Effects of Fermented Feed from Ground Source on Meat Quality of Finishing Pigs-Juniper Publishers-Advances in Biotechnology & Microbiology

JUNIPER PUBLISHERS-Advances in Biotechnology & Microbiology

Effects of Fermented Feed from Ground Source on Meat Quality of Finishing Pigs

Authored by Xianyong Ma*

The efficient utilization of feed resources has become important for development of the feed industry at present, and the fermented feed from ground source came into being. It has many advantages, such as low cost, high resource utilization, combination of planting and breeding, environment protection and pollution reduction. In this article, the characteristics of fermented feed and the effect of its application on meat quality of finishing pigs are reviewed. With the development of social economy, the pig industry developed rapidly. But at the same time, the environmental pollution and food safety problems brought by pig industry are becoming more and more serious. The concept of the meat quality is also extended to health and safety, nutrition, flavor quality. The price of high quality porkin United States, Canada, Japan and other developed countries is higher several times or even dozens of times than ordinary pork. This is a huge boost to research and improve the quality of meat. The flavor of pork is an important development direction of the pig industry in the future. The fermented feed has many advantages, such as good palatability, high digestibility, no antibiotics, improving the immunity of animal, has no hormone and drug residues. In addition, some ground feeds were used as fermentation materials can reduce environmental pollution.

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