Fish silage flour in diets for pigs at growing and finishing phases

• Autor(a) principal: Rayssa Santos CÃndido
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
• Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=17031
• topic: Alimento alternative; ResÃduo da aquicultura; Saratherodon niloticus; Silagem biolÃgica; Suinocultura; Sus domesticus; Alternative feedstuff; Aquiculture residue; Biological silage; Pig breeding; Saratherodon niloticus; Sus domesticus; ZOOTECNIA

Two assays were conducted, the first one to determine the nutrient digestibility and metabolizable energy of fish silage with microbiological inoculum for growing pigs, and the second one to evaluate the addition of fish silage flour, which was obtained from the mixture of 50% of corn and 50% of fish silage in diets for pigs at growing and finishing phases, regarding on performance, carcass characteristics, meat quality, sensorial evaluation of natural meat as well as mortadella and economic evaluation. In the digestibility assay, it was used 16 barrows with an initial average weight of 33.20 Â 4.93 kg, using the method of total collection of feces and urine. The fish silage presented 36.50% of crude protein, 14.45% of mineral matter, 39.78% of ether extract, and 4,032.09 kcal GE/kg. In the performance assay, 32 barrows with an initial average weight of 26.00 Â 1.68 kg were distributed among four treatments, considering the inclusion levels of 0, 25, 50 and 75% of fish silage flour with microbiological inoculum in the feed. For the whole period, there was a quadratic effect about the daily weight gain with increasing additions of fish silage flour to the diets, presenting the best results with the estimated level at 25.83%. With the increasing levels of fish silage flour there was a decrease on the average thickness of back fat, fat depth and loin depth, but carcass yield and the amount of lean meat were not affected. There was no effect on the quality characteristics of meat. Regarding the mortadella, the inclusion of fish silage flour from 25% in the feed resulted in better color attributes and between 25 and 50% for flavor and overall acceptability. The fish silage flour may be included in diets for pigs at growing and finishing phases up to 25% of inclusion, resulting in inclusion of up to 5.87% of fish silage on dry matter basis.