Effects of Fermented Concentrated Feed on Growth Performance, Immune Function, Carcass Quality and Meat Quality of Growing-Finishing Pigs

WANG Fuchen; ZHENG Lifa; WANG Liang; QIN Xiaotong; SHI Baoming

doi:10.3969/j.issn.1006-267x.2022.11.017

2022 , Vol. 34 >Issue 11: 6962 - 6970

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.11.017

RESEARCH PAPER

Effects of Fermented Concentrated Feed on Growth Performance, Immune Function, Carcass Quality and Meat Quality of Growing-Finishing Pigs

WANG Fuchen ,
ZHENG Lifa ,
WANG Liang ,
QIN Xiaotong ,
SHI Baoming

Expand

Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China

Received date: 2022-05-06

Online published: 2022-11-14

Fold

Abstract

This experiment was conducted to explore the effects of fermented concentrated feed on growth performance, immune function, carcass quality and meat quality of growing-finishing pigs. Two hundred and twenty-five healthy Duroc×Landrace×Yorkshire ternary crossbred pigs with a body weight of (27.17±0.15) kg were randomly divided into 3 groups with 3 replicates per group and 25 pigs per replicate. Pigs in the control group were fed a basal diet of 70% corn+30% concentrate feed, 75% corn+25% concentrate feed and 80% corn+20% concentrate feed at each stage, while the dry and wet fermentation groups were fed experimental diets with equal amounts of dry and wet fermented concentrated feed replacing all concentrate feed in the basal diet. The experiment lasted for 116 d (25 to 50 kg stage, 36 days; 51 to 75 kg stage, 32 days; 76 kg to slaughter stage, 48 days). The results showed as follows:1) there were no significant differences in initial body weight, mid body weight, final body weight and average daily gain (ADG) among all groups (P>0.05). Compared with the control group, the average daily feed intake (ADFI) during days 1 to 116 and days 37 to 68 of dry fermentation group was significant decreased (P<0.05); the ADFI during days 69 to 116 of dry fermentation group was significant decreased (P<0.05), and the ADFI during days 69 to 116 of wet fermentation group was significant increased (P<0.05). Compared with the control group and wet fermentation group, the feed to gain ratio (F/G) during days 37 to 68 and days 69 to 116 days of dry fermentation group was significant decreased (P<0.05). 2) Compared with the control group, the plasma immunoglobulin M (IgM) content of dry and wet fermentation groups was significant increased (P<0.05), and plasma immunoglobulin G (IgG) content of wet fermentation group was significant increased (P<0.05). 3) There were no significant differences in body weight before slaughter, carcass weight, dressing percentage, carcass straight length, loin eye area, thick skin and backfat thickness among all groups (P>0.05). 4) Compared with the control group, the drip loss and shearing force of dry and wet fermentation groups were significant decreased (P<0.05), and the cooking loss of wet fermentation group was significant decreased (P<0.05). Compared with the dry fermentation group, the meat color brightness (L^*) value of wet fermentation group was significant decreased (P<0.05), and the color redness (a^*) value was significant increased (P<0.05); compared with the control group and dry fermentation group, the meat color yellowness (b^*) value of wet fermentation group was significant decreased (P<0.05). In conclusion, the fermented concentrated feed can improve the growth performance of growing-finishing pigs, increase the plasma immunoglobulin content and improve the meat quality. In terms of improving growth performance, the dry fermented concentrated feed is better than wet fermented concentrated feed; in terms of improving immune function and meat quality, the wet fermented concentrated feed is better than dry fermented concentrated feed.

Key words： fermented concentrated feed; growing-finishing pigs; growth performance; immune function; carcass quality; meat quality

Cite this article

WANG Fuchen , ZHENG Lifa , WANG Liang , QIN Xiaotong , SHI Baoming . Effects of Fermented Concentrated Feed on Growth Performance, Immune Function, Carcass Quality and Meat Quality of Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2022 , 34(11) : 6962 -6970 . DOI: 10.3969/j.issn.1006-267x.2022.11.017

References

[1] 李新媛.浓缩饲料利用技术[J].甘肃畜牧兽医, 2015, 45(4):17. LI X Y.Concentrated feed utilization technology[J].Gansu Animal and Veterinary Sciences, 2015, 45(4):17.(in Chinese)
[2] 陈丽宏.如何选择预混料、浓缩料、全价料[J].农家参谋, 2015(1):25. CHEN L H.How to choose premixes, concentrates and full price feeds[J].The Farmers Consultant, 2015(1):25.(in Chinese)
[3] 孔丹丹, 陈啸, 杨洁, 等.不同品种豆粕的饲料加工特性分析[J].饲料工业, 2016, 37(21):9-17. KONG D D, CHEN X, YANG J, et al.Processing characteristics of different varieties of soybean meal used in feed[J].Feed Industry, 2016, 37(21):9-17.(in Chinese)
[4] XIAO Y Q, LIU Y N, WANG X J, et al.Cellulose nanocrystals prepared from wheat bran:characterization and cytotoxicity assessment[J].International Journal of Biological Macromolecules, 2019, 140:225-233.
[5] MATEO ANSON N, HEMERY Y M, BAST A, et al.Optimizing the bioactive potential of wheat bran by processing[J].Food & Function, 2012, 3(4):362-375.

