Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6733 |
Resumo: | The use of curd cheese whey in swine alimentation was evaluated through an metabolism experiment using eighteen barrows with an average live weight of 37,1±1,7 kg. Nine animals were allotted in an experimental randomized block design with three treatments and three repetitions in each one of the assays repeated in the time.The treatments had consisted a reference ration (RR), RR with water in the ratio of 1:1,5 and one treatment with whey substituting 18% RR in dry matter basis. The animals were lodged in metabolic crates, adapted during seven days and submitted to five collection days. The method of total excreta collection was adopted with use of ferrous oxide as external marker. The collected feces were weighed, an aliquot of 20% weretaken and after that congealed. The urine collected were weighed, an aliquot of 5% were taken and after that stored in refrigerator. Samples of excreta, whey and RR were analyzed following methodology of the AOAC (2002). The curd cheese whey evaluated presented 5,16% of dry matter, 0,83% of crude protein, 0,8% ether extract and 190,5 kcal/kg of Metabolizable Energy. The curd cheese whey is an alternative food prone for swine feeding. Paste feeding didn´t promote changes in digestibility and retention of diet nutrients and energy. |
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LUDKE, Maria do Carmo Mohaupt MarquesLUDKE , Jorge VitorDUTRA JÚNIOR, Wilson MoreiraCARVALHO, Luiz Euquério dehttp://lattes.cnpq.br/2512056306486776SILVA, Edmilson Gomes da2017-04-10T12:28:10Z2008-02-29SILVA, Edmilson Gomes da. Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos. 2008. 47 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6733The use of curd cheese whey in swine alimentation was evaluated through an metabolism experiment using eighteen barrows with an average live weight of 37,1±1,7 kg. Nine animals were allotted in an experimental randomized block design with three treatments and three repetitions in each one of the assays repeated in the time.The treatments had consisted a reference ration (RR), RR with water in the ratio of 1:1,5 and one treatment with whey substituting 18% RR in dry matter basis. The animals were lodged in metabolic crates, adapted during seven days and submitted to five collection days. The method of total excreta collection was adopted with use of ferrous oxide as external marker. The collected feces were weighed, an aliquot of 20% weretaken and after that congealed. The urine collected were weighed, an aliquot of 5% were taken and after that stored in refrigerator. Samples of excreta, whey and RR were analyzed following methodology of the AOAC (2002). The curd cheese whey evaluated presented 5,16% of dry matter, 0,83% of crude protein, 0,8% ether extract and 190,5 kcal/kg of Metabolizable Energy. The curd cheese whey is an alternative food prone for swine feeding. Paste feeding didn´t promote changes in digestibility and retention of diet nutrients and energy.A composição nutricional do soro de queijo de coalho e a energia metabolizável foram avaliados através de um experimento de metabolismo utilizando dezoito machos castrados com peso médio de 37,1±1,7 kg. Nove animais foram distribuídos em delineamento em blocos casualizados com três tratamentos e três repetições em dois ensaios repetidos no tempo. Os tratamentos consistiram em uma ração referência (RR), RR com água na proporção de 1:1,5 e um tratamento com soro substituindo 18% da RR na base matéria seca. Os animais alojados em gaiola metabólica foram submetidos a sete dias de adaptação e cinco dias de coleta das excretas. Foi utilizado o método da coleta total com uso do marcador óxido de ferro. As fezes coletadas foram pesadas e retiradas alíquotas de 20% para em seguida ser congeladas. A urina coletada era pesada e retirada alíquota de 5% e armazenada em geladeira. Amostras das excretas, soro e RR foram analisadas, seguindo a metodologia da AOAC (2002). O soro do queijo coalho avaliado apresentou 5,16% de matéria seca, 0,83% de proteína bruta, 0,8% de extrato etéreo, 0,79% de matéria mineral e 180,5 Kcal/kg de energia metabolizável. O fornecimento de dieta úmida não proporcionou alterações na digestibilidade e retenção dos nutrientes e da energia da dieta.Submitted by (edna.saturno@ufrpe.br) on 2017-04-10T12:28:10Z No. of bitstreams: 1 Edmilson Gomes da Silva.pdf: 186572 bytes, checksum: 57024d182204522d4e52c3031aa6c41b (MD5)Made available in DSpace on 2017-04-10T12:28:10Z (GMT). No. of bitstreams: 1 Edmilson Gomes da