| Citrus pulp is the by-product of citrus processing.Orange is rich in fiber,pigment,orange peel essential oils,hesperetin and flavonoids.Fermentation is the processing and utilization of citrus pulp,which can solve the problem that the citrus pulp is difficult to store because of the high water content,and the probiotics in the fermented citrus pulp can improve the intestinal micro-ecological environment.The aim of this study was to evaluate the nutritional value of fermented citrus pulp and to explore the effects of fermented citrus pulp on performance,blood biochemical index,immune organ index,antioxidant capacity,slaughtering performance and meat quality of finishing pigs.In experiment 1,15 healthy Yorkshire×Rongchang Barrows(48.40±2.16)were divided into three groups randomly.In order to evaluate the nutritional value of fermented citrus pulp.The experiment was divided into three treatment groups.The treatment 1 was fed with basal diet.The treatment 2 was fed with 80% basal diet and 20% dry citrus pulp,and the treatment 3was fed with80% basal diet and 20% dry fermented citrus pulp.Each group consisted of five replicates,and each repeat had one pig.The results showed that the apparent digestible energy of the fermented citrus pulp was 11.81 MJ / kg.The content of dry matter,crude protein,crude fat,crude fiber,crude ash,nitrogen-free extract,neutral detergent fiber,detergent fiber,calcium and phosphorus was92.63%,12.91%,5.34%,14.19%,4.9%,62.66%,30.67%,18.55%,0.57%,0.58%,respectively.The digestibility of dry matter,crude protein,crude fat,crude fiber,crude ash,nitrogen-free extract,neutral detergent fiber,acidic detergent fiber,calcium and phosphorus was 64.79%,59.49%,40.02%,30.60%,17.17%,97.44%,-3.92%,20.45%,29.65% and 52.72%,respectively.The content of aspartic acid,threonine,serine,glutamic acid,glycine,alanine,cystine and valine methionine,isoleucine,leucine,tyrosine,phenylalanine,lysine,histidine,arginine and proline in fermented citrus pulp was 0.97%,0.36%,0.45%,2.07%,0.57%,0.51%,0.12%,0.37%,0.64%,0.23%,0.43%,0.33%,0.26%,0.52%,0.81%,respectively.The digestibility of amino acids was 65.39%,71.90%,62.20%,82.49%,59.55%,68.85%,61.21%,79.85%,64.06%,63.21%,71.10%,68.52%,67.74%,59.69%,73.48%,80.04%,77.76%,respectively.In experiment 2,90 Yorkshire×Rongchang pigs of average weight 67.86±5.42 kg were randomly divided into 5 groups,6 replicates in each group,3 pigs in each replicate.The basal diet was processed in advance and the fermented citrus pulp in fresh state was added to the basal diet toprepare the test diet.The control was fed diet with no fermented citrus pulp,but four experimental treatments were fed 10%,20%,25%,30% of fermented citrus pulp.At day 57 of the trial,treatment1 and treatment 5 were blood collected.After the end of the trial treatment 1 and the treatment 5were slaughtered for slaughtering performance and meat quality.The results showed that the addition of fermented citrus pulp had no effect on the average daily gain of finishing pigs,but the addition of fermented citrus pulp reduced the feed intake and feed conversion rate of the finishing pigs.When the fermented citrus pulp was added into the diets,serum cholesterol,low density lipoprotein cholesterol,but reduced urea nitrogen,increased high-density lipoprotein cholesterol;dietary supplementation of fermented citrus pulp on finishing pigs Serum glutathione peroxidase,SOD and total antioxidant capacity of the finishing pigs were not significantly affected by the addition of fermented citrus pulp to the spleen index,but the liver index was significantly increased.Dietary addition of fermented citrus pulp had no effect on fat thickness,carcass length,lean meat percentage and eye muscle area,but reduced the dressing rate.The effects of fermented citrus pulp on meat p H,marbling,dripping loss,flesh color,muscle amino acids,subcutaneous fatty acids were not significantly affected.Fermented citrus pulp had little effect on the content of other fatty acids in the muscle except lauric acid,and increased muscle content of lauric acid.This study shows that fermented citrus pulp is a kind of feedstuff with low fiber content,rich in amino acids and energy,and it has a high digestibility of amino acids.It is added to the diet of finishing pig to improve the grow performance,reduce the urea nitrogen,improve the high lipoprotein cholesterol and improve liver index,but the addition of fermented citrus pulp reduces dressing rate and has no negative effect on meat quality.It is suggested that the fermented citrus pulp is an ideal unconventional feedstuff,and the amount of fermented citrus pulp can reach 30% in the diet of finishing pigs. |
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