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Fermented pig liquid feed: nutritional, safety and regulatory aspects
C Plumed-Ferrer1, A von Wright
1Nutrition and Food Biotechnology, Applied Biotechnology, Department of Biosciences, University of Kuopio, Kuopio, Finland. carme.plumed@uku.fi
Journal of Applied Microbiology
|November 20, 2008
Summary
Fermented liquid feed offers benefits in pig production, but proper fermentation is key. Using specific inoculants ensures safe, high-quality feed, unlike spontaneous fermentation which poses risks to pigs and consumers.
Area of Science:
- Animal Science
- Microbiology
- Food Science
Background:
- Antibiotic use in pig production is a growing concern.
- Fermented liquid feed is explored as an alternative to antibiotics.
- The fermentation process is believed to confer health benefits to pigs.
Purpose of the Study:
- To review factors ensuring proper fermentation of liquid feed.
- To differentiate between beneficial and detrimental fermentation processes.
- To discuss the implications for animal health and consumer safety.
Main Methods:
- Literature review of studies on fermented liquid feed in pig production.
- Analysis of factors influencing fermentation quality.
- Evaluation of spontaneous versus inoculated fermentation.
Main Results:
- Fermentation with lactic acid bacteria improves feed quality and animal health.
- Spontaneously fermented liquid feed can be unsafe for pigs and consumers.
- Contradictory results in trials are linked to variable fermentation conditions.
Conclusions:
- Specific starters or inoculants are crucial for controlled, beneficial fermentation.
- Inoculated fermented liquid feed presents a viable, safer alternative to antibiotic use.
- Regulatory frameworks for fermented liquid feed, especially with inoculants, need clarification in the EU.
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