Enzymatic complex in feed containing defatted corn germ meal for pigs during growth and finish phases
DOI:
https://doi.org/10.5433/1679-0359.2013v34n6Supl2p4065Keywords:
Alternative feed, Phytase, Meat quality, Xylanase.Abstract
The aim of this experiment was to evaluate the use of defatted corn germ meal (DCGM) with an enzymatic complex (EC) in feed for pigs in growing and finishing phases on the performance, digestibility, carcass, meat quality and economic efficiency characteristics. A total of 50 pigs (Agroceres PIC), 25 castrated male and 25 female, with initial average weight of 41.14 ± 2.95 kg, were used The animals were submitted to 5 treatments: T1- control feed (corn + soya meal), T2- ration with corn + soybean meal + 20% DCGM (isonutrient and isoenergetic compared to T1), T3- ration with corn + soybean meal + 20% DCGM and CE (isonutrient and isoenergetic compared to T1), T4 - ration with corn + soybean meal + 20% DCGM without EC (formulated equal T3, without considering the nutritional matrix of CE, with lower nutritional and energetic levels than T1), T5-ration with corn + soybean meal + 20% DCGM and EC (formulated equal T2, with EC added in on top form, presenting higher nutritional and energetic levels than T1). The experimental design was in random blocks, with 5 treatments and 5 repetitions per treatment, being each pen with two animals of different genders considered an experimental unit. Significant difference was verified for average weight gain when was considered the entire experimental period, with advantages for T5 and worst results for T4. For feed conversion, the worst result was verified in T4 (P<0.05). The highest final pH values for meat were observed for T1, but influences from this parameter could not be verified (in any of the treatments) on the quality of the meat. Economic evaluations have shown best results for T3. Adding the enzymatic complex to diets in growing and finishing pigs with 20% DCGM has improved the zoo-technical performance without compromising carcass characteristic neither meat quality, with an increase in economic feasibility.
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