Characteristics of Solid-state Fermented Feed and its Effects on Performance and Nutrient Digestibility in Growing-finishing Pigs

Abstract

This study investigated the effects of solid-state fermentation of a compound pig feed on its microbial and nutritional characteristics as well as on pig performance and nutrient digestibility. A mixed culture containing Lactobacillus fermentum, Saccharomyces cerevisae and Bacillus subtilis was used for solid-state fermentation and solid-state fermented feed samples were collected on days 0, 1, 2, 3, 5, 7, 10, 15, 20 and 30 for microbial counts and chemical analysis. Lactic acid bacteria increased rapidly during the first three days of fermentation and then slowly declined until day 10 and, thereafter, the counts were maintained at about 6.7 log cfu/g for the duration of the fermentation period. Enterobacteria also increased during the first two days, and then fell below the detectable level of the analysis (3.0 log cfu/g). The pH of the fermentation substrate declined from 6.1 at the start of fermentation to 5.7 by day 30. The water-soluble protein content increased from 8.2 to 9.2% while the concentration of acetic acid increased from 16.6 to 51.3 mmol/kg over the 30-day fermentation. At the end of the 30-day fermentation, the solid-state fermented feed was used in a pig feeding trial to determine its effects on performance and nutrient digestibility in growing-finishing pigs. Twenty crossbred barrows (14.11±0.77 kg BW) were allotted into two dietary treatments, which comprised a regular dry diet containing antibiotics and a solid-state fermented feed based diet, free of antibiotics. There was no difference due to diet on pig performance or nutrient digestibility. In conclusion, solid-state fermentation resulted in high counts of lactic acid bacteria and low counts of enterobacteria in the substrate. Moreover, feeding a diet containing solid-state fermented feed, free of antibiotics, can result in similar performance and nutrient digestibility in growing-finishing pigs to a regular diet with antibiotics.

Effect of potential multimicrobe probiotic product processed by high drying temperature and antibiotic on performance of weanling pigs1

“…The presence of enzymes and other secondary metabohtes in the probiotic products and the endogenous production of enzymes by probiotic microbes might explain the improved ATTD of nutrients in pigs from probiotic treatments. In a previous experiment, Hu et al (2008) had employed SSF technology for fermenting compound feed using mixed culture (I/, fermentum, S. cerevisae, and B. suhtilis) and had observed increased lactic acid bacteria and concentration of acetic acid and decreased pH and enterobacteria count in SSF feed.…”

Performance of broilers fed raw or fermented and redried wheat, barley, and oat grains

“…To date, many researchers have mimicked both aseptic and nonaseptic conditions of an SSF process with or without microbial inoculants to ferment various feed materials for increasing the DL-lactic acid content (9,10) and lactic acid bacteria counts (3,(7)(8)(9)(11)(12)(13), for the elimination of antinutritional factors (7,14), for the fortification of major nutrients and enzymes (7,8,(15)(16)(17)(18)(19)(20), and for the destruction of grain viscous constituents (6). Successful fermentation depends on the control of many factors.…”

Evaluation of fermented whole crop wheat and barley feeding on growth performance, nutrient digestibility, faecal volatile fatty acid emission, blood constituents, and faecal microbiota in growing pigs

“…There was no significant difference in the feed efficiency of FWW and FWB treatments in the total growth period, compared with the CON treatment. Diets supplemented with 15% solid-state fermented feed had no difference in growth performance compared with pigs fed diets supplemented with antibiotics in growing-finishing figs (Hu et al, 2008). Missotten et al (2010) reported that the feed efficiency was improved when growing-finishing pigs were fed fermented liquid diets.…”