Effect of Astragalus Polysaccharides on Immune Indices in Finishing Pigs
Abstract：This experiment aimed to investigate the effect of adding different levels of astragalus polysaccharides in the diet on the immune function of finishing pigs. A total of 160 finishing pigs with an average weight of 45 kg were randomly divided into 4 groups according to the principle of single-factor design, with 4 replicates per group and 10 pigs per replicate. The experimental diets were formulated by adding 0% (control group), 0.1%, 0.2%, and 0.4% astragalus polysaccharides to the basal diet, respectively. The pre-test period was 7 days, and the main test period was 35 days. The results showed that compared with the control group, adding 0.2% astragalus polysaccharides in the diet of finishing pigs significantly increased the expression levels of immunoglobulin A (IgA), IgG, interleukin-10 (IL-10), and interferon-γ (IFN-γ) in the serum (P < 0.05). Adding 0.2% and 0.4% astragalus polysaccharides significantly reduced the expression level of tumor necrosis factor-α (TNF-α) in the serum (P < 0.05). The study shows that adding a certain level of astragalus polysaccharides in the diet of finishing pigs can enhance the immune function of the pigs, with 0.2% showing more ideal results.
Keywords：Astragalus PolysaccharidesImmunoglobulinCytokinesFinishing Pigs
Publication Date：2025-02-27
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 22-24 )