title: Fermented liquid feed for pigs: an ancient technique for the future.
abstract: Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1:1.5 to 1:4. By mixing with water, lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethanol which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow's milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium.
authors.forename: Joris Am
authors.initials: JA
authors.lastname: Missotten
authors.affiliation: Department of Applied Biosciences, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
authors.forename: Joris
authors.initials: J
authors.lastname: Michiels
authors.affiliation: Department of Applied Biosciences, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
authors.forename: Jeroen
authors.initials: J
authors.lastname: Degroote
authors.affiliation: Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium.
authors.forename: Stefaan
authors.initials: S
authors.lastname: De Smet
keywords: Fermented liquid feed; Lactobacillus spp; Pigs; Probiotics; Yeasts
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