Fermented liquid feed for pigs

Missotten, Joris; Michiels, Joris; Ovyn, Anneke; Smet, Stefaan De; Dierick, Noël

doi:10.1080/1745039x.2010.512725

Cited by 68 publications

(63 citation statements)

References 74 publications

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“…Interest in the fermentation of feed for improving the health of pigs increased dramatically after the European Union banned the use of antibiotics as antimicrobial growth promoters for swine [16, 17]. FLF usually contains >9 log cfu/g of LAB and a high concentration of lactic acid (>150 mmol/L), which can prevent the proliferation of spoilage organisms in the gastrointestinal tracts (GIT) of pigs, such as coliforms and Salmonella [18].…”

Section: Discussionmentioning

confidence: 99%

Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Shi

Zhang

et al. 2017

J Animal Sci Biotechnol

145

107

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BackgroundCorn and soybean meal (SBM) are two of the most common feed ingredients used in pig feeds. However, a variety of antinutritional factors (ANFs) present in corn and SBM can interfere with the bioavailability of nutrients and have negative health effects on the pigs. In the present study, two-stage fermentation using Bacillus subtilis followed by Enterococcus faecium was carried out to degrade ANFs and improve the nutritional quality of corn and SBM mixed feed. Furthermore, the microbial composition and in vitro nutrient digestibility of inoculated mixed feed were determined and compared those of the uninoculated controls.ResultsDuring the fermentation process, B. subtilis and lactic acid bacteria (LAB) were the main dominant bacteria in the solid-state fermented inoculated feed, and fermentation produced a large amount of lactic acid (170 mmoL/kg), which resulted in a lower pH (5.0 vs. 6.4) than the fermented uninoculated feed. The amounts of soybean antigenic proteins (β-conglycinin and glycinin) in mixed feed were significantly decreased after first-stage fermentation with B. subtilis. Inoculated mixed feed following two-stage fermentation contained greater concentratioin of crude protein (CP), ash and total phosphorus (P) compared to uninoculated feed, whereas the concentrations of neutral detergent fiber (NDF), hemicellulose and phytate P in fermendted inoculated feed declined (P < 0.05) by 38%, 53%, and 46%, respectively. Notably, the content of trichloroacetic acid soluble protein (TCA-SP), particularly that of small peptides and free amino acids (AA), increased 6.5 fold following two-stage fermentation. There was no difference in the total AA content between fermented inoculated and uninoculated feed. However, aromatic AAs (Phe and Tyr) and Lys in inoculated feed increased, and some polar AAs, including Arg, Asp, and Glu, decreased compared with the uninoculated feed. In vitro dry matter and CP digestibility of inoculated feed improved (P < 0.05) compared with the uninoculated feed.ConclusionsOur results suggest that two-stage fermentation using B. subtilis followed by E. faecium is an effective approach to improve the quality of corn-soybean meal mixed feed.Electronic supplementary materialThe online version of this article (doi:10.1186/s40104-017-0184-2) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Shi

Zhang

et al. 2017

J Animal Sci Biotechnol

145

107

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“…Acetic acid formation by Saccharomyces cerevisiae strains is aff ected by sugar concentration, pH and nitrogen (41). Van Winsen et al (42) pointed out that low pH level and especially the high lactic acid concentration are the main factors responsible for the antimicrobial eff ect of fermented feed and can have a benefi cial eff ect on feed intake, daily gain and feed/gain ratio (42,43).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

Kasprowicz‐Potocka

Borowczyk

Zaworska

et al. 2016

Food Technol. Biotechnol.

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SummaryThe eff ect of 24-hour fermentation of lupin seeds by diff erent yeast strains on their chemical composition was determined. Aft er fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity signifi cantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The signifi cant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.

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“…In order to prevent bacterial resistance against antibiotics, like other feed additives, fermented liquid feed (FLF) has been suggested as alternatives [9]. FLF not only reduces the gastric pH but gives simultaneous provision of feed and water which may result in easier transition from sow’s milk to solid feed for the piglets [10, 11].…”

Section: Introductionmentioning

confidence: 99%

A review of the effects of dietary organic acids fed to swine

Suiryanrayna

Ramana

2015

J Animal Sci Biotechnol

261

192

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Animal production depends on nutrient utilization and if done there is an accelerated momentum towards growth with a low cost to feed ratio Public concern over the consumption of pork with antibiotic residues of the animals fed with antibiotic growth promoters (AGP) has paved the way to use other additives like herbs and their products, probiotics, prebiotics etc. Numerous feed additives are in vogue for achieving this target and one such classical example is the usage of organic acids and their salts. Usage of organic acids was in progress for over four decades. Early weaned piglets are (3–4 weeks age) exposed to stress with a reduced feed intake, little or no weight gain. This post weaning lag period is due to a limited digestive and absorptive capacity due to insufficient production of hydrochloric acid, pancreatic enzymes and sudden changes in feed consistency and intake. Lowering dietary pH by weak organic acids was found to overcome these problems. The main activity of organic acids is associated with a reduction in gastric pH converting the inactive pepsinogen to active pepsin for effective protein hydrolysis. Organic acids are both bacteriostatic and bactericidal. Lactic acid has been reported to reduce gastric pH and delay the multiplication of an enterotoxigenic E. coli. These acids are the intermediary products in Kreb’s cycle and thus act as an energy source preventing the tissue breakdown resulting from gluconeogenesis and lipolysis. Excretion of supplemental minerals and nitrogen are minimized with organic acids as these form complexes with minerals and aids for their bio-availability. Short chain fatty cids like acetic, propionic and n-butyric acid produced by microbial fermentation of dietary fibre in the large intestines may increase the proliferation of epithelial cells and have stimulatory effects on both endocrine and exocrine pancreatic secretions in pigs. Organic acids also enhances apparent total tract digestibility and improves growth performance. It is concluded that organic acids and their salts increase the protein utilization especially in weaner pigs and improves production indices.

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Fermented liquid feed for pigs

Cited by 68 publications

References 74 publications

Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

A review of the effects of dietary organic acids fed to swine

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