Study On The Fermented Soybean Meal With Microbes And Its Application In Sow Production

Fermented soybean is a new kind of feed protein material which is made undermicrobial fermentation. Microbial fermentation can not only eliminate the adverseanti-nutritional factors in soybean meal, but also improve the nutritional value ofsoybean meal. Bacillus subtilis, Hansenula anomala, Lactobacillus casei were used inthis study to ferment soybean meal, and the contents of antigen protein andacid-soluble protein, and the total number of beneficial bacteria were measured fordetermining the optimal fermenting conditions. The different nutritional properties ofsoybean meal before and after fermentation were also studied. The application offermented soybean meal in the diets of pregnancy and lactating sows were studied,and its effect on sow’s breeding performance, blood and milk compisitions weremeasured to provide a scientific basis for future use. This test will be divided into thefollowing three parts:(1) Through the four factors and three levels orthogonal test and analyses of thedegradation of antigen protein, acid soluble protein content and total number of livingmicrobes, the result indicated that the optimal ratio of three species ofmicroorganisms (Bacillus subtilis, Hansenula anomala and Lactobacillus casei) was2:2:1, inoculation quantity was5%, the fermentation time was48h. The antigenprotein was degraded thoroughly, the acid soluble protein content was increased by12.02%, and the total amount of beneficial living bacteria could reach8.2×108CFU/g.(2) After large-scale fermentation of soybean meal, soybean antigen protein wasrather low, and the crude protein, calcium, phosphorus contents were increased by7.61%、12.50%、6.45%, compared with the unfermented soybean meal. Theacid-soluble protein content was increased by2.33folds, pH lowered to4.85, thelactic acid content got to3.04%in the fermented soybean meal. Through the analysisof the amino acid composition in soybean meal before and after fermentation, theresult showed that cystine, valine and arginine contents in the fermented soybeanmeal were increased by19.22%,20.05%and19.65%. The other amino acidcomponents except for glycine and alanine were increased to some extents and thetotal amino acids were increased9.89%.(3) In order to study the effect of fermented soybean meal on the productionperformance of pregnant and lactating sows,80-day-pregnancy sows (Large White×Landrace) with the same age, body condition and parities were randomly divided intofour groups,8sows for each group. The additions of the fermented soybean mealwere0,5,10and15%for replacing the same amount soybean meal. The resultsshowed that sow diets added with fermented soybean meal could improvereproductive performance of sows and the newborn piglets’ survival rate and bodyweight (P>0.05). Their survival rate and weaned body weight were improved by10-15%addition of the fermented soybean meal (P<0.05), compared with the controlgroup. At the same time, those groups added with fermented soybean meal shortenedsow’s weaning estrus intervals, and reduced the piglets’ risk rate of diarrhea during suckling. The sows’ feed intake in groups with5-10%fermented soybean meal wassignificantly lower for the pregnant sows, while significantly higher for the lactatingsows than that in the control group (P<0.05). The fermented soybean meal couldimprove crude protein, crude fat, calcium and phosphorus digestibility (P<0.05);increase milk protein, lactose, and milk fat contents (P<0.05); reduce serum totalcholesterol, urea nitrogen, creatine kinase and aspartate aminotransferase contents(P<0.05); increase serum prolactin contents (P<0.05); improve lactation sows’ bodyantioxidant capacity; and increase fecal counts of beneficial bacteria and proteaseactivity (P<0.05). The medication costs in the groups with fermented soybean mealwere decreased by12.03,32.94and28.75yuan for the pregnant sows, and9.09,0.47and7.44yuan for the lactating sows, compared with the control group. The pigletgross profit in the groups with fermented soybean meal was increased by15.98,13.42and26.93yuan, compared to the control group. The results showed that dietarysupplementation of fermented soybean meal could improve economic profit for sowfarms.