Joshua Milmine's MSc Defence
Date and Time
Location
Room 141 and Teams: https://teams.microsoft.com/l/meetup-join/19%3ameeting_ZDVlN2FhNTMtODQ0Mi00ZDI3LTlhOGYtOWQwZTEwN2Y1Mjhi%40thread.v2/0?context=%7b%22Tid%22%3a%22be62a12b-2cad-49a1-a5fa-85f4f3156a7d%22%2c%22Oid%22%3a%22fbd28915-dda5-478f-8ecb-a3682dcf0c3a%22%7d
Details
Influence of bacterial fermentation on soybean meal nutritional value and early weaned pig growth performance
Soybean meal (SBM) is the primary protein source in swine diets. However, antinutritional factors (ANFs) such as glycinin, β-conglycinin, phytate phosphorus, and neutral detergent fiber (NDF) restrict its use in piglet feed. Our lab has previously isolated a thermophilic strain of Bacillus licheniformis (B4) that displays high enzymatic activity and probiotic potential. The aims of this study were to evaluate B4’s ability to reduce ANFs in a lab-scale SBM fermentation and to assess B4 fermented SBM’s (B4-FSBM) influence on piglet growth performance. Fermentation resulted in significant decreases in NDF and phytate phosphorus by 27.0% and 59.2%, respectively. Additionally, large antigenic proteins were broken down successfully, and crude protein increased by 4.4% (P < 0.05). A feeding trial showed that piglets fed B4-FSBM experienced significant improvements in the feed to gain ratio during week 4, and higher apparent digestibility of crude protein during weeks 3-4 when compared to the negative control.