Fermented liquid feed and fermented grain to piglets- effect on gastrointestinal ecology and growth performance

A study was carried out to determine the microbial and nutritional characteristics of dry feed, liquid feed containing fermented liquid cereal grain, and fermented liquid compound feed, and their effect on gastrointestinal ecology and growth performance of piglets. Three dietary treatments were designed: dry feed (DRY); fermented liquid cereal grain feed (FLG); and fermented liquid feed (FLF). The FLF was prepared by removing three times daily 50% of the mixture (feed and water) stored in a tank at 20 °C and replacing it with an equal amount of fresh feed and water. The FLG was similarly prepared but fermenting only the cereals (barley and wheat) and adding the remaining ingredients immediately before feeding. One hundred and twenty weaners were fed the diets during 6 weeks from weaning. The dietary content of lysine (g/100 g protein) was 6.01 in the DRY diet, 6.21 in the FLG diet, and 5.46 in the FLF diet. Feeding piglets with the FLG diet resulted in a higher density of yeasts, a higher concentration of ethanol in the GIT, and a change of the bacterial population of the stomach compared to feeding FLF. The FLG group had a numerically higher daily feed intake and daily body weight gain compared to the FLF group, but the values were not significant. Feeding liquid feed containing fermented liquid cereal grains as a means of avoiding microbial degradation of free amino acids in the feed and increasing feed intake by improving palatability seems promising.     

Effect of fermentation of cereals on the degradation of polysaccharides and other macronutrients in the gastrointestinal tract of growing pigs

The main objective of the present investigation was to study the impact of fermentation of cereals on the degradation of polysaccharides and other macronutrients in the small intestine and total tract of growing pigs. Eight pigs (initial BW, 34.5 ± 0.9 kg) were used in a replicated 4 × 4 Latin square design. Pigs were cannulated and housed individually in metabolism pens during sample collection. The 4 cereal-based diets were nonfermented liquid barley (NFLB), nonfermented liquid wheat (NFLW), fermented liquid barley (FLB), and fermented liquid wheat (FLW). The fermented feeds were prepared by storing the dietary cereals (barley and wheat) and water [1:2.75 (wt/wt)] in a closed tank at 25 °C for 2 d, after which 50% of the volume was removed and replaced with an equal amount of fresh cereals and water after each afternoon meal. At the time of feeding (0730 and 1430 h), the remaining dietary ingredients were added. Water was added to the dry nonfermented feeds [1:1 (wt/wt)] immediately before feeding. The fermentation process reduced the amount of DM in both cereals (P<0.001), whereas the amount of DM was similar (P=0.626) between the fermented cereals. There was an interaction of cereal and treatment for ileal flow of DM (P=0.014), OM (P=0.013), and protein (P=0.006), which were less in pigs fed the NFLB than the FLB diets, but unchanged in pigs fed the NFLW and FLW diets. Conversely, the ileal flow of protein was similar (P=0.605) in pigs fed the barley diets (average, 47.5 ± 1.7 g/kg of DMI) and increased with the FLW diet compared with the NFLW diet (43 vs. 35 g/kg of DMI, respectively). Ileal fat and CH(2)O digestibilities were 7.6 (P=0.002) and 8.9% (P<0.001) greater, respectively, when pigs were fed wheat compared with the barley-based diets, and the ileal digestibility of CH(2)O was greater when pigs were fed the fermented than nonfermented diets (86.5 vs. 84.5%, respectively; P<0.001). Fermentation reduced (P<0.0001) the fecal excretion of DM, OM, and protein in pigs fed the barley diet, but not when fed the wheat-based diet (P=0.305). Fermentation had no effect (P=0.243) on the fecal digestibility of nonstarch polysaccharides in either of the cereals but their digestibility was 10.0% greater (P<0.001) in pigs fed wheat than the barley-based diets. In conclusion, fermentation of cereal before feeding altered the dietary composition and influenced flow and composition of polysaccharides and other macronutrients at the ileum and in feces to a larger extent for barley than wheat.     

