Enhanced feeding value of high-moisture-corn in swine liquid feeding

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Liquid feeding of swine is an emerging technology in North America.  Based on studies conducted in Europe, liquid feeding has many potential benefits over conventional dry-feeding, such as improved gut health, reduced Salmonella prevalence, use of inexpensive co-products from the food and alcohol industry, flexibility and ease of diet preparation and delivery, and enhancement of the feeding value of ingredients with enzymes and beneficial bacteria.  There is little information on the benefits of liquid feeding pigs with high moisture corn (HMCorn)-based diets, which is important because HMCorn is one of the main drivers of swine liquid feeding in central Canada.  It is hypothesized that steeping with enzymes and controlled fermentation with bacterial inoculants can improve the feeding value of HMCorn for pigs fed liquid diets.  Experiments will be conducted to determine the efficacy of using enzymes (phytase, amylase, proteases) for steeping of HMCorn to improve nutrient utilization by pigs in HMCorn-based diets, and to use lactic acid (LA) bacteria to aid fermentation, reduce pathogenic load and enhance digestive function in pigs.  Dietary treatments established will be based on controlled steeping (using different sources and levels of phytase and amylase) and fermentation (inoculation with different types and combinations of LA producing bacteria) with studies using micro-fermentation units, prior to conducting in vivo study studies with starter and growing-finishing (G/F) pigs in a state-of-the-art swine liquid feeding unit.  The findings will contribute to reduced environmental impact of pig production, reduced reliance on in-feed antibiotics (and thus improved pork safety and animal welfare), and reduced feeding costs. Moreover, some outcomes could be translated to improve the performance of pigs fed dry diets.