Influence of Bacterial Fermentation on Soybean Meal Nutritional Value and Early Weaned Pig Growth Performance

Soybean meal (SBM) is the primary protein source in swine diets. However, antinutritional factors (ANFs) such as glycinin, β-conglycinin, phytate phosphorus, and neutral detergent fiber (NDF) restrict its use in piglet feed. Our lab has previously isolated a thermophilic strain of Bacillus licheniformis (B4) that displays high enzymatic activity and probiotic potential. The aims of this study were to evaluate B4’s ability to reduce ANFs in a lab-scale SBM fermentation and to assess B4 fermented SBM’s (B4-FSBM) influence on piglet growth performance. Fermentation resulted in significant decreases in NDF and phytate phosphorus by 27.0% and 59.2%, respectively. Additionally, large antigenic proteins were broken down successfully, and crude protein increased by 5.0% (P < 0.05). The feeding trial showed that piglets fed B4-FSBM experienced significant improvements in the gain to feed ratio during week 4, and higher apparent digestibility of crude protein during weeks 3-4 when compared to the negative control.

Grantor dc:publisher

University of Guelph

Author dc:creator

• Milmine, Josh

Advisor dc:contributor.advisor

• Li, Julang

• soybean meal
• fermentation
• animal trial
• antinutritional factors
• piglet
• newly weaned piglet
• enzyme
• microbe
• bacteria
• animal nutrition
• animal feed

Statement dc:rights

• Attribution-NoDerivatives 4.0 International

Licence dc:rights.uri

• http://creativecommons.org/licenses/by-nd/4.0/

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/10214/28511

OAI record oai:identifier

https://atrium.lib.uoguelph.ca/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aatrium.lib.uoguelph.ca%3A10214%2F28511