Effects of fermented bamboo powder on growth performance, apparent digestibility, carcass traits, and meat quality in growing-finishing pigs

Abstract

The purpose of this experiment is to study the effects of fermented bamboo powder (FBP) on growth performance, apparent digestibility, carcass traits, and meat quality in growing-finishing pigs. A total of 72 barrows (initial body weight, 90.37 ± 0.73 kg) were randomly allocated to 4 dietary treatments in a 42 d trial, including a control (CON) diet and 3 FBP supplementation diets. In this experiment, the CON group was fed the basic diet, whereas, in the FBP group, wheat bran was replaced with different proportions of FBP, which were 2.5 % (FBP 2.5 %), 5.0 % (FBP 5 %), 10.0 % (FBP 10 %), respectively. The results showed that FBP of 2.5 % and 5 % had no negative effect on the performance of growing-finishing pigs (P > 0.05), FBP could increase the digestibility of feed, decrease the average backfat thickness, increase the loin eye muscle area, and make the meat color fresher (P < 0.05), more in line with Chinese consumers' buying habits. Adding 10 % FBP increased the feed-to-gain ratio; increased water holding capacity and drip loss of pork (P < 0.05) and decreased the content of intermuscular fat of pork (P < 0.05), thus decreasing the taste of pork. To sum up, FBP can be used as a feed raw material to replace part of the grain, and the recommended addition ratio is 5 %.