Development Of CLA Functional Fermented Soybean Meal And Its Feeding Effect On Lambs And Pigs

This article researches solid state ferment raw soybean meal by yeast and secondsolid state ferment with uncooked materials by Lactobacillus producing functionalfermented soybean meal rich in conjugated linoleic acid, and by the same amount toreplace ordinary soybean meal study effect of feeding on lambs and pigs on their per-formance. Experiment is divided into three parts.Experiment one: on the basis of a solid state fermentation with raw soybean mealby yeast, single factor and orthogonal optimizing experiment of Lactobacillus secondferment to produce CLA fermented soybean meal are discussed. Results show thathigh CLA content for348.7μ g·mL-1fermented soybean meal can be obtained underfermentation temperature of35℃, pH6.0and60h of the fermentation time.Experiment two:120healthy and weight similar (11.77±0.70kg) male lambswere divided into4groups by single-factor randomized block. Each group of6re-peated, each repeat5only. The control group was fed with basal diet and TEST I, II,and III groups were fed individually with2.5%, and5.0%and7.5%CLA fermentedsoybean meal equivalent alternative basis regular soybean meal in diets. The kidswere slaughtered according to the standard procedure after40days for assessment ofgrowth, carcass,meat quality and blood biochemistry parameters. The results show:growth performance in lambs was not affected significantly (P>0.05); carcass boneweight significantly higher(P<0.05) than the control group and, Test III ratio of leanto bone was significantly higher(P<0.01) than the control group and Test I, other car-cass performance was not significantly different (P>0.05); Meat quality in lambs wasnot affected significantly (P>0.05); Muscle chemical indicators in lambs were notsignificantly different (P>0.05); TEST III triglyceride is very significantlyer(P<0.01) than the control group and Test I, Test III low density lipoprotein wassignificantly lower(P<0.05) than the control group, the control group very low den-sity lipoprotein was significantly lower (P<0.05) treatment grou ps, alkaline phos-phatase contrasts are very significantly higher than the control group (P<0.01), therewas not a difference (P>0.05) in other serum biochemical indicators.Experiment three: Experimental selection of weighing about60kilograms duroc×landrace×big sixty swine whose average initial weight are around60kg.Accordingto the completely randomized design, experiment is divided into three categories, andadd fermented soybean meal in feed formulation, the contrasts are divided into twogroups, also set one control group here to explain materials and methods. Results in- dicates that as the capabilities of CLA fermented soybean meal diet in proportion ofthe increased average daily gain of fattening pigs (P<0.05) and average daily feed in-take (P<0.05) increased linearly, and meat than the linear reduction (P<0.05). As ca-pability of CLA fermented soybean me al adds in dietary, loin eye area increased sig-nificantly (P<0.05), but it slightly impro ve after adding part. Thickness of the shoul-ders, the thoracolumbar junction, waist-pickers with service and between sixth andsevevth backfat thickness thoracic vertebrae along with CLA increased functionalityof fermented soybean meal in diet and significantly reduced (P<0.05). CLA function-al fermented soybean meal can significantly increase the value of Red a*(P<0.05).CLA functional fermented soybean meal can improve the growth performance of pigsand improving meat quality of pigs.