发酵苜蓿在猪生产中的应用研究进展

doi:10.16174/j.issn.1673-4645.2026.04.012

Abstract

Abstract: Alfalfa is an important high-quality leguminous forage resource rich in protein, dietary fiber, flavonoids, saponins, polysaccharides, phytoestrogens, and other nutritional and bioactive components. However, its direct use in pig diets is limited by its high fiber content and lignification. Fermentation can improve the sensory quality and storage performance of alfalfa, promote the degradation of cell wall components and the transformation of proteins and bioactive substances, and thereby enhance palatability and feeding value. This review focused on the application of fermented alfalfa in pig production, including the main bioactive components of alfalfa and their fermentation-related changes, and the effected on growth performance, antioxidant capacity, lipid metabolism, meat quality, intestinal health, and reproductive performance in pigs. Available evidence indicated that the quality of fermented alfalfa was jointly affected by raw material maturity and moisture, inoculant and additive combinations, packing density, sealing quality, and fermentation time. Appropriate inclusion levels may improve feed utilization, protect intestinal barrier function, promote antioxidant status, and meat quality, whereas excessive inclusion may inhibit growth because of energy dilution and increased fiber load. Future studies should strengthen quality standards, optimal inclusion levels for different pig stages, mechanisms of action, and large-scale application.

Key words: fermented Alfalfa, pig, growth performance, meat quality, intestinal health

CLC Number:

S828

WU Peng, HUANG Xingguo, JIANG Wenxin, LI Huali, HU Xionggui, REN Huibo, LIU Yingying. Research progress on the application of fermented alfalfa in pig production[J].China Swine Industry, 2026, 21(4): 122-134.

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Research progress on the application of fermented alfalfa in pig production

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