Effect of fermented corn–soybean meal on carcass and meat quality of grower‐finisher pigs. Issue 4 (19th September 2020)

• Record Type: Journal Article
• Authors: Lu, Junfeng; Han, Qichun; Wang, Shaoying; Wang, Zhaolu; Li, Xiao; Hu, Jianhong; Yang, Gongshe; Wang, Lei; Shi, Xin'e
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 105:Issue 4(2021)
• Page Start: 693
• Page End: 698
• Publication Date: 2020-09-19
• Subjects: carcass -- fermented feed -- meat quality -- nutritional value -- pig; Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/jpn.13444
• Languages: English
• ISSNs: 0931-2439

Abstract

Abstract: The fermented feed has been identified as a potential alternative to antibiotics in feeds that markedly affects gut health and growth performance of pigs. Two recent studies performed in our laboratory investigated that the fermented corn–soybean meal (fermented feed, FF) improved the gut health of pigs. This study was conducted to determine the effect of a FF on the carcass, meat quality, muscle fatty acids profile, muscle amino acid and antioxidant ability of grower‐finisher pigs. In this study, a total of 48 crossbred barrows (Duroc × Landrace × Large White) were randomly divided into 2 treatments with unfermented corn–soybean diet (Ctrl) and FF diet. Compared with control pigs fed a standard diet, the results showed that FF significantly increased the muscle colour of redness and significantly reduced muscle moisture loss rate. Furthermore, FF significantly increased the content of aromatic amino acids such as aspartic acid, glutamic acid and alanine. More importantly, FF increased monounsaturated fatty acid and polyunsaturated fatty acid content. Collectively, FF could be a promising feed strategy in improving meat quality and nutritional value in grower‐finisher pig.