Effect of Fermented Alfalfa on the Immune Function of Sows
Abstract：To study the effect of adding different levels of fermented alfalfa to the diet on the immune function of pregnant sows, 48 pregnant sows at 60 days of gestation were selected and randomly divided into a control group, experimental group 1, experimental group 2, and experimental group 3, with 3 replicates per group and 4 sows per replicate. The control group was fed a basal diet, while experimental groups 1, 2, and 3 were fed experimental diets formulated by adding 2.5%, 5.0%, and 10.0% fermented alfalfa to the basal diet, respectively. The pre-trial period lasted 7 days, and the main trial period lasted 30 days. The results showed that compared with the control group, the serum immunoglobulin G and interleukin-10 levels in the experimental groups 2 and 3 significantly increased (P < 0.05), while the tumor necrosis factor-α level significantly decreased (P < 0.05). The serum interferon-γ level in experimental group 2 significantly increased (P < 0.05). The study shows that adding 5.0% to 10.0% fermented alfalfa to the diet can enhance the immune function of pregnant sows.
Keywords：Fermented alfalfaSowsImmunoglobulinCytokines
Publication Date：2025-06-25
Online Publishing Date：2026-01-28(First online date of this platform, not the publication date of the document)
Pages：3( 9-11 )