Table 1.
Characteristics of the included studies1
| Study | Country | Treatment group | Bacteria | Add amount | Growth stage | Sample size | Crossbreed | Initial BW, kg | Trial duration or final BW at trial end |
|---|---|---|---|---|---|---|---|---|---|
| Ao et al. (2010) | Korea | Fermented soy protein | Aspergillus oryzae GB-107 | 5.00% | Weaned piglets | 60 | L × Y × D | 5.68 | 4 weeks |
| Ao et al. (2011) | Korea | Fermented red ginseng | Bifidobacterium H-1 | 0.10%, 0.20%, 0.40% | Finishing pigs | 48 | L × Y × D | 71.64 | 8 wk |
| Chamorro-Ramirez et al. (2017) | México | Solid-state fermented apple pomace | Yeast | 5.00%, 10.00%, 5.00%, 10.00% | Growing pigs | 8 | L × Y | 47.1 | 4 wk |
| Cho et al. (2007) | Korea | Fermented soy protein | A. oryzae GB-107 | 5.00%, 10.00%, 15.00% | Weaned piglets | 72 | NA | 8.09 | 4 wk |
| Cho et al. (2013) | Korea | Fermented oat | Bacillus subtilis 2-20cx | 5.00%, 10.00%, 15.00%, 20.00% | Growing pigs | 50 | L × Y × D | 20.5 | 2 wk |
| Fermented corn | B. subtilis 2-25cx | 5.00%, 10.00%, 15.00% | Growing pigs | 48 | L × Y × D | 24.4 | 6 wk | ||
| Fermented wheat | Aspergillus niger GB-125 | 5.00%, 10.00%, 15.00%, 20.00% | Growing pigs | 48 | L × Y × D | 29.6 | 6 wk | ||
| Feng et al. (2007) | China | Fermented soybean meal | A. Oryzae | 26.50% | Weaned piglets | 60 | L × Y × D | 8.6 | 17 kg |
| Hung et al. (2008) | China | Fermented soybean mealA/B | Streptococcus thermophilus, Lactobacillus acidophilus, Aspergillus awamori, Bifidobacterium thermophilus, Saccharomyces cerevisiae, Aspergillus niger and Trichoderma koningii | 22.90% | Growing pigs | 32 | Taoyuan×D | 30 | 80 kg |
| Finishing pigs | 32 | Taoyuan×D | 80 | 110 kg | |||||
| Jeong and Kim (2015) | Korea | Fermented medicinal plants | Lactobacillus plantarum, Saccharomyces cerevisiae, and Bacillus licheniformis | 0.05%, 0.10%, 0.20% | Growing pigs | 60 | L × Y | 25.5 | 6 wk |
| Jones et al. (2010) | American | Fermented soybean meal | NA | 3.75%, 6.00%, 7.50% | Weaned piglets | 84 | NA | 6.8 | 4 wk |
| Kim et al. (2006a) | Korea | Fermented persimmon shell | NA | 3.00%, 5.00%, 7.00% | Finishing pigs | 48 | Berkshire | 61 | 103 kg |
| Kim et al. (2006b) | Korea | Fermented persimmon shell | NA | 3.00%, 5.00%, 7.00% | Finishing pigs | 48 | Berkshire | 61 | 103 kg |
| Kim et al. (2006c) | Korea | Fermented soy protein | A. Oryzae | 3.00%, 6.00% | Weaned piglets | 120 | L × Y × D | 5.56 | 5 wk |
| Kraler et al. (2015) | Austria | Fermented wheat | Lactobacillus paracasei and Lactobacillus plantarum | 15.00% | Weaned piglets | 24 | L × Piétrain | 8.36 | 6 wk |
| Lee et al. (2009) | Korea | Fermented apple diet | NA | 2.00%, 4.00%, 6.00% | Finishing pigs | 60 | Berkshires | 81 | 5 wk |
