Effect Of Different Dietary Fiber Sources On Growth Performance, Nutrient Digestibility And Meat Quality In Pigs

The experiment was conducted to investigate the effect of different dietary fiber sources on growth performance, nutrient digestibility, carcass traits and meat quality in pigs. A total of125healthy DLY weanling piglets with average body weight of (7.97±0.22) kg were randomly allotted to5treatments with5replicates per treatment and5pigs per replicate. Piglets were fed with control diet or diets contained maize fiber (MF), soybean fiber (SF), wheat bran fiber (WF) and pea fiber (PF), respectively. There were three stages in experimental periods, starter (8～20kg), growing (20～50kg) and finishing (50～100kg) stages. Dietary fiber levels for each stage were10%,20%and30%, respectively. The experiment was ended when the average body weight of pigs reached about100kg. The results showed as follows:①ffect of different dietary fiber sources on grouth performance in pigs. In the piglets stage, there were no significant differences in final weight, ADFI and ADG between control and treatments(P＞0.05). Compared with the control, soybean fiber group and maize fiber group had higher diarrhea rate, while wheat bran fiber group and pea fiber group had lower diarrhea rate(P＞0.05). In growing pigs stage, compared with the control, treatment group had lower average daily feed intake and gain (P＞0.05). In finishing pigs stage, compared with the control, soybean fiber group significantly decreased finial weight and average daily gain (P＜0.05), except for maize fiber group, the other treatment group highly significantly decreased average daily feed intake (P＜0.01). Soybean fiber group and pea fiber group significantly decreased F/G (P＜0.05).②Effect of different dietary fiber sources on nutrient digestibitity in pigs.In the piglets stage, compared with the control, soybean fiber group and pea fiber group significantly increased all nutrient digestibilities(P＜0.05or P＜0.01). Maize fiber group significantly decreased apparent digestibilities of GE and OM (P＜0.01), increased apparent digestibilities of NDF and P (P＜0.01). Wheat bran fiber group decreased apparent digestibilities of GE, DM, OM, NDF and ADF, but increased apparent digestibilities of CP and P (P＜0.01). In growing pigs stage, maize fiber group and wheat bran fiber group decreased apparent digestibilities of GE, DM, OM, CF and ADF (P＜ 0.01). Soybean fiber group increased apparent digestibilities of NDF and ADF (P＜0.01). Pea fiber group decreased apparent digestibilities of CP, increased apparent digestibilities of NDF and ADF (P＜0.01). In finishing pigs stage, compared with the control, adding soybean fiber significantly increased apparent digestibilities of GE, DM, CP, CF, NDF, ADF and P (P＜0.01). Pea fiber group significantly increased apparent digestibilities of CF, NDF ADF and P. Maize fiber group highly significantly decreased apparent digestibilities of GE, DM and OM, while significantly increased apparent digestibilities of P (P＜0.01). Wheat bran fiber group highly significantly increased apparent digestibilities of NDF, ADF and P, while significantly decreased apparent digestibilities of DM(P＜0.01).③ffect of different dietary fiber sources on digestive enzyme activity in pigs. In the piglets stage, compared with the control, maize fiber group increased activity of amylopsin and pancreatic lipase (P＜0.01). Soybean fiber group increased activity of disaccharidase (P＜0.05), while increased activity of amylopsin (P＜0.01). Wheat bran fiber group increased activity of trypsin, amylopsin and pancreatic lipase (P＜0.01), significantly increased activity of disaccharidase (P＜0.05). Pea fiber group significantly increased activity of disaccharidase (P＜0.05). In finishing pigs stage, compared with the control, soybean fiber group increased activity of disaccharidase and pancrelipase (P＜0.01). Pea fiber group increased activity of trypsin, amylopsin and pancrelipase (P＜0.01).④Effect of different dietary fiber sources on serum parameters in pigs. In the piglets stage, the level of GH in soybean fiber group was significantly lower than the control (P＜0.05), and the level of GH in pea fiber group was significantly higher than soybean fiber group (P＜0.05). The level of INS in wheat bran fiber group was significantly higher than the control, pea fiber group and maize fiber group (P＜0.05). The level of T3in wheat bran fiber group and maize fiber group was higher than the control (P＜0.01), but the level of T3in soybean fiber group was lower than the control (P＜0.01). Compared with the control, wheat bran fiber group increased level of TG (P＜0.01), pea fiber group decreased level of BUN (P＜0.05). In growing pigs stage, compared with the control, maize fiber group significantly decreased level of GH (P＜0.05), decreased level of INS (P＜0.01). Soybean fiber group increased level of INS and T3(P＜0.01), increased level of TG (P＜0.05). Wheat bran fiber group increased level of BUN (P＜0.05). In finishing pigs stage, compared with the control, soybean fiber group increased the level of T4and T3(P＜0.01), highly significantly decreased level of TP (P＜0.01), decreased level of BP (P＜0.05), increased level of TG(P＜0.01). Wheat bran fiber group increased the level of GH and T4(P＜0.01). Pea fiber group decreased the level of TP (P＜0.01), decreased the level of BP (P＜0.05).⑤ffect of different dietary fiber sources on carcass traits and meat quality in pigs. Adding all sorts of dietary fiber tended to decrease dressing percentage and increase crude protein of longissimus dorsi muscle (P=0.06, P=0.07). Compared with the control, pea fiber group significantly increased pH24h (P＜0.05), and decreased drip loss (P＜0.05). Soybean fiber group and wheat bran fiber group significantly decreased IMF of longissimus dorsi muscle (P＜0.05).The above results indicate that dietary fiber source make different effects on growth performance, nutrient digestibility, carcass traits and meat quality of pigs. Maize fiber and wheat bran fiber have no obvious effect on growth performance, nutrient digestibility, carcass traits and meat quality of pigs. Soybean fiber decreased growth performance of pigs even though it increased the nutrient digestibility. Pea fiber can increase nutrient digestibility, decrease back fat thickness and drip loss, increase pH24h and crude protein of longissimus dorsi muscle.It is concuded that in this experiment condition, the improvement effects of pea fiber on growth performance and meat quality of pigs are better than the others.