Eff ect of fermented protein feedstuff s on pig production performance, nutrient digestibility, and fecal microbes

Authors : Juan CHANG, Qingqiang YIN, Pengpeng WANG, Weimin WANG, Ruiyu ZUO

Pages : 143-151

View : 16 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In order to determine the availability of fermented protein feedstuffs insert ignore into journalissuearticles values(FPFS);-such as cottonseed, blood, and feather meals—with Aspergillus oryzae, 2 phases of feeding experiments were adopted for 7 weeks. Sixty 58-day-old crossbred pigs were assigned to 6 groups, 10 pigs per group. Group 1 was the control; groups 2, 3, and 4 were supplemented with 6%-7%, 12%-14%, and 18%-21% FPFS, respectively, by replacing the same percentage of soybean meal insert ignore into journalissuearticles values(SBM);; group 5 was supplemented with 12%-14% unfermented protein feedstuffs insert ignore into journalissuearticles values(UFPFS); by replacing the same percentage of SBM; group 6 was on the same base as group 3 with digestive energy insert ignore into journalissuearticles values(DE); balanced as in group 1. The results showed: insert ignore into journalissuearticles values(1); The soluble amino acids in FPFS were increased by 211% insert ignore into journalissuearticles values(58.06 vs. 18.68 g/kg);, compared with UFPFS; insert ignore into journalissuearticles values(2); the average daily gain insert ignore into journalissuearticles values(ADG); increased insert ignore into journalissuearticles values(P < 0.05); in group 2, compared with the other groups; ADG in group 3 was higher than that in group 5 insert ignore into journalissuearticles values(P < 0.05);; and insert ignore into journalissuearticles values(3); nutrient digestibility in the groups supplemented with FPFS was higher than in the group supplemented with UFPFS insert ignore into journalissuearticles values(P < 0.05);. The results suggest that a 6%-7% FPFS supplementation to replace SBM in pig diets would be ideal and economic.
Keywords : Key words Pig, Aspergillus oryzae, protein feedstuffs, fermentation, production performance