Huting Anne M S, Middelkoop Anouschka, Guan Xiaonan, Molist Francesc
Research & Development, Schothorst Feed Research B.V., 8218 NA Lelystad, The Netherlands.
Animals (Basel). 2021 Feb 5;11(2):402. doi: 10.3390/ani11020402.
This is a comprehensive review on the use of nutritional strategies to shape the functioning of the gastro-intestinal tract in suckling and weaned piglets. The progressive development of a piglet's gut and the associated microbiota and immune system offers a unique window of opportunity for supporting gut health through dietary modulation. This is particularly relevant for large litters, for which sow colostrum and milk are insufficient. The authors have therefore proposed the use of supplemental milk and creep feed with a dual purpose. In addition to providing nutrients to piglets, supplemental milk can also serve as a gut modulator in early life by incorporating functional ingredients with potential long-term benefits. To prepare piglets for weaning, it is important to stimulate the intake of solid feed before weaning, in addition to stimulating the number of piglets eating. The use of functional ingredients in creep feed and a transition diet around the time of weaning helps to habituate piglets to solid feed in general, while also preparing the gut for the digestion and fermentation of specific ingredients. In the first days after weaning (i.e., the acute phase), it is important to maintain high levels of feed intake and focus on nutritional strategies that support good gastric (barrier) function and that avoid overloading the impaired digestion and fermentation capacity of the piglets. In the subsequent maturation phase, the ratio of lysine to energy can be increased gradually in order to stimulate piglet growth. This is because the digestive and fermentation capacity of the piglets is more mature at this stage, thus allowing the inclusion of more fermentable fibres. Taken together, the nutritional strategies addressed in this review provide a structured approach to preparing piglets for success during weaning and the period that follows. The implementation of this approach and the insights to be developed through future research can help to achieve some of the most important goals in pig production: reducing piglet mortality, morbidity and antimicrobial use.
这是一篇关于利用营养策略塑造哺乳仔猪和断奶仔猪胃肠道功能的综合综述。仔猪肠道以及相关微生物群和免疫系统的逐步发育为通过饮食调节来支持肠道健康提供了一个独特的机遇窗口。这对于大型仔猪窝尤为重要，因为母猪的初乳和乳汁不足以满足其需求。因此，作者提出使用具有双重目的的补充乳和开食料。除了为仔猪提供营养外，补充乳还可通过添加具有潜在长期益处的功能性成分，在仔猪早期生活中充当肠道调节剂。为使仔猪适应断奶，除了刺激采食仔猪的数量外，在断奶前刺激固体饲料的摄入量也很重要。在开食料和断奶前后的过渡日粮中使用功能性成分，有助于使仔猪总体上适应固体饲料，同时也为肠道消化和发酵特定成分做好准备。在断奶后的头几天（即急性期），保持高水平的采食量并专注于支持良好胃（屏障）功能且避免使仔猪受损的消化和发酵能力负担过重的营养策略非常重要。在随后的成熟阶段，可以逐渐提高赖氨酸与能量的比例以刺激仔猪生长。这是因为仔猪在此阶段的消化和发酵能力更成熟，因此可以添加更多可发酵纤维。综上所述，本综述中涉及的营养策略提供了一种结构化方法，以使仔猪在断奶及后续时期取得成功。实施该方法以及通过未来研究得出的见解有助于实现生猪生产中的一些最重要目标：降低仔猪死亡率、发病率和抗菌药物使用量。
