Effects of Cellulase Enzymes and Bacterial Feed Additives on the Nutritional Value of Sorghum Grain for Finishing Pigs

Kim, I. H.; Hancock, Joe D.; Hines, Robert H.; Kim, C. S.

doi:10.5713/ajas.1998.538

Cited by 17 publications

(11 citation statements)

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“…However, there was no improvement in pig performance, nutrient digestibility or carcass traits as a result of supplementing the diet with an enzyme cocktail containing cellulase. This finding supports the work of Kim et al 39 and Park et al 40 who also observed no improvements in finisher pig performance as a result of cellulase supplementation of sorghum-meal based diets. In contrast, Omogbenigun et al 41 reported improvements in nutrient digestibility and pig performance when enzyme cocktails containing cellulases were fed to weaner pigs.…”

Section: Discussionsupporting

confidence: 91%

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Thacker¹,

Haq²

2008

J Sci Food Agric

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BACKGROUND: We recently determined that 150 g kg −1 of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg −1 during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.

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Section: Discussionsupporting

confidence: 91%

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Thacker¹,

Haq²

2008

J Sci Food Agric

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“…Jin et al (1997) reported that continuous feeding of direct-fed microbes to livestock could maintain the beneficial intestine microbiota by producing organic acids, hydrogen peroxide, inducing competitive exclusion of pathogenic bacteria and excreting antagonistic activity towards pathogenic bacteria. Previous studies reported that single probiotic did not affect the growth performance and nutrient digestibility in growing-finishing pigs (Kim et al 1993;Kornegay and Risley 1996). But, in this study, ADG and G:F were increased all over the experiment, which may confirm the idea that diets supplemented with MSP could improve the growth performance and nutrient digestibility of growing-finishing pigs.…”

Section: Discussionsupporting

confidence: 70%

Inclusion of dietary multi-species probiotic on growth performance, nutrient digestibility, meat quality traits, faecal microbiota and diarrhoea score in growing–finishing pigs

Balasubramanian

Lee

Kim

2017

Italian Journal of Animal Science

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This study evaluated the effects of multi-species probiotic (MSP) in growing-finishing pigs. One hundred and fifty pigs [(Yorkshire Â Landrace) Â Duroc] with an average weight of 24.5 ± 0.88 kg were fed in two phases in a 16-week trial. Pigs were allotted to one of three diets with basal diet supplemented with 0, 0.1 or 0.2 g/kg MSP. Dietary inclusion of MSP increased (p < .05) body weight, average daily gain and gain:feed without effects of average daily feed intake at overall experiment and apparent total tract digestibility (ATTD) of dry matter (p ¼ .025) and nitrogen (p ¼ .067) at week 16. Dietary inclusion of MSP increased faecal Lactobacilli and decreased E. coli counts (p < .05) during entire experiment. The diarrhoea score in pigs fed the MSP diet was reduced (p < .05) compared with pigs fed the control diet. Dietary MSP exhibited increased sensory evaluation of colour (p ¼ .003) and back fat thickness (p ¼ .012) at week 16. Furthermore, the tendency to increased firmness and reduction of cooking and drip loss (p < .10) was observed. These results suggest the improving effects of dietary inclusion of MSP on growth performances, ATTD of nutrients, faecal microbiota, diarrhoea score and meat quality in pigs.

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“…In contrast, Chen et al (2006) and Wang et al (2009) found no effect of Bacillus-based multi-microbe probiotic products on the TTADC of DM or N in growerfinisher pigs. Kim et al (1998) observed no effect of probiotic on the digestibility of finishing pigs. Kornegay and Risley (1996) found that supplementation of Bacillus product Biomate2B ® (B. subtilis and B. licheniformis) and Pelletmate Livestock ® (B. subtilis, B. licheniformis, and B. pumilus) in finishing pigs have no effect on the digestibility of nutrients (DM, NDF, ADF, ash, or N).…”

Section: Discussionmentioning

confidence: 77%

Effects of supplementing growing-finishing pig diets with Bacillus spp. probiotic on growth performance and meat-carcass grade qualitytraits

Balasubramanian

Kim

2016

R. Bras. Zootec.

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Seventy five pigs [(Landrace × Yorkshire) × Duroc] with an initial body weight of 23.3±1.40 kg were used in the present study to investigate the influence of supplementation of a Bacillus spp. combination as probiotic (0%, 0.01%, and 0.02% with basal diet) in growing-finishing pig diets on performance parameters with a feeding trial period of 16 weeks. Growth performance was analyzed at the start and at weeks 6, 12, and 16 of the experimental period. The entire experiment using probiotic supplementation in the diet revealed significant differences in average daily gain and gain:feed, but no effects on average daily feed intake. The result showed significant effects on digestibility of dry matter (0.002), nitrogen (0.069), and energy (0.099) at week 16; and number of fecal Lactobacillus (0.082, 0.041), E. coli (0.097, 0.052), and blood glucose (0.001, 0.049) at weeks 6 and 16. Dietary supplementation with Bacillus spp. probiotic resulted in a significant linear effect on sensory evaluation of meat color, drip loss at day 3, and carcass weight in pigs. In contrast, there was no significant difference in blood metabolic profiles and noxious gas emissions in this experiment. Dietary combination of Bacillus spp. can be used as a probiotic for enhancing the growth performances and carcass quality of growing-finishing pigs.

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Effects of Cellulase Enzymes and Bacterial Feed Additives on the Nutritional Value of Sorghum Grain for Finishing Pigs

Cited by 17 publications

References 0 publications

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Inclusion of dietary multi-species probiotic on growth performance, nutrient digestibility, meat quality traits, faecal microbiota and diarrhoea score in growing–finishing pigs

Effects of supplementing growing-finishing pig diets with Bacillus spp. probiotic on growth performance and meat-carcass grade qualitytraits

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