The interaction between dietary crude protein and fermentable carbohydrate source on piglet post weaning performance, diet digestibility and selected faecal microbial populations and volatile fatty acid concentration

Abstract

A 2 × 2 × 2 factorial arrangement was used to investigate a 21 day study on the interaction between dietary crude protein (CP) (160 versus 200 g/kg), lactose level (50 versus 230 g/kg), and inulin supplementation (0 versus 15 g/kg) on piglet performance, diet digestibility, faecal volatile fatty acid (VFAs) concentration and selected microbial populations post weaning. Two hundred and fifty six weaned piglets (24 days old, 7.4 kg live weight, S.D. = 1.5 kg) were blocked on the basis of live weight and were assigned to one of 8 dietary treatments ( n = 8) for 21 days. There was an interaction between CP and lactose concentration on average daily gain (ADG) during the overall experimental period. Pigs offered high CP diets containing 230 g/kg lactose increased ADG compared to those pigs offered high CP diets containing 50 g/kg lactose. However, there was no effect of lactose concentration in the low CP diets. There was a significant interaction ( P < 0.05) between lactose level and inulin supplementation on Lactobacilli spp., Enterobacteria spp. and branched chain VFAs. Pigs offered inulin supplemented 230 g/kg lactose diets increased Lactobacilli spp. ( P < 0.05) and decreased Enterobacteria spp. ( P < 0.05) and branched chain VFAs ( P < 0.05) compared to those offered the inulin supplemented 50 g/kg lactose diets. However there was no effect of lactose concentration in the non inulin supplemented diets. In conclusion, high CP diets and high inclusion levels of lactose improved piglet performance post weaning. Inulin supplementation had an additional effect in the 230 g/kg lactose diets through increased Lactobacilli spp. and decreased Enterobacteria spp. and branched chain VFAs.