Effects of fermented soybean residue on growth performance,nutrient apparent digestibility,and meat quality of finishing pigs
The effects of different levels of fermented soybean residue on the growth performance,nutrient apparent digestibility,and meat quality of finishing pigs were investigated in the experiment,and the feasibility of fermented soybean residue as a substitute for some basic feed in finishing pigs was determined.A total of 160 healthy'Duroc × Landrace × Yorkshire'finishing pigs with similar body weight were randomly divided into four groups with four replicates per group and 10 pigs per replicate.The finishing pigs in each group were fed diets containing 0(control group),2.5％,5.0％,and 10.0％fermented soybean residue,respectively.The pre-feeding period was one week and the formal experiment period was 60 days.The results showed that the final weight and average daily gain of finishing pigs in the 5.0％fermented soybean residue group were higher than those in the control group(P＜0.05),and the ratio of feed to gain was lower than that in the control group(P＜0.05).Compared with the control group,the apparent digestibility of dry matter and crude protein of finishing pigs in the 5.0％fermented soybean residue group was significantly increased(P＜0.05),and the apparent digestibility of crude fiber of fattening pigs in the 2.5％,5.0％,and 10.0％fermented soybean residue groups was significantly increased(P＜0.05).The live weight before slaughter,carcass weight and slaughter rate of finishing pigs in the 5.0％fermented soybean residue group were significantly higher than those in the control group(P＜0.05),and the backfat thickness of finishing pigs in the 5.0％and 10.0％fermented soybean residue groups was significantly lower than that in the control group(P＜0.05).Compared with the control group,the pH24h value and meat color a*value of longissimus dorsi muscle in the 5.0％and 10.0％fermented soybean residue groups were significantly increased(P＜0.05),the L*value was significantly decreased(P＜0.05),and the drip loss of longissimus dorsi muscle in the 5.0％fermented soybean residue group was significantly decreased(P＜0.05).There was no significant effect of fermented soybean residue on nutrient composition of longissimus dorsi muscle of finishing pigs(P＞0.05).The study indicates that feeding proper amount of fermented soybean residue can improve the growth performance,nutrient apparent digestibility,slaughter performance and meat quality of finishing pigs.The optimal supplemental level of fermented soybean residue is 5.0％.
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