Abstract
The present study was conducted to investigate the effects of feeding Koji (Aspergillus awamori) and a liquid feed (LF) fermented by A.awamori on performance in growing-finishing pigs. In the first experiment, 18 Kagoshima Berkshire barrows were allotted to control group (standard diet) and two experiment groups (standard diet supplemented with 0.05% or 0.1% of A.awamori) of six pigs each. As a result, body weight gain was increased, and feed conversion ratio (FCR) was significantly decreased by 0.05% A.awamori. In the second experiment, 18 cross bred barrows (LW・D) were given a Koji fermented LF made from restaurant residue replaced with the standard diet at the level of 20% or 40%. As a result, body weight gain and FCR were significantly improved by feeding 20% LF diet compared to the standard diet. In the third experiment, similarly to the second experiment, two kind of LF (fermented using A.awamori and two kind of lactic acid bacteria) replaced with the standard diet at the levels of 20% were fed to Kagoshima Berkshire barrows. As a result, body weight gain and FCR were significantly improved by feeding LF fermented with A.awamori and Lactobacillus casei. In conclusion, it was shown that the performance of growing-finishing pigs can be improved and high quality LF with high nutritional value can be made by A.awamori.
