Effects Of Broussonetia Papyrifera Fermented Feed On Growth Performance,Meat Quality And Gut Microbes Of Finishing Pigs

This study was conducted to investigate the effect of partial replacement of complete feed with fermented Broussonetia papyrifera on growth performance,slaughter performance meat quality and gut health of finishing pigs.A total of 96Duroc×Length×Large pigs with average body weight of 60 kg were randomly divided into four groups,and reared in six pens with four pigs per pens.The control group was fed basal diet;and 10%group,15%group,20%group were fed with 10%,15% and 20%fermented paper mulberry diet to replace the basal diet.The pre-feeding period was 7 days,and the experimental period was 42 days,the feed intake was recorded daily,and the body weights were weighted on the 1th and 42th days of the test,the ADFI,ADG,F/G were calculated.One pig was randomly selected for each replicate to measure blood biochemical indexes and slaughter performance,and the longissimus dorsi muscle was taken to measure the meat quality,The jejunum and ileum tissues were taken to determine the morphological structure of the intestinal tract,and the cecal chyme was taken for 16Sr DNA microbial sequencing.The results showed that:(1)Effects of Broussonetia papyrifera fermented feed on growth performance of finishing pigs.Compared with the control group,there was no significant difference in the average daily feed intake,average daily gain and feed-to-weight ratio of each experimental group(P>0.05).(2)Effects of Broussonetia papyrifera fermented feed on serum biochemical indexes of fattening pigs.Compared with the control group,there were no significant differences in serum aspartate aminotransferase activity,alkaline phosphatase activity,globulin content,urea nitrogen content,triglyceride content and total cholesterol content in each experimental group(P>0.05).Compared with the control group,the serum total protein content of the 10% group and the 15% group was significantly increased(P<0.05),and the serum total protein content of the 20% group was significantly lower than that of the 15%group.Compared with the control group,serum albumin in the 15% group was significantly increased(P<0.05).Compared with the control group,the serum alanine aminotransferase activity of each experimental group had a tendency to increase(0.05<P<0.1).(3)Effects of Broussonetia papyrifera fermented feed on slaughter performance of finishing pigs.Compared with the control group,there were no significant differences in carcass weight,carcass length,backfat thickness,slaughtering rate and lean meat percentage among the experimental groups(P>0.05).The eye muscle area of the 10%group was significantly higher than that of the control group and the 20% group(P<0.05).(4)Effects of Broussonetia papyrifera fermented feed on the quality of fattening pork.Compared with the control group,the muscle water loss rate in the 15% group was significantly higher(P<0.05)(5)Effects of Broussonetia papyrifera fermented feed on fatty acid content of longissimus dorsi muscle of finishing pigs.There was no significant difference in the total content of saturated fatty acids and total unsaturated fatty acids in each experimental group compared with the control group(P>0.05);the contents of capric acid,palmitoleic acid and eicosatrienoic acid in each experimental group were significantly higher than those in the control group group(P<0.05);the content of myristic acid and monounsaturated fatty acid in the 15% group and 20% group were significantly higher than those in the control group(P<0.05);the content of linoleic acid in the 10% group and 20% group was significantly lower than that in the control group(P<0.05);α-linolenic acid content in 10% group and20% group was significantly lower than that in control group and 15% group(P<0.05);polyunsaturated fatty acid content,n-The content of 3 polyunsaturated fatty acids and n-6polyunsaturated fatty acids were significantly lower than those of the control group(P<0.05);the proportion of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids in the 20% group was significantly lower than that of the control group(P<0.05).10% group,15% group and control group.(6)Effects of Broussonetia papyrifera fermented feed on free amino acid content of longissimus dorsi muscle of finishing pigs.There were no significant differences in the total content of umami amino acids,total essential amino acids and total amino acids in each experimental group compared with the control group(P>0.05);the cysteine content of the 15% group and 20% group was significantly higher than that of the control group(P<0.05);the content of isoleucine in the 20% group was significantly higher than that in the control group(P<0.05);the content of phenylalanine in the 10% group was significantly higher than that in the 20% group(P<0.05);each experimental group Compared with the control group,the glutamate content of the group showed an upward trend(0.05<P<0.1).(7)Effects of Broussonetia papyrifera fermented feed on the morphological structure of the intestinal tissue of fattening pigs.The height of jejunal villi in 20% group was significantly higher than that in 10% group,15% group and control group(P<0.05).(8)Effects of Broussonetia papyrifera fermented feed on cecal microbes in finishing pigs.The 16S rDNA gene sequencing of the cecal microbes in the fattening pigs of each group found that the relative abundance of the groups at the genus level was significantly different from the genus Oscillospira,of which 10% of the groups had the relative abundance of Oscillospira.Significantly higher than the 15% group,20% group and control group.In conclusion,feeding finishing pigs with Broussonetia papyrifera fermented feed instead of basal diet has no significant effect on the growth performance of finishing pigs,but can improve slaughter performance,increase muscle fatty acid and amino acid content,improve intestinal morphology and structure,and optimize cecum‘s Microbial flora structure.