@article{wjar2016451,
author={{Hong, Tran Thi Thu and An, Le Van and Be, Phan Thi and Lindberg, Jan Erik},
title={Effect of Fermented Rice Bran and Cassava Waste on Growth Performance and Meat Quality of Crossbred Pigs},
journal={World Journal of Agricultural Research},
volume={4},
number={5},
pages={132--138},
year={2016},
url={http://pubs.sciepub.com/wjar/4/5/1},
issn={2333-0678},
abstract={Different levels of rice bran and cassava waste fermented with <i>Trichoderma longibrachiatum, Aspergillus niger, Pichia kudriavzevii</i> and <i>Lactobacillus buchneri</i> were used in diets for crossbred (Landrace x Yorkshire) pigs. Thirty-five pigs were randomly allocated to seven treatments: CO, control diet without fermented by-products; RBF1, RBF2 and RBF3 with 15, 20 and 25% fermented rice bran in the growing period and 30, 35 and 40% fermented rice bran in finishing period, respectively, and CWF1, CWF2 and CWF3 with 15, 20 and 25% fermented cassava waste in the growing period and 30, 35 and 40% fermented cassava waste in finishing period, respectively. The average daily feed intake (ADFI) was higher (p&lt;0.01) on diets with RBF than with CWF in the growing and finishing periods and overall. There was no difference in average daily gain (ADG) between diets with fermented by-products in the growing period, while the ADG was higher (p&lt;0.01) on diets with RBF than with CWF in the finishing period and overall. The feed conversion ratio was lower on diets with CWF than with RBF in the growing and finishing periods and overall (p&lt;0.01). Inclusion of fermented by-products resulted in reduced ADFI (p&lt;0.01) in the growing and finishing periods and overall, and lower ADG (p&lt;0.01) in the finishing period and overall compared with the control diet. There were no differences (p>0.05) among treatments in carcass and meat quality traits. Inclusion of fermented rice bran and cassava waste reduced feed cost per kg ADG.},
doi={10.12691/wjar-4-5-1}
publisher={Science and Education Publishing}
}