Effect of adding Lactobacillus plantarum or a formic acid containing-product to fermented liquid feed on gastrointestinal ecology and growth performance of piglets

A study was carried out to investigate whether adding a starter culture or a formic acid containing-product to fermented liquid feed of suboptimal microbial quality could improve the characteristics of the mixture and the gastrointestinal ecology and growth performance of piglets. Four experimental diets were prepared: Feed and water were mixed in the ratio 1:2.5 (w/w) in four closed tanks. Diet 1) Three times daily, 50% of the mixture stored in the tank was removed and then replaced with an equal amount of fresh feed and water, (FLF), positive control; Diet 2) Three times daily, 95% of the mixture stored in the tank was removed and then replaced with an equal amount of fresh feed and water. Escherichia coli K12 (1 × 10⁶/g) was added every morning (COLI); Diet 3) as the COLI treatment and added Lactobacillus plantarum VTT E-78076 (1 × 10⁶/g) every morning (+PLANTARUM); and Diet 4) as the COLI treatment and added 0.26 g AIV/KemiSile 2 plus/100 g mixture three times daily (+ACID). One hundred and sixty weaners were used. On day 14, one littermate from each pen was killed and the gastrointestinal tract removed. The remaining piglets were used to measure the effect of the experimental diets on growth performance during the first six weeks post-weaning. The +ACID diet had lower numbers of lactic acid bacteria and Enterobacteriaceae, higher numbers of yeasts, and lower concentration of lactic acid and acetic acid than the COLI and +PLANTARUM diets. Feeding the +PLANTARUM and the +ACID diets increased daily weight gain during the six weeks post-weaning (P ≤ 0.02) compared to feeding the COLI diet. The +ACID group showed the highest numerical daily feed intake in all periods. The gain/feed during the six weeks post-weaning tended to be lowest in the COLI group (P < 0.10). The counts of lactic acid bacteria able to grow at 20 °C were lowest in the stomach (P ≤ 0.003) and distal small intestine (P ≤ 0.06) of the +ACID group. The counts of yeasts able to grow at 37 °C in the stomach were highest in the +ACID (P ≤ 0.01) and FLF groups (P ≤ 0.09). The number of yeasts able to grow at 20 °C in the stomach and distal small intestine was highest in the FLF fed piglets, followed by the +ACID group. This study showed that addition of L. plantarum VTT E-78076 or AIV/KemiSile 2 plus to fermented liquid feed of suboptimal microbial quality improved growth performance without affecting the gastrointestinal ecology of piglets substantially.     

Performance and energy metabolism in restrictively fed weanling pigs are not affected by feeding either fermented cereals or their end‐products

To study the effects of feeding fermented cereals or just fermentation end‐products on performance and energy metabolism, 18 restrictedly fed groups of eight pigs each were assigned to one of three dietary treatments: (i) a liquid control diet (C) containing 40% of a mixture of barley and wheat; or (ii) a liquid diet (F) containing 40% fermented barley and wheat; or (iii) a liquid diet as C with the addition of some important fermentation end‐products (FP; organic acids and ethanol) in concentrations similar to those in the fermented F‐diet. Energy and nitrogen balances, heat production, and performance traits were measured during two consecutive periods (days 1–5 and days 6–14). There was a considerable increase in average dry matter intake that tended (p = 0.06) to be higher in the FP‐group than in the other groups. Apparent fecal digestibility of dry matter, ash, nitrogen and energy during period 2 were not affected (p > 0.1). Averaged over both periods, none of the energy metabolism parameters were affected by the diets (p > 0.1). However, there were diet × period interactions for metabolizable energy‐intake (p = 0.07), energy retention (p < 0.05), the respiratory quotient (RQ; p < 0.01) and activity‐related heat production (H_ACT, p = 0.05). Additionally, there were some differences between the diets in the average hourly patterns in RQ and H_ACT. In conclusion, restricted feeding of either 40% fermented cereals nor their fermentation end‐products affected performance and energy metabolism traits in weanling pigs. Nevertheless, lower postprandial activity‐related heat production by pigs given the fermented cereals suggest a stimulating effect of fermented cereals on short term satiety that was not seen in pigs given fermentation end‐products only.     

