Effect of Fermented Protein Feed on Growing-Finishing Pigs
Release time:
Aug 15,2018
With the development of China's feed industry, the demand for plant-based protein raw materials is increasing. From the changes in cake production over the years, the supply of miscellaneous meal is relatively stable, and there is no major change; the demand for soybean meal is rising, which is the main body of cake consumption, but the recent surge in soybean meal prices has put great cost pressure on feed enterprises. Aiming at the problems existing in pig feed, according to the quality characteristics of feed raw materials in different seasons and the physiological characteristics of pigs, the fermentation process was used to produce fermented soybean meal and fermented cottonseed meal, and the raw material ratio was scientifically carried out to develop non-resistant feed for growing and fattening pigs. In order to verify the weeping effect of this product in the production of fattening pigs, this study was carried out to provide reference and scientific basis for production.
1 Materials and methods
1.1 test animals
In this experiment, 42 large York growing and finishing pigs with the same parity, similar body weight, healthy and body weight of 45kg were selected and randomly divided into 2 groups, with 3 replicates in each group and 7 pigs in each group. The barn of the test pig farm is made of cement floor, with the same orientation, fed 3 times a day, and drinking water freely on the principle of no leftover material. The test period was 100 days. At the beginning and the end of the experiment, they were weighed on an empty stomach in the morning. Accurately record the feeding and incidence of disease, and keep the fence sanitary. At the beginning of the trial, the difference in body weight between groups was not significant (P>0.05).
1.2 test material
Antibiotics: trade name speed big fertilizer, active ingredient Virginiamycin: fermented protein raw materials: fermented soybean meal, fermented cottonseed meal.
1.3 diet preparation and experimental treatment
The experimental diets were formulated with reference to the national lean pig feeding standards and the U.S. NRC pig nutritional standards, and the compound feeds were all powder feeds. Control group: ordinary soybean meal, cottonseed meal as protein raw materials, plus antibiotics; treatment group: fermented soybean meal, fermented cottonseed meal as protein raw materials, without antibiotics.
1.4 feeding management
3-4 times a day, the test pigs drink water freely, and the epidemic prevention, disinfection and other management methods during the test are carried out according to the pig farm system.
1.5 test index
1.5.1 Daily gain was weighed on an empty stomach at 8:00 a.m. on the first day and the last day of the test respectively, and the average daily gain was calculated according to the initial weight and the final weight.
1.5.2 Record the feed intake of each column every day, and divide the total feed intake of each column by the number of days and the number of animals to obtain the average daily feed intake.
1.5.3 The feed-to-meat ratio calculates the ratio of feed intake to weight gain at a certain stage of the animal, and the feed-to-meat ratio can be obtained, and the feed-to-meat ratio reflects the feed conversion efficiency.
1.5.4 Economic benefits The cost of feed required for unit weight gain per pig, and the sales profit per pig.
1.5.5 Pork Quality At the end of the experiment, 2 pigs were randomly selected from each repetition to be slaughtered, and the longest muscle of the back was taken to determine PH, shear force, drip loss and muscle amino acid levels.
1.6 data analysis method
All data were analyzed by SPSS 17.0 software, and the single factor independent t test was used. The test results are expressed as mean ± standard error, with P<0.05 as the significant difference standard.
2 Test results
2.1 fattening pig production performance index
Compared with the control group, the experimental group increased the final weight and average daily gain of pigs significantly (P<0.05), and increased the average daily feed intake of pigs, but the difference was not significant (P>0.05). The survival rate of fattening pigs in the two experimental groups was 1000/0, and the difference was not significant (P>0.05).
Feed Remuneration and Economic Benefit of 2.2 Test Pig
The unit price of feed in the experimental group was 0.l yuan/kg higher than that in the control group. During the test period, the antibiotic use cost of the control group was 41 yuan/head, and the sales cost of the pig was calculated at 16 yuan/kg. The pig in the control group made a profit of 208.11 yuan/head, the pig in the experimental group made a profit of 278.83 yuan/head, and the pig in the experimental group increased by 78.72 yuan/head, increasing the gross profit by 33.98. If the high-quality and high-price system is adopted, the price of live pigs in the test group will be higher and the economic benefits will be more significant if fermented protein raw materials are used.
2.3 fattening pig pork quality
Compared with the control group, the shear stress and drip loss of the experimental group were significantly lower than those of the control group (P<0.05);
Compared with the control group, the 45-minute and 24-hour PH of the experimental group was lower than that of the control group, and the difference was not significant (P>0.05)o
2.4 test Finishing pig Pork amino acid level
The levels of various amino acids in the experimental group were higher than those in the control group, and the total amino acid of the experimental group was higher than that of the control group, but the difference was not significant (P>0.05), while the experimental group had significant differences in improving serine, glycine, phenylalanine and proline (P<0.05).
3 Discussions
Effects of 3.1 Fermented Soybean Meal and Fermented Cottonseed Meal on Production Performance and Economic Benefit
After microbial fermentation of cottonseed meal and soybean meal, the anti-nutritional factors were greatly reduced, which not only reduced the feeding cost, but also achieved good results. After fermentation, soybean meal and cottonseed meal produce a large number of metabolites, which greatly improve the nutritional value of vitamins and amino acids in raw materials. In this experiment, the fermented soybean meal and fermented cottonseed meal diets significantly increased the final weight and average daily gain of fattening pigs. Pigs in the experimental group increased their income by 78.72 yuan/head more than those in the control group, increasing gross profit by 33.98. This shows that fermented soybean meal and fermented cottonseed meal solve the problem of anti-nutritional factors of soybean meal and cottonseed meal, thus improving the growth performance of fattening pigs.
Effects of 3.2 Fermented Soybean Meal and Fermented Cottonseed Meal on Pork Quality and Amino Acids in Pork
Fermented biological feed does not contain antibiotics, somatotropin and other chemicals, and biological fermented feed contains a large number of biological probiotic metabolites (amino acids, vitamins and other probiotics), so that the amino acid content of pigs after eating biological fermented feed is increased, the color grade is better, and the water loss rate is reduced, thus further improving the quality of pork and further improving the nutritional value of pork. In this experiment, the shear force and drip loss of pork in the experimental group were significantly lower than those in the control group (P<0.05), and the increase of serine, glycine, phenylalanine and proline was significantly different (P<0.05). This indicates that the feed diet containing fermented soybean meal and fermented cottonseed meal has a significant effect on improving pork quality and amino acid nutrition of pork.
4 Conclusions
Fermented soybean meal and fermented cottonseed meal diets not only significantly increased the final weight and average daily gain of fattening pigs, increased the income of each pig by 78.72 yuan and increased the gross profit by 33.980 '/0, but also significantly reduced the shear force and drip loss of pork, increased the amino acid level of pork, improved the meat quality and improved the nutrition of pork.
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