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Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

Author

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  • Chandran M. Ajila

    (INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada)

  • Saurabh J. Sarma

    (INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada)

  • Satinder K. Brar

    (INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada)

  • Stephane Godbout

    (Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada)

  • Michel Cote

    (Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada)

  • Frederic Guay

    (Department of Animal Science and Center de Recherche en Biologie de la Reproduction, Laval University, Sainte-Foy, QC G1K 7P4, Canada)

  • Mausam Verma

    (Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada
    CO2 Solutions Inc., 2300, rue Jean-Perrin, QC G2C 1T9, Canada)

  • Jose R. Valéro

    (INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada)

Abstract

Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chrysosporium by tray fermentation method. The effect of this protein in terms of how it enriched apple pomace as animal feed for pigs has also been studied. There was a 36% increase in protein content in the experimental diet with 5% w/w fermented apple pomace. The efficiency of conversion of ingested food was increased from 43.5 ± 2.5 to 83.1 ± 4.4 in the control group and the efficiency of conversion of feed increased from 55.4 ± 4.5 to 92.1 ± 3.6 in the experimental group during the animal feed experiment. Similarly, the effect of a protein enriched diet on odor emission and greenhouse gas emission has also been studied. The results demonstrated that the protein enrichment of apple pomace by solid state cultivation of the fungus P. chrysosporium makes it possible to use it as a dietary supplement for pigs.

Suggested Citation

  • Chandran M. Ajila & Saurabh J. Sarma & Satinder K. Brar & Stephane Godbout & Michel Cote & Frederic Guay & Mausam Verma & Jose R. Valéro, 2015. "Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions," Agriculture, MDPI, vol. 5(2), pages 1-17, June.
    • Handle: RePEc:gam:jagris:v:5:y:2015:i:2:p:313-329:d:50798
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    References listed on IDEAS

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    1. anonymous, 2000. "The brave new world of agriculture," EconSouth, Federal Reserve Bank of Atlanta, vol. 2(Q3), pages 8-13.
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    1. Weiping Ao & Meng Cheng & Yanxu Chen & Jipeng Sun & Chunlei Zhang & Xianle Zhao & Mingzheng Liu & Bo Zhou, 2022. "Fermented Apple Pomace Improves Plasma Biochemical and Antioxidant Indicators and Fecal Microbiota of Weaned Pigs," Agriculture, MDPI, vol. 12(10), pages 1-11, October.

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