Pie macaúba pulp for finishing pigs

The experiment was conducted at the Division of Swine Department of Animal Science of Veterinary School of the Federal University of Minas Gerais, at Experimental Farm Professor Hélio Barbosa, Igarapé-MG, 2013. This study aimed to evaluate the effect of adding of levels of macaúba pulp cake for pigs in the finishing phase. The design was in blocks at random (RBD), with 5 treatments, 4 replicates, and 2 animals (male and female) per pen totalizing 40 hybrid pigs. The treatments were 1 - control diet, 2 = diet with 5 % of macaúba pulp cake, 3 = diet with 10 % of macaúba pulp cake, 4 = diet with 15 % of macaúba pulp cake, 5 = diet with 20 % of macaúba pulp cake. The diets and water were supplied ad libitum. They were evaluated: animal performance, final weight, average daily gain, average feed intake and feed conversion, in vivo evaluations of backfat thickness in ETP1 and ETP2 points, loin depth, percentage of lean meat, daily deposition rate lean meat and features of hot carcass weight, backfat thickness at the tenth rib and backfat thickness at the last rib and carcass length. The CDR was significant by Dunnett test, with quadratic effect reaching the best consumption when it provides 9.4% and TDCMD quadratic behavior presented with better deposition of lean meat when you add 10.3% of the pie in the feed.

本试验于2013年在巴西米纳斯吉拉斯联邦大学兽医学院动物科学系养猪研究室，伊加拉佩-米纳斯吉拉斯州埃利奥·巴尔博萨教授实验农场开展。本研究旨在评估日粮添加不同水平马卡乌巴果肉饼（macaúba pulp cake）对育肥猪的饲喂效果。试验采用随机完全区组设计（Randomized Complete Block Design, RBD），设置5个处理组、4个重复单元，每栏饲养2头仔猪（公母各1头），共计40头杂交商品猪。试验处理组分别为：1. 基础日粮对照组；2. 日粮添加5%马卡乌巴果肉饼组；3. 日粮添加10%马卡乌巴果肉饼组；4. 日粮添加15%马卡乌巴果肉饼组；5. 日粮添加20%马卡乌巴果肉饼组。试验全程采用自由采食与自由饮水模式。测定指标涵盖：猪只生长性能、终末体重、平均日增重、平均采食量及料重比；ETP1、ETP2两点的活体背膘厚度、眼肌深度、瘦肉率、瘦肉日均沉积率；以及热胴体重（hot carcass weight）、第十肋背膘厚度、最后肋背膘厚度、胴体长等胴体性状。经邓尼特检验（Dunnett test）分析，采食量相关指标呈现显著二次效应，当日粮添加量为9.4%时采食量达到最优水平；瘦肉沉积率同样呈现二次曲线变化特征，当日粮添加10.3%的马卡乌巴果肉饼时，瘦肉沉积效果最佳。