Table 4.
The findings of the effects of FF on pig nutrient digestibility
| Type of FF | Dose | Outcomes | Growth stage of commercial pigs | Health status | Findings |
|---|---|---|---|---|---|
| Fermented ingredients | 2% to 15% | DM, N, energy | Weaned piglets and growing pigs | There were no differences in RBC, WBC concentrations, and lymphocyte percentage among different groups | The fermented ingredients significantly improved DM, N, and energy digestibility of weaned piglets and growing pigs |
| EAA, NEAA | Weaned piglets | Compared with the basal diet, fermented ingredients significantly increased the levels of serum IgG, IgA, and IgM of weaned pigs. Fermented ingredients significantly increased intestinal Lactobacillus number and decreased intestinal Escherichia coli number of weaned piglets compared with the basal diet group. The villous height to crypt depth ratio of weaned piglets was not affected by fermented ingredients | The fermented ingredients have no effect on EAA and NEAA digestibility of weaned piglets | ||
| Fermented additives | 0.05% to 0.40% | DM, N, energy | Weaned piglets | Compared with the basal diet, fermented ingredients significantly increased the RBC, WBC concentrations, and significantly decreased intestinal Escherichia coli number of weaned piglets | The fermented additives significantly improved DM digestibility and notably increased N and energy digestibility of weaned piglets |
| DM, N, energy | growing pigs | Compared with the basal diet, fermented ingredients significantly increased the WBC concentrations of growing pigs. Fermented ingredients significantly increased intestinal Lactic acid bacteria number and decreased intestinal E. coli number of growing pigs compared with the basal diet group | The fermented additives significantly improved DM digestibility and had no effect on N and energy digestibility of growing pigs | ||
| FF | DM, N, energy | Finishing pigs | The fermented additives and fermented ingredients have no effect on health status of finishing pigs | The fermented additives and fermented ingredients have no effect on DM, N, and energy digestibility of finishing pigs |
N, nitrogen; EAA, essential amino acids; NEAA, non-essential amino acids; RBC, red blood cell; WBC, white blood cell.