Changes in Bacterial Population of Gastrointestinal Tract of Weaned Pigs Fed with Different Additives

Table 1

Control diet composition, as fed basis.

Ingredient	g/kg
Corn	276
Barley	300
Soybean meal, 44% CP	40
Full fat extruded soybeans	40
Soya protein concentrate	60
Fish meal LT^a	50
Dried whey	40
Acid whey^b	150
Wheat gluten	6.8
Sepiolite	10
Dicalcium phosphate	11
L-Lysine·HCl	4.4
DL-Methionine	2.7
L-threonine	1.9
L-tryptophan	0.4
Choline chloride, 50% choline	2.0
Chromic oxide	1.5
Vitamin and mineral premix^c	3.0
Calculated nutrient composition^d
GE, Mcal/kg	4.75
Crude protein, g/kg	183.9
Ether extract, g/kg	51.1
Crude fiber, g/kg	27.8
Ca, g/kg	6.44
P total, g/kg	6.95
P available, g/kg	4.01
Lysine, g/kg	13.87

aFish meal low temperature: product obtained by removing most of the water and some or all of the oil from fish by heating at low temperature (<70°C) and pressing.
^bAcid whey: product obtained by drying fresh whey (derived during the manufacture of cheeses) that has been pasteurized.
^cProvided the following per kilogram of diet: vitamin A, 13,500 IU; vitamin D3, 2000 IU; vitamin E, 80 mg; vitamin K3, 4 mg; thiamine, 3 mg; riboflavin, 8 mg; vitamin B6, 5 mg; vitamin B12, 40 µg; nicotinic acid, 40 mg; calcium pantothenate, 15 mg; folic acid, 1.3 mg; biotin, 150 µg; Fe, 120 mg as iron carbonate; Cu, 175 mg as copper sulfate 5H₂O; Zn, 110 mg as zinc oxide; Mn, 65 mg as manganese sulfate; I, 1 mg as potassium iodate; selenium, 0.10 mg as sodium selenite.
^dBased on composition values from NRC (1998).