Torta da polpa da macaúba para suínos em terminação

Abstract

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, in the Municipality of Igarapé, MG, in 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 T1 - control diet, T2 = diet with 5 % of macaúba pulp cake, T3 = diet with 10 % of macaúba pulp cake, T4 = diet with 15 % of macaúba pulp cake, T5 = 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 of 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 average feed intake was significant by Dunnett's test, with a quadratic effect reaching the greatest consumption when it was supplied up to 9.4 % in the diet. The daily deposition rate of lean meat showed quadract effect with better lean meat deposition when adding macaúba pulp cake in the diet in the amount of 10.9 % .