The effects of dietary probiotic supplementation with viable Bacillus subtilis and Bacillus amyloliquefaciens spores on sow performance, immunity, gut functional status and biofilm formation by probiotic bacteria in piglets at weaning were investigated. Ninety-six sows reared in a continuous farrowing system for one full cycle were fed gestation diets during the first 90 d of pregnancy and lactation diets until the end of lactation. The sows were fed a basal diet without probiotics (control; n = 48) or a diet supplemented with viable spores (1.1 × 10⁹ CFU/kg of feed) (probiotic; n = 48). At 7 d of age, sucking piglets (n = 12/group) were provided prestarter creep feed until weaning at 28 d of age. The piglets in the probiotic group were supplemented with the same probiotic and dosage as their dams. Blood and colostrum collected from sows and ileal tissues collected from piglets on the day of weaning were used for analyses. Probiotics increased the weight of piglets (P = 0.077), improved the weaning weight (P = 0.039) and increased both the total creep feed consumption (P = 0.027) and litter gain (P = 0.011). Probiotics also improved the faecal score in the second (P = 0.013) week of life. The immunoglobulin G (IgG) concentrations in sow blood at farrowing and the IgM concentrations in piglet blood at weaning were higher in the probiotic group than in the control group (P = 0.046). The piglets from the probiotic-treated sows showed a higher IgM concentration in the ileal mucosa (P = 0.050) and a lower IgG concentration in the ileal mucosa (P = 0.021) compared with the piglets from control sows. The probiotic-treated piglets had a thicker ileal mucosa (P = 0.012) due to the presence of longer villi and larger Peyer’s patches (P < 0.001). B. subtilis and B. amyloliquefaciens were detected in the probiotic-treated piglets but not the control piglets; these bacteria were present in the digesta and villus structures and formed structures resembling biofilms. Overall, Bacillus-based probiotic supplementation improves the health indices of sows and their piglets.

研究了日粮中添加活枯草芽孢杆菌和解淀粉芽孢杆菌孢子的益生菌对断奶仔猪生产性能、免疫力、肠道功能状态和益生菌生物膜形成的影响。在连续分娩系统中饲养一个完整周期的 96 头母猪在怀孕的前 90 天期间饲喂妊娠日粮，并在哺乳期结束之前饲喂哺乳日粮。母猪饲喂不含益生菌的基础日粮（对照；n = 48）或添加活孢子的日粮（1.1 × 10 ⁹ CFU/kg 饲料）（益生菌；n = 48）。7日龄时，哺乳仔猪（n= 12/组）提供预产期教槽料直至 28 日龄断奶。益生菌组的仔猪补充了与母猪相同的益生菌和剂量。使用从母猪收集的血液和初乳以及在断奶当天从仔猪收集的回肠组织进行分析。益生菌增加了仔猪的体重（P = 0.077），提高了断奶体重（P = 0.039），并增加了教槽饲料总消耗量（P = 0.027）和窝产仔数（P = 0.011）。益生菌还改善了第二次的粪便评分（P= 0.013) 生命周。益生菌组产仔时母猪血液中的免疫球蛋白 G (IgG) 浓度和断奶时仔猪血液中的 IgM 浓度高于对照组（P = 0.046）。与对照母猪的仔猪相比，益生菌处理母猪的仔猪回肠粘膜中 IgM 浓度较高（P = 0.050），而回肠粘膜中 IgG 浓度较低（P = 0.021）。由于存在较长的绒毛和较大的派尔氏集结（P < 0.001） ，益生菌处理的仔猪具有较厚的回肠粘膜（P = 0.012）。枯草芽孢杆菌和解淀粉芽孢杆菌在益生菌处理的仔猪中检测到，但在对照仔猪中未检测到；这些细菌存在于食糜和绒毛结构中，并形成类似生物膜的结构。总体而言，基于芽孢杆菌的益生菌补充剂可改善母猪及其仔猪的健康指数。