Effect of lactic acid fermented soyabean meal on the growth performance, intestinal microflora and morphology of weaned piglets

The aim of this study was to investigate the effects of lactic acid fermented soyabean meal (SBM) on the growth performance, intestinal microflora and morphology of weaned piglets. Lactic acid fermentation could reduce trypsin inhibitor activity and increase degree of protein hydrolysis in the fermented-SBM (FSBM). Seventy-two piglets weaned at 28 +/- 1 d of age were allotted to three dietary treatments for 28 days. The three diets were: 1. diet with 25% SBM; 2. diet with 20% SBM and 5% FSBM; 3. diet with 15% SBM and 10% FSBM. The results showed that the addition of 10% FSBM in the diet of piglets improved (P < 0.05) the growth performance, increased (P < 0.05) the numbers of intestinal lactobacilli, decreased (P < 0.05) the numbers of intestinal enterobacteria and increased (P < 0.05) the villus height and villus height to crypt depth ratio at the small intestinal mucosa compared to the control group. In conclusion, lactic acid fermented SBM can be used as an excellent protein source for weaned piglets.