Performance of starter pigs fed diets based on malted and fermented maize

G A Beyihayo, D Mutetikka¹ and M Nabasirye¹

Faculty of Agriculture and Environment, Gulu University P O BOX 166 Gulu, Uganda
g.beyihayo@gu.ac.ug
¹ College of Agricultural & Environmental Sciences, Makerere University P O BOX 7062, Kampala, Uganda

Abstract

Two growth trials involving crossbred (Large White x Landrace) starter pigs were conducted to compare performance and cost of feeding malted (MTD), fermented (FTD), fermented maize after malting (M&F) and unprocessed (CM) maize based diets. In the first trial, 64 pigs of four-to-six weeks of age weighing 6.14±1.3kg were allotted to sixteen groups of four balanced for sex and weight in a CRD consisting of four treatments and four replicates. Apparent digestibilityof diets were determined. In the second trial, 60 piglets were weaned at 4, 5, 6 and 8 weeks of age using FTD diets (which exhibited the best performance and gross margins in trial 1) and their performance followed up to 8 weeks of age.

Processing had no effect on the levels of CP, P and Ca. Fermentation, malting and fermenting malted maize increased the ash content of maize by 31, 26 and 4 percent respectively. Processing reduced digestible energy of maize by 121, 141 and 178 Kcal/kg respectively in malted, fermented and maize fermented after malting respectively. ADFI and ADG varied in a descending order of 0.726, 0.642, 0.554, 0.527 kg/day and 0.276, 0.244, 0.199, 0.158 kg/day for pigs fed on MTD, FTD, M&F and CM respectively. Feed conversion ratio was similar across all the diets. Apparent digestibility coefficient of DM differed  but for CP, it was similar across treatments. These data indicate that using fermented maize in diets of starter pigs results in higher performance and reduced feed cost. Malted maize can be used for piglets of low weaning weights because of its ability to stimulate intake although at a higher cost. Increasing weaning age increased piglet performance. Weaning piglets at five weeks resulted in similar ADG as obtained when weaning is post-poned to 8weeks of age. Malted and fermented maize based diets are appropriate for weaning piglets as early as five weeks of age instead of the usual eight weeks and improve post-wean performance at low costs.

Key words: feed cost, piglets, post-wean performance

Introduction

The post-weaning period is characterized by low feed intake, increased susceptibility to enteric diseases and poor growth (Sørensen et al 2009 and Naranjo 2010). Consequently, weaning is delayed to eight weeks of age due to lack of appropriate weaner diets that permit a smooth transition from suckling to solid feed. Continuous compared to restricted supply of nutrients modifies anatomy, morphology and improves digestibility in newly weaned pigs (Kelly et al 1991; Mahan et al 2004). However, the capacity of digestive enzymes to break down sugars, starch and proteins is variable and takes long before attaining full potential. As a result, the early weaned piglets’ digestive system is unable to adequately digest and absorb nutrients in diets based on cereal grains (Greg, 2002). Formulating weaner diets based on more palatable ingredients provides the means of improving palatability and feed intake at weaning (Solà-Oriol et al 2009). This study aimed at evaluating the effect of including malted and fermented maize in weaner diets on nutrient availability, feed intake, digestibility, growth rate, and its feed cost implications.

Material and methods

Maize processing and formulation of experimental diets

Malting (pre-germination) - Diet MTD

Maize was sorted, spread on and covered by sisal sacks. The malt was watered and turned twice a day to ensure uniform germination and adequate aeration. After a germination period of three days, the malt (with radicals still attached) was sun dried to a moisture content of 15%.

Fermentation-Diet FTD

Milled maize was mixed with water in the ratio of 1:1 (w/v). The dough was fermented in gunny bags for 24 hours.The fermented dough was sun dried for 3-4 days to obtain a moisture content of 15%.

