Abstract
The fattening and digestion trials were carried out in crossbred pigs by feeding ensiled tofe cake silage with 13.7% of ground barly and 0.7% of vitamin, mineral premix. In the first trial, 50kg of LW crossbred pigs were fed for 5 days either with ensiled tofu cake silage or with a basal diet, in the control condition, containing maize 73.3%, soybean meal 12%, barly 10%, fish meal 2.6%, and others 2.1%. There were no significant differences in the digestibility of crude protein, crude fat or of NFE between tofu cake silage condition and the control condition. However, the digestibility of crude fiber was significantly higher in the tofu cake silage condition than in the control condition.
Three experimental groups of LWH crossbred pigs were placed on the fattening trial for 16 weeks. Group 1 was supplied with the control diet throughout the trial term. Group 2 was supplied with 100% tofu cake silage during the first 12 weeks and then was supplied with the 100% control diet from the 13th through 16th week (tofu cake silage 1). Group 3 fed 100% tofu cake silage during the first 3 weeks, 50% tofu cake silage and 50% experimental diet, which contained barley in stead of soy bean meal in the control diet, for the 4th through 13th weeks, and 100% control diet was fed for the last 2 weeks (tofu cake silage 2). There were no significant differences in the average daily gain among three groups at any stage of the trial. In tofu cake silage 1 and 2, 66% and 47% of the total diet were substituted with tofu cake silage, respectively. No differences among the three groups in feed convertion ratio were found throughout the experimental term. High palatability of the tofu cake silage was observed in the pigs. After the fattening trial, melting points of back and kidney leaf fat were either significantly lower or tended to be lower in the pigs fed with the tofu cake silage compared to those in the control diet. Silage feeds caused a higher concentration of linoleic acid and linolenic acid, but the concentration of palmitic acid was lowered.
The tofu cake silage led to normal growth, and an increase in unsaturated fatty acid, and to lower melting points of body fat in fattening pigs.
