Effect of Feeding Levels of Microbial Fermented Soy Protein on the Growth Performance, Nutrient Digestibility and Intestinal Morphology in Weaned Piglets

다국어 초록 (Multilingual Abstract)

To elucidate the efficacy of different levels of microbial-fermented soy proteins (FSP) on piglet performance, a total of 240 weaned piglets ($L{\times}Y{\times}D$, $22{\pm}3$ d of age, $5.16{\pm}0.07$ kg initial BW) were allotted to 4 treatment diets comprising control, FSP-3%, FSP-6% and FSP-9%. The fermented soybean product named $Pepsoygen^{(R)}$ was utilized for the study. There were 15 pigs per pen and 4 pens per treatment. The control diet contained 15% soybean meal (SBM), and SBM for the treatment diets was replaced at 3, 6 and 9% with FSP, respectively. Experimental diets were fed from 0 to 14 d (phase-I) after weaning and then a common commercial diet was fed from 15 to 35 d (phase-II). There was a linear (p<0.05) increase in ADG and ADFI at both phases of measurement. The feed to gain ratio was also improved, showing a linear (p<0.01) trend as the level of supplementation increased. Except for phosphorus, the digestibility of all other nutrients was improved linearly (p<0.05) in the FSP added diets. However, villous height and crypt depth were not affected by dietary treatments. No special effect on intestinal morphology was noticed between FSP-added and control diets. In conclusion, the growth, digestibility of nutrients and morphological changes in weaned pigs fed FSP showed improved performance at higher levels of supplementation.