Pig International - July/August 2017 - 30
30 ❙ PigInternational
How lactic fermented feed
benefits pig production
Fermentation is a dynamic process resulting in a huge multiplication of
lactic acid bacteria, production of lactic acid, activation of enzymes
and the soaking of the raw materials for at least 24 hours at 38C.
BY RONALD SCHOLTEN
Modern pig production has some major challenges.
Pressure on cost price is and will remain a decisive
factor to survive as a farmer. More recently, human
concerns on antibiotic resistance resulted in pressure to significantly reduce antibiotic use in pig
production. Another human health issue is the need
to reduce Salmonella incidence in pig production.
Environmental pollution aspects, like nitrogen and
phosphorous excretion, and the amount of manure,
force the pig sector to improve efficiency of diets and
production. The European political wish to forbid use
of GMO-soya and/or restrict import of soya means
alternative European protein raw materials have to
be used. Fermentation of raw materials for pig nutrition offers advantages in all of these major challenges.
Fermentation mixtures include a high proportion
of one or two raw materials high in carbohydrates (i.e.,
barley, wheat, rye) and one or two raw materials high
in protein and/or fiber (i.e., rapeseed meal, sunﬂower
meal, wheat bran). This fermented mixture has an
inclusion rate between 30 and 60 percent in the final
diets of sows, piglets and grower-finishers. Farms using the fermentation concept reported savings on feed
costs, less use of antibiotics, reduction of Salmonella
incidence, less manure production and less use of imported soya. These benefits result in a sharp increase
The benefits of fermentation are so evident that
even dry feed farms are considering changing to
liquid feeding in combination with fermentation.
in interest in fermentation, world-wide. In addition, the
benefits of fermentation are so evident that even dryfeed farms are considering changing to liquid feeding
in combination with fermentation.
Trial and error period
Lactic acid fermentation is a well-known technology in the human food industry for hundreds of years.
Since 1999, the fermentation of pig diets has interest
from scientific research groups in Europe. In the period of 2007-2009, the first pig farms were
equipped with fermentation technology. In
Read more: Fermented liquid pig feed benefits outweigh
retrospect, these years can be described as
"trial and error"; many errors and mistakes
www.WATTAgNet.com ❙ July/August 2017