Effects of Fermented Forage-Based Mixed Feed on Growth Performance and Meat Quality in Finishing Pigs.

This study aimed to assess the effects of replacing 20% of the standard diet with fermented forage-based mixed feed (FF) on finishing pigs. The Pennisetum No. 1 forage powder, feed ingredients, and composite microbial inoculum were mixed, and the mixture was incubated for 7 days at room temperature, maintained above 25 °C. A total of 176 finishing pigs were randomly assigned to two dietary treatments: a basal diet (CON) and an experimental diet with 20% of the basal diet substituted by FF (20% FF). Each treatment consisted of four replicates, with each replicate including 22 pigs. Throughout the 56-day trial, the findings showed that there were no notable differences (p > 0.05) in growth performance, apparent nutrient digestibility, carcass characteristics, and muscle fatty acid profiles between the control group and the 20% FF group. However, the dietary inclusion of 20% FF significantly enhanced glutathione peroxidase (GSH-Px) activity by 46.59% and decreased the malondialdehyde (MDA) concentration by 22.79% in the Longissimus thoracis et lumborum muscle (p < 0.05), suggesting enhanced muscular antioxidant capacity. In summary, substituting 20% of the basal diet with FF represents a feasible approach that may improve the antioxidant capacity of pork while sustaining both growth performance and carcass characteristics in pigs. This research establishes a scientific foundation for utilizing FF as a practical alternative feed resource in finishing pig production.