A combination of malting and Fermentation-Diet M&F

Part of the malted grain was milled and mixed with water (1:1w/v) to form a dough. The dough was fermented for 24 hours (1day) and sun dried to 15% moisture content. All diets were milled using a 2.5mm sieve before mixing it with other ingredients to make a balanced ration.

In trial 1, a total of sixty-four weaned Large White × Landrace piglets (thirty two males and thirty two females) of four-to-eight weeks of age weighing 6.14±1.3kg were used. Piglets were divided into sixteen groups balanced for sex and weight. The diets were randomly allocated to piglets in groups in a completely randomized design (CRD) consisting of four treatments and four replicates. The cost of diets was calculatedbasing on the cost of materials, labor and milling expenses.

In trial 2, based on performance and cost evaluations in trial 1, fermented maize (FTD) based weaner diet was selected. Three piglets from each litter where weaned at 4 (Trt1), 5 (Trt2), 6(Trt3) and 8 (Trt4 = control) weeks of age and fed on FTD for up to 8 weeks.

Data analysis

Data collected in trial 1 and 2 were subjected to ANOVA using the GLM procedure of SAS (2003). Treatment means were separated using the LSD.

The model used was

Y_ij = µ +T_i + e_ij

Where; Yij = Response variable (e.g. ADG, ADFI, FCR); µ = General mean; T_ij= Effect of diet (Trial 1) or Effect of weaning age (Trial 2); e_ij = Random error.

At the end of trial 1, four intact male pigs weighing 26.6±2.63kg were used to determine digestibility. Pigs were housed individually in locally designed wooden cages with a 60cm clearance from the ground and allowing quantitative total collection of faeces. A 4´4 Latin square change-over arrangement of treatments with 4 pigs and 4 periods was used. The 10day periods consisted of 5 days of adaptation and 5days of data collection. Data were subjected to ANOVA using GLM procedures of SAS. Treatment means were separated using the LSD.

The linear model used was:

у_ijk =µ+T_I +r_j+ ϒ + e_ijk

Where y_ijk = dependent variable of diet i in period j and given to animal k; µ = overall mean; T _i = effect of diet I; r_j = effect of period j; ϒ_k= effect of animal (pig) k and e_ijk = residual effect

Results and discussion

The effect of processing on the chemical composition of maize is summarized in Table 2. Fermentation, malting and fermenting malted maize increased the ash content of maize by 31, 26 and 4 percent respectively. The increase in ash content of maize reported by Traore' et al (2004) is evidence that the levels of major minerals; that is calcium and phosphorus rise upon malting. Bohn et al (2008) and Sokrab et al (2012) reported an increase in phosphorus and calcium content of low and high phytate genotypes of maize respectively upon germination. The two processes of malting and fermentation resulted in non-significant levels of calcium. Sokrab et al (2012) reported an increase in hydrochloric acid extractable calcium at the expense of total calcium within four days of germination. Malting, fermenting, and fermentation after malting reduced the digestible energy of maize by 121, 141 and 178 Kcal/kg respectively. The rise in temperature and carbondioxide given off during germination explain the decline in the energy levels of malted maize (Chavan and Kadam, 1989). The reduction in energy could also be explained by the loss of energy rich lipids during germination (Traore' et al 2004). The conversion of sugars to lactic acid, carbon dioxide and ammonia during fermentation also explains the reduction in the energy value of fermented maize based diets (Canibe and Jensen, 2012).

