Effect on weaner pig performance and diet microbiology of feeding a liquid diet acidified to pH 4 with either lactic acid or through fermentation withPediococcus acidilactici
✍ Scribed by Geary, Tina M; Brooks, Peter H; Beal, Jane D; Campbell, Alastair
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 150 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The eþ ect of feeding newly weaned pigs acidiüed liquid diets was investigated. The control diet was acidiüed to about pH 4 with lactic acid (LA). A second diet of the same formulation was acidiüed to about pH 4 by fermentation with Pediococcus acidilactici (PA). Forty-eight weaner pigs (weight 7 kg » 1 kg, age 24 » 4 days) were allocated to the two dietary treatments according to a randomised block design and fed ad libitum for 28 days. Food intake, daily gain and water intake were recorded, and a microbial assessment of the liquid diet was conducted. Reducing pH AE 4.0 in either of the liquid diets was eþ ective in eliminating coliform bacteria. There were no signiücant diþ erences in any of the performance parameters measured. The average daily liveweight gain overall was 474 and 496 » 17.8 g d-1 for PA and LA, respectively, with a feed conversion ratio overall of 1.15 and 1.11 » 0.025 for PA and LA, respectively. Fermentation of liquid diets for newly weaned piglets could provide a more cost eþ ective means of acidifying diets than the use of organic acids. Reducing the pH of the liquid diet to 4.00 by fermentation with Pediococcus acidilactici was a cost eþ ective method of eliminating enteropathogens and spoilage organisms from the diet.