Evaluation of Fibrous Diets for Finishing Pigs: Digestibility, Performance and Carcass Traits
Bernardo Berenchtein, Adibe Luiz Abdalla, Patrícia Pimentel Santos Riguetto, Adibe Luiz Abdalla Filho, Paulo de Mello Tavares Lima, Nerandi Luiz Camerini, Hugo von Linsingen Piazzetta, Noédson Jesus Beltrão Machado and Alessandro Ulrich
American Journal of Animal and Veterinary Sciences
wo experiments were conducted to evaluate digestibility, performance and carcass traits of finishing pigs fed fibrous diets, such as, basal diet (Control treatment) and inclusion of Tifton-85 hay, Soybean hulls or Citrus pulp. Twenty crossbred castrated male pigs, with average body weight of 70.00±1.95 kg, distributed in a randomized block design with four treatments and five repetitions (blocks) were used to evaluate apparent total tract digestibility of dietary nutrients. To evaluate animal performance and carcass traits, eighty commercial hybrids pigs with 120 days of age and average body weight of 73.00±3.3 kg were used. Pigs were distributed in 40 boxes according to gender and body weight, with one castrated male and one female pig per pen (experimental unit), in a randomized block design with 10 repetitions (blocks) per treatment were used. Regarding the digestibility assay, Tifton hay presented 2425 kcal of digestible energy/kg, with low digestible protein content (3.36%). Citrus pulp presented 2850 kcal of digestible energy/kg, also with low digestible protein content (1.47%). Soybean hulls showed 2250 kcal of digestible energy/kg, with relatively medium crude protein digestibility coefficient (7.85%). Offering different fiber sources in the finishing phase for pigs promoted significant differences (p<0.05) in animal performance parameters (daily weight gain, daily feed intake and feed conversion) and no significant effect (p>0.05) was observed for carcass parameters. Given the results obtained in this study, Soybean hull showed to be a promising ingredient to be used in diets of finishing pigs, leading to good results on animal performance and also contributing to the sustainability of pig production.
© 2019 Bernardo Berenchtein, Adibe Luiz Abdalla, Patrícia Pimentel Santos Riguetto, Adibe Luiz Abdalla Filho, Paulo de Mello Tavares Lima, Nerandi Luiz Camerini, Hugo von Linsingen Piazzetta, Noédson Jesus Beltrão Machado and Alessandro Ulrich. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.