BEEF TALLOW AND EMULSIFIER IN GROWING-FINISHING PIG DIETS.

Kassia M Santos,Luiz E De Carvalho,Rafael C Nepomuceno,Germano A.J Do Nascimento,Bárbara B.V Rodrigues,Paula J.D Oliveira,Pedro H Watanabe,Virgínia M Lima,Ednardo R Freitas

doi:10.1590/0001-3765201720160500

Abstract

Two trials were aimed to evaluate beef tallow in diets with and without emulsifier on performance of pigs at growing-finishing phases. In the first trial, 15 barrows (22.03±0.62 kg) were distributed among three treatments: reference diet; test diet 1 (5% beef tallow) and test diet 2 (10% beef tallow). Beef tallow presented average value of 7130.97 kcal ME/kg. For the performance trail, 30 barrows (24.85±1.18 kg) were distributed among five treatments: T1 - diet with soybean oil and 3230 kcal ME /kg; T2 - diet with beef tallow and 3230 kcal ME/kg; T3 - diet with beef tallow and 3080 kcal ME/kg; T4 - diet with beef tallow, 3080 kcal/kg and 0.1% emulsifier; T5 - diet with beef tallow, 2930 kcal ME/kg and 0.1% emulsifier. Feed conversion was worse in animals fed diet with 3080 kcal ME/kg containing beef tallow and with 2930 kcal ME/kg with beef tallow and emulsifier. For economic availability, animals fed diet with beef tallow and 3230 kcal ME/kg and those fed diet with 3080 kcal ME/kg containing beef tallow and emulsifier, did not differ from animals fed diet with soybean oil, which enables the reduction up to 150 kcal ME/kg be compensated by emulsifier addition.

Highlights

Lipids are energy sources that have been included in pig diets due to the higher energy content and lower heat increment compared to carbohydrates, being the soybean oil the most widely used due to its availability and composition of long-chain unsaturated fatty acids, being more susceptible to the action of pancreatic lipase
Samples were subsequent analyzed for dry matter (DM), mineral matter (MM), crude protein (CP), ether extract (EE) and gross energy (GE), according to AOAC (1995)
The metabolizable energy value of beef tallow was lower than that indicated by Rostagno et al (2011), which can be related to the lack of standardization of the feedstuff

Summary

Introduction

Lipids are energy sources that have been included in pig diets due to the higher energy content and lower heat increment compared to carbohydrates, being the soybean oil the most widely used due to its availability and composition of long-chain unsaturated fatty acids, being more susceptible to the action of pancreatic lipase. The use of beef tallow is questioned in relation to its efficiency, due to the content of long-chain saturated fatty acids which not provide an appropriate relationship between saturated fatty acids and unsaturated fatty acids required for a synergistic response derived from this interaction, resulting in lower digestibility (Mitchaothai et al 2008). In this sense, aiming to improve the digestibility of saturated fatty acids and the absorption of triacylglycerides, emulsifier additives can be added to diets containing beef tallow. In this sense, considering the lower cost of lipid sources such as beef tallow, these additives may be an important nutritional tool to maximize the use of triacylglycerides and reduce the cost of growingfinishing pig diets

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