Modern pig production has some major challenges. Pressure on cost price is and will remain a decisive factor to survive as a farmer. More recently, human concerns on antibiotic resistance resulted in pressure to significantly reduce antibiotic use in pig production. Another human health issue is the need to reduce Salmonella incidence in pig production. Environmental pollution aspects, like nitrogen and phosphorous excretion, and the amount of manure, force the pig sector to improve efficiency of diets and production. The European political wish to forbid use of GMO-soya and/or restrict import of soya means alternative European protein raw materials have to be used. Fermentation of raw materials for pig nutrition offers advantages in all of these major challenges.

現(xiàn)代養(yǎng)豬生產(chǎn)面臨很多重大挑戰(zhàn)，養(yǎng)殖成本不管現(xiàn)在還是將來都是決定養(yǎng)殖戶是否盈利的關(guān)鍵因素。最近，人們對抗生素耐藥性的擔(dān)憂使得養(yǎng)豬生產(chǎn)中抗生素的使用面臨著巨大壓力。另一個(gè)人類健康問題就是需要減少豬群中沙門氏菌病的發(fā)病率。環(huán)境污染方面，如氮、磷和糞便的排放量，這些都迫使養(yǎng)豬業(yè)必須要提高飼料利用率和生產(chǎn)效率。歐洲政府希望禁止使用轉(zhuǎn)基因大豆或限制大豆的進(jìn)口，這意味著歐洲必須使用這些蛋白質(zhì)原料的替代品。在應(yīng)對這些主要的挑戰(zhàn)中，豬飼料原料的發(fā)酵都有較大的優(yōu)勢。

表1 斷奶仔豬飼料中加入酵母的效果

用發(fā)酵原料喂養(yǎng)飲食導(dǎo)致更好的飼料轉(zhuǎn)化率和較低的死亡率。

 Fermentation mixtures include a high proportion of one or two raw materials high in carbohydrates (i.e., barley, wheat, rye) and one or two raw materials high in protein and/or fiber (i.e., rapeseed meal, sunflower meal, wheat bran). This fermented mixture has an inclusion rate between 30 and 60 percent in the final diets of sows, piglets and grower-finishers. Farms using the fermentation concept reported savings on feed costs, less use of antibiotics, reduction of Salmonella incidence, less manure production and less use of imported soya. These benefits result in a sharp increase in interest in fermentation, world-wide.

發(fā)酵混合物包括高比例的一種或兩種高碳水化合物原料（如大麥、小麥、黑麥）和一種或兩種富含蛋白質(zhì)或纖維飼料原料（如菜籽粉、葵花籽粉、麥麩）。這種發(fā)酵混合物在母豬、仔豬和育成豬的日糧中最終比例為30％和60％。使用發(fā)酵飼料的農(nóng)場認(rèn)為這樣做可以節(jié)省飼料成本，減少抗生素使用，降低沙門氏菌病發(fā)病率，減少排糞量產(chǎn)以及減少進(jìn)口大豆的使用。因此發(fā)酵飼料在世界范圍內(nèi)收到廣泛關(guān)注。

 New fermentation concept on pig farms

based on a three-year R&D project, which was a cooperation between ForFarmers, WEDA Holland, Van Asten Group (a family owning pig farms in Holland and Germany) and LEROSCH, new basic conditions were drawn up in the fermentation concept. Hot water, hygiene protocols, batch-fermentation and an activated liquid starter culture are the main four pillars.

豬場新發(fā)酵概念

基于一項(xiàng)三年的研發(fā)項(xiàng)目，該項(xiàng)目是由ForFarmers、荷蘭WEDA、Van Asten集團(tuán)（在荷蘭和德國均有養(yǎng)豬場）和LEROSCH合作發(fā)起的，在發(fā)酵理念中重新制定了新的發(fā)酵基本條件。其中熱水、衛(wèi)生方案、分批發(fā)酵和活化液體起子培養(yǎng)是關(guān)鍵因素。

 Hot water is used to start with a pasteurization of the raw materials to be fermented. After this, the temperature is brought to 37-38C by adding cold water, followed by the addition of the activated liquid starter culture. Hot water is also necessary for an effective cleaning and disinfection of the fermenters. From this point of view, stainless steel fermenters are strongly preferred.

