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Effect of Feeding Levels of Microbial Fermented Soy Protein on the Growth Performance, Nutrient Digestibility and Intestinal Morphology in Weaned Piglets |
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Y. G. Kim, J. D. Lohakare, J. H. Yun, S. Heo, B. J. Chae* |
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Correspondence:
B. J. Chae,
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| Abstract |
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To elucidate the efficacy of different levels of microbial-fermented soy proteins (FSP) on piglet performance, a total of 240 weaned piglets (L??Y??D, 22?? d of age, 5.16??.07 kg initial BW) were allotted to 4 treatment diets comprising control, FSP-3%, FSP-6% and FSP-9%. The fermented soybean product named Pepsoygen??was utilized for the study. There were 15 pigs per pen and 4 pens per treatment. The control diet contained 15% soybean meal (SBM), and SBM for the treatment diets was replaced at 3, 6 and 9% with FSP, respectively. Experimental diets were fed from 0 to 14 d (phase-I) after weaning and then a common commercial diet was fed from 15 to 35 d (phase-II). There was a linear (p<0.05) increase in ADG and ADFI at both phases of measurement. The feed to gain ratio was also improved, showing a linear (p<0.01) trend as the level of supplementation increased. Except for phosphorus, the digestibility of all other nutrients was improved linearly (p<0.05) in the FSP added diets. However, villous height and crypt depth were not affected by dietary treatments. No special effect on intestinal morphology was noticed between FSP-added and control diets. In conclusion, the growth, digestibility of nutrients and morphological changes in weaned pigs fed FSP showed improved performance at higher levels of supplementation. |
| Keywords:
Piglets; Growth; Nutrient Digestibility; Intestine; Fermented Soy Protein |
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