Effects Of The Whole Fermented Broussonetia Papyrifera On Growth Performance,Blood Index And Meat Quality Of Finishing Pigs

Broussonetia Papyrifera is high in nutritional value,rich in alkaloids,flavonoids and other bioactive substances,and has the characteristics of strong adaptability and rapid growth.It has been widely planted throughout the country,and is a kind of unconventional feed resource with rich resources and great value of development and utilization.However,because of the high content of anti-nutrient factor and cellulose,it is difficult to be digested and used by pigs.The purpose of this study was to investigate the effects of the whole Broussonetia papyrifera on growth performance,blood index and meat quality of fattening pigs after fermentation.In this study,a total of twenty-eight male cross-bred(Large White ×Landrace × Large)pigs with a similar initial weight(63.53 ± 0.87 kg)were randomly divided into four groups : Normal protein group(crude protein level of 16%),low-protein diet group(crude protein level of 13%),low-protein diet +10% Broussonetia papyrifera dry powder group,and low-protein diet +10% fermented Broussonetia papyrifera group,with seven replicates per group.The trial period was 50 days.The results showed that :(1)There was no significant difference in growth performance among groups(P > 0.05).(2)Compared with the normal protein group,each low-protein diet group had no significant effect on carcass length,eye muscle area,heart weight and spleen weight of the finishing pigs(P > 0.05).The backfat thickness of finishing pigs in the low-protein diet group was significantly higher than that in the normal protein group and in the fermented Broussonetia papyrifera group(P <0.05),but was not significantly different from that in the Broussonetia papyrifera dry powder group.The fat rate of finishing pigs in the low protein diet group was significantly higher than that in other treatment groups(P < 0.05).The lean meat rate of finishing pigs in the fermented Broussonetia papyrifera group was significantly lower than that in normal protein group(P < 0.01).The liver weight of the fermented Broussonetia papyrifera group was significantly lower than that of the normal protein group(P < 0.05),and the liver weight of the Broussonetia papyrifera dry powder group was not significantly different from that of the other groups(P > 0.05).(3)Dietary treatments had no significant effects on the concentrations of serum albumin,alkaline phosphatase,glucose and immunoglobulin M(P > 0.05).Compared with the normal protein group,there was no significant difference in the total serum protein content of the fermented Broussonetia papyrifera group(P > 0.05),while the total serum protein content of the Broussonetia papyrifera dry powder group was significantly higher than that of the low-protein group(P < 0.05).Compared with the normal protein group,the blood urea nitrogen content in the fermented Broussonetia papyrifera group was significantly reduced(P < 0.05).(4)The meat color index a * value the Broussonetia papyrifera dry powder group was significantly lower than that in the normal protein group(P < 0.05).Compared with the normal protein group,the fermented Broussonetia papyrifera group did not significantly affect the values of L*,a*,and b*(P >0.05),and its content of glutamic acid was significantly higher than that of the Broussonetia papyrifera dry powder group(P < 0.05).Compared with the normal protein group,the fermented Broussonetia papyrifera group did not significantly affect the shearing force and water loss rate(P > 0.05).Compared with the normal protein group,there was no significant difference in the intramuscular fat content of the Broussonetia papyrifera dry powder group(P > 0.05),and the intramuscular fat content of the fermented Broussonetia papyrifera group was significantly higher than that of the Broussonetia papyrifera dry powder group(P < 0.05).Compared with the normal protein group,the glutamic acid content of the Broussonetia papyrifera dry powder group was not significantly different(P > 0.05),while the glutamic acid content of the fermented Broussonetia papyrifera group was significantly higher than that of the Broussonetia papyrifera dry powder group(P > 0.05).In summary,low-protein diets supplemented with the fermented Broussonetia papyrifera could be used to feed finishing pigs,which had no negative impact on growth performance,lean meat rate and meat quality,but could significantly reduce liver weight and serum urea nitrogen content,and improve the amino acid composition in muscle,thereby improving the flavor and nutritional value of meat.Moreover,the effects were better than the use of low-protein diet alone or low-protein diet supplemented with whole Broussonetia papyrifera dry powder.