EFFECT OF INCORPORATING FERMENTED COFFEE HUSKS INTO SWINE DIETS ON PRODUCTION PERFORMANCE AND FEED COST YIELDS

Abstract

Pig farming is an important component of the livestock sector at a global scale since pork is the most widely produced and consumed meat in the world. This study aimed to evaluate the effects of diets containing different levels of fermented coffee husk flour on the productive performance of pigs and economic viability in pig farming. Coffee husks were incorporated with probiotics based on Moringaoleifera Lam leaf extracts. Five gilts between 3 to 5 months of age, with an initial average weight of around 13.38 kg, were used. The experiment was conducted using a Latin Square Design, with 5 treatments and 5 replications. The treatments were a control treatment (T0) without coffee husks in the diet; and treatments T1, T2, T3, and T4 with coffee husks at 4%, 6%, 8%, and 10% in the diet, respectively. The statistical analysis showed that T1, which contained 4% fermented coffee husks in the diet, was the most efficient diet formulation with respect to the rest of the treatments. The animals that received T1 showed a high increase in average daily weight, with an average value of 867.70 g; and a better feed conversion rate, requiring only 3.57 kg to produce one kilogram of meat. The results of a descriptive yield analysis on feed cost showed that T1 could generate a higher yield of about $6.04 per kilogram of meat sold in the local market compared to the other treatments. Therefore, it is concluded that the incorporation of fermented coffee husks at 4% into pig diets can improve pig productive performance and reduce feed costs.