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. 2020 Sep 7;8(10):5650-5659.
doi: 10.1002/fsn3.1857. eCollection 2020 Oct.

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Zhimei Tian  1 , Dun Deng  1 , Yiyan Cui  1 , Weidong Chen  1 , Miao Yu  1 , Xianyong Ma  1
Affiliations

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Zhimei Tian et al. Food Sci Nutr. .

Abstract

This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc × Landrace × Yorkshire) with an average body weight of 58.60 ± 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p < .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p < .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p < .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p < .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.

Keywords: amino acid profile; fermented okara; growing pigs; growth performance; meat quality.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Morphologic structures of unfermented and fermented okara. Morphologic structures of fermented (Left) and unfermented okara (Right) by scanning electron microscope (bar: 100 µm and 20 µm). FO, fermentated okara; UFO, unfermented okara
Figure 2
Figure 2
Intramuscular fat of the longissimus thoracis (LT) muscle in growing pigs. (a) Observation of intamuscular fat by image of LT muscle using digital camera (Canon, Tokyo, Japan). (b) The content of intramuscular fat was determined according to the Soxhlet method. All values are expressed as mean ± SEM (n = 8). *means as statistically significant at p ≤ .05 from applying one‐way ANOVA followed by Tukey's post hoc test. Control, a basal diet; FO, fermentated okara
See this image and copyright information in PMC

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