Utilization of citric acid fermentation by-product as energy feed ingredient in pig feed

Utilization of citric acid fermentation by-product as energy feed ingredient in pig fed were studied and divided in 2 experiments. Experiment 1. Twelve (12) castrated male Large White pig at 30 and 65 kg body weight were devided into 2 groups of 6 animals each and were randomly fed experimental diet as following. Diet 1 : A protein free diet; Diet 2 : A diet containing citric acid fermentation by-product (10 percent protein). The animals were kept individually in metabolic cages where digestibilities of dry matter and energy of citric acid fermentation by-product were determine. In growing (30 kg) and finishing (65 kg) pigs, digestibility of dry matter were 45.94 and 70.28 percent, digestible energy were 1,717.11 and 1,979.72 Kal/kg, and metabolizable energy were 1,648.42 and 1,643.17 Kcal/kg, respectively. Experiment 2. Evaluation of citric acid fermentation by-product as energy ingredient on performances of growing and finishing pigs was conducted using 48 Large White pigs of 30 kg body weight. Two types of citric acid fermentation by-products, neutralized citric acid fermentation by-product (NCAFBP) which is citric acid fermentation by-product treated with 5 percent sodium bicarbornate and partially neutralized citric acid fermentation by-product (PNCAFBP) which is a mixture of 1:1 citric acid fermentation by-product and NCAFBP were evaluated. The animals were divided into 6 groups of 8 animals each and containing an equal number of castrated males and females. Each group of the animals was randomly assigned to an experimental dietary regime as following until 90 kg body weight, Regime 1 : A control corn-soybean-fishmeal diet in growing and finishing period; Regime 2 : A control corn-soybean-fishmeal diet in growing period and diet containing 20 percent of PNCAFBP in finishing period; Regime 3 : A control corn-soybean-fishmeal diet in growing period and a diet contain 30 PNCAFBP in finishing period : Regime 4 : Diets containing 15 and 20 percent of PNCAFBP in growing and finishing period respectively ; Regime 5 ; Diets containing 25 and 30 percent of PNCAFBP during growing and finishing period respectively ; Regime 6 : Diets containing 25 and 30 percent of NCAFBP in growing and finishing period respectively. The animals were fed ad libitum. Inclusion of citric acid fermentation by-product in the growing-finishing pig diets significantly reduce average daily gain and feed conversion ratio of the animals. However, there is an interesting that performances of pig on regime 4 are equal to pigs on regime 1 (control group). Inclusion of sodium bicarbonate significantly improved average daily gain but not feed conversion ratio of pigs on regime 5.