Amino acid and phosphorus digestibility of fermented corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium fed to pigs1

Abstract

In the present study, a 2-stage solid-state fermentation process using followed by was performed with the purpose of improving the nutritional quality of corn and soybean meal (SBM) mixed feed (MF). The matrix of native MF and fermented MF (FMF) was analyzed using scanning electron microscopy to determine external structures after solid-state fermentation. Results of the present study indicated that the FMF had a greater concentration of CP and total P compared with the unfermented feed, whereas the contents of β-conglycinin, glycinin, phytate P, raffinose, stachyose, and NDF in FMF declined by 77.6, 86.7, 41.2, 47.2, 36.6, and 38.9%, respectively. The content of trichloroacetic acid-soluble protein, particularly those of small peptides and free AA, increased more than 3 times after fermentation. Scanning electron microscopy revealed that irregular shapes and a lot of porous structures were observed in the SBM of FMF, the cell wall of corn in FMF was destroyed, and the number of starch granules was decreased after 2-stage fermentation. Two animal experiments were conducted to evaluate the digestibility of CP and P in FMF when fed to pigs. In Exp. 1, 6 barrows (15.20 ± 1.27 kg initial BW) fitted with a T-cannula in the distal ileum were allotted to a replicated 3 × 3 Latin square with 3 diets and 3 periods per square. Two diets containing unfermented MF or FMF as the only source of protein and a N-free diet were formulated. Results indicated that the apparent ileal digestibility (AID) of total AA and Lys in FMF (74.98 and 75.34%) were greater ( < 0.05) than in untreated MF (69.66 and 68.56%). The standard ileal digestibility (SID) of Lys in FMF (82.17%) was also greater ( < 0.05) than in MF (75.91%). In Exp. 2, 16 barrows (17.57 ± 1.08 kg initial BW) were allotted to 2 diets formulated to contain MF or FMF as the sole source of P to determine the digestibility of P. The apparent total tract digestibility and standardized total tract digestibility of P in FMF were 58.14 and 64.72%, respectively. These values were greater ( < 0.01) than in untreated MF (37.11 and 44.89%, respectively). Our results indicate that a solid-state fermentation process using followed by offers an effective approach to improving the quality of corn and SBM MF.

Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs

“…In the present study, we found that microbial fermentation decreased crude fiber and pH value, and increased the lactic acid concentration, crude protein content and amino acid profiles of the feed. The increased crude protein after fermentation was consistent with previous fermented soybean meal (SBM) [8,25], fermented rapeseed meal [26] and fermented cottonseed meal [27]. The increase in protein may be attributed to bacterial growth and proliferation, as well as mycelia and/or enzymes produced by probiotics [28,29].…”

“…Shi et al found that fermentation of rapeseed meal with Aspergillus niger increased small-sized peptides and amino acid profiles while reducing levels of neutral detergent fiber (NDF), glucosinolates, isothiocyanate and phytic acid. Fermented feed is enriched in beneficial microbiota and bacterial metabolites, which may contribute to improving the gastrointestinal microbial ecosystems of pigs [6][7][8][9][10]. Additionally, fermentation using lactic acid-producing microbes leads to a decrease in pH value of the substrates, and thus, presents beneficial effects to both the feed during storage and the animals consuming fermented products [11,12].…”

Effects of Fermented Soybean Meal Supplementation on the Growth Performance and Cecal Microbiota Community of Broiler Chickens

“…The fungal strain S. cerevisiae was stored in our laboratory. The fermentation process was conducted as previously described by Shi et al [ 1 ]. Briefly, each kilogram of SBM fermentation substrate was mixed with 1 L of distilled water containing 6% (v/v) B. amyloliquefaciens , 2% (v/v) L. acidophilus, and 2% (v/v) S. cerevisiae.…”

“…Soybean meal (SBM), a byproduct of oil extraction from soy seed, is the most commonly used plant protein source in the poultry and swine feed industries. However, a variety of anti-nutritional factors (ANFs) present in SBM, such as antigenic proteins, trypsin inhibitors, and oligosaccharides, interfere with digestion and absorption and have negative effects on animal health [ 1 ]. Accumulating evidence has demonstrated that microbial fermentation improves the nutritional quality of SBM by reducing the content of ANFs and increasing nutrient bioavailability [ 2 , 3 , 4 ].…”

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

“…The use of feed with a high content of viable desirable microorganisms increases the bioavailability of feed and improves pigs' digestibility and overall gastrointestinal functions (44), reduces the risk of diarrhea (66), and benefits pigs' health and growth performance (67). The use of fermented feed can reduce the feed cost in animal production (68). Supplementation with fermented feed increases organic acids and short-chain fatty acid concentrations in the hindgut (49) and improves intestinal functions, all of which further improve performance (69).…”