01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Item Avaliação nutricional do resíduo de biscoito para a alimentação de suínos em crescimento(2021-02-26) Carmo, Matheus Rocha do; Dutra Junior, Wilson Moreira; http://lattes.cnpq.br/5594343814011398; http://lattes.cnpq.br/1116419112841949The objective of this study was to evaluate the residue of the cookie industry for growing pigs. A physical-chemical analysis of the cookie waste (RB) was performed to determine its composition, then a digestibility trial was developed to determine the digestibility coefficients of dry matter (DM) and crude protein (CP). For this, 16 castrated male Landrace x Moura crossbred pigs were kept in metabolism cages, grouped in an entirely randomized design with two treatments (control diet and diet with 40% cookie waste substitution), eight repetitions and one animal per experimental unit in the growth phase (mean initial weight of 34.68 ± 4.14 kg). The experimental period consisted of 14 days, with the first 7 days for adaptation to the cage and feed, and the last 7 days for collection. During this period the animals received water and feed twice a day. Dry matter digestibility, crude protein digestibility and digestible protein were evaluated. The cookie residue presented 90.47% DM, 4.59% CP, 14.80% EE, 1.94% CZ. The gross energy of the cookie residue was 4061 kcal/kg, while the DP was 90.61%. The apparent digestibility coefficients of the cookie residue showed 94.24% CDAMS and 90.21% CDAPB. The results of chemical composition and nutrient digestibility allow us to conclude that the industrial cookie residue has the potential to be used in the feeding of growing pigs.