Silva.pdf: 186572 bytes, checksum: 57024d182204522d4e52c3031aa6c41b (MD5) Previous issue date: 2008-02-29Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em ZootecniaUFRPEBrasilDepartamento de ZootecniaAlimento alternativoQueijo coalhoSoro de queijoSuínoCIENCIAS AGRARIAS::ZOOTECNIAAvaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3881065194686295060600600600600-768565415068297243213468589812708456022075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPELICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6733/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51ORIGINALEdmilson Gomes da Silva.pdfEdmilson Gomes da Silva.pdfapplication/pdf186572http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/6733/2/Edmilson+Gomes+da+Silva.pdf57024d182204522d4e52c3031aa6c41bMD52tede2/67332018-05-11 10:45:22.185oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:34:44.536994Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
title |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
spellingShingle |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos SILVA, Edmilson Gomes da Alimento alternativo Queijo coalho Soro de queijo Suíno CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
title_full |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
title_fullStr |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
title_full_unstemmed |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
title_sort |
Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos |
author |
SILVA, Edmilson Gomes da |
author_facet |
SILVA, Edmilson Gomes da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
LUDKE, Maria do Carmo Mohaupt Marques |
dc.contributor.advisor-co1.fl_str_mv |
LUDKE , Jorge Vitor |
dc.contributor.advisor-co2.fl_str_mv |
DUTRA JÚNIOR, Wilson Moreira |
dc.contributor.referee1.fl_str_mv |
CARVALHO, Luiz Euquério de |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2512056306486776 |
dc.contributor.author.fl_str_mv |
SILVA, Edmilson Gomes da |
contributor_str_mv |
LUDKE, Maria do Carmo Mohaupt Marques LUDKE , Jorge Vitor DUTRA JÚNIOR, Wilson Moreira CARVALHO, Luiz Euquério de |
dc.subject.por.fl_str_mv |
Alimento alternativo Queijo coalho Soro de queijo Suíno |
topic |
Alimento alternativo Queijo coalho Soro de queijo Suíno CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The use of curd cheese whey in swine alimentation was evaluated through an metabolism experiment using eighteen barrows with an average live weight of 37,1±1,7 kg. Nine animals were allotted in an experimental randomized block design with three treatments and three repetitions in each one of the assays repeated in the time.The treatments had consisted a reference ration (RR), RR with water in the ratio of 1:1,5 and one treatment with whey substituting 18% RR in dry matter basis. The animals were lodged in metabolic crates, adapted during seven days and submitted to five collection days. The method of total excreta collection was adopted with use of ferrous oxide as external marker. The collected feces were weighed, an aliquot of 20% weretaken and after that congealed. The urine collected were weighed, an aliquot of 5% were taken and after that stored in refrigerator. Samples of excreta, whey and RR were analyzed following methodology of the AOAC (2002). The curd cheese whey evaluated presented 5,16% of dry matter, 0,83% of crude protein, 0,8% ether extract and 190,5 kcal/kg of Metabolizable Energy. The curd cheese whey is an alternative food prone for swine feeding. Paste feeding didn´t promote changes in digestibility and retention of diet nutrients and energy. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-02-29 |
dc.date.accessioned.fl_str_mv |
2017-04-10T12:28:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Edmilson Gomes da. Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos. 2008. 47 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6733 |
identifier_str_mv |
SILVA, Edmilson Gomes da. Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos. 2008. 47 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
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http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6733 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal Rural de Pernambuco |
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Programa de Pós-Graduação em Zootecnia |
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UFRPE |
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Universidade Federal Rural de Pernambuco |
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