A Study on the Preparation of Microbial and Nonstarch Polysaccharide Enzyme Synergistic Fermented Maize Cob Feed and Its Feeding Efficiency in Finishing Pigs.

Biaosheng Lin,Jianbin Yan,Zhilong Zhong,Xintian Zheng,Aqeel Ahmad

doi:10.1155/2020/8839148

Abstract

1000 g maize cob mixed material was synergistically fermented by adding 2.5% composite probiotics and 0.06-0.08% NSP (nonstarch polysaccharide) enzyme to prepare fermented feed, and its effectiveness as feed for fattening pigs was investigated. The results showed that the appearance, texture, and nutrient quality of maize cobs significantly improved after fermentation, the total number of bacteria was 4.5 × 1010 CFU/g, and the protein content was 7.1%. Compared to the control group, the pigs in the 6% fermented maize cob feed experimental group showed significantly increased daily feed intake, daily weight gain, and nutrient digestion rate (p < 0.05) and reduced feed conversion ratio (p < 0.05). Most indicators including slaughter performance and meat quality significantly improved. In addition, beneficial bacteria including Lactobacillus in the intestines of the finishing pigs significantly increased, and pathogenic bacteria including Escherichia coli in the intestines and feces were found to be significantly reduced (p < 0.05). The intestinal crypt depth, VH/CD ratio, and ileal mucosal immunity of the finishing pigs also significantly improved (p < 0.05). The cytokine content and gene expression of sIgA, IL-8, and TNF-α were found to be significantly increased (p < 0.05). It could be concluded that the addition of 6% fermented maize cob feed to the diets of finishing pigs could promote their growth, improve their production performance and slaughter performance meat quality, and enhance their intestinal microecological balance and immunity.

Highlights

As a main feeding crop worldwide, maize has long been widely used in animal husbandry [1]
Compared to the levels before fermentation, the contents of crude protein, calcium, and phosphorus in maize cobs increased after fermentation, whereas dry matter, crude fat, Table 3: Determination of maize cob composition before and after fermentation
The present study demonstrated that the addition of different proportions of synergistic microbial fermented maize cob feed promoted the growth, nutrient consumption, slaughter performance, and the overall intestinal health of finishing pigs

Summary

Introduction

As a main feeding crop worldwide, maize has long been widely used in animal husbandry [1]. Maize cobs have been widely used to produce ethanol [6,7], manufacture food packaging [8], extract oil [9], produce cultivation material for crops [10], and produce feedstuffs [11,12,13]; maize cobs have high potential and value that should be fully accessed. Studies have shown that maize cobs primarily contain 32-36% cellulose, 35-40% hemicellulose, 17-20% lignin, and a small amount of ash and other components [14,15]. Their crude fiber content is high, and their palatability is poor. Preparing microbially fermented maize cob feeds is an economically feasible approach [16,17]

Methods

Results

Conclusion