The objective of the current study was to determine the effect of the dietary inclusion of liquid- fermented potato hash with or without exogenous enzyme on fermentation characteristics and carcass characteristics of pigs. Forty-two crossbred, male pigs (Large White × Landrace) aged 55 d with an average body weight of 25.5 ± 3 kg (mean ± standard deviation) were selected. Six pigs were randomly allocated to seven experimental dietary treatments. The dietary treatments included dry standard feed; liquid-fermented standard feed; liquid-fermented potato hash, 200 g/kg (as fed), with and without exogenous enzymes; and liquid-fermented potato hash, 400 g/kg (as fed), with and without exogenous enzymes. The back-slopping fermentation approach was followed to prepare experimental diets. Diets were formulated to provide 14 MJ/kg digestible energy (DE), 180 g crude protein (CP)/kg and 11.6 g lysine /kg. Lactic acid bacteria (LAB), Enterobacteriaceae, yeast, moulds, and Escherichia coli in the liquid-fermented diet with or without potato hash were influenced by the addition of enzymes. An effect of diet and enzymes was observed on lactic acid and water-soluble carbohydrates. The low and high liquid-fermented potato hash diets without enzymes had a higher pH than the low and high liquid-fermented potato hash diets with enzymes after 8 and 24 hr. Fermented potato hash with or without enzymes led to high drip loss and lean percentage. Carcass traits improved in pigs fed less liquid-fermented potato hash with or without enzymes.
"Experientia docet" - Experience is the best teacher