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Volume 7, 2025 - Issue 2

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Journal Article

Effects of Fermentation with Different Bacterial Strains on Complete Feed for Finishing Pigs

by Yongben Wang 1 ,  Guofang Wu 1,2,3  and  Lei Wang 1,*
1
Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, China
2
Qinghai Provincial Key Laboratory of Plateau Livestock Genetic Resource Protection and Innovative Utilization, Xining 810016, China
3
Key Laboratory of Livestock Genetic Breeding on Qinghai-Tibet Plateau, Ministry of Agriculture and Rural Affairs, Xining 810016, China
*
Author to whom correspondence should be addressed.
JGSR  2025 7(2):151; https://doi.org/10.69610/j.gsr.20250423
Received: / Accepted: / Published Online: 23 April 2025
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Abstract

Microbial fermented feed enhances the nutritional and fermentation quality of feed through microbial technology, making it suitable for livestock, poultry, and aquaculture, particularly for young animals and antibiotic-free farming needs.  This study utilized Bacillus to ferment complete pig feed to investigate the effects of Bacillus on the nutritional and fermentation quality of the feed post-fermentation.  The complete feed was mixed with water at a 1:1 ratio, and 5% Bacillus was added, thoroughly mixed, and then bagged (with an exhaust valve) for fermentation at room temperature for 10 days. A control group was set up with the same proportion of sterile water added to unfermented feed.  The nutritional and fermentation quality of the fermented feed were subsequently measured.  The results indicated that compared to unfermented feed, the contents of dry matter, crude fiber, neutral detergent fiber, ADF, ammonia nitrogen, and soluble sugar in fermented feed were significantly lower than those in the control group (P < 0.05), while the contents of crude protein and starch were significantly higher than those in the control group (P < 0.05).  The lactic acid, acetic acid, and propionic acid in experimental group I and experimental group II were significantly higher than those in the control group (P < 0.05), whereas the pH and butyric acid content in the control group were significantly higher than those in experimental group I and experimental group II (P < 0.05).  The acetic acid, propionic acid, and butyric acid contents in experimental group II were significantly higher than those in experimental group I, and the pH was significantly lower than that in experimental group I.  Fermented feed with different Bacillus strains improved the nutritional quality and fermentation quality of the feed.

Keywords: Bacillus amyloliquefaciens; Bacillus licheniformis; fermented feed; lactic acid.;
Copyright: © 2025 by Wang, Wu and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY) (Creative Commons Attribution 4.0 International License). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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ACS Style
Wang, Y.; Wu, G.; Wang, L. Effects of Fermentation with Different Bacterial Strains on Complete Feed for Finishing Pigs. Journal of Globe Scientific Reports, 2025, 7, 151. doi:10.69610/j.gsr.20250423
AMA Style
Wang Y, Wu G, Wang L. Effects of Fermentation with Different Bacterial Strains on Complete Feed for Finishing Pigs. Journal of Globe Scientific Reports; 2025, 7(2):151. doi:10.69610/j.gsr.20250423
Chicago/Turabian Style
Wang, Yongben; Wu, Guofang; Wang, Lei 2025. "Effects of Fermentation with Different Bacterial Strains on Complete Feed for Finishing Pigs" Journal of Globe Scientific Reports 7, no.2:151. doi:10.69610/j.gsr.20250423

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