Processed maize based diets improved performance of weaned piglets compared to unprocessed maize based diets (Table 3). Piglets fed on malted maize based weaner diet (MTD) attained the highest live weight at 8weeks while piglets that were fed the control (CM) diet attained the lowest. Feeding MTD increased average daily feed intake (ADFI) and average daily gain (ADG) by 27 and 43 percent respectively. Feeding FTD increased ADFI and ADG by 18 and 35 percent respectively. The higher feed intake associated with malted maize can be attributed to the sweet taste of simple sugars that accumulate during malting. Malting increases the soluble sugars in maize which then impart the sweet taste responsible for higher feed intake of malt based weaner diets (Traore' et al 2004). Traore' et al (2004), recorded an increase in primary (glucose and fructose) and secondary (sucrose) sugars during malting. Canibe et al (2007) reported that fermenting cereal grain alone as opposed to fermenting the compound feed resulted in higher average daily gains. This is due to elimination of microbial degradation of free amino acids that occurs on fermentation of compound feeds. A study by Canibe and Jensen (2003) showed that fermented feed resulted in reduced average daily gain and feed intake as opposed to non-fermented dry feed. However, it improved feed efficiency and reduced enterobacteria along the pig’s gastro intestinal tract. The cause of these conflicting results is probably attributed to feeding fermented liquid feed and fermentation of the compound feed as opposed to fermented dry feed of which only maize grain is fermented. Also, the differences seen with fermentation may be due to use of spontaneous fermentation in the current study as opposed to fermentation using starter microbial cultures used in other studies. The positive influence of fermentation on the absorption mechanism of piglets induces higher feed intake and growth (Scholten et al 1999). The improved performance of piglets fed on fermented cereal based diets is explained by an increase in the surface area of the absorptive mechanism in the small intestine due to elongation of the villi and associated high villu:crypt ratio (Scholten et al 2002). There was no difference (P > 0.05) in the FCR among treatments. Malting, fermentation and fermentation of malted maize to make MTD, FTD and F&M respectively increased the unit cost of diets by 25%, 9% and 34% respectively. The high cost of M&F is due to the combined procedures of malting and fermentation that increase labor expenses. The cost of processing maize was the major differentiating factor in the calculation of feed cost.

Performance of piglets weaned at different ages and fed on fermented maize (FTD) is summarized in Table 5. There was a difference in ADFI, ADG and FCR among piglets weaned at different ages. Performance in terms of daily feed intake and growth of piglets at different ages of weaning was much lower than that stated by NRC, (1998). The low performance in the current study is probably due to the low initial live-weight, feed intake and protein content of diets. Piglets weaned at 4 and 5 weeks of age exhibited high feed intake but low feed efficiency (P < 0.05). Mahan (1993) also noted that early weaned light piglets are associated with low weight gain and feed efficiency as compared to heavy piglets. According to (NRC, 1998), feed intake increases linearly during the post-wean period. There was no difference in ADG of piglets weaned at five weeks and those weaned at eight weeks of age (P > 0.05). There was a difference (P < 0.05) in FCR among treatments. FCR improved with increment in weaning age. Weaning at week eight produced the highest FCR while weaning at week four produced the lowest FCR. Weaning at week 5 resulted in improved performance in terms of daily gain and better feed efficiency as compared to weaning at 4 weeks of age. Increasing weaning age increases post-weaning weight gain in addition to reduced chances of mortality (Main et al 2004).

The apparent digestibility coefficients of two major dietary components by pigs fed MTD, FTD, M&F and CM are summarized in Table 5. The apparent digestibility coefficients of DM differed among the four diets (P < 0.05). The apparent digestibility coefficient of CP was similar across the four diets (P > 0.05). Jørgensen et al (2010) found increases of 3 and 1 percentage units in dry matter digestibility for fermented barley and wheat-based diets respectively. Hong and Lindberg, (2007) did not find any improvement in the digestibility of protein and organic matter upon fermentation. However, Elyas et al (2002) reported an increase in protein digestibility upon fermentation to a maximum value within 24 hours of fermentation.

Conclusion

• Malting and fermentation improve performance of weaned piglets.Weaning at 5 weeks of age using fermented maize diets improves piglet performance.
  
  
• Although weaner diets based on malted maize cost more than those based on fermented maize, they are cost-effective when weaning light piglets as they are more effective in stimulating feed intake and weight gain.

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Received 4 June 2018; Accepted 18 June 2018; Published 1 August 2018

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