J. Anim Sci.
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J. Anim Sci. 1979. 48:63-68.
© 1979 American Society of Animal Science
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Whole Soybeans Fermented with Aspergillus Oryzae and Rhizopus Oligosporus for Growing Pigs1

R. G. Zamora and T. L. Veum

Michigan State University, East Lansing 48824

Abstract

Two 35-day trials involving 80 crossbred growing pigs were conducted to compare the nutritive value of soybean meal (SM), heated unfermented whole soybeans (HUS), heated whole soybeans fermented with Aspergillus oryzae (AOS), or heated whole soybeans fermented with Rhizopus oligosporus (ROS). Two pigs were assigned per pen and allotted to one of the four isonitrogenous (16% protein) and isocaloric (3,600 kcal of D.E./kg) diets (calculated basis) and fed ad libitum. Proximate analyses of the above soybean products were similar even though a 3% loss in dry matter occurred as a result of the fermentation with A. oryzae or R. oligosporus. However, the percentages of lysine, leucine and methionine increased slightly as a result of fermentation. Average daily gain (ADG) of the pigs fed the diet containing AOS was higher (P<.05) than that of pigs fed the diet containing HUS, while the ADG of pigs fed the diets containing ROS, SM or HUS were similar. Gain/feed ratio was greater (P<.05) for pigs fed the two fermented diets compared with the other two groups. Pigs fed the diets containing AOS, ROS and SM had greater metabolizable nitrogen and energy utilization than pigs fed the diet containing HUS. The greater metabolizable nitrogen and energy utilization appeared to be responsible for the improved performance obtained by the pigs fed the diet containing HUS.

Footnotes

1 Contribution from the Missouri Agricultural Experiment Station.

2 Animal Husbandry Department, 110 Animal Science Research Center.






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