Abstract:

This experiment was conducted to investigate the effects of bacillus preparation on growth performance， gastrointestinal pH, intestine morphology development, VFA concentrations in the cecum and colon of weaned piglets. Ninety six 35-day-old weaned piglets were randomly divided into 4 groups, with 3 replications per group and 8 piglets each replication. Piglets in control group were fed basal diet. The trailⅠ,Ⅱ, Ⅲ groups were fed basal diet supplemented with 0.75%, 1.50%, 3.00% bacillus preparation, respectively. The experiment lasted for 35 d. On day 36, a piglet were slaughtered from each replication, boundaries of each gastrointestinal segment were ligated quickly to determine pH, tissues from duodenum, jejunum and ileum were obtained and used for tissue slice, cecum and colon contents were collected to determine volatile fatty acids. The results showed that: (1) There were no significant influence of bacillus preparation on growth performance of piglets (P>0.05)；(2) Jejunum and cecum fermentation pH were significantly lower in 0.75% group than that in control group (P<0.05)； (3) Compared with the control group, the villus height were significantly improved in duodenum and middle section of jejunum in 0.75% group(P<0.05), the crypt depth were significantly lower in primal section of jejunum and distal section of jejunum in 0.75% group (P<0.05). In addition, the villus height/crypt depth in middle section of jejunum and distal section of jejunum was higher in 0.75% group than that in control group; (4) Compared with the control group, propionate and total volatile fatty acid content of 0.75% group in cecum section was significantly higher (P<0.05). It was concluded that supplementation of bacillus preparation in weaned piglets may be benefit for the development of intestinal tract and improve the morphology and function by reducing the gastrointestinal pH, promoting the development of intestinal morphology and increasing volatile fatty acids.