| Li et al. (2011) | China | Fermented potato pulp | S. thermophilus (CGMCC No. 1.2471), B. subtilis (MA193), and S. cerevisae | 5.00% | Growing pigs | 222 | D × L × L | 25.6 | 4 wk |
| 5.00% | Finishing pigs | 191 | D × L × L | 86.4 | 109 kg | ||||
| Liu et al. (2017) | China | Fermented corn bran | B. subtilis MA139, Enterococcus faecium, and S. cerevisae | 10.00% | Finishing pigs | 40 | L × Y × D | 65.73 | 21 days |
| Park and Kim (2018) | Korea | High-density fermented corn | B. Subtilis | 11.60% | Growing pigs | 64 | L × Y × D | 29.59 | 6 wk |
| Low-density fermented corn | B. subtilis | 10.40% | Growing pigs | 64 | L × Y × D | 29.59 | 6 wk | ||
| Rafai et al. (2011) | Hungary | Fermented wheat germ extract | NA | 1.00%, 2.00% | Growing pigs | 16 | Hungarian L | 13.5 | 47 days |
| Shi et al. (2016) | China | Fermented rapeseed meal | A. niger | 10.00% | Growing pigs | 48 | NA | 40.8 | 6 wk |
| Wang et al. (2007) | China | Fermented soybean meal | Lactobacillus plantarum | 5.00%, 10.00% | Weaned piglets | 48 | L × Y × Beijing Black | 7.29 | 7 wk |
| Wang et al. (2014) | China | Fermented soybean meal | B. subtilis MA139 with S. thermophilus and S.cerevisiae | 6.00%, 12.00% | Weaned piglets | 72 | D × L × L | 8.8 | 4 wk |
| Tian et al. (2017); Xu et al. (2017) | China | Fermented biogas residue | Yeast | 5.00%, 10.00%, 15.00% | Growing pigs | 64 | D × L × Y | 40.24 | 60 days |
| Yan et al. (2011) | Korea | Fermented garlic powder | Weissella koreensis | 0.20%, 0.40% | Finishing pigs | 48 | (Y×L)×(Hampshire×D) | 55.8 | 12 wk |
| Yan et al. (2012b) | Korea | Fermented garlic powder | Weissella koreensis | 0.10%, 0.20%, 0.40% | Growing pigs | 40 | L × Y × D | 50.7 | 77 kg |
| Fermented garlic powder | W. koreensis | 0.10%, 0.20%, 0.40% | Finishing pigs | 40 | L × Y × D | 77 | 106 kg | ||
| Yan et al. (2012a) | Korea | Fermented chlorella | Baker’s yeast and lactic acid bacterium | 0.10%, 0.20% | Growing pigs | 48 | L × Y × D | 26.58 | 53.1 kg |
| Yan and Kim (2013) | Korea | Fermented garlic powder | W. koreensis | 0.05%, 0.10%, 0.20% | Weaned piglets | 72 | D × Y × L | 5.5 | 5 wk |
| Yuan et al. (2017) | China | Fermented soybean meal | B. subtilis, Hansenula anomala and Lactobacillus casei | 3.75%, 7.50% | Weaned piglets | 100 | NA | 10.8 | 23.3 kg |
| Zhang et al. (2018) | China | Fermented soybean meal | B. subtilis BS12 | 10.00% | Weaned piglets | 192 | D × L × Y | 9.35 | 24 days |
| Zhao et al. (2016) | Korea | Fermented medicinal plants | Lactobacillus plantarum, Yeasts and Bacillus licheniformis | 0.05%, 0.10%, 0.20% | Weaned piglets | 60 | L × Y × D | 6.08 | 6 wk |
| Zhou et al. (2015) | China | Fermented Ginkgo biloba L. residues | Candida tropicalis and A. oryzae | 5.00%, 10.00%, 15.00% | Weaned piglets | 48 | D × L × Y | 7.6 | 6 wk |
1D, Duroc; L, Landrace; Y, Yorkshire; NA, not applicable.