Chang-Gon Sin*,Won-Ju Hwang,Chang-Su Kim,Hak-Chol Choe,Su-Chol Rim*,Hyok-Won Kim,Chon-Il Kim,Kwang-Il To*,Jong-Chol Son
Issue:
Volume 13, Issue 3, September 2025
Pages:
38-43
Received:
18 April 2025
Accepted:
3 June 2025
Published:
10 July 2025
DOI:
10.11648/j.abb.20251303.11
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Abstract: To feed piglets during the weaning period is critical in swine production farming. Probiotics could be alternative to antibiotics to reduce suckling stress and improve growth performance. The aim of this study was to investigate the effect of supplemental feed manufactured by Bacillus megaterium 2333, Lactobacillus casei 76 and their combination on the growth performance of suckling piglets. First, the endurance to harsh environment and adhesion ability were tested to evaluate the possibility of probiotic use for these two bacteria. Then, supplemental feed was manufactured by addition of chosen bacteria. Feed composition was chemically analyzed. Four groups of piglets, namely Control, Bacillus megaterium 2333, Lactobacillus casei 76 and their combination group were created to compare the effect. The result showed that supplemental feed manufactured by probiotic addition exerted beneficial effect on the growth performance of suckling and weaned piglets regardless of nutritional value of feed. Incidence of diarrhea and the number of pathogen such as E. coli and Salmonella were also lower in probiotic group. Especially, combination use of Bacillus megaterium 2333 and Lactobacillus casei 76 showed the best result of lowest feed conversion ratio. The result of present study indicated that the supplemental feed manufactured by the combination of Bacillus megaterium 2333 and Lactobacillus casei 76 was beneficial to rearing piglets.Abstract: To feed piglets during the weaning period is critical in swine production farming. Probiotics could be alternative to antibiotics to reduce suckling stress and improve growth performance. The aim of this study was to investigate the effect of supplemental feed manufactured by Bacillus megaterium 2333, Lactobacillus casei 76 and their combination on...Show More