Effects of Supplemental Fermented Agro By-products Diet on the Growth Performances, Blood Characteristics and Carcass Traits in Fattening Pigs

  • Chu, Gyo-Moon (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Yang, Bo-Seok (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Hoi-Yun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Jong-Hyun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Ha, Ji-Hee (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Chung-Hui (Department of Animal Science and Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Lee, Sung-Dae (Swine Science Division, National Institute of Animal Science, Rural Development Administration) ;
  • Song, Young-Min (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • Received : 2010.12.23
  • Accepted : 2011.04.15
  • Published : 2011.10.01


Effects of a supplemental fermented agro by-products diet on growth performance, blood characteristics and carcass traits were investigated in fattening pigs. The fermented diet mainly contained 38.0% brewer's grain, 25.0% rice bran and 21.0% byproduct of king oyster mushrooms. The mixed ingredients were fermented at $40^{\circ}C$ for 7 days and fed to crossbred barrow pigs for 62 days. Ninety pigs were housed in 10 head per pen with three replicate pens per treatment. The pigs in the control group were fed with formula feed, while the pigs in T1 group were fed 20, 40, 60, 80 and 100% fermented diet substituted with formula feed on 1 week interval. Pigs in T2 group were fed 30, 60 and 100% fermented diet substituted with formula feed on 1 week interval. The fermented diet significantly (p<0.05) decreased body weight gain and feed efficiency of pigs. The blood characteristics differed with diet types. Carcass grade was significantly better (p<0.05) in the pigs fed fermented diet than in the pigs fed control diet as well as ratio of high grade was higher in the fermented diet groups. Therefore, although a dietary of fermented diet decreased growth performance and feed efficiency, it improved the carcass grade in pigs.


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