{Reference Type}: Journal Article
{Title}: Influence of Fermented Broccoli Residues on Fattening Performance, Nutrient Utilization, and Meat Properties of Finishing Pigs.
{Author}: Zhao Z;Wu J;Yao X;Sun H;Wu Y;Zhou H;Wang X;Guo K;Deng B;Tang J;
{Journal}: Animals (Basel)
{Volume}: 14
{Issue}: 13
{Year}: 2024 Jul 5
{Factor}: 3.231
{DOI}: 10.3390/ani14131987
{Abstract}: The study determined the impacts of dietary fermented residues' (FBR) inclusion on growth, nutrient utilization, carcass characteristics, and meat properties in fattening pigs. Seventy-two robust pigs were randomly assigned to two experimental groups (Duroc × Landrace × Yorkshire, thirty-six pigs each). Each group was subjected to a 52-day trial, during which they received either a corn-soybean meal-based diet or diet enhanced with a 10% addition of FBR. Consequently, adding 10% FBR caused a significant decrease in the digestive utilization of crude dietary components in fattening pigs (p < 0.05) but showed no significant impact on the growth performance. Additionally, FBR inclusion increased the marbling scores (p < 0.05) and total antioxidant functions (p < 0.05) of muscle tissues, indicating improved meat quality. Gender affected backfat depth, with barrows showing thicker backfat depth. In conclusion, dietary supplementation with 10% FBR in finishing pigs influenced the meat quality by improving the marbling score and antioxidant performance while reducing digestibility without compromising growth performance.