MATERIALS AND METHODS
Materials
The flavors and sodium butyrate employed in the present study were provided by DadHank Biotechnology Corporation (Chengdu, China) as non-hygroscopic powder. Fruitmilk(FM) flavor and fruit-milk-anise (FMA) were provided to basic diet and described as follows. The FM flavor was characterized by fruit and milk cheese, and FMA flavor was characterized by fruit, milk cheese and anise. The concentration of sodium butyrate was 98%. In particular, 6 g/kg flavor was provided for lactating sows and piglets, taking into account the conventional level in commercial diets, as determined from an industry survey (personal communication).Additionally, since sodium butyrate linearly increased average daily feed intake (ADFI) of weaning piglets with its level increasing from 0% to 0.4%, which suggested that a high dose of sodium butyrate was likely beneficial for pigs(Weber & Kerr 2008). Thus, to ensure the consistent intake of other nutrients, 6 g/kg sodium butyrate equal to flavors was carried out in the present study.
MATERIALS AND METHODSMaterialsThe flavors and sodium butyrate employed in the present study were provided by DadHank Biotechnology Corporation (Chengdu, China) as non-hygroscopic powder. Fruitmilk(FM) flavor and fruit-milk-anise (FMA) were provided to basic diet and described as follows. The FM flavor was characterized by fruit and milk cheese, and FMA flavor was characterized by fruit, milk cheese and anise. The concentration of sodium butyrate was 98%. In particular, 6 g/kg flavor was provided for lactating sows and piglets, taking into account the conventional level in commercial diets, as determined from an industry survey (personal communication).Additionally, since sodium butyrate linearly increased average daily feed intake (ADFI) of weaning piglets with its level increasing from 0% to 0.4%, which suggested that a high dose of sodium butyrate was likely beneficial for pigs(Weber & Kerr 2008). Thus, to ensure the consistent intake of other nutrients, 6 g/kg sodium butyrate equal to flavors was carried out in the present study.
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