Ensiled processing technique and utilization of ensiled brewer’s grain as protein source in diets for crossbred (Large White x Mong Cai) pigs in Central Vietnam

Nguyen Thi Loc

University of Agriculture and Forestry, Hue city, Vienam

Abstract

 The research on the effect of additives and time on the quality of brewer’s grain silages has been implemented in laboratories of Hue University. The Brewer’s grain was collected from Hue brewery factory. The brewer’s grain were ensiled in five formulas as Brewer’s grain; Brewer’s grain with 0.5 % NaCl; Brewer’s grain with 3% molasses; Brewer’s grain with 3% molasses and 0.5% NaCl; Brewer’s grain with Lactobacillus Fermentum. As the result showed that the pH of 5 ensiled formulas were 4.3 at the beginning. Ensiled Formula of Brewer’s grain with 3% molasses or Brewer’s grain with 3% molasses and 0.5% NaCl  created a pH of  3.8 at the days of 7, 14 and 21 after ensiling. Then, pH was stable at 3.8 until 60 days of silage and preserving time of ensiling was more than 60 days. Fomulas of Brewer’s grain or Brewer’s grain with 0.5 % NaCl or Brewer’s grain with 2 ml Lactobacillus Fermentum created a pH of 4.3 at the days of 7 and 14 day after ensiling. Then pH increased to 4.8 after 21 ensiling day and preseving time of ensiling was 14 days.    

An on station trial  was carried out at the Animal Research Centre of Hue University of Agriculture and Forestry. Fifteen cross-bred (Large White x Mong Cai) pigs at 90 days with average live weight of 20 kg was arranged randomly in 5 treatments with 3 replications.

The control diet (EBG0) consisting of rice bran, cassava root meal, fish meal and premix. Four experimental diets EBG9, EBG18, EBG27 and EBG35 was formulated at 0, 9, 18, 27 and 35% DM of ensiled Brewer’s grain.. Five diets were formulated following 2 growing periods of pigs from 20-50 kg and 50-100 kg of liveweight, with ME content of 3100 Kcal/kg and CP content of 15% và 13% (based DM) respectively. There was significant differences in liveweight gain of pigs fed these diets (P< 0.05). The liveweight gain of pigs fed diet of 0, 9, 18, 27 and 35% EBG were 716, 702, 695, 574 and 510 g/day respectively. There was no significant differences in FCR between diets (P > 0.05). However, The total feed cost between diets were significant differences (P <0.05). Feed costs per kg live weight gain were 12-14% less for pigs fed diets including 18% and 27% Brewere’s grain comparing with control diet. There were also no significant differences at carcass yield, the thickness of back fatness, loin eye area and rate of lean meat (P > 0.05).

In conculusion, level of ensiled brewer’s grain in diet for cross-bred pigs (Large White x  Mong Cái) at 18% and 27% DM gave reasonably high growth rates and good economic returns.

Key words: (Large White x Móng Cái) pigs, Brewer’s grain, silage, additive, Performance, Carcass Characteristics, Economics.

Table 1. Effect of additive supplementation in  silages process on pH
Silages	Ensiling time
	0	7	14	21
B	4.23a	4.54a	4.12a	4.8
BS	4.26a	4.11b	4.10a	4.7
BM	4.37b	4.43c	3.80b	3.78a
BMS	4.24a	3.70d	3.62c	3.84b
BL	4.28a	4.39e	4.34d	4.9
SEM/Prob	0.02/0.01	0.01/0.01	0.01/0.01	0.01/0.01
a, b, c, d Values winthin colums with differing superscrip letters are significantly different (p<0.05).ND: Not determined due to spoint Figure 1. Effect of replacing rice bran and fish meal by ensiled brewers' grains on DM intake Figure 2. Effect of replacing rice bran and fish meal by ensiled brewers' grains on weight gain