Effects of fermented broccoli stem and leaf residue on growth performance, serum characteristics and meat quality of growing pigs

Abstract

The aim of this study was to evaluate the effects of fermented broccoli stem and leaf residue (FBR) on the growth performance, serum biochemical characteristics, and meat quality of growing pigs. A total of 72 growing pigs (Durox × Landrace × Yorkshire) were subjected to three dietary treatments with different levels (0%, 5% and 10%) of FBR with three replicates for an experimental period of 70 day. The average daily feed intake of growing pigs was higher (p < 0.05) in the 5% FBR treatment compared with the control group (0% FBR). The serum urea nitrogen content in growing pigs was lower (p < 0.05) in the 5% and 10% FBR treatments. The lightness value was higher (p < 0.05) in the longissimus dorsi muscle of pigs fed 5% and 10% FBR diets compared with the control group, and the yellowness value was increased in pigs fed the 10% FBR diet compared with pigs fed the control diet.Overall, the beneficial effects of FBR supplementation on serum biochemical parameters, and meat colour without undermining the growth performance indicate that up to 10% FBR could be used in diets to enhance the production of growing pigs.

Fermented Chinese Herbs Improve the Growth and Immunity of Growing Pigs through Regulating Colon Microbiota and Metabolites

“…The serum TP, ALB, and BUN levels are used to indicate the body's protein metabolism and synthesis ability, which are closely related to the body's growth performance. Our results showed that adding 2% FCHs to the basal diet significantly increased serum TP and ALB and decreased the serum BUN concentrations, consistent with the results of Sun et al [58]. The main function of serum LDL-Chol is to transfer endogenous cholesterol to the extrahepatic tissues.…”

Research progress of probiotics and fermented feed effects on pork quality

“…More specifically, a drop in the L* (Lightness) and b* (yellowness) values may improve consumer preference, which will support meat's competitiveness in the market (Xu, He, et al, 2023). Specifically, it is reported that fermented broccoli stem and leaf residue could increase the brightness and yellowness of the longissimus dorsal muscle (Hong et al, 2023). Meanwhile, color is also closely related to the antioxidant capacity, pH, and muscle fiber type; Within a certain range, pork pH was positively correlated with meat color scores (Gagaoua et al, 2023); It is also reported that fermented defatted rice bran significantly increased serum total antioxidant capacity, superoxide dismutase and catalase activities, and decreased serum malondialdehyde content (Su et al, 2022).…”

Effects of waste-based concentrates from broiler farm on physico-chemical qualities and blood profile of landrace pigs

“…Several research reports on the use of agricultural and industrial agricultural waste can be used as feed ingredients or supplements in animal feed to increase production, carcass quality, and meat quality [6 , 10 , 14 , 19 , 37] . Utilization of other agricultural wastes, such as residues of fermentation of broccoli stems and leaves and supplementation of plant essential oils, can affect growth, the quality of the pork finishing phase, and the biochemical characteristics of serum [22 , 23] . In the production process of broiler chicken farms using the closed-house system, by-products are found in the form of culled chickens and litter scattered by leftover feed [2 , 4] .…”