Effect of fermented blood cells on growth performance and intestinal characteristics of weaned piglets

The increase in feed costs has led feeder to replace protein source. Blood meal can be used in piglet diets instead of fish meal (FM). The objective of this study was to investigate the effect of fermented blood cells (FBCs) on the growth performance and intestinal health of weaned piglets. One hundred eighty 28‐day‐old piglets were assigned and were divided into 4 groups (9 L per groups and 5 pigs per litters) randomly. The piglets were fed one of four experimental diets, fish meal, blood cells (BCs), liquid‐state fermented blood cells (LFBCs) or solid‐state fermented blood cells (SFBCs) respectively. The dietary with LFBCs and SFBCs increased the average daily gain and feed intake (ADFI) and average daily gain (ADG) (p < .05). In duodenum, LFBC group increased the villous height (p < .05). The SFBC and LFBC group significantly increased the villous height (p < .05) in the jejunum. Fermented blood cells exhibit a positive regulatory function on the intestinal tract and modulate intestinal microflora. Compared with the fish meal group, the CAT, GSH‐PX and SOD activity, and MDA level was no significant differences in jejunum and plasma of weaned piglets (p > .05). LFBCs and SFBCs significantly increased the bifidobacteria and lactobacillus number in the caecum (p < .05). Dietary LFBCs increased the expression of ZO‐1 mRNA in the jejunal of weaned piglets (p < .05). In conclusion, dietary with fermented blood cells in weaned piglets had improved growth performance and intestinal health of weaned piglets.     

Fermented and nonfermented liquid feed to growing pigs: effect on aspects of gastrointestinal ecology and growth performance

The effect of feeding dry feed (DF), nonfermented liquid feed (NFLF), and fermented liquid feed (FLF) to growing pigs on aspects of gastrointestinal ecology and on performance was investigated. Nonfermented liquid feed was prepared by mixing feed and water at a ratio of 1:2.5 immediately before feeding. Fermented liquid feed was prepared by mixing feed and water in the same ratio as NFLF, and stored in a tank at 20 degrees C for 4 d, after which half the volume was removed twice daily at each feeding and replaced with the same volume of feed and water mixture. A total of 60 pigs (initial BW of 30.7 kg) from 20 litters was used. Twenty pigs, housed individually, were allotted to each of the diets and fed restrictively. Five pigs from each diet were sacrificed at an average BW of 112 kg and digesta from the gastrointestinal tract (GI-tract) was obtained to examine variables describing some aspects of the gastrointestinal ecology. Fermented liquid feed contained high levels of lactic acid bacteria (9.4 log cfu/g) and lactic acid (approximately 169 mmol/kg), low levels of enterobacteria (<3.2 log cfu/g), and had a low pH (4.4). Nonfermented liquid feed contained 7.2 log cfu/g of lactic acid bacteria, and 6.2 log cfu/g of enterobacteria, which indicated that fermentation had started in the feed. The pigs fed FLF had the lowest levels of enterobacteria along the GI-tract (<3.2 to 5.0 log cfu/g), and those fed NFLF the highest levels (5.7 to 6.6 log cfu/g; P < or = 0.02). Fermented liquid feed caused a decrease in gastric pH from 4.4 and 4.6 for DF and NLF, to 4.0 (P = 0.003), and increased numerically the gastric concentration of lactic acid (P = 0.17) from 50 to 60 mmol/kg in the DF and NFLF treatments to 113 mmol/kg in the FLF treatment. The animals fed NFLF showed the highest weight gain (995 g/d) and feed intake (2.14 kg/d), and those fed FLF the lowest values (weight gain, 931 g/d; feed intake, 1.96 kg/d; P = 0.003 for weight gain, and P < 0.001 for feed intake). The results from the present study indicate that feeding FLF as prepared here may be a valid feeding strategy to decrease the levels of enterobacteria in the GI-tract of growing pigs, whereas feeding liquid feed that has started to ferment (high levels of enterobacteria and high pH as with NFLF) increases the presence of these undesirable bacteria. Nonetheless, higher daily feed intake and body weight gain are obtained when feeding NFLF compared with feeding FLF or DF.     

