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Review Paper
Asian-Australasian Journal of Animal Sciences 2010;23(6): 825-832.
DOI: https://doi.org/10.5713/ajas.2010.r.02    Published online April 22, 2010.
Bio-fermentation Technology to Improve Efficiency of Swine Nutrition
Sung Woo Kim
The United Nations Convention on Biological Diversity defines biotechnology as ??Any technological application that uses biological systems, dead organisms, or derivatives thereof, to make or modify products or processes for specific use?? Biotechnology has made tremendous contributions to improve production efficiency of agriculture during the last century. This article reviews successful examples of application of bio-fermentation in improving swine nutrition efficiency mainly based on the authors??own research experience. Production of feed grade supplemental amino acids by bio-fermentation allowed nutritionists to formulate accurate feed for optimal lean growth and reduced nitrogen excretion. Recent issues with high feed grain prices caused potential feed quality problems. Bio-fermentation allowed nutritionists to use exogenous supplemental enzymes such as phytase and NSPases in swine diets, thereby improving nutrient utilization and reducing nutrient excretion to the environment. Yeast metabolites are also produced by bio-fermentation and have been repeatedly shown to improve milk production of sows during early lactation even though actual mechanisms are still to be investigated. Bio-fermentation technology also allowed nutritionists to prepare vegetable protein sources with large protein molecules and anti-nutritional factors suitable for feeding newly weaned piglets, as selected microorganisms significantly reduce specific anti-nutritional factors and size of peptides. Preparations of vegetable protein sources suitable for newly weaned pigs will greatly contribute to swine nutrition by providing efficient alternatives to the use of animal protein sources that are often expensive and somewhat against societal preference. Considering the few examples listed above, biotechnology has closely influenced improvement of production efficiency in the swine industry. As we have limited resources to produce meat to satisfy ever-increasing global demands, extensive adaptation of biotechnology to enhance production efficiency should be continued. However, at the same time, wise and careful application of bio-technology should be considered to ensure production of safe food and to meet the expectations of our society.
Keywords: Amino Acids; Enzyme; Fermented Ingredients; Swine; Yeast Metabolites

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