Effects of Soybean Curd Residue Silage on the Growth Performance, Meat Quality, and Cecal Microbial Population in Finishing Pigs

Abstract

Soybean curd residue silage (SCRS) was incorporated into the diet of 24 crossbred (Landrace × White × Duroc) finishing pigs at levels of 0 (control), 15, 30, and 60% for an experimental period of 60 days. The estimated total digestible nutrient intakes (TDN) did not differ among any treatments. The growth performance of pigs did not differ significantly between the control and the 30% or 60% SCRS groups, but growth decreased in the 15% SCRS group (P < 0.05). Pork derived from the pigs fed with 30% or 60% SCRS showed a higher fat content (P < 0.05) and relatively lower shear force values. SCRS feeding generally did not affect fatty acid composition of the pork, and consequently those melting points did not differ among the dietary groups. Feeding SCRS to pigs positively impacted cecal microbiology by reducing coliform, Enterobacteriaceae, and Escherichia coli numbers (P < 0.05). Thus, feeding of 30% and 60% SCRS may contribute considerably to pig safety and pork quality.