Gut ecology, feed digestion and performance in weaned piglets fed liquid diets

Gut environment and microflora, digestibility, and performance were studied in weaned piglets in Central Vietnam fed a dry control diet (CO), a naturally fermented liquid diet (FE), and a liquid diet with inclusion of rice distiller's residue (RDR). Digesta samples were collected at the start (day 0) and at the end of experiment (day 42). Diet FE had a lower pH than diet RDR, contained more organic acids, had the lowest counts of E. coli and total coliforms (P < 0.05), and the highest counts of lactic acid bacteria (LAB) (P < 0.05). Piglets fed diets FE and RDR had lower pH (P < 0.05), and higher concentrations of organic acids in the stomach, ileum and mid-colon (P < 0.05) than piglets fed diet CO. Counts of LAB in stomach and ileum were higher in animals fed diets FE and RDR than CO (P < 0.05), while the number of E. coli and total coliforms along the gastrointestinal tract was reduced. The ileal digestibility of crude protein and organic matter was improved in piglets fed diet RDR (P < 0.05) compared with piglets fed diet CO. Piglets fed diet RDR had a higher weight gain (P < 0.05) and a better feed utilization (P < 0.05) than piglets fed the other diets. The present findings support the contention that fermented diets and/or fermented feedstuffs can be used for dietary manipulation to improve gut health and animal performance.     

发酵豆粕和植物精油对断奶仔猪生产性能的影响

本试验探讨了在日粮中使用发酵豆粕替代普通豆粕并添加植物精油对仔猪生产性能的影响，为发酵豆粕和植物精油在仔猪日粮中的利用提供科学依据。结果表明，日粮中添加发酵豆粕和植物精油，仔猪末重和平均日增重分别提高14.81%和19.51%，提高仔猪平均日采食量6.84%，而降低料重比和单位增重成本分别为10.71%和7.67%；有效降低仔猪腹泻率50.67%。     

Feed preference in pigs: effect of cereal sources at different inclusion rates

The palatability of different cereals was studied in 2 two-way choice (preference) experiments using pigs of 56 d of age and 17 kg of BW. In Exp. 1, the effect of 24 cereals vs. a common reference diet containing white rice on feed preference in pigs was studied. Pigs were offered free choice between the reference diet and a diet with the cereal under study for 4 d. Barley, corn (2 sources), wheat, cassava meal, biscuit meal, rye, sorghum, and 1 source of oats were tested at inclusion rates of 300 and 600 g x kg(-1). Short-grain rice (whole, brown, or extruded white), long-grain white rice (raw and cooked), extruded barley, extruded corn, extruded wheat, oats (2 sources), thick rolled oats, cooked oats, and naked oats (raw, extruded, or micronized) were tested at inclusion rates of 150, 300, and 600 g x kg(-1). Relative preference of cereals (% of total feed intake) was affected by type of cereal and by rate of inclusion. The diets containing extruded rice (150 g x kg(-1)), extruded naked oats (150, 300, and 600 g x kg(-1)), or naked oats (150 and 300 g x kg(-1)) were preferred (P < 0.05) by pigs to the reference diet. However, the reference diet was preferred (P < 0.05) to the diets containing 150, 300, and 600 g x kg(-1) of cooked long-grain rice, oats, or cooked oats, 300 and 600 g x kg(-1) of extruded wheat, wheat, corn, sorghum, or unhulled short-grain rice, and 600 g x kg(-1) of thick rolled oats, extruded corn, rye, extruded barley, micronized naked oats, barley, cassava, or biscuit meal. Extrusion improved (P < 0.05) preference values for corn and naked oats by pigs, but had no effect on barley, rice, or wheat. In Exp. 2, the preferences of pigs for oats and barley were studied using mash and pelleted diets. Diet form did not affect preference in oats diets. However, for barley, greater preference values were obtained when measured in pelleted form compared with mash form. Additionally, direct 2-way choices were also performed between oats and barley diets and between diets presented in mash and pelleted forms. Pigs preferred barley to oats, and preferred diets presented in pelleted form to those presented in mash form. In conclusion, cereal type, inclusion rate, and diet form affected feed preference in pigs. Using cereals with greater preference values may contribute to the formulation of more palatable feeds, which enhance feed intake of piglets at critical stages such as weaning time.     

