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The experiment was to investigate the effect of phytosterol formula on growth performance, immune function, nutrient apparent digestibility and intestinal microflora of piglets. The results showed that the feeding phytosterol formula increased the average daily gain of piglets by 14.73%, and reduced diarrhea rate by 62.21%. The serum test found that growth hormone in serum increased by 18.59%, total protein increased by 13.07%, immunoglobulin G increased by 42.70%, and TNF-α decreased by 24.49%. The apparent digestibility rate of dry matter, crude fat and crude protein was improved and the intestinal microbes was significantly boosted. The experiment indicates that the phytosterol formula significantly improves the immune function of piglets and growth performance, which can be potentially used as an antibiotics replacement products in feed industry. [ABSTRACT FROM AUTHOR]

The study used the functional Lactobacillus acidophilus producing α-amylase, protease, phytases and β-mannanase to carry out cooperative fermentation of soybean meal. The effects of the inoculating amount, fermentation temperature, fermentation time and the ratio of water to material on the content of acid-soluble protein were studied by the single factor experiment. On this basis, through Box-Behnken design experiment, the quadratic regression model was established, and the optimal fermentation conditions were the inoculated amount of bacterial liquid of 12.3%, the fermentation time of 78.9 h, the fermentation temperature of 36.8 °C, and the ratio of water to material of 0.9 L/kg. Under these conditions, the crude protein content increased by 15.13%, the acid-soluble protein content increased by 66.91%, hemicellulose content decreased by 24.93%, the free amino acid content was 11.62 times higher before fermentation, the trypsin inhibitor content decreased by 91.68%, the urease activity decreased by 95.67%, the phytic acid content decreased by 83.87%, and the viable bacteria count in fermented soybean meal was 1.37x1010 CFU/g. The study indicates that the composite strain fermentation mode can effectively improve the nutrient composition of soybean meal and remove antinutrient factors, so as to improve the utilization rate of soybean meal and provide a reference for the industrial production of fermented soybean meal. [ABSTRACT FROM AUTHOR]