Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock

Abstract

The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, L. plantarum LUHS135, and Lactobacillus uvarum LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets’ fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed). The study showed that the selected LAB starter combination can be recommended for rapeseed meal fermentation (viable LAB count in fermented feed 8.5 ± 0.1 log10 CFU/g and pH 3.94 ± 0.04). At the beginning of the in vivo experiment, the microbial profiles in both piglet groups were very similar: The highest prevalence was Prevotella (34.6–38.2%) and Lactobacillus (24.3–29.7%). However, changing from an extruded soya to fermented rapeseed meal in the feed recipe led to desirable changes in piglets’ fecal microbiota. There was a more than four-fold higher Lactobacillus count compared to the control group. Furthermore, there was significantly lower ammonia emission (20.6% reduction) in the treated group section. Finally, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance, as well as in a more sustainable manner.

Slaughter yield, quality of meat from broiler chickens of different origin and age on diet with extruded or meal soybean

“…Research on the effect of extrusion of feed components on the growth performance and meat quality of broiler chickens and other farm animals has been conducted for many fodder plant species (Konieczka et al 2014;Hejdysz et al 2016;Rutkowski et al 2016;Hejdysz et al 2017Hejdysz et al , 2018Konieczka et al 2020;Vadopalas et al 2020), but publications related to the quality of meat from broiler chickens fed a diet based on extruded soybean are scarce.…”

Growth Performance, Gut Environment and Physiology of the Gastrointestinal Tract in Weaned Piglets Fed a Diet Supplemented with Raw and Fermented Narrow-Leafed Lupine Seeds

“…In addition, different types of fermented feed have been widely investigated to reduce the use of antibiotic growth promoters [ 8 , 11 ] and decrease feed price by using industrial high protein products in modern swine production [ 12 ]. Therefore, fermented feed is recommended due to its high nutritional value and digestibility, but the effects on pig growth performance are inconsistent [ 13 ]. So far, the fermentation process has been primarily used for the starch components [ 6 , 12 , 14 , 15 ].…”

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

“…In addition to nutraceuticals and food, fermentation technology based on sourdough LAB is very promising in livestock production [90][91][92][93][94][95][96]. A combination of microbial starters, previously isolated from spontaneously fermented sourdough-Lactobacillus uvarum LUHS245, L. casei LUHS210, Pediococcus acidilactici LUHS29, and P. pentosaceus LUHS183-was used for fermentation of piglet feed; fermented feed parameters, as well as the influence of fermented feed on piglets' faecal microbiota, health, and growth performance, were evaluated [97].…”