Effects of fermented mushroom (Flammulina velutipes) by‐product diets on growth performance and carcass traits in growing‐fattening Berkshire pigs

This study was conducted to investigate effects of fermented mushroom (Flammulina velutipes) by‐product diets on the growth performance and carcass traits in growing‐fattening Berkshire pigs. The fermented diets mainly contained 40.0% mushroom by‐product, 20.0% formula feed, 26.0% rice bran and supplemental 0.1% probiotics. The mixed ingredients were fermented for 5 days at room temperature. Berkshire pigs (n = 225) were divided into five groups and three replications. The basal diets (C) were substituted by 10% (T1), 30% (T2), 50% (T3) and 70% (T4) fermented mushroom by‐product diets. Crude protein concentration and total calorie in fermented diets were significantly increased (P < 0.05) at the end of fermentation days compared with initial fermentation day. Body weight gain, feed efficiency and carcass weight were significantly lower (P < 0.05) in the T2, T3 and T4 groups than in the control group. Carcass grade was significantly better (P < 0.05) in the pigs fed fermented diets than in the pigs fed control diet and the ratio of high grade (1 plus 2 grades) was higher in the fermented diet groups compared with the control group. Therefore, although a diet of fermented mushroom by‐product decreased growth performance and feed efficiency, it improved the carcass grade in Berkshire pigs.     

Fibre degrading enzymes and Lactobacillus plantarum influence liquid feed characteristics and the solubility of fibre components and dry matter in vitro

The effect of fibre degrading enzymes in combination with Lactobacillus plantarum on feed viscosity and pH and on solubilisation of non-starch polysaccharides (NSP) was studied in vitro using diets composed of cereals and soybean meal. The diet was incubated over time up to 24 h as liquid feed or liquid feed added L. plantarum and in addition both feeds were treated without or with fibre degrading enzymes.

Spontaneous fermentation developed in the liquid feed without L. plantarum and became noticeable after a period of 6 to 8 h, when pH began to drop. From 8 to 24 h there was a slow but steady reduction in pH down to a level of about pH 4.3. This development was irrespective of enzyme supplementation level. The L. plantarum treatment had already reached a pH of 4.2 after 8 h and a pH of 3.6 after 24 h.

The viscosity was reduced with supplementation with a high enzyme dose (6000 FXU and 600 FBG per kg diet), compared to the control diet (without enzymes). Treatment with L. plantarum (1.8 × 1011 CFU/kg feed) increased the viscosity over time, even with enzyme supplementation, compared to the control treatment.

Diets without and with enzyme supplementation and pre-treated as dry feed (control), liquid feed (incubated for 8 h) or liquid feed fermented with L. plantarum (incubated for 24 h), were subjected to an in vitro digestion procedure. Both pre-treatment as liquid feed and enzyme supplementation lead to a reduction in dry matter and in the insoluble NSP fraction during digestion in comparison with the control based on the original dry feed.

It may be concluded that enzyme supplementation to liquid or fermented feed may cause a reduction in the insoluble dietary fibre content as well as a reduction in feed viscosity, while the pH is not influenced.     

