EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING

Detalhes bibliográficos
Autor(a) principal: CONCI, VOLNEI ANTONIO
Data de Publicação: 1995
Outros Autores: MAGALHÃES, RUY MACHADO, BENDER, PAULO EDUARDO, MAGGI, LILIAN, OLIVEIRA, MARILENE F. GOMES, COSTA, MARIA SUELI S., MARTINS, ELI SCARPARO
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Gaúcha (Online)
Texto Completo: http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584
Resumo: A research was conduted to get information on the possibility of parcial substitution of com by rice by-products in concentrate diets. The experimenta took place at Santa Rosa Swine Evaluation Station. In one experiment, rice polish was used, and in a second one, rice bran, which is the most externai part of the grain, originated from the third and the fourth mil)-balls. There were four treatments with ten replications each. Com was replaced by rice bran at the percentages of O, 20, 40 and 60%. The forty castrated mele pigs were from the Large White breed, with average liveweight of 26.5 kg at the beginning of the experiment. The resulta showed no differénces among the treatments (P> 0.05) concemi ng the suitable period to get 100 kg of live weight,feedintake, daily average weight gain and carcass traces, as body length, longissimus muscle shape, average backfat, meatlfat ratio and ham weight. The nutritious conversion improved as the percentage of rice bran increased (F.< 0.05). The digestible energy of the diets was determined by the Indicator Index Method (Cr 203).
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spelling EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHINGAVALIAÇÃO DE SUBPRODUTOS DO ARROZ NA ALIMENTAÇÃO DE SUÍNOS. II. O FARELO DE ARROZ NAS FASES DE RECRIA E TERMINAÇÃOswine, nutrition, rice by-products, rice bransuínos, nutrição, arroz, subprodutos, farelo de arroz.A research was conduted to get information on the possibility of parcial substitution of com by rice by-products in concentrate diets. The experimenta took place at Santa Rosa Swine Evaluation Station. In one experiment, rice polish was used, and in a second one, rice bran, which is the most externai part of the grain, originated from the third and the fourth mil)-balls. There were four treatments with ten replications each. Com was replaced by rice bran at the percentages of O, 20, 40 and 60%. The forty castrated mele pigs were from the Large White breed, with average liveweight of 26.5 kg at the beginning of the experiment. The resulta showed no differénces among the treatments (P> 0.05) concemi ng the suitable period to get 100 kg of live weight,feedintake, daily average weight gain and carcass traces, as body length, longissimus muscle shape, average backfat, meatlfat ratio and ham weight. The nutritious conversion improved as the percentage of rice bran increased (F.< 0.05). The digestible energy of the diets was determined by the Indicator Index Method (Cr 203). A substituição parcial do milho pelo farelo de arroz, em rações para suínos, nas fases de recria e terminação, foi testada na Estação de Avaliação de Suínos de Santa Rosa. No primeiro experimento, foi utilizado o brunido de arroz e no segundo, o farelo. O farelo de arroz é a porção mais externa do grão, oriundo da terceira e quarta pedras (brunidores) do engenho de beneficiamento do grão. Foram utilizados quatro tratamentos com dez repetições cada um, ocorrendo a substituição progressiva do milho das rações pelo farelo de arroz em 0%, 20%, 40% e 60%. Os quarenta animais eram machos castrados da raça Large White, com peso médio, no início do experimento, de 26,5 kg. Os resultados referentes ao período para os suínos atingirem 100kg de peso, consumo de ração, ganho de peso médio diário e características de carcaça, quanto ao comprimento, área de olho de lombo, espessura de toicinho, relação came/gordura e peso do pernil não apresentaram diferenças significativas (P>0,05) entre os quatro tratamentos. A conversão alimentar melhorou à medida que foi aumentando o farelo de arroz na ração (P<0,05). Foram determinadas as energias digestíveis das rações através do Método Indireto do Indicador (Cr 203). Departamento de Diagnóstico e Pesquisa Agropecuária. Secretaria de Agricultura, Pecuária e Desenvolvimento Rural1995-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584Pesquisa Agropecuária Gaúcha; Vol 1 No 1 (1995): PESQ. AGROP. GAÚCHA; 59-67Pesquisa Agropecuária Gaúcha; v. 1 n. 1 (1995): PESQ. AGROP. GAÚCHA; 59-672595-76860104-907010.36812/pag.199511reponame:Pesquisa Agropecuária Gaúcha (Online)instname:Secretaria de Agricultura, Pecuária e Desenvolvimento Rural do Rio Grande do Sulinstacron:SEAPDRporhttp://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584/536CONCI, VOLNEI ANTONIO MAGALHÃES, RUY MACHADO BENDER, PAULO EDUARDO MAGGI, LILIAN OLIVEIRA, MARILENE F. GOMESCOSTA, MARIA SUELI S.MARTINS, ELI SCARPARO info:eu-repo/semantics/openAccess2024-04-22T12:00:34Zoai:ojs.revistapag.agricultura.rs.gov.br:article/584Revistahttp://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapagPUBhttp://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/oaipag@agricultura.rs.gov.br||2595-76860104-9070opendoar:2024-04-22T12:00:34Pesquisa Agropecuária Gaúcha (Online) - Secretaria de Agricultura, Pecuária e Desenvolvimento Rural do Rio Grande do Sulfalse
dc.title.none.fl_str_mv EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
AVALIAÇÃO DE SUBPRODUTOS DO ARROZ NA ALIMENTAÇÃO DE SUÍNOS. II. O FARELO DE ARROZ NAS FASES DE RECRIA E TERMINAÇÃO
title EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
spellingShingle EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
CONCI, VOLNEI ANTONIO
swine, nutrition, rice by-products, rice bran
suínos, nutrição, arroz, subprodutos, farelo de arroz.
