Pig International - July/August 2017 - 32

32 ❙ PigInternational
BENEFIT SWINE PRODUCTION
the fermentation technology is now
completely automatic.

giene protocols, batch-fermentation
and an activated liquid starter culture are the main four pillars.
Hot water is used to start with
a pasteurization of the raw materials to be fermented. After this, the
temperature is brought to 37-38C by
adding cold water, followed by the
addition of the activated liquid starter culture. Hot water is also necessary for an effective cleaning and
disinfection of the fermenters. From
this point of view, stainless steel fer-

New fermentation
concept on pig farms
Based on a three-year R&D
project, which was a cooperation between ForFarmers, WEDA
Holland, Van Asten Group (a family
owning pig farms in Holland and
Germany) and LEROSCH, new basic conditions were drawn up in the
fermentation concept. Hot water, hy-

Effect of fermented feed in weanling piglets
Performance

Control

Fermented

Significance

Weight gain (g/day)

416

408

P=0,12; NS

Feed conversion

1.6

1.55

P=0.01

Mortality (%)

2.4

1.6

P=0.05

Feeding a diet with fermented raw materials resulted in better feed
conversion and a lower mortality rate.

Typical pH-curve fermentation

pH

Average pH (400 fermentation batches)
6.00
5.80
5.60
5.40
5.20
5.00
4.80
4.60
4.40
4.20
4.00
3.80
3.60
3.40
3.20
3.00

0

2

4

6

8

10 12 14 16 18 20 22 24 26 28
Time (h)

The goal is a drop in pH below 4.0 within 10 to 12 hours.

menters are strongly preferred.
Batch-fermentation is another
major hygiene factor. This means
two fermenters are used, which are
alternately fermented and fed to the
pigs. The complete emptying and
cleaning of the fermenter every day
before a new batch is fermented are
crucial to obtain a successful fermented soup with constant taste, pH
and acid composition.
The use of a liquid starter culture
is fundamental because it allows a
quicker pH drop and optimal production of lactic acid and acetic acid
compared to the use of commonly
used dry starter cultures.

Pros and cons of
fermentation
Farms using the fermentation
concept reported an average economic advantage of EUR30 per
sow, EUR1.50 per sold piglet, and
EUR3 per sold fattener. These advantages include the feed costs and
the performance data (including
health) of the pigs. Not included are
the savings on use of organic acids
because of better stability/microbial
hygiene of the final liquid diets. Also,
savings in less manure quantity and
less nitrogen and phosphorus per m3
manure are not counted in.
Fermentation of raw materials
offers huge possibilities to improve
financial results.
The better economics makes it
interesting for a big proportion of
the liquid feed farms to invest into
fermentation technology. Return-onwww.WATTAgNet.com ❙ July/August 2017


http://www.WATTAgNet.com

Table of Contents for the Digital Edition of Pig International - July/August 2017

Pig International - July/August 2017
Contents
Pigs and Money
Industry Happenings
World pork production to grow at a slower rate
5 ways phytogenics improve pig feed efficiency
Methionine beyond protein synthesis in growing pigs
Understanding pseudorabies in pigs leads to prevention
6 fiber insights for formulating livestock feed
Salmonella control: Do organic acids solve the problem?
How lactic fermented feed benefits pig production
How to treat iron deficiency in neonatal pigs
Products
Marketplace
Advertisers’ Index
Pig International - July/August 2017 - Pig International - July/August 2017
Pig International - July/August 2017 - Cover2
Pig International - July/August 2017 - Contents
Pig International - July/August 2017 - Pigs and Money
Pig International - July/August 2017 - Industry Happenings
Pig International - July/August 2017 - World pork production to grow at a slower rate
Pig International - July/August 2017 - 5
Pig International - July/August 2017 - 6
Pig International - July/August 2017 - 7
Pig International - July/August 2017 - 8
Pig International - July/August 2017 - 9
Pig International - July/August 2017 - 5 ways phytogenics improve pig feed efficiency
Pig International - July/August 2017 - 11
Pig International - July/August 2017 - 12
Pig International - July/August 2017 - 13
Pig International - July/August 2017 - Methionine beyond protein synthesis in growing pigs
Pig International - July/August 2017 - 15
Pig International - July/August 2017 - 16
Pig International - July/August 2017 - 17
Pig International - July/August 2017 - 18
Pig International - July/August 2017 - 19
Pig International - July/August 2017 - Understanding pseudorabies in pigs leads to prevention
Pig International - July/August 2017 - 21
Pig International - July/August 2017 - 22
Pig International - July/August 2017 - 23
Pig International - July/August 2017 - 6 fiber insights for formulating livestock feed
Pig International - July/August 2017 - 25
Pig International - July/August 2017 - Salmonella control: Do organic acids solve the problem?
Pig International - July/August 2017 - 27
Pig International - July/August 2017 - 28
Pig International - July/August 2017 - 29
Pig International - July/August 2017 - How lactic fermented feed benefits pig production
Pig International - July/August 2017 - 31
Pig International - July/August 2017 - 32
Pig International - July/August 2017 - 33
Pig International - July/August 2017 - How to treat iron deficiency in neonatal pigs
Pig International - July/August 2017 - 35
Pig International - July/August 2017 - 36
Pig International - July/August 2017 - 37
Pig International - July/August 2017 - Products
Pig International - July/August 2017 - 39
Pig International - July/August 2017 - Advertisers’ Index
Pig International - July/August 2017 - Cover3
Pig International - July/August 2017 - Cover4
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