Effects of Tannin supplementation on growth performance, Escherichia coli and Lactobacillus concentration in weaned pigs

Abstract

Tannin is a natural polyphenol compound. It can reduce the digestion of protein in food and has antibacterial effect. The objective of this study was to study tannin supplementation on growth performance (ADG), Escherichia coli (E. coli) and lactobacillus concentration in weaned pigs. A total of 12 crossbred weaned pigs (Duroc × Landrace × Large White) with an initial average body weight of 8.11±0.56 kg were randomly divided into three groups (4 replicates/pig/group). Treatments included: T1) Placebo control group (Distilled water); T2) 1% tannin; T3) positive control group (Enrofloxacin; 1-3 days). The trial period was 7 days. From in vitro experiment, the result showed that 1% tannin was able to clear zone inhibit E. coli (10⁸ CFU/ml) at 7.00±0.00 mm. Under in vivo, the study showed that providing 1% tannin supplementation in weaned pig can result in stabilizing lactobacillus concentration level (4.03±1.70-4.96±1.85 log CFU/ml) which is good for piglets. While supplemented tannin had no effect on neither growth performance nor E. coli concentration (p>0.05).