Utilização de derivados do Guar (Cyamopsis tetragonolobus) na alimentação de porcos em crescimento: efeitos nas performances zootécnicas e na digestibilidade.
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2018-02-14
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Este trabalho teve como principal objetivo avaliar os efeitos da incorporação de farinha de Guar (Guar Meal Korma) em dietas para suínos, durante a fase de engorda, nas performances produtivas e na digestibilidade. O período experimental teve a duração de 51 dias tendo sido precedido por uma fase de habituação dos animais às dietas e às condições experimentais. O estudo foi constituído por um ensaio de crescimento que envolveu 24 animais e um ensaio de digestibilidade com 8 animais, num total de 32 porcos, filhos de porcas F1 (Large White x Landrace) cruzadas com varrascos terminais Pietrain, com um peso vivo médio inicial de 44,2 ± 3,51 kg. Foram definidos quatro tratamentos diferentes, a saber, uma dieta controlo, duas dietas com Guar Meal Korma tratado termicamente com níveis de inclusão de 5 (GMK t5) e 10% (GMK t10) e uma dieta com Guar Meal Korma sem tratamento térmico e um nível de inclusão de 5% (GMK 5). Todos os animais dispunham de água ad libitum e foram alimentados duas vezes ao dia garantindo-se uma ingestão também ad libitum. Realizaram-se controlos do peso e da ingestão alimentar dos animais ao longo do ensaio. Não se verificaram diferenças significativas no peso vivo (PV), na ingestão média diária (IMD) (média de 2,720 ± 0,075kg/ dia 1-51) e no índice de conversão (IC) (média de 2,313 ± 0,039kg/ dia 1-51). O ganho médio diário (GMD) e o coeficiente de utilização digestiva (CUD) revelaram diferenças estatísticas significativas entre os diferentes tratamentos. O GMD no tratamento Controlo (1,121kg/ dia 1- 51) apresentou diferenças relativamente aos tratamentos GMK t10 (1,222kg/ dia 1-51) e GMK 5 (1,221kg/ dia 1-51). O tratamento GMK t5 mostra um GMD igual a todos os restantes (1,146kg/ dia 1-51). O CUD da gordura bruta foi diferente entre o GMK 5 (82,7%) e os tratamentos Controlo (90,2%) e GMK t5 (89,8%), enquanto o tratamento GMK t10 (86,5%) mostrou ser estatisticamente igual aos outros tratamentos. Os resultados deste ensaio parecem indicar que o Guar Meal Korma pode ser utilizado em alimentos compostos para suínos na fase de engorda substituindo parcialmente o bagaço de soja.
The main objective of this work was to evaluate the effects of incorporation of Guar (Guar Meal Korma) flour into diets for pigs, during the fattening phase, in the productive performances and in the digestibility. The experimental period had a duration of 51 days and was preceded by a stage of habituation of the animals to the diets and experimental conditions. The study consisted of a growth assay involving 24 animals and a digestibility assay with 8 animals for a total of 32 pigs, F1 (Large White x Landrace) sows crossed with Pietrain terminal boars, with an initial mean live weight of 44.2 ± 3.51kg. There were four different treatments, a control diet, two treatments with Guar Meal Korma heat treated with inclusion levels of 5 (GMK t5) and 10% (GMK t10) and a Guar Meal Korma diet without heat treatment and an incidence of 5% (GMK 5). All the animals had water ad libitum and were fed twice a day guaranteeing an intake also ad libitum. Controls of weight and feed intake of the animals were performed throughout the trial. There were no significant differences in the number of live weight (LW), daily intake (DI) (mean of 2.720 ± 0.075kg / day 1-51) and conversion index (mean of 2.313 ± 0.039kg / day 1-51). The average daily gain (ADG) and the coefficient of digestibility (CD) revealed significant statistics among the different treatments. The ADG in the control treatment (1,121kg / day 1-51) showed differences regarding treatments GMK t10 (1.222kg / day 1-51) and GMK 5 (1.221kg / day 1-51). The GMK t5 treatment shows a ADG equal to all others (1.146kg / day 1-51). The crude fat CD was different between GMK 5 (82.7%) and Control treatments (90.2%) and GMK t5 (89.8%), whereas GMK t10 treatment (86.5%) was shown to be statistically like other treatments. The results of this trial seem to indicate what Guar Meal Korma can be used in compound feed for pigs in the fattening phase by partially replacing the soybean bagasse.
The main objective of this work was to evaluate the effects of incorporation of Guar (Guar Meal Korma) flour into diets for pigs, during the fattening phase, in the productive performances and in the digestibility. The experimental period had a duration of 51 days and was preceded by a stage of habituation of the animals to the diets and experimental conditions. The study consisted of a growth assay involving 24 animals and a digestibility assay with 8 animals for a total of 32 pigs, F1 (Large White x Landrace) sows crossed with Pietrain terminal boars, with an initial mean live weight of 44.2 ± 3.51kg. There were four different treatments, a control diet, two treatments with Guar Meal Korma heat treated with inclusion levels of 5 (GMK t5) and 10% (GMK t10) and a Guar Meal Korma diet without heat treatment and an incidence of 5% (GMK 5). All the animals had water ad libitum and were fed twice a day guaranteeing an intake also ad libitum. Controls of weight and feed intake of the animals were performed throughout the trial. There were no significant differences in the number of live weight (LW), daily intake (DI) (mean of 2.720 ± 0.075kg / day 1-51) and conversion index (mean of 2.313 ± 0.039kg / day 1-51). The average daily gain (ADG) and the coefficient of digestibility (CD) revealed significant statistics among the different treatments. The ADG in the control treatment (1,121kg / day 1-51) showed differences regarding treatments GMK t10 (1.222kg / day 1-51) and GMK 5 (1.221kg / day 1-51). The GMK t5 treatment shows a ADG equal to all others (1.146kg / day 1-51). The crude fat CD was different between GMK 5 (82.7%) and Control treatments (90.2%) and GMK t5 (89.8%), whereas GMK t10 treatment (86.5%) was shown to be statistically like other treatments. The results of this trial seem to indicate what Guar Meal Korma can be used in compound feed for pigs in the fattening phase by partially replacing the soybean bagasse.
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Guar Meal , Guar Meal Korma , Suínos , Crescimento e Digestibilidade