Dietary Supplementation of Two-Stage Fermented Feather-Soybean Meal Product on Growth Performance and Immunity in Finishing Pigs
Hsien-Juang Huang | Bor-Chun Weng | Yan-Der Hsuuw | Yueh-Sheng Lee | Kuo-Lung Chen
This study investigates the effects of two-stage fermented feather meal-soybean meal product (TSFP) on growth performance, blood characteristics, and immunity of finishing pigs. Firstly, feather meal-soybean meal is subjected to aerobic fermentation with <i>Bacillus subtilis</i> var. natto N21, <i>B. subtilis</i> Da2 and Da15, <i>B. amyloliquefaciens</i> Da6, Da16 for two days, and anaerobic fermentation with <i>B. coagulans</i> L12 for three days. Then, the fermented product is air-dried into an end product—TSFP. Eighty hybrid pigs (Duroc x KHAPS) with equal numbers of both sexes are randomly assigned into 3% fish meal, 0%, 2.5%, or 5.0% TSFP groups with five replicates per group. Our results show that the average daily feed intake and feed conversion rate of TSFP groups are significantly better than the other groups at 0–3 weeks (<i>p</i> < 0.05). The 5% TSFP group significantly increased HDL-C in the blood (<i>p</i> < 0.05), and decreased LDL-C and blood urea nitrogen content (<i>p</i> < 0.05). The lipopolysaccharide (LPS) and concanavalin A (ConA) in 5% TSFP group and interferon-γ (IFN-γ) content in 2.5% and 5% TSFP groups are significantly higher than the other groups (<i>p</i> < 0.05). The phagocytic oxygen burst capacity and serum IgA content of the 5% TSFP group are significantly higher than those of the fishmeal group (<i>p</i> < 0.05). The CD3, CD4, and CD4 + CD8 + T cells subsets in 2.5% and 5% TSFP groups are significantly higher than the control group (<i>p</i> < 0.05). In conclusion, TSFP has a positive effect on the growth performance and immunity of finishing pigs with the best performance on 5% TSFP.
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