Influence Of Ferment Broussonetia Papyrifera Leaf On Nutrients, Growing Performance, Carcass Characteristics And Meat Quality

Broussonetia papyrifera is a kind of highly adaptive deciduous tree, are grown in most parts of China. Broussonetia papyrifera leaf(BPL) contain protein, amino acids, nitrogen-free extract, calcium, phosphorus and trace elements, has great development potential as non-conventional feed resources. It's difficult for monogastric animals to digest the nutrients in BPL owing to the highly crude fiber content and the intricate protein structure of the leaf. The present work was conducted to study the influence of fermented BPL on the growth performance, slaughter performance and meat quality of growing pigs, and to investigate the feasibility and economic efficiency of application of fermented BPL in pig diets, and to provide scientific basis for the further development and utilization of Broussonetia papyrifera feed resources.(1)Treated with 4 kinds of commercial ferments, rice wine ferment, compound enzymes, Shen-nong and Jin-baobei straw ferments, the crude fiber content of the BPL decreased in varying degrees, and the crude protein content increased. Especially, the crude fiber content of the Shen-nong fermented BPL significantly decreased by 21.76 %, and the crude protein content of the rice wine ferment treated leaf increased by 5.29%.(2)6 Duroc x (Landrace x Large White) castrated boars, with 55 kg body weight were used to evaluate the digestibility of the nutrients in ferment BLP. The result revealed that the digestibility of the crude protein, crude fiber, dry matter and nitrogen free extracts in rice wine ferment treated BLP were significantly higher that of treated by compound enzymes, Shen-nong and Jin-baobei straw ferments.(3)70 Duroc x (Landrace x Large White) growing-finishing pigs, with 60Kg body weight, were randomly divided into 6 groups: control group fed basal diet, experimental groupsâ… ,â…¡,â…¢,â…£andâ…¤fed basal diets supplemented 10 %, 15 % and 20 % rice wine ferment treated BPL, 10 % raw BPL and rice wine ferment, compound enzymes and Shen-nong straw ferments co-treated BPL respectivly. The results showed as follows:Compared with control group, the average daily gain(ADG) of the pigs in groupâ… a ndâ…¡increased by 6.85 % and 4.79 % respectively, and the ADG of the pigs in groupâ… was also significantly higer than that of groupâ…¢andâ…£(P<0.05), it meant that 10 %~15 % fermented BPL supplementation for growing pigs without adverse effects on weight gain, and the ADG of the growing pigs fed ferment BLP was significant higher than of raw LBP. Moreover, as the the ferment BLP ratio came to 20%, the ADG significantly decreased.The average daily feed intake (ADFI) of th pigs in groupsâ… andâ…¡were 8.84 % higher than that of control group, but the diffrences were not significant(P>0.05), The ADFI of groupâ…¤was also slightly than that of control group. The ADFI of groupâ…¢,â…£and control were consitent.The feed ratio of the pigs in experimental groups were slightly increased with ferment BLP supplementation, but there werr no significant differences were observed among expeimental gropus and control group.(4) From the groupâ… ,â…£group and control group, 9 pigs in each group 3, were selected to determin the effects of ferment and raw BPL on carcass characteristics and meat quality of growing pigs. The results showed that the backfat thickness of the pigs, fed diets supplemented 10% raw or fermented BPL significantly decreased, whereas the content of free amino acids and sodium glutamate of muscle significant increased, the color of meat also deepened.