Effects of wine residues as supplemental feed on the physiochemical properties, odor and microflora of fattening pig faeces
2010
Matsuba, K., Miyazaki-ken. Livestock Research Inst., Takaharu (Japan) | Kai, N. | Takenoyama, S. | Goto, F. | Maruta, K. | Imabayashi, T. | Murakami, H. | Kawahara, S. | Muguruma, M.
The purpose of the current experiments was to utilize the left behind materials of wine industry in Miyazaki prefecture as supplemental feed for fattening pigs. The physiochemical, odor and microflora of faeces collected from fattening pigs fed diet contains 5% of wine residue were investigated. As a result, the moisture of the faeces at 3 weeks was significantly increased (p0.05) which perhaps reduces the possibility of animal constipation. The diet contained 5% wine residue had no effect on the levels of organic matter, ash, pH, electric conductivity (EC) and odor of faeces. The ammonia level of blood and the urine at 3 weeks were reduced significantly (p0.05). In addition, the ammonia nitrogen of the excrement also was insignificantly lower than that found in control group. It suggests that the protein of diet was absorbed by the pigs and the diet intake was improved. The microbial content of Enterobacteriaceae was slightly decreased and noxious bacteria were not detected as the wine contains considerable amount of poly-phenols. From a bio-recycle point of view, this research suggests that wine industry residues could be used as forage for animals otherwise would be considered as litters and food-related harassment factor of environment. Results suggest that wine residues may play vital roles in the pig diet and could be utilized as commercial supplemental feed for animals in Japan.
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