Applied Study On Fermentated Rapeseed Meal In Animal Producton

Feeding trial on weaned piglets,_layer and finishing swines were performed to evaluate the feed value of fermented rapeseed meal, which supply scientific foundation for the use of fermented rapeseed meal in diets and the appropriate proportion of replacement soybean meal.Experiment1:Effects of fermented rapeseed meal replace soybean meal on the growth performance and blood biochemical parameters in weaned pigletsA trial was conducted to study the effects of fermented rapeseed meal to replace part of soybean meal on growth performance and serum biochemical parameters in weaned piglets. A total of192thirty-five-day-old weaned piglets (Duroc×Landrace×Yorkshire) were randomly divided into4treatments,4replicate groups of12piglets male-female ratio was4:8each for a31-day feeding trial. In four treatment groups, fermentation rapeseed meal replaced soybean meal in diets at0,4,8or12%, respectively. The results showed that there were no significant effects on daily feed intake, daily gain, feed conversion ratio and diarrhea rate when the soybean meal was replaced by the fermented rapeseed meal(P>0.05); there were also no significant effects on the content of serum total protein, blood urea nitrogen,T3,T4,alkaline phosphatase and serum calcium(P>0.05); however, the serum phosphorus was dramatically decreased in4%and8%of the replacement ratio; IgA was improved remarkably in8%of the replacement ratio(P<0.05); the improving trend of IgG, IgM was consistent with IgA, but there were no significant difference(P>0.05). The results implied that it is feasible to use solid-state fermented rapeseed meal to replace part expanding soybean meal in diet of weaned piglets.Experiment2:Effects of fermented rapeseed meal replace soybean meal on the production performance, blood biochemical parameters and egg quality in layerA trial was conducted to study the effects of fermented rapeseed meal to replace part of soybean meal on growth performance, serum biochemical parameters and egg quality in layer. A total of480219-day-old Highland Brown layer were randomly divided into4treatments,4replicate groups of30laying hens each for a67-day feeding trial. In four treatment groups, fermentation rapeseed meal replaced soybean meal in diets at0,4,8or12%, respectively. The results showed that the laying rate, IgM and Haugh unit dramatically increased (P<0.05), yolk color and Eggshell thickness significantly increased (P<0.01) in4%of the replacement ratio; yolk color and Haugh unit significantly increased (P<0.01) in8%of the replacement ratio; Haugh unit significantly increased (P<0.01), feed conversion ratio increased (P<0.05),egg eight decreased (P<0.05) and yolk color significantly decreased (P<0.01) in12%of the replacement ratio. The results implied that fermentation rapeseed meal significantly increased the laying rate, IgM and egg qualities to replace soybean meal in4%of the replacement ratio,but the appropriate replacement ratio was no more than8%.Experiment3:Effects of fermented rapeseed meal replace soybean meal on blood biochemical parameters and meat flavor in finishing swinesA trial was conducted to study the effects of fermented rapeseed meal to replace part of soybean meal on serum biochemical parameters and formation of meat flavor in finishing swines. A total of160about-70kg finishing swines (Duroc×Landrace×Yorkshire) were randomly divided into4treatments,4replicate groups of10swines male-female ratio was5:5each for a45-day feeding trial. In four treatment groups, fermentation rapeseed meal in diets were at0,10.11,19.41or20.22%, soybean meal were at20.22,10.11,0or0%, respectively. The results showed that fermented rapeseed meal significantly increased IgG at all adding ratio (P<0.01); IgA increased at10.11%and19.41%ratio (P<0.05), significantly increased at20.22%ratio (P<0.01); IgM decreased at19.41%ratio (P<0.01) and increased at20.22%ratio (P<0.01); alkaline phosphatase decreased at19.41%and20.22%ratio(P<0.05); Alanine, Valine, Methionine, Leucine, Phenylalanine, Lysine and Arginine in longissimus dorsi muscle dramatically increased at10.11%and19.41%ratio (P<0.05); monounsaturated fatty acids in longissimus dorsi muscle increased at10.11%ratio (P<0.05); Myristic acid increased at10.11%ratio (P<0.05) and octadecanoic acid increased at19.41%ratio (P<0.05). It was concluded that fermentation rapeseed meal could be used to replace no more than10.11%soybean meal in the diet of finishing swines.