Abstract: The present study was conducted to evaluate the possibility of the application of fermented Chinese herb residues (CHR) in diets of weaned piglets.A total of 120 piglets weaned at 21 days of age were randomly assigned to one of four treatment groups,representing control group,CHR group,fermented CHR group and antibiotic group,to evaluate the effects of fermented CHR on biochemical parameters and antioxidant indexes of weaned piglets.Results showed that at day 7 of the experiment,the plasmatotal proteincontent of the fermented CHR group was significantly higher than that of the antibiotic group (P<0.05);the plasmaalanine aminotransferase (ALT) activityof the CHR group was significantly lower than that ofthe control group(P<0.05).At day 28 of the experiment,the plasmaactivities of catalase,glutathione peroxidase and thecontents of glutathioneof the fermented CHR groupwere higher,while the contents ofmalondialdehyde was lower that these of the antibiotic group(P>0.05);but there were no significant differences in the plasma contents of total protein,globulin,triglyceride,total cholesterol,high density lipoprotein-cholesteroland low density lipoprotein-cholesterol,as well as the activities of aspartate aminotransferase and ALT between the fermented CHR group and antibiotic group (P>0.05).Collectively,these findings suggested that the fermented CHR presented certain roles in protecting liver and regulating plasma lipid concentration of weaned piglets;dietary supplementation with thefermented CHR improved the antioxidant capacity,which was stronger than the antibiotics.

Key words: Chinese herb residues, fermentation, weaned piglets, biochemical parameters, antioxidant indexes