熱水的使用是從待發(fā)酵原料的巴氏消毒開始。此后，通過加入冷水將溫度升至37℃～38℃，然后加入活化液體起子培養(yǎng)物。熱水對于發(fā)酵罐的有效清潔和消毒也是必需的。從這個(gè)角度來看，最好選用不銹鋼發(fā)酵罐。

   Batch-fermentation is another major hygiene factor. This means two fermenters are used, which are alternately fermented and fed to the pigs. The complete emptying and cleaning of the fermenter every day before a new batch is fermented are crucial to obtain a successful fermented soup with constant taste, pH and acid composition.

分批發(fā)酵是另一個(gè)主要保證衛(wèi)生的因素。這意味著使用兩個(gè)發(fā)酵罐，它們交替發(fā)酵飼料喂豬。在新批次發(fā)酵前每天完全排空和清潔發(fā)酵罐對于獲得具有恒定味道、pH值和酸組成的發(fā)酵成功的液體是至關(guān)重要的。

 發(fā)酵飼料典型pH曲線（400個(gè)發(fā)酵批次的平均pH值）

 The use of a liquid starter culture is fundamental because it allows a quicker pH drop and optimal production of lactic acid and acetic acid compared to the use of commonly used dry starter cultures.

使用液體起子培養(yǎng)物是至關(guān)重要的，因?yàn)榕c使用常用的固體起子培養(yǎng)物相比，液體起子培養(yǎng)物可以使pH值下降的更快以及能夠使得乳酸和乙酸達(dá)到最佳產(chǎn)量。

Farms using the fermentation concept reported an average economic advantage of EUR30 per sow, EUR1.50 per sold piglet, and EUR3 per sold fattener. These advantages include the feed costs and the performance data (including health) of the pigs. Not included are the savings on use of organic acids because of better stability/microbial hygiene of the final liquid diets. Also, savings in less manure quantity and less nitrogen and phosphorus per m3 manure are not counted in.

據(jù)使用發(fā)酵飼料的農(nóng)場報(bào)告，平均每頭母豬、仔豬、育肥豬分別多獲利30歐元、1.50歐元、3歐元。使用發(fā)酵飼料的優(yōu)點(diǎn)包括豬的飼料成本和性能數(shù)據(jù)（包括健康）。這些優(yōu)點(diǎn)并不包括節(jié)省有機(jī)酸的使用量。另外同樣也不包括排糞量和氮磷排放量的減少。

The better economics makes it interesting for a big proportion of the liquid feed farms to invest into fermentation technology. Return-on-investment calculations often results in a 5-year or shorter payback, which is considered as short in pig industry.

由于使用發(fā)酵飼料具有更好地經(jīng)濟(jì)效益，這使得大部分使用液體飼料的農(nóng)場對發(fā)酵飼料產(chǎn)生濃厚的興趣，并投資使用發(fā)酵技術(shù)。投資回報(bào)時(shí)間為5年或者更短，這在養(yǎng)豬產(chǎn)業(yè)上可以說是回報(bào)時(shí)間短的了。

 The future of fermentation

The current concept of fermentation is based on the addition of an activated liquid lactic acid bacteria as starter culture. ongoing research is focused on the use of enzymes during the fermentation process. The goal of enzyme inclusion in the fermenter is to make it possible to use high-fiber raw materials in higher inclusion rates or to use raw materials, which are not used in pig nutrition yet. Transfer cow feed into sow feed is an interesting slogan.

發(fā)酵前景

目前的發(fā)酵是基于加入活化的液體乳酸菌作為起始培養(yǎng)物。正在進(jìn)行的研究專注于在發(fā)酵過程中酶的使用。發(fā)酵罐中使用酶的目的是可以利用那些包含高比例的高纖維飼料原料或者還沒用作豬飼料的飼料原料。把牛飼料轉(zhuǎn)變成豬飼料是個(gè)很有意思的課題。

Fermentation of raw materials offers huge possibilities to improve financial results, reduce antibiotic use, reduce environmental pollution, reduce Salmonella incidence and to use European protein raw materials instead of imported soya. Further research will allow the usage of new and cheaper raw materials with the help of enzymes.

原料的發(fā)酵為節(jié)省養(yǎng)殖場成本，減少抗生素的使用和環(huán)境污染，降低沙門氏菌病的發(fā)病率和大豆進(jìn)口量提供了很大的可能性。接下來將進(jìn)一步研究在酶的輔助下如何使用新的和更便宜的原料進(jìn)行發(fā)酵。