Effect of fermented rapeseed meal on growth performance, nutrient digestibility, and intestinal health in growing pigs

Effect of mixed meal replacement of soybean meal on growth performance, nutrient apparent digestibility, and gut microbiota of finishing pigs

“…Although the increased bacterial load from the small intestine to the large intestine resulted in a difference in intestinal location from expected, the diversity was similar between dietary groups at each location. It is important to note that research has shown that feeding fermented soybean meal to growing pigs (17.46 ± 1.97 kg) instead of regular soybean meal greatly decreased the amount of Escherichia coli in the colon while dramatically increasing the amount of Lactobacillus ( 51 ). In a similar vein, it was also found that the addition of fermented soybean meal instead of soybean meal could significantly increase the number of lactic acid bacteria in the feces of piglets (7 kg), while concurrently reducing the total count of Coliforms and Clostridium perfringens ( 52 ).…”

Effect of Miscellaneous Meals Replacing Soybean Meal in Feed on Growth Performance, Serum Biochemical Parameters, and Microbiota Composition of 25–50 kg Growing Pigs

“…In an experiment with nursery pigs, supplementing the diet with 20% rapeseed meal significantly lowered the relative abundance of Bacteroidetes while generally increasing that of Firmicutes [38]. Shuai et al also found that fermented rapeseed meal significantly decreased the abundance of Escherichia coli, but increased Lactobacillus in the cecum of growing pigs [39]. Fermented cottonseed meal replacing soybean meal enhanced Lactobacillus in the ileum and Muribaculaceae in the cecum of weaned piglets [22].…”

Research progress of probiotics and fermented feed effects on pork quality

“…It is confirmed that fermentation can decompose the main antigenic protein β‐conglycinin and glycinin into smaller peptides that with antioxidant capacity, promoting oxidative homeostasis (Xie, Dai, et al, 2022). Mixed fermentation significantly reduced the tannin and other antinutritional factors' content in the fermented feed, degraded macromolecular proteins into amino acids and small peptides, and degraded crude fibers to produce aromatic substances, leading to improved digestibility of nutrients (Anyiam et al, 2023; Shuai et al, 2023; Trindade Paes et al, 2023).…”

“…Fermented feed improves the nutritional value of it, making it more suitable for the digestion and absorption of mammals (Morgan et al, 2022). It is found that the digestibility of crude protein, total energy dry matter and essential amino acids as well as nonessential amino acids were significantly improved by fermentation (Dias et al, 2023; Morgan et al, 2022; Shuai et al, 2023; Zhang, Wei, et al, 2022), which depends largely on the fermentation type, time, and the enzymatic properties of the dominant microorganisms in the fermentation (Anyiam et al, 2023). In the fermentation process, microorganisms make full use of the nonprotein nitrogen and antinutritional factors as the source of nutrients, and synthesize bacterial proteins with higher nutritional value, so that the crude protein content of fermented feed increases, and correspondingly, the composition and structure of essential amino acids are more reasonable (Chojnacka et al, 2021; Khosroshahi & Razavi, 2023).…”

“…Feed supplementation, especially the fermented feed plays a key role in the regulation of pork nutritional quality. It was found that the content of crude protein, amino acids (especially aromatic amino acids), IMF, and fatty acids in the longissimus dorsi muscle was significantly increased after feeding finishing pigs with several kinds of fermented feed using different raw materials and probiotics (Dias et al, 2023; Lv et al, 2023; Mohammadi & Ostovar, 2023; Morgan et al, 2022; Shuai et al, 2023; Zhang, Wei, et al, 2022).…”