Effect of liquid feeding weaned pigs on growth performance to harvest

Four experiments were undertaken to examine the effect of feeding postweaning diets as dry pelleted feed, fresh liquid feed, acidified liquid feed, and fermented liquid feed on pig performance from weaning (26 d) to harvest. In Exp. 1 (n = 12 replicates) and 2 (n = 10 replicates), the treatments were 1) dry pelleted feed and 2) fresh liquid feed. In Exp. 1, 2 kg of starter diet (16.7 MJ of DE/kg and 1.6% lysine) per pig and 5 kg of transition diet (16.7 MJ of DE/kg and 1.5% lysine) per pig followed by a weaner diet (14.0 MJ of DE/kg and 1.36% lysine) were offered to 27 d after weaning. In Exp. 3 (n = 8 replicates), the treatments were 1) dry pelleted feed, 2) fresh liquid feed, and 3) acidified liquid feed. In Exp. 4 (n = 8 replicates), the treatments were 1) dry pelleted feed, 2) acidified liquid feed, and 3) fermented liquid feed. In Exp. 2, 3, and 4, 3 kg of starter diet (16.1 MJ of DE/kg and 1.74% lysine) per pig and 6 kg of transition diet (15.3 MJ of DE/kg and 1.5% lysine) per pig followed by a weaner diet (14.0 MJ of DE/kg and 1.36% lysine) was offered to 27 d after weaning. All treatments were balanced for boars and gilts and diets were offered for ad libitum consumption. Acidified liquid feed was produced by adding lactic acid to the liquid feed so that its pH was decreased to 4.0. Fermented liquid feed was produced by adding an inoculum of Lactococcus lactis subsp. cremoris 303 (1.3%, vol/wt) to the first mix. In Exp. 1, ADG from weaning to d 27 after weaning was 338 and 286 g/d (SEM = 10; P < 0.01) and DM gain/feed in the same period was 888 and 594 g/kg (SEM = 23.1; P < 0.001) for dry pelleted feed and fresh liquid feed, respectively. In Exp. 2, ADG was 391 and 352 g/d (SEM = 6.4; P < 0.01) and DM gain/feed was 856 and 642 g/kg (SEM = 9.9; P < 0.001) for dry pelleted feed and fresh liquid feed, respectively, during the period from weaning to d 27 after weaning. In Exp. 3, ADG was 408, 416, and 433 g/d (SEM = 12.7; P > 0.05) and DM gain/feed was 865, 755, and 789 g/ kg (SEM = 14.5; P < 0.001) for dry pelleted feed, fresh liquid feed, and acidified liquid feed, respectively. In Exp. 4, ADG was 361, 389, and 347 g/d (SEM = 13.2; P = 0.11) and DM gain/feed was 888, 749, and 733 g/ kg (SEM = 15.8; P < 0.001) for dry pelleted feed, acidified liquid feed, and fermented liquid feed, respectively, during the period from weaning to d 27 after weaning. It is concluded that although feeding acidified liquid feed may have some merit in the first 27 d after weaning, this benefit is lost in the subsequent period. No benefit arose from feeding fresh liquid feed or fermented liquid feed. Growth performance from d 28 after weaning to harvest was not improved by any liquid feed treatment.     

Dietary fibre enrichment of supplemental feed modulates the development of the intestinal tract in suckling piglets

Background: Commercial pre-weaning diets are formulated to be highly digestible and nutrient-dense and contain low levels of dietary fibre. In contrast, pigs in a natural setting are manipulating fibre-rich plant material from a young age. Moreover, dietary fibre affects gastrointestinal tract(GIT) development and health in older pigs. We hypothesised that supplemental diets that contain vegetal fibres are accelerating GIT development in suckling piglets in terms of size and functionality. From d 2 of life, sow-suckled piglets had access to a low fibre diet(CON),a diet with a fermentable long-chain arabinoxylan(lc-AXOS), a diet with a largely non-fermentable purified cellulose(CELL), or a diet containing both fibres. During the initial 2 weeks, the control diet was a high-density milk replacer,followed by a dry and highly digestible creep meal. Upon weaning at 25 d, 15 piglets from each treatment group,identified as eaters and originating from six or seven litters, were sacrificed for post-mortem examination of GIT morphology, small intestinal permeability and metabolic profile of the digesta. The microbiota composition of the mid-colon was evaluated in a sub-set of ten piglets.Results: No major statistical interactions between the fibre sources were observed. Piglets consumed the fibrecontaining milk supplements and creep diets well. Stomach size and small intestinal permeability was not affected.Large intestinal fill was increased with lc-AXOS only, while relative large intestinal weight was increased with both fibre sources(P 0.050). Also, CELL decreased ileal pH and tended to increase ileal DM content compared to CON(P 0.050). Moreover, the concentration of volatile fatty acids was increased in the caecum(P 0.100) and midcolon(P 0.050) by addition of CELL. lc-AXOS only stimulated caecal propionate(P 0.050). The microbiota composition showed a high individual variation and limited dietary impact. Nonetheless, CELL induced minor shifts in specific genera, with notable reductions of Escherichia-Shigella.Conclusions: Adding dietary fibres to the supplemental diet of suckling piglets altered large intestinal morphology but not small intestinal permeability. Moreover, dietary fibre showed effects on fermentation and modest changes of microbial populations in the hindgut, with more prominent effects from the low-fermentable cellulose.     

