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

文献类型： 外文期刊

第一作者： Zhao, Zhiwei

作者： Zhao, Zhiwei;Yao, Xiaohong;Sun, Hong;Wu, Yifei;Zhou, Hanghai;Wang, Xin;Tang, Jiangwu;Wu, Jie;Guo, Kai;Deng, Bo

作者机构：

关键词： fermented byproducts; growth; digestibility; amino acids; fattening pigs

期刊名称：ANIMALS （ 影响因子：2.7； 五年影响因子：3.0 ）

ISSN： 2076-2615

年卷期： 2024 年 14 卷 13 期

页码：

收录情况： SCI

摘要： Residues from broccoli stems and leaves, which are generated during broccoli (Brassica oleracea L. var. italica) processing, are commonly discarded, contributing to environmental pollution due to their high moisture content. However, these residues are protein-rich and can be repurposed as animal feed. Fermentation further enhances their nutritional value by introducing probiotic bacteria and bioactive components. This study evaluated the influences of fermented broccoli residues (FBR) on fattening pig growth performance, nutrient utilization, and pork properties. The results demonstrated that FBR supplementation influenced meat quality, improved muscle antioxidant capacity, and reduced digestibility of finishing pigs without significantly altering amino acid composition and impacting growth and carcass traits. 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 x Landrace x 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 (p < 0.05) but showed no significant impact on the growth performance. Additionally, FBR inclusion increased the marbling scores (p < 0.05) and total antioxidant functions (p < 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.

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