Effects of Fermented Diet Using Probiotics from Pine Needle Microbes on Growth Performance, Blood Characteristics, Carcass Traits and Economy of Pigs

솔잎 토착미생물을 이용한 발효사료 급여가 돼지의 성장, 혈액성상, 도체형질 및 경제성에 미치는 영향

  • Song, Young-Min (Dept. of Animal Resource Techology, Gyeongnam National Univ. of Science and Technology) ;
  • Chu, Gyo-Moon (Swine Science and Technology Center, Gyeongnam National Univ. of Science and Technology) ;
  • Ha, Ji-Hee (Dept. of Animal Resource Techology, Gyeongnam National Univ. of Science and Technology) ;
  • Lee, Hyun-Jong (Pine needles Bio) ;
  • Kim, Sam-Churl (Dept. of Animal Science(Insti. of Agri. & Life Sci.), Gyeongsang National Univ.) ;
  • Kim, Hoi-Yun (Dept. of Animal Resource Techology, Gyeongnam National Univ. of Science and Technology)
  • 송영민 (경남과학기술대학교 동물소재공학과) ;
  • 추교문 (경남과학기술대학교 양돈과학기술센터) ;
  • 하지희 (경남과학기술대학교 동물소재공학과) ;
  • 이현종 (하동 솔잎바이오) ;
  • 김삼철 (경상대학교 축산학과(농업생명과학연구원)) ;
  • 김회윤 (경남과학기술대학교 동물소재공학과)
  • Received : 2010.12.16
  • Accepted : 2011.04.22
  • Published : 2011.04.30

Abstract

This study was conducted to investigate the effect of probiotic from pine needle microbes on growth performance, blood characteristics, carcass traits and economy of pigs. One hundred eighty pigs (L${\times}$Y${\times}$D, average body weight=75 kg) were grouped and housed with 15 animals per pen for 3 replications per each treatment. The ingredients and pine needle microbes mixed and fermented on anaerobic condition for 10 days to make the fermented diet. The basal diet was substituted with 0 (CON), 3 (T1), 5 (T2) and 10% (T3) of fermented diet, the pigs were fed for 42 days and slaughtered at the end of the trial to measure the carcass traits. Crude protein concentration of fermented diet on 10 day was higher (p<0.05) than that of on 0 day, while crude fiber concentration and pH were lower (p<0.05). The supplementation of fermented diet did not affect on growth performance and feed intake. Hemoglobin concentration of whole blood in T3 was higher (p<0.05) than that of CON, and hematocrit concentrations in CON and T1 were higher (p<0.05) than that of T2 and T3. The concentration of platelet was higher (p<0.05) in T1 than in T2 and T3. The CON had higher (p<0.05) total cholesterol, LDL-cholesterol and triglycerides concentrations than the treatments, whereas lower (p<0.05) HDL-cholesterol concentration. Carcass weight and dressing in T1 and T3 were higher (p<0.05) than those of CON and T2. The backfat thickness was higher (p<0.05) in CON and T2 than in T3. The carcass grade and economy improved by supplementation of fermented diet compare to CON. In conclusion, the supplementation of fermented diet using probiotics from pine needle microbes could improve health and meat quality and reduce the feed cost of pigs.

Acknowledgement

Supported by : 한국연구재단