Research progress of fermented mulberry leaves and its application in animal production.

Mulberry is a perennial deciduous woody plant, and its leaves are homologous food of medicine and food, which have been widely used in feed industry in recent years. After fermentation, the content of anti-nutritional factors such as cellulose and tannin in mulberry leaves is reduced, and the content of crude protein, crude fat, amino acids, and minerals is abundant, which has the effect of improving feed conversion rate and animal product quality. The paper mainly introduces the contents of conventional nutrients, amino acids, vitamins, and minerals in mulberry leaves, the commonly used strains for fermentation, and the changes of nutrients, anti-nutritional factors and bioactive substances in mulberry leaves after fermentation. The effects of fermented mulberry leaves on growth performance, meat quality, and intestinal health of pigs, ruminants, poultry and fish were summarized. The future research direction of mulberry in the field of feed industry was prospected, in order to provide a reference for the efficient utilization of mulberry in animal production. [ABSTRACT FROM AUTHOR]