Influence of Fermented Broccoli Residues on Fattening Performance, Nutrient Utilization, and Meat Properties of Finishing Pigs

• Published in: Animals (Basel) 2024-07, Vol.14 (13), p.1987
• Main Authors: Zhao, Zhiwei, Wu, Jie, Yao, Xiaohong, Sun, Hong, Wu, Yifei, Zhou, Hanghai, Wang, Xin, Guo, Kai, Deng, Bo, Tang, Jiangwu
• Format: Article
• Language: English
• Subjects: amino acids; Diet; digestibility; fattening pigs; Feces; Feeds; Fermentation; fermented byproducts; growth; Hogs; Influence; Laboratory animals; Leaves; Meat quality; Nutrients; Peptides; Proteins; Vegetables; Vitamin E
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani14131987

The study determined the impacts of dietary fermented residues' (FBR) inclusion on growth, nutrient utilization, carcass characteristics, and meat properties in fattening pigs. Seventy-two robust pigs were randomly assigned to two experimental groups (Duroc × Landrace × Yorkshire, thirty-six pigs each). Each group was subjected to a 52-day trial, during which they received either a corn-soybean meal-based diet or diet enhanced with a 10% addition of FBR. Consequently, adding 10% FBR caused a significant decrease in the digestive utilization of crude dietary components in fattening pigs ( < 0.05) but showed no significant impact on the growth performance. Additionally, FBR inclusion increased the marbling scores ( < 0.05) and total antioxidant functions ( < 0.05) of muscle tissues, indicating improved meat quality. Gender affected backfat depth, with barrows showing thicker backfat depth. In conclusion, dietary supplementation with 10% FBR in finishing pigs influenced the meat quality by improving the marbling score and antioxidant performance while reducing digestibility without compromising growth performance.