Background:

Weaning causes physiological changes, as well as transformation of the intestinal microbiota, which can affect the productive parameters of pre-fattening pigs.

Aim.

To evaluate the effect of feeds fermented (12 and 24 hours) on the productive parameters of post-weaned pre-fattening pigs, using multipurpose autochthonous microorganisms.

Method:

A total of 60 pigs (York Land x CC21) were selected at 30.9 days of weaning, weighing 8.1 kg on average. Three groups of twenty animals each were created: G1 (control): consuming the starter feeds, and receiving Levamisole, Shotapen ®, and Fortius to prevent parasitic and respiratory diseases. Experimental groups G2 and G3 received ⅓ of the ration in the form of fermented liquid feed (12 and 24 hours, respectively), as the first choice in the morning, along with starter feedstuff the rest of the day, and received no medication. The crude protein and microbiological quality were determined in each feeding alternative. After 45 days of treatment, the mean daily gain, feed conversion, and post-weaned wight were evaluated.

Results:

Only the feed fermented for 24 hours showed the adequate protein contents for pre-fattening animals, and caused a highly significant increase (P<0.001) in mean daily gain and post-weaned weight, with a more efficient feed conversion at the end of the experiment.

Conclusions:

The inclusion of liquid feedstuffs upon 24h-fermentation with multipurpose autochthonous microorganisms was a sustainable alternative to feed pre-fattening pigs.