Effect of dietary L-carnitine supplementation on growth performance of piglets from control sows or sows treated with L-carnitine during pregnancy and lactation

Previous studies showed that supplementation of sows' diets with L-carnitine increases body weights of their piglets at birth. This study was performed to investigate whether piglets of sows treated with L-carnitine differ in their growth potential from that of piglets of untreated control sows after weaning. It was also investigated whether supplementation of piglets' diets with L-carnitine improves their growth after weaning. In two trials, piglets of the first litters of primiparous sows (trial 1) and the second litters of the same sows (trial 2) were divided into four groups: group 1, piglets of control sows, fed a control diet; group 2, piglets of control sows fed a diet supplemented with 30 mg L-carnitine/kg; group 3, piglets of L-carnitine-treated sows, fed a control diet; group 4, piglets of L-carnitine-treated sows fed a diet supplemented with 30 mg L-carnitine/kg. Mean initial body weights of the piglets of the four groups were identical. They were 8.5 kg in trial 1 and 12.5 kg in trial 2. Diets were fed ad libitum over a period of 35 days. Piglets from sows treated with L-carnitine did not differ in body weight gains, feed intake and gain : feed ratio from those of control sows. In trial 1, piglets supplemented with L-carnitine had higher body weight gains (p < 0.005) and showed a tendency towards a higher gain : feed ratio (p = 0.09) than piglets fed the control diets. In trial 2, no significant difference in these parameters emerged between piglets fed the diet supplemented with L-carnitine and those fed the control diet. In conclusion, this study shows that dietary L-carnitine treatment of sows does not improve the growth potential of their piglets after weaning under the conditions of equal initial body weights. The study also shows that L-carnitine supplementation of their diets improves the growth performance in light piglets of primiparous sows.     

Screening of two probiotic products for use in fermented liquid feed

In this trial two commercial probiotic products (Bactocell® and Adjulact® Pro) were investigated in vitro for their use as microbial inoculum for the production of fermented liquid feed (FLF) for pigs. Bactocell® was applied at a dose of 9 and 10 log₁₀ CFU/kg and Adjulact® Pro at a level of 9 log₁₀ CFU/kg. The FLF (control and treatments) was prepared with a water to feed ratio of 4:1 and run in batch for 72 h at 30 °C. The microbial population was followed with plate countings and the lactic acid, acetic acid and ethanol concentration was determined at different time points in the FLF. After 24 h, significant differences (P < 0.05) were found between the control and the Adjulact® Pro FLF for pH (4.7 vs 4.3), lactic acid (57.9 vs 91.5 mmol/L), acetic acid (23.1 vs 6.8 mmol/L), ethanol (24.5 vs 1.1 mmol/L), coliforms (7.2 vs 4.3 log₁₀ CFU/mL) and E. coli (6.2 vs 4.4 log₁₀ CFU/mL). Bactocell® addition did not alter the fermentation characteristics compared to the control FLF. After 72 h no significant differences between treatments were noted, except for the yeast count which was higher in the FLF inoculated with Adjulact® Pro.     

Effects of fermented garlic powder supplementation on growth performance, blood profiles and breast meat quality in broilers

