Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

文献类型： 外文期刊

第一作者： Tian, Zhimei

作者： Tian, Zhimei;Deng, Dun;Cui, Yiyan;Chen, Weidong;Yu, Miao;Ma, Xianyong

作者机构：

关键词： amino acid profile; fermented okara; growing pigs; growth performance; meat quality

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2020 年 8 卷 10 期

页码：

收录情况： SCI

摘要： This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc x Landrace x Yorkshire) with an average body weight of 58.60 +/- 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p < .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p < .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p < .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p < .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.

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