[6] LI Q, SUN H R, ZHANG M, et al.Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food[J].Journal of Food Science, 2020, 85(5):1427-1437.

[7] ROSENFELDER P, EKLUND M, MOSENTHIN R.Nutritive value of wheat and wheat by-products in pig nutrition:a review[J].Animal Feed Science and Technology, 2013, 185(3/4):107-125.
[8] 韦春杰, 陆静, 王在贵, 等.发酵饲料的研究与应用进展[J].粮食与饲料工业, 2021(5):50-54, 58. WEI C J, LU J, WANG Z G, et al.Research and application progress of fermented feed[J].Cereal & Feed Industry, 2021(5):50-54, 58.(in Chinese)
[9] 蔡辉益.生物发酵饲料研究与应用技术发展趋势[J].北方牧业, 2021(10):25-26. CAI H Y.Trends in research and application technology of biofermented feed[J].Northern Animal Husbandry, 2021(10):25-26.(in Chinese)
[10] CZECH A, GRELA E R, NOWAKOWICZ-DEBEK B, et al.The effects of a fermented rapeseed meal or/and soybean meal additive on the blood lipid profile and immune parameters of piglets and on minerals in their blood and bone[J].PLoS One, 2021, 16(6):e0253744.
[11] QIU Y Q, LI K B, ZHAO X C, et al.Fermented feed modulates meat quality and promotes the growth of longissimus thoracis of late-finishing pigs[J].Animals, 2020, 10(9):1682.
[12] JONES C K, DEROUCHEY J M, NELSSEN J L, et al.Effects of fermented soybean meal and specialty animal protein sources on nursery pig performance[J].Journal of Animal Science, 2010, 88(5):1725-1732.

[13] AHN J, DING Z Y, KIM I H.PSV-17 Effects of fermented soybean meal on growth performance, nutrient digestibility, blood profile and fecal microflora in weaning pigs[J].Journal of Animal Science, 2019, 97(S2):201.
[14] ZHU J J, GAO M X, ZHANG R L, et al.Effects of soybean meal fermented by L. plantarum, B. subtilis and S. cerevisieae on growth, immune function and intestinal morphology in weaned piglets[J].Microbial Cell Factories, 2017, 16(1):191.
[15] LIU X, FENG J, XU Z R, et al.The effects of fermented soybean meal on growth performance and immune characteristics in weaned piglets[J].Turkish Journal of Veterinary and Animal Sciences, 2007, 31(5):341-345.
[16] XU F Z, LI L M, LIU H J, et al.Effects of fermented soybean meal on performance, serum biochemical parameters and intestinal morphology of laying hens[J].Journal of Animal and Veterinary Advances, 2012, 11(5):649-654.

[17] CHU G M, YANG J M, KIM H Y, et al.Effects of fermented mushroom (Flammulina velutipes) by-product diets on growth performance and carcass traits in growing-fattening Berkshire pigs[J].Animal Science Journal, 2012, 83(1):55-62.

[18] 高升, 陈哲, 柯慧, 等.发酵豆粕对肥育黑猪生长性能、胴体性状、肉品质和肌内氨基酸含量的影响[J].养猪, 2020(4):5-8. GAO S, CHEN Z, KE H, et al.Effects of fermented soybean meal on growth performance, carcass traits, meat quality and intramuscular amino acid content of fattening black pigs[J].Swine Production, 2020(4):5-8.(in Chinese)
[19] 朱坤, 毛胜勇, 朱崇淼, 等.发酵饲料对育肥猪生长性能、胴体性状、肉品质、血清生化指标和代谢产物的影响[J].动物营养学报, 2018, 30(10):4244-4250. ZHU K, MAO S Y, ZHU C M, et al.Effects of fermented feed on growth performance, carcass traits, meat quality, serum biochemical indicators and metabolites of finishing pigs[J].Chinese Journal of Animal Nutrition, 2018, 30(10):4244-4250.(in Chinese)
[20] 王晓宇, 周光宏, 徐幸莲, 等.猪肉剪切力的测定方法[J].食品科学, 2012, 33(21):64-67. WANG X Y, ZHOU G H, XU X L, et al.A methodological study of the determination of pork warner-bratzler shear force[J].Food Science, 2012, 33(21):64-67.(in Chinese)
[21] FENG H Y, QU H, LIU Y, et al.Effect of fermented soybean meal supplementation on some growth performance, blood chemical parameters, and fecal microflora of finishing pigs[J].Revista Brasileira de Zootecnia, 2020, 49:e20190096.
[22] YAN L, KIM I H.Effect of dietary grape pomace fermented by Saccharomyces boulardii on the growth performance, nutrient digestibility and meat quality in finishing pigs[J].Asian-Australasian Journal of Animal Sciences, 2011, 24(12):1763-1770.

[23] HAO L H, SU W F, ZHANG Y, et al.Effects of supplementing with fermented mixed feed on the performance and meat quality in finishing pigs[J].Animal Feed Science and Technology, 2020, 266:114501.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References