447 Effects of probiotic solid-state fermented complete feed on growth performance and pork quality of finishing pigs.

Abstract

The present study aims to evaluate the effects of feeding fermented complete feed to finishing pigs on growth performance and pork quality. Forty eight Duroc × Landrace × Large White crossbred boars (initially weighed 90 ± 2 kg) were assigned to 2 groups (with 8 replicates of 3 pigs each), provided with antibiotic-free basal complete feed (the control) or basal complete feed pre-fermented by probiotics (Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus reuteri) in solid-state. One pig out of each pen was sacrificed at 120 ± 2 kg body weight for measurement of body composition and tissue sampling. Average daily feed intake (ADFI, P = 0.03) and feed: gain ratio (P < 0.01) of pigs receiving fermented feed were lower than those of the control. No significant difference was observed in average daily gain (ADG) between the control and fermentation group (0.84 VS 0.86 kg). Fermented feed increased content of the growth hormone IGF-1 in serum and mRNA abundance of IGF-1gene in the liver (longissimus dorsi muscle (LM) was not affected by feed fermentation. Fermented feed reduced shear force (P < 0.01) and drip loss (P = 0.01) of LM. According to consumer evaluations, steamed loins of the fermentation group ranked better than the control in aroma (P=0.01), flavor (P = 0.06), tenderness (P=0.04) and taste of the broth (P =0.04). These data indicated that feeding fermented complete diet to finishing pigs promoted their growth performance and lion quality