Comparison of DB, F1, F2, ir F2/Victor mongrel species castrated boars’ fattening and meat quality characteristics, when keeping them on concrete floor

From the written sources it is known that in Lithuania, during XVI – XIX centuries, mostly pigs were grown to satisfy meat usage demands. The number of bred pigs did not change since 1994, whereas the usage of pork has increased. In 2010 the number of pigs should reach 1,7 million, however in 2005 we had only 1 million of pigs. On purpose to raise healthy pigs that have good meat quality and taste characteristics, it is necessary to realize and understand pig breeding very well. Aim of the work: To assess fattening and meat quality characteristics of four species (DB, F1, F2 and F2/victor) castrated boars, when keeping them on concrete floor. Objectives of the work: To assess and determine the fattening characteristics of four species (DB, F1, F2 and F2/victor) castrated boars; To determine the meat quality parameters of four species (DB, F1, F2 and F2/victor) castrated boars. The tested animals – boars – castrates were divided into 4 groups: Big white pigs – 15 boars, F1 – 15 boars F2 – 12 boars, F2/Victor – 5 boars. The boars that have been weaned 4-6 weeks were selected for the tests. Tests were carried out untill boars reached realization mass: 95 – 105 kg. During the test the they were kept in one room, in different cots. All the animals – boars – castrates were marked by correspondent colour pins and numbered. Considering boars’ food nutrition needs, they have been fed with full-rate combinative fodders. Fattening and meat characteristics were determined for them, and the amount of muscles for lively boars was measured with device Piglog - 105. Conclusions: 1. Castrated boars‘ fattening characteristics were determined. 1.1. When analyzing castrated boars‘ average makeweight dynamics per 24 h, it was determined that during the whole test period the biggest average makeweight belonged to first generation mongrels (F1) – 0,896 kg, and the smallest belonged to Big white castrated boars (DB) – 0,851 kg. 1.2. The smallest average feed expenditure for obtaining 1 kg of makeweight was for F2/victor mongrels (2,77 kg), the biggest for Big white castrated boars (3,31 kg). 1.3. The biggest weight during all fattening months belonged to Big white castrated boars (DB): being 3 months old they weighted 40,15 kg; being 4 months old they weighted 60,0 kg; being 5 months old they weighted 88,8 kg. In the end of fattening period (6 months old) their weight was 114,64 kg. 1.4. During 3rd month of boars’ age the biggest makeweight per 24 h was obtained by F2/victor mongrels – 0,904 kg; during 4th month of boars‘ age the increase of makeweight was noticed, the biggest makeweight per 24 h belonged to F1 mongrels - 1,036 kg, it was on the average by 5,2 percent more than F2 mongrels‘ (p > 0,05), by 7,4 percent more than DB boars‘ (p 0,05); during 5th month the biggest makeweight per 24 h was obtained by F2 mongrels – 0,948 kg. During this month, the biggest makeweight downfall was recorded, it was for F1 mongrels, to 0,684 kg. 1.5. During 3rd month of boars‘ lifes, DB, F1 and F2 mongrels‘ castrated boars‘ feed expenditure for obtaining 1 kg of makeweight were equal – 2,4 kg; During 4th month of their lifes the feed expenditure of DB boars were 3,0 kg, it was on the average by 6,6 percent more than F1 and F2 mongrels‘ feed expenditure (p > 0,05), and by 16,6 percent less than F2/victor castrated boars‘ (p 0,05). In this age also a significant increase in expenditure was noticed for F1 mongrels, when comparing to 2nd and 3rd fattening months (from 2,8 to 4,7 kg). On the average during the whole fattening period the smallest feed expenditure remained for F2/victor mongrels – 2,77 kg. 2. The meat characteristics for castrated boars were determined: 2.1. The biggest castrated boars‘ weight before the killing was held by F2/victor mongrels – 114,6 kg. 2.2. The difference of carcass meat output percentage for all species of castrated boars was insignificant, however the biggest carcass meat output was gained from F2/victor mongrels – 71,1 %, the smaller output was gained from: DB mongrels – 0,2 %. 2.3. The biggest succulence percentage was in F2 mongrels’ carcass meat – 25,7 %, in DB it was by 1,0 percent smaller, in F2/victor mongrels‘ by 2,0 percent, and in F1 – by 2,3 percent smaller. The biggest bone percentage was found in F2/victor castrated mongrels, in carcass meat it was 14,9 %, by 1,6 percent less were found in F1 and F2 mongrels, and in DB – by 1,7 percent less. The smallest fat percentage in the carcass meat was observed in F2 mongrels – 6,6 percent, the bigger percentage of fat in carcass meat was found in F1 and F2/victor mongrels – by 2,7 percent more, and in DB boars – by 3,8 percent more than in F2 mongrels

Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds

Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds

Combination of antimicrobial starters for feed fermentation: influence on piglet feces microbiota and health and growth performance, including mycotoxin biotransformation in vivo

