Whole Soybeans Fermented with Aspergillus Oryzae and Rhizopus Oligosporus for Growing Pigs

Abstract

Two 35-day trials involving 80 crossbred growing pigs were conducted to compare the nutritive value of soybean meal (SM), heated unfermented whole soybeans (HUS), heated whole soybeans fermented with Aspergillus oryzae (AOS), or heated whole soybeans fermented with Rbizopus oligosporus (ROS). Two pigs were assigned per pen and allotted to one of the four isonitrogenous (16% protein) and isocaloric (3,600 kcal of D.E./kg) diets (calculated basis) and fed ad libitum. Proximate analyses of the above soybean products were similar even though a 3% loss in dry matter occurred as a result of the fermentation with A. oryzae or R. oligosporus. However, the percentages of lysine, leucine and methionine increased slightly as a result of fermentation. Average daily gain (ADG) of the pigs fed the diet containing AOS was higher (P