Pomace, the pressing remains of fruit, is known to be rich in phytochemicals, such as polyphenolic compounds, which possess anti-inflammatory, anti-bacterial, anti-fungal, and/or anti-oxidative properties. These characteristics may protect the gastrointestinal tract (GI) and act as an alternative to in-feed antibiotics. The aim of this project examined the effects of saskatoon berry pomace on overall pig performance and health. A pilot-scale study involved feeding pigs’ diets with two levels of dried Saskatoon berry pomace to determine its appropriate inclusion rate in the diet and its impact on growth performance, nutrient digestibility, and nitrogen retention. Experimental treatments were Diet A (control, fed a basal diet), Diet B (basal diet plus 5% pomace), and Diet C (basal diet plus 10% pomace). Results indicate Diet C had an improved (p<0.05) total dietary fiber and insoluble dietary fiber digestibility while Diet B had higher (p <0.05) total nitrogen loss compared to Diet A. Both Diets B and C had higher (p <0.05) fecal nitrogen loss compared to Diet A. Overall, a basal diet with 10% pomace (Diet C) improved total fiber and insoluble fiber digestibility and repartitioned nitrogen losses.
Investigation of Saskatoon berry pomace for mitigation of AMR in swine production (full article)