title_short EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
title_full EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
title_fullStr EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
title_full_unstemmed EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
title_sort EVALUATION OF RICE BY-PRODUCTS IN SWINE NUTRITION. H. RICE BRAN FOR GROWING-FINISHING
author CONCI, VOLNEI ANTONIO
author_facet CONCI, VOLNEI ANTONIO
MAGALHÃES, RUY MACHADO
BENDER, PAULO EDUARDO
MAGGI, LILIAN
OLIVEIRA, MARILENE F. GOMES
COSTA, MARIA SUELI S.
MARTINS, ELI SCARPARO
author_role author
author2 MAGALHÃES, RUY MACHADO
BENDER, PAULO EDUARDO
MAGGI, LILIAN
OLIVEIRA, MARILENE F. GOMES
COSTA, MARIA SUELI S.
MARTINS, ELI SCARPARO
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv CONCI, VOLNEI ANTONIO
MAGALHÃES, RUY MACHADO
BENDER, PAULO EDUARDO
MAGGI, LILIAN
OLIVEIRA, MARILENE F. GOMES
COSTA, MARIA SUELI S.
MARTINS, ELI SCARPARO
dc.subject.por.fl_str_mv swine, nutrition, rice by-products, rice bran
suínos, nutrição, arroz, subprodutos, farelo de arroz.
topic swine, nutrition, rice by-products, rice bran
suínos, nutrição, arroz, subprodutos, farelo de arroz.
description A research was conduted to get information on the possibility of parcial substitution of com by rice by-products in concentrate diets. The experimenta took place at Santa Rosa Swine Evaluation Station. In one experiment, rice polish was used, and in a second one, rice bran, which is the most externai part of the grain, originated from the third and the fourth mil)-balls. There were four treatments with ten replications each. Com was replaced by rice bran at the percentages of O, 20, 40 and 60%. The forty castrated mele pigs were from the Large White breed, with average liveweight of 26.5 kg at the beginning of the experiment. The resulta showed no differénces among the treatments (P> 0.05) concemi ng the suitable period to get 100 kg of live weight,feedintake, daily average weight gain and carcass traces, as body length, longissimus muscle shape, average backfat, meatlfat ratio and ham weight. The nutritious conversion improved as the percentage of rice bran increased (F.< 0.05). The digestible energy of the diets was determined by the Indicator Index Method (Cr 203).
publishDate 1995
dc.date.none.fl_str_mv 1995-06-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584
url http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/584/536
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Departamento de Diagnóstico e Pesquisa Agropecuária. Secretaria de Agricultura, Pecuária e Desenvolvimento Rural
publisher.none.fl_str_mv Departamento de Diagnóstico e Pesquisa Agropecuária. Secretaria de Agricultura, Pecuária e Desenvolvimento Rural
dc.source.none.fl_str_mv Pesquisa Agropecuária Gaúcha; Vol 1 No 1 (1995): PESQ. AGROP. GAÚCHA; 59-67
Pesquisa Agropecuária Gaúcha; v. 1 n. 1 (1995): PESQ. AGROP. GAÚCHA; 59-67
2595-7686
0104-9070
10.36812/pag.199511
reponame:Pesquisa Agropecuária Gaúcha (Online)
instname:Secretaria de Agricultura, Pecuária e Desenvolvimento Rural do Rio Grande do Sul
instacron:SEAPDR
instname_str Secretaria de Agricultura, Pecuária e Desenvolvimento Rural do Rio Grande do Sul
instacron_str SEAPDR
institution SEAPDR
reponame_str Pesquisa Agropecuária Gaúcha (Online)
collection Pesquisa Agropecuária Gaúcha (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Gaúcha (Online) - Secretaria de Agricultura, Pecuária e Desenvolvimento Rural do Rio Grande do Sul
repository.mail.fl_str_mv pag@agricultura.rs.gov.br||
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