The aim of this study was to investigate the effects of dietary supplementation with fermented garlic powder (FGP) on growth performance, blood profiles and breast meat quality in broilers. A total of 500 broilers were randomly allotted to 4 treatments with 5 replications per treatment and 25 chicks per pen. The experiment lasted for 5 weeks and dietary treatments were as follows: 1) CON (basal diet); 2) FGP1 (basal diet + 1 g/kg fermented garlic powder); 3) FGP2 (basal diet + 2 g/kg fermented garlic powder); 4) FGP4 (basal diet + 4 g/kg fermented garlic powder). No effects were observed (P > 0.05) in body weight gain (BWG), feed intake (FI) or feed conversion ratio (FCR) throughout the whole experiment. The white blood cell (WBC) counts, lymphocyte and immunoglobulin G (IgG) was increased (P < 0.05) in response to FGP treatments. Broilers had lower (P < 0.05) total cholesterol, triglyceride, low-density lipoprotein (LDL) cholesterol and cortisol concentrations in blood when they were provided with FGP2 and FGP4 diets. Compared with CON, FGP2 and FGP4 treatments decreased (P < 0.05) TBARS and pH in breast meat. In conclusion, FGP administration had no effect on growth performance but improved immunity and meat quality as well as decreased cholesterol and cortisol in blood.     

Fermented liquid feed for pigs:an ancient technique for the future

Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1:1.5 to 1:4.By mixing with water,lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid,acetic acid and ethanol which reduces the pH of the mixture.This reduction in pH inhibits pathogenic organisms from developing in the feed.In addition,when this low pH mixture is fed,it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract.For piglets,the use of fermented liquid feed offers the possibility of simultaneously providing feed and water,which may facilitate an easier transition from sow's milk to solid feed.Secondly,offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens.Finally,feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs,weaner pigs and growing-finishing pigs.In this review,current knowledge about the use of fermented liquid feed in pig diets will be discussed.This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation.In addition,advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health,intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.     

Effects of different fermented soy protein and apparent ileal digestible lysine levels on weaning pigs fed fermented soy protein‐amended diets

Two experiments were conducted to evaluate the effect of different fermented soybean proteins and the apparent ileal digestible lysine levels on weaning pigs fed fermented soy protein (FSP)‐amended diets. In Exp. 1, 70 crossed piglets (6.25 ± 0.40 kg) were used in a 5‐week trial to evaluate two different FSP. In Exp. 2, 20 weaning barrows (6.15 ± 0.45 kg) were used in a metabolism trial to determine the effects of the apparent ileal digestible (1.2, 1.3, 1.4 and 1.5%) lysine levels in weaning pigs fed FSP (5%) diet. In Exp. 1, pigs fed the diet containing Lactobacillus spp. FSP showed higher nitrogen (N) digestibility (P < 0.05), lower blood urea nitrogen and serum creatinine levels (P < 0.05) than those fed the Aspergillus oryzae FSP diet. In Exp. 2, increasing dietary lysine levels increased the average daily gain, apparent dry matter, N digestibility, N retention and essential amino acids in the current study (P < 0.05), with the 1.5% showing the highest value. In conclusion, pigs fed Lactobacillus spp. FSP had a higher N digestibility than those fed A. oryzae FSP. The optimal apparent ileal digestibility lysine level in fermented soy protein diets (3550 kcal/kg metabolizable energy) for maximizing growth performance and N utilization in the first 7 days (6.25 kg) was 1.5%.     

Fermented liquid feed for pigs: an ancient technique for the future

Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1:1.5 to 1:4. By mixing with water, lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethanol which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow’s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.     

热带地区乳酸菌发酵饲料对育肥猪生产性能的影响

试验旨在研究添加不同比例乳酸菌发酵饲料对热带地区75～100 kg育肥猪生产性能的影响。选用体重约75 kg三元杂交(杜×长×大)猪416头,按性别和体重随机分为4组。对照组饲喂常规全价日粮,试验组乳酸菌发酵饲料占干粉料的比例设3个梯度:试验1组20%(以风干物质计,下同),试验2组30%,试验3组50%。结果表明:在平均舍内温度为30.4℃,平均相对湿度为76.2%的条件下,试验1、2、3组的平均日增重分别比对照组提高了1.16%、6.97%和11.63%;平均日采食量分别比对照组提高了1.03%、1.10%和2.66%,试验3组和对照组差异显著(P<0.05);平均料肉比分别比对照组降低了1.29%、6.43%和9.00%;分别比对照组多盈利2、19、29个百分点。在热带地区75～100 kg育肥猪日粮中添加50%的乳酸菌发酵饲料时能最大限度地提高生产性能和收益。