable count was found significantly higher in both 10% mango juice containing B and D dahi samples than both control groups. In conclusion, that addition of mango juice with cow's skim milk dahi or buffalo skim milk dahi were both better in terms of organoleptic and chemical qualities more acceptable than plain skim milk dahi.