The Use of Fermented Plant Biomass in Pigs Feeding

• Published in: Sustainability Vol. 14; no. 21; p. 14595
• Main Authors: Płacheta, Barbara, Motyl, Ilona, Berłowska, Joanna, Mroczyńska-Florczak, Marta
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.11.2022
• Subjects: Agricultural products; Agricultural wastes; Agriculture; Animal welfare; Animal-based foods; Animals; Antibiotics; Bacteria; Biomass; Climate change; Common Agricultural Policy; Consumers; Costs (Law); Digestibility; Efficiency; Environmental impact; Farm produce; Feed additives; Feeds; Fermentation; Fermented food; Food; Food additives; Food production; Food quality; Hogs; Human populations; Intestinal microflora; Meat; Meat quality; Microbiota (Symbiotic organisms); Microorganisms; Nutrients; Pathogens; Plant biomass; Population growth; Probiotics; Proteins; Sustainability; Sustainable development; Swine; Waste management; Weaning; Poland
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su142114595

The demand for animal-based food production is increasing mainly due to the rapid growth of the human population. The effective production of high-quality agricultural products promotes and protects the natural environment, human health, and animal welfare. Sustainable processing involves minimizing the waste stream. One way to use agricultural plant-based waste, which is often rich in bioactive substances, is to produce fermented feed in accordance with the principles of sustainable development. Corn, yellow lupins, and narrow-leaved lupins are rich in nutrients, and are suitable for fermentation and use in pig feed. They are also safe for weaned piglets. Used as a feed additive, fermented plant biomass has a positive effect on the health of pigs, increasing their weight and improving the taste and appearance of the meat. The fermentation of plant biomass reduces antinutritional substances that are abundant in feed components. It also improves the digestibility of the silage and the composition of the pig’s intestinal microflora.