The aim of this study was to apply a microbial starter of the lactic acid bacteria (LAB) Lactobacillus uvarum LUHS245, Lctobaccilus casei LUHS210, Pediococcus acidilactici LUHS29, and Pediococcus pentosaceus LUHS183 for feed fermentation and evaluate their influence on feed acidity and microbiological characteristics. The study examined the influence of this LAB combination on piglet feces microbiota and health and growth performance. In addition, mycotoxin biotransformation was analyzed, including masking mycotoxins in feed and piglet feces samples. The 36-day experiment was conducted using 25-day-old LW/NL piglets, which were randomly distributed into two groups: control group, fed with basal diet, and treated group, fed with fermented feed at 500 g kg-1 of total feed. Compared to a commercially available LAB combination, the novel LAB mixture effectively reduced feed pH (on average pH 3.65), produced a 2-fold higher content of L(+) lactic acid, increased viable LAB count (on average 8.8 log10 colony forming units [CFU] g-1), and led to stable feed fermentation during the entire test period (36 days). Fecal microbiota analysis showed an increased number of probiotic bacteria in the treated group, particularly Lactobacillus, when compared with the control group at the end of experiment. This finding indicates that fermented feed can modify microbial profile change in the gut of pigs. In treated piglets’ blood (at day 61), the serum high density lipoprotein (HDL)-cholesterol and triglycerides (TG) were significantly higher, but the levels of T4, glucose, K, alkaline phosphatase (AP) and urea were significantly decreased (p ≤ 0.05) compared with the control group. Mycotoxin analysis showed that alternariol monomethyl ether (AME) and altenuene were found in 61-day-old control piglets’ feces and in fermented feed samples. However, AME was not found in treated piglets’ feces. Feed fermentation with the novel LAB combination is a promising [...]

Influence of the fermented feed and vaccination and their interaction on parameters of Large White/Norwegian Landrace piglets

The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u. 5. 1107 Budapest, Hungary) piglets’ blood parameters, gut microbial composition, growth performance and ammonia emission. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly divided into four groups with 100 piglets each: SnonV—non-vaccinated piglets fed with control group compound feed; SV—vaccinated piglets fed with control group compound feed; RFnonV—non-vaccinated piglets fed with fermented compound feed; RFV—vaccinated piglets fed with fermented compound feed. Samples from 10 animals per group were collected at the beginning and end of the experiment. Metagenomic analysis showed that fermentation had a positive impact on the Lactobacillus prevalence during the post-weaning period of pigs, and vaccination had no negative impact on microbial communities. Although a higher amount of Lactobacillus was detected in vaccinated, compared with non-vaccinated groups. At the end of experiment, there was a significantly higher LAB count in the faeces of both vaccinated compared to non-vaccinated groups (26.6% for SV and 17.2% for RFV), with the highest LAB count in the SV group. At the end of experiment, the SV faeces also had the highest total bacteria count (TBC). The RFV group had a 13.2% increase in total enterobacteria count (TEC) at the end of experiment, and the SV group showed a 31.2% higher yeast/mould (Y/M) count. There were no significant differences in the average daily gain (ADG) among the groups; however, [...]

Strategy for Local Plant-Based Material Valorisation to Higher-Value Feed Stock for Piglets

In this study, a 41-day experiment was conducted using 300 (21-day-old) Large White/Norwegian Landrace piglets (100 piglets in each group). Three dietary treatments were compared: (i) a basal diet (C-I), (ii) a basal diet with the addition of extruded–fermented wheat bran (Wex130/screwspeed25Lpa) (TG-II), and (iii) a basal diet with the addition of dried sugar beet pulp (TG-III). Analyses of piglets’ blood parameters, faecal microbial and physico-chemical characteristics, and piglets’ growth performance were performed. It was found that the extrusion and fermentation combination led to an additional functional value of Wex130/screwspeed25Lpa, which showed desirable antimicrobial and antifungal properties in vitro (inhibited 5 out of 10 tested pathogenic strains and 3 out of 11 tested fungi). Both treatments reduced total enterobacteria and increased lactic acid bacteria counts in piglets’ faeces. The consistency of the piglets’ faeces (in all three groups) was within a physiological range throughout the whole experiment. Strong positive correlations were found between the LAB count in piglets’ faeces and butanoic acid; butanoic acid, 3-methyl-; butyric acid (2-methyl-); pentanoic acid. The treatment groups obtained a significantly higher body weight gain and average daily gain. Finally, substituting the piglets’ diet with Wex130/screwspeed25Lpa and sugar beet pulp led to favourable changes in micro-organism populations in the piglets’ faeces as well as better growth performance

Pigs’ feed fermentation model with antimicrobial lactic acid bacteria strains combination by changing extruded soya to biomodified local feed stock

The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, L. plantarum LUHS135, and Lactobacillus uvarum LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets’ fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed). The study showed that the selected LAB starter combination can be recommended for rapeseed meal fermentation (viable LAB count in fermented feed 8.5 ± 0.1 log10 CFU/g and pH 3.94 ± 0.04). At the beginning of the in vivo experiment,the microbial profiles in both piglet groups were very similar: The highest prevalence was Prevotella (34.6–38.2%) and Lactobacillus (24.3–29.7%). However, changing from an extruded soya to fermented rapeseed meal in the feed recipe led to desirable changes in piglets’ fecal microbiota. There was a more than four-fold higher Lactobacillus count compared to the control group. Furthermore, there was significantly lower ammonia emission (20.6% reduction) in the treated group section. Finally, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance, as well as in a more sustainable manner