The effect of fermented persimmon shell diet supplementation on the growth performance and blood parameters in finishing pigs

Kim, Hoi-Yun; Song, Young-Min; Kang, Yang-Su; Kim, Chung-Hui; Lee, Sung Dae; Chowdappa, Rekha; Ha, Ji‐Hyoung; Kang, Seoc-Mo

doi:10.1111/j.1740-0929.2006.00354.x

Cited by 17 publications

(17 citation statements)

References 19 publications

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“…Kim et al . () and Lee et al . () reported that feeding finishing pigs fermented persimmon shell or fermented off‐grade apple improved feed efficiency compared with a control group fed with ordinary feed.…”

Section: Resultsmentioning

confidence: 87%

“…The decreasing WHC in the APMS treatment groups agrees with the findings of Kim et al . (), who reported that a diet of over 5% fermented persimmon shells decreased the WHC of pork.…”

Section: Resultsmentioning

confidence: 98%

“…Reports on the effect of fermented feed (silage) containing food products on meat chemical components have been diverse (Kim et al . ; Shimazawa et al . ; Lee et al .…”

Section: Resultsmentioning

confidence: 99%

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Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Fang

Yang

Matsuzaki

et al. 2016

Animal Science Journal

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We measured the growth performance and meat quality of 10 crossbred (Yorkshire × Duroc × Landrace) neutered male pigs to evaluate the effects of apple pomace-mixed silage (APMS). The pigs were divided into two groups and were respectively fed the control feed and the AMPS ad libitum during the experiment. No difference was found in the finished body weight, average daily gain, carcass weight, back fat thickness or dressing ratio between the control and the AMPS treatments, but average dairy feed intake (dry matter) was significantly lower and feed efficiency was significantly higher using the APMS treatment (P < 0.05). With regard to meat quality, the APMS increased the moisture content but decreased the water holding capacity (P < 0.05) compared with the control treatment. Furthermore, the APMS affected the fatty acid composition of the back fat by increasing linoleic acid (C18:2n6), linolenic acid (C18:3) and arachidic acid (C20:0) levels, while decreasing palmitic acid (C16:0), palmitoleic acid (C16:1) and heptadecenoic acid (C17:1) levels, compared with the control treatment. These results indicate that feeding fermented apple pomace to finishing pigs increases the feed efficiency and affects the meat quality and fatty acid composition of back fat.

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Section: Resultsmentioning

confidence: 87%

“…The decreasing WHC in the APMS treatment groups agrees with the findings of Kim et al . (), who reported that a diet of over 5% fermented persimmon shells decreased the WHC of pork.…”

Section: Resultsmentioning

confidence: 98%

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Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Fang

Yang

Matsuzaki

et al. 2016

Animal Science Journal

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“…Song et al (2007) reported that supplementation of diet with 7% fermented mushroom by-products decreased the ADG and feed efficiency in pigs. Kim et al (2006) also reported that supplemental fermented persimmon shell diet influenced the growth performance via increased organic acids in finishing pigs. The ADG and feed efficiency were associated with reduced nutrient values of FMBD such as a low concentration of EE and high concentration of CF in the present study.…”

Section: Discussionmentioning

confidence: 99%

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

Chu¹,

Ha²,

Song³

2013

Journal of Animal Science and Technology

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This study was conducted to investigate the effects of fermented king oyster mushroom by-products diet (FMBD) on the growth performance, blood characteristics, and carcass traits of fattening pigs and its economics. The fermented diet mainly contained 40.0% king oyster mushroom (Pleurotus eryngii) by-products, 20.0% corn, 28.0% soybean meal, 0.1% supplemental probiotics and 0.08% cellulase. The mixed ingredients were fermented for 1 d at 37℃ followed by 9 d at room temperature, after which they were dried at 45℃ for 3 d. Pigs (n=96) were divided into eight heads per pen, four diet treatments and three replications. The basal diet (C) was substituted with 20% (T1), 50% (T2) and 80% (T3) FMBD. The concentration of crude protein (CP) was significantly higher (p<0.05) at the end of the fermentation period. The average daily gain (ADG) and feed efficiency were significantly lower (p<0.05) in T3 than C. Additionally, carcass grade was significantly better (p<0.05) in all treatments than C and the ratio of high carcass grade was higher. Although substitution of FMBD decreased growth performance, it improved carcass grade and decreased the feed cost of fattening pigs. Therefore, it was expected that the increase in the utilization ratio of FMBD will reduce the cost of animal production.

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“…The microorganism-fermented diet improved gastrointestinal environment, such as decreased gastric pH, number of enteric pathogens and incidences of clinical diseases, and increased concentration of gastric lactic acid Lee et al, 2009). It was also reported that microorganism-fermented diet improved palatability and animal health (Canibe and Jensen, 2007;Kim et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs

Chu¹,

Kang²,

Nam³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The purpose of this study was to explore the effect of fermented persimmon diet on the meat quality of fattening pigs. Pigs (75 kg) were grouped and housed as 15 animals per pen and 3 replications per treatment. The basal diet (C) was substituted with 3% (T1), 5% (T2) and 10% (T3) of fermented diet. The 180 pigs were fed experimental diet for 42 d and 10 longissimus dorsi (LD) per treatment were collected when each swine reached 105.6 kg of body weight. The crude fat concentration of LD was lower (p<0.05) in treatments, but the pH value of T3 and the shear force values of T2 and T3 were higher (p<0.05) than those of C. The CIE L * value (lightness) was significantly (p<0.05) higher in T2 and T3 than C, but the CIE b* (yellowness) of T2 and T3 was significantly (p<0.05) lower than C. The composition of myristic acid and oleic acid was significantly (p<0.05) higher in treatments than in C, while the composition of palmitic acid and stearic acid of treatments were significantly (p<0.05) lower than C in LD. Sensory evaluation of cooked meat as scores of aroma, taste, juiciness and overall acceptability showed higher (p<0.05) in treatments than in C. In conclusion, the dietary of fermented persimmon diet decreased the crude fat concentration, improved the fatty acids composition (increased composition of unsaturated fatty acid and decreased composition of saturated fatty acid) and improved the sensory evaluation of pork meat from fattening pigs.

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The effect of fermented persimmon shell diet supplementation on the growth performance and blood parameters in finishing pigs

Cited by 17 publications

References 19 publications

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

Effects of Dietary Fermented Persimmon Diet on the Meat Quality of Fattening Pigs

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