BackgroundLianhua‐Qingwen (LHQW) capsule is a Traditional Chinese Medicine (TCM) formula having anti‐viral and anti‐inflammatory activities. During the capsule production, huge byproducts will be yielded and disposed as waste by burying. Resourceful utilization of this kind of TCM byproducts as feed additives through stage‐based co‐fermentation using enzyme and probiotics could reduce environmental stress and resource shortage. The in vitro characterization and the supplementary effects of the fermented TCM byproducts (FTCM) for weaned piglets (initial body weight, 7.23 ± 0.33 kg; dose: basal diet + 300 mg/kg FTCM) were investigated.ResultsHigher reducing sugar content, total flavonoid content, flavonoid compounds (e.g. tectoridin, tricetin, flavone, apigenin, naringenin), and total antioxidant activity were determined in the FTCM compared to the spontaneously fermented and unfermented materials. Supplementation of the FTCM to piglets did not significantly affect the feed intake, body weight gain, and feed/gain ratio, but significantly decreased a pro‐inflammatory cytokine IL‐8 and increased intestinal total antioxidant activity (TAC) and superoxide dismutase (SOD) activity. Moreover, FTCM supplementation increased α‐diversity of the colonic microbiota accompanied with increased abundance of Prevotella genus and Treponema berlinense species. Correlation analysis indicates T. berlinense is responsible for the decreased IL‐8 level and enhanced intestinal TAC and SOD activities which might be mediated by a homoserine lactone molecule (3‐oxo‐C14).ConclusionOverall, the stepwise co‐fermentation enriched bioactive compounds within the TCM byproducts and its dietary supplementation did not generate any side effect on growth performance but displayed beneficial effects on enrichment of potential probiotic T. berlinense and relevant functions.This article is protected by copyright. All rights reserved.