Effects of dietary protein level on small intestinal morphology, occludin protein, and bacterial diversity in weaned piglets.

As shown in Table 4‐2 , Lactobacillus (13.84%−64.84%) was the dominant genus in all samples, and its relative content showed a decreasing trend as the dietary protein level increased.

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The relative content of Faecalibacterium species was not significantly different between the groups at 24 h and 72 h of feeding ( p > .05), and all groups showed a trend of first increasing and then decreasing with increased feeding time.

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