Utilisation d’un coproduit de biscuiterie dans l'alimentation des porcs en engraissement et en post‐sevrage
Type de document
conferencePaper
Langue source
Français
Titre français
Utilisation d’un coproduit de biscuiterie dans l'alimentation des porcs en engraissement et en post‐sevrage
Titre anglais
Use of a biscuit by-product in feeding pigs for fattening and post-weaning
Auteur(s)
- GAUDRÉ Didier
- ROQUES Christian
- ROCA Xavier
Editeur(s)
Autre(s)
Id
VGDVDVIF
Version
2631
Date ajout
11 janvier 2021 16:56
Date modification
11 janvier 2021 16:56
Résumé français
The nutritive values of a bakery by‐product in the pig diet were determined and its inclusion at a level of 20% was tested in the
9‐115 kg bodyweight range. Net energy value of the product (12.0 MJ/kg of dry matter) was estimated by an in vitro method and
confirmed by specific equations based on chemical composition. Amino acid contents were analyzed and their respective
standardized ileal digestibility coefficients were considered as being the same as those of wheat. The bakery by‐product (dry
matter 90%, crude protein 11%, fat 9%, starch 39%) was introduced at the expense of wheat and rapeseed oil. Digestible contents
of essential amino acids were equalized and the sodium level limited. Control and bakery diets were compared in the post‐weaning
(9 to 30 kg bodyweight range) and growing‐finishing (30 to 115 kg bodyweight range) periods. 128 pigs were weaned at 4 weeks of
age and introduced into 16 pens (4 females and 4 castrates per pen). For the growing‐finishing trial, 48 pigs (24 females and 24
castrates) in individual pens were used. Diets were provided ad libitum in the post‐weaning test while in the growing‐finishing test,
pigs were restrictively fed. A significant increase (+16%) in the average daily intake with the bakery diet was observed 2 weeks
after weaning, which tended to improve the average daily gain (+5%, P<0.10) over the 6 weeks after weaning. No detrimental
effect of the bakery diet was seen in the growing‐fattening period and on the lean meat percentage and yield of the carcass. In
conclusion, the nutritive values of the bakery by‐product were confirmed.
Résumé anglais
The nutritive values of a bakery by ‐ product in the pig diet were determined and its inclusion at a level of 20% was tested in the
9‐115 kg bodyweight range. Net energy value of the product (12.0 MJ / kg of dry matter) was estimated by an in vitro method and
confirmed by specific equations based on chemical composition. Amino acid contents were analyzed and their respective
standardized ileal digestibility coefficients were considered as being the same as those of wheat. The bakery by ‐ product (dry
matter 90%, crude protein 11%, fat 9%, starch 39%) was introduced at the expense of wheat and rapeseed oil. Digestible content
of essential amino acids were equalized and the sodium level limited. Control and bakery diets were compared in the post ‐ weaning
(9 to 30 kg bodyweight range) and growing ‐ finishing (30 to 115 kg bodyweight range) periods. 128 pigs were weaned at 4 weeks of
age and introduced into 16 pens (4 females and 4 castrates per pen). For the growing ‐ finishing trial, 48 pigs (24 females and 24
castrates) in individual pens were used. Diets were provided ad libitum in the post ‐ weaning test while in the growing ‐ finishing test,
pigs were restrictively fed. A significant increase (+ 16%) in the average daily intake with the bakery diet was observed 2 weeks
after weaning, which tended to improve the average daily gain (+ 5%, P <0.10) over the 6 weeks after weaning. No detrimental
effect of the bakery diet was seen in the growing ‐ fattening period and on the lean meat percentage and yield of the carcass. In
conclusion, the nutritive values of the bakery by ‐ product were confirmed.
Note
None
CRAW tags
- AB - Transversal
- FREDO alimentation animale
- GEO Espagne
- GEO France
- co-produits
- porc
- porc d'engraissement
- élevage
WEB tags
Pages
2
Date caractères
2012
Date publication
1 janvier 2012