原标题：辛酸，癸酸和/或富马酸作为仔猪饲料中的抗生素替代品的相关研究
Caprylic, capric and/or fumaric acids as antibiotic replacements in piglet feed
作者：Ewa Hanczakowska1 , Agata Szewczyk1 , Krzysztof Okoń 2
1Department of Animal Nutrition and Feed Science,National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
2Department of Pathomorphology, Jagiellonian University Medical College, Grzegórzecka 16, Kraków, Poland
来源：Ann. Anim. Sci., Vol. 11, No. 1 (2011) 115–124
翻译：肠动力研究院 梁琦
【摘要】实验目的：比较日粮中添加富马酸和富马酸+辛酸或癸酸混合物对仔猪生产性能和消化系统变化的影响。实验动物为7-84日龄的242头仔猪（24窝）。这批仔猪被分成4个实验组，每组6个重复。实验分组如下：C组（对照组）：饲喂标准饲料混合物；F组：在C组混合饲料基础上额外添加15g/kg的富马酸；F+C8组或F+C10组：在F组日粮基础上额外添加2g/kg的辛酸或癸酸。实验期间，测量仔猪的平均日增重（ADG）和平均日采食量（DFI），同时使用指示剂方法（以Cr2O3作为指标）来估算营养素的表观消化率。除此之外，还在小肠中进行了微生物学和组织学分析。实验结果显示：饲喂富马酸+辛酸的仔猪（276g）比饲喂富马酸+癸酸（251g）和对照组（234g）的仔猪体重增加更为显著。与对照仔猪相比，实验组仔猪的十二指肠内容物的pH值较低，其中仅富马酸+辛酸组仔猪差异显著。富马酸和辛酸的混合物提高了仔猪的表观蛋白质消化率和纤维的消化率，但实验组之间并没有显著差异。此外，这些酸（富马酸，辛酸，癸酸）也降低了仔猪的死亡率。所有的酸都显著降低了小肠食糜中大肠杆菌的含量，其中富马酸的活性最高。富马酸也减少了仔猪肠道中梭菌的含量，但程度低于大肠杆菌。所有的酸都会影响空肠上皮的结构。实验组仔猪的绒毛比对照组的更高，隐窝更深。研究结果表明：富马酸和辛酸的混合物显著提高了仔猪的生长性能。这种变化可能是由于仔猪消化道上部的酸度变化和小肠粘膜的结构变化引起的。
【关键词】仔猪喂养；富马酸；辛酸；癸酸
以下是实验中相关图表
表1：饲料混合物的组成和营养价值（g / kg）
表2：饲养仔猪的指数
表3：营养素的消化系数（％）
表4：食糜在胃和小肠不同部位的酸度
表5：小肠食糜的微生物学（Log10CFU / 1g食糜）
表6：小肠的形态特征
Conclusion
总结本实验结果，不难得出以下结论：富马酸和辛酸的混合物可显著提高断奶仔猪的生产性能。这种改善可能是由于仔猪消化道上部酸度的变化和小肠粘膜的结构变化。
Abstract
The aim of the experiment was to compare the effect of dietary fumaric acid and fumaric acid mixed with caprylic or capric acid on performance and changes in the digestive system of piglets. The experiment was performed on 242 piglets (24 litters) from 7 to 84 days of age. Piglets were allocated to 4 groups with 6 litters per group. Group I (control) received standard feed mixture, group II received the same mixture supplemented with fumaric acid (15 g kg–1). Groups III and IV were fed the same diets as group II but they additionally received 2 g kg–1 of caprylic (group III) or capric acid (group IV). Body weight gains and feed consumption were measured, and apparent digestibility of nutrients was estimated. Microbiological and histological analyses were also performed in the small intestine. Piglets receiving fumaric and caprylic acids had significantly higher body weight gains (276 g) than those receiving fumaric and capric acids (251 g) and the control piglets (234 g). Duodenal contents of experimental piglets had lower pH compared to that of control piglets, but this difference was significant only for the fumaric and caprylic acid group. Mixture of fumaric and caprylic acids improved apparent protein and fibre digestibility but there were no significant differences between experimental groups. These acids also reduced piglet mortality. All acids significantly decreased the amount of Escherichia coli in the small intestinal digesta but fumaric acid was the most active. Fumaric acid also reduced the Clostridium population but to a lesser extent than E. coli. All acids affected the structure of jejunal epithelium. Villi in the experimental groups were higher and crypts deeper than those in control animals. It can be stated that the mixture of fumaric and caprylic acids significantly improves performance of piglets. This improvement may result from changes in acidity in the upper part of the digestive tract and from structural changes of the small intestinal mucosa.
Key words: piglet feeding, fumaric acid, caprylic acid, capric acid
Conclusion
Summing up the results of the present experiment, it is concluded that mixture of fumaric and caprylic acid significantly improves performance of weaning piglets. This improvement can be due to the changes in acidity in the upper part of the digestive tract and structural changes of the small intestinal mucosa.
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