Dehydrated brewery residue for pigs in the growth phase under high temperature conditions

Daniel Medeiros De Noronha Albuquerque,João Batista Lopes,Agustinho Valente De Figueirêdo,Mabell Nery Ribeiro,Tatiane Meneses Brandão,Luiz Francisco De França Segundo,Lidiana De Siqueira Nunes Ramos

doi:10.1590/s1516-35982012000700031

Daniel Medeiros De Noronha Albuquerque, João Batista Lopes + Show 5 more

Open Access

https://doi.org/10.1590/s1516-35982012000700031

Copy DOI

Abstract

This research was developed to evaluate the nutritional, digestible (DE) and metabolizable (ME) energy values of dehydrated brewery residue (DBR) for growing pigs, as well as to evaluate the performance of these animals, subjected to five levels of DBR inclusion (0, 5, 10, 15 and 20%). The experimental design was of randomized blocks, based on animal weight. In the digestibility assay, 12 male piglets of average weight of 34.8±4.8 kg were utilized, while the performance assay had 40 piglets with average weight of 26.7±3.3 kg. Digestible and metabolizable protein values of dehydrated brewery residue for growing pigs reared in an environment of high temperatures were 22.47 and 22.06%, respectively, whereas digestible and metabolizable energy values of DBR were 3,371 and 3,364 kcal/kg, respectively. Dehydrated brewery residue can be included in diets for growing pigs up to the level of 20%.

Highlights

The Brazilian pig farming has held an outstanding position, with production at industrial scale, and appearing among the most developed of the sector
Digestible and metabolizable protein values of dehydrated brewery residue for growing pigs reared in an environment of high temperatures were 22.47 and 22.06%, respectively, whereas digestible and metabolizable energy values of DBR were 3,371 and 3,364 kcal/kg, respectively
This research was developed in order to evaluate the nutritional and the digestible and metabolizable energy values of dehydrated brewery residue, as well as the performance of pigs subjected to five levels of inclusion of this residue: 0, 5, 10, 15 and 20%

Summary

Introduction

The Brazilian pig farming has held an outstanding position, with production at industrial scale, and appearing among the most developed of the sector. Pig farmers go through difficulties during a big part of the year, given the fluctuation in the supply of grains, interfering with the production costs and the profitability of this activity. The search for new feeding alternatives increases, in which products, byproducts and industrial residues have emerged in animal nutrition, especially because of the apparent nutritional value that they present; the high levels of supply, resulting from the lack of definition in the use of these residues; and the perspective of reduction of costs to the producer. Brewery residue presents digestible energy value of 2,100 kcal/kg for pigs, with levels of crude protein, lysine, methionine, tryptophan, calcium and total phosphorus of 26.50%, 1.08%, 0.45%, 0.26%, 0.32% and 0.56%, respectively (NRC, 1998). This research was developed in order to evaluate the nutritional and the digestible and metabolizable energy values of dehydrated brewery residue, as well as the performance of pigs subjected to five levels of inclusion of this residue: 0, 5, 10, 15 and 20%

Material and Methods

Mineral and vitamin pre-mix

Results and Discussion

Conclusions