1Faculty of Animal Science, Hue University of Agriculture and Forestry, Hue University, Vietnam
2Faculty of Engineering and Post-Harvest Technology, Hue University of Agriculture and Forestry, Hue University, Vietnam
3Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala, Sweden
World Journal of Agricultural Research.
2016,
Vol. 4 No. 5, 132-138
DOI: 10.12691/wjar-4-5-1
Copyright © 2016 Science and Education PublishingCite this paper: Tran Thi Thu Hong, Le Van An, Phan Thi Be, Jan Erik Lindberg. Effect of Fermented Rice Bran and Cassava Waste on Growth Performance and Meat Quality of Crossbred Pigs.
World Journal of Agricultural Research. 2016; 4(5):132-138. doi: 10.12691/wjar-4-5-1.
Correspondence to: Le Van An, Faculty of Animal Science, Hue University of Agriculture and Forestry, Hue University, Vietnam. Email:
levanan@huaf.edu.vnAbstract
Different levels of rice bran and cassava waste fermented with Trichoderma longibrachiatum, Aspergillus niger, Pichia kudriavzevii and Lactobacillus buchneri 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<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<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<0.01). Inclusion of fermented by-products resulted in reduced ADFI (p<0.01) in the growing and finishing periods and overall, and lower ADG (p<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.
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