Growth performance, nutrient digestibility and intestinal morphology in weaned piglets fed fungal and bacterial fermented soya proteins

Abstract

To elucidate the efficacy of fungal and bacterial fermented soya proteins (FSP) on piglet's performance, a total of 300 weaned piglets (Duroc × Yorkshire × Landrace, 23 ± 3 d of age, 5.56 ± 1.21 kg initial BW) were allotted to 5 treatment diets comprising control, FSP-A 3%, FSP-A 6%, FSP-B 3% and FSP-B 6%, respectively. Fungus (Aspergillus oryzae), and fungus + bacteria (Aspergillus oryzae + Bacillus subtilis) were utilized for fermentation of soya proteins for FSP-A and FSP-B, respectively. There were 15 pigs per pen and 4 pens per treatment. Control diet contains 15% soyabean meal (SBM) and for the treatment diets SBM was replaced at 3 and 6% for each FSP-A and FSP-B, respectively. Experimental diets were fed from 0 to 14 d after weaning and then a common commercial diet was fed from 15 to 35 d. At 14 th d of experimental feeding, there were no significant differences in ADG, ADFI or feed to gain ratio between the bacterial and fungal fermented soya protein sources. For 15-35 d and overall period (0-35 d), the ADG was higher (P<0.05) in pigs fed FSP-B at 6% when compared with SBM. Higher (P<0.05) ADG was noted in pigs fed FSP-B diet when compared with FSP-A at both phases; and at higher level of supplementation only during overall phase. The apparent digestibility of CP, EE, Ca and P was higher in FSP-B diet than to FSP-A that might have affected the ADG. Apparent digestibility of the amino acids were not different among the fermented protein sources but higher digestibility of some of the amino acids were noted at higher level of supplementation, irrespective of the source. Villous height and crypt depth were not affected by dietary treatments at ileal region. In conclusion, the growth rate and digestibility of nutrients in weaned pigs fed FSP-B showed improvement than those fed SBM or FSP-A at higher level of supplementation.

Gastrointestinal health and function in weaned pigs: a review of feeding strategies to control post‐weaning diarrhoea without using in‐feed antimicrobial compounds

“…Processing of plant protein sources has been shown to improve their nutritive values for piglets. For example, feeding processed soybean products such as microbial‐fermented SBM improved piglet growth performance, increased the number of intestinal lactobacilli, decreased the number of intestinal enterobacteria and increased VH and the VH:CD ratio in piglets after weaning compared with conventional SBM (Kim et al., 2006; Wang et al., 2007). In another study, feeding extruded peas to piglets stimulated the activities of amylase, chymotrypsin and carboxypeptidase A in the pancreatic tissue and improved the apparent ileal digestibility of N and starch compared with raw peas (Freire et al., 1991).…”

The Concept of Standardized Ileal Amino Acid Digestibilities: Principles and Application in Feed Ingredients for Piglets

“…Purified soybean products : Further processing of soy flakes or SBM leads to products referred to as soy protein (SP) (Zhang et al, 2005;Kim et al, 2006;Yang et al, 2007), soy protein concentrate (SPC) and soy protein isolate (SPI) (Lusas and Riaz, 1995;Peisker, 2001).…”

“…Soy proteins : Soy proteins (SP) are relatively new products. In principle, they are produced by enzymatic or microbial fermentation of dehulled SBM (Kim et al, 2006). For the fermentation process, microorganisms such as Aspergillus oryzae and (or) Bacillus subtilis may be used (Yang et al, 2007).…”

“…The methodology is based on the principle that microorganisms degrade carbohydrates during fermentation, resulting in an enrichment of CP in SP ranging from 530 to 577 g/kg (as fed) CP. Due to the fungal and (or) bacterial fermentation, the levels of TI and oligosaccharides, such as raffinose and stachyose, may decrease in SP (Min et al, 2004;Kim et al, 2006). Moreover, SP may contain high proportions of small peptides due to enzymatic or microbial degradation of soy protein during the fermentation process (Hong et al, 2004;Min et al, 2004).…”

Effect of Dietary Extruded Linseed and Walnut Meal Mixture (8:1) on Performance and Plasma Protein Profile in Weaned Piglets

“…The effects of dietary protein sources on growth and health of piglets have been studied extensively (Pluske et al, 2002;Kim et al, 2006;Wang et al, 2007;Hermes, 2011;Habeanu et al, 2015), but there is still a lack of information on the effect of dietary proteaginous sources (e.g. linseed, flaxseed, walnut by-products) or their mixture, rich sources of essential polyunsaturated fatty acids (PUFAs), which could help piglets to adapt to the rapidly changed diet during weaning (Rodriguez-Leyva et al, 2010; Li et al, 2014).…”