Abstract
ABSTRACT The aim of this study was to evaluate the variations in the stability and nutrient concentration in concentrates for piglet feeding. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All these three treatments used 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20kg were stored in three storage places for four months where room temperature and relative humidity was recorded daily. The concentration of nutrients was evaluated through centesimal and mineral analysis. The water activity of concentrate was affected by temperature and relative air humidity in different storage places. The greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was due to the PremixMixer treatment. Regarding the guaranteed levels, the critical value was verified only for the chrome concentration.
Highlights
Feeding corresponds to 79 to 84% of the piglet production costs (Frigo and Miele, 2014) because in post-weaning diets it is necessary to include high quality and digestible ingredients to ensure maximum performance of the animals (Coneglian et al, 2011)
It was observed that the highest mean temperature recorded was in São Gabriel do Oeste-MS (SGO) (27.19±0.2949°C), while the highest mean air relative humidity (ARH) was in Araquari (80.88±0.937%), with the lowest mean temperature (Fig. 1)
In Chapecó, the highest mean temperature was observed in January and the highest mean for ARH was observed in March
Summary
Feeding corresponds to 79 to 84% of the piglet production costs (Frigo and Miele, 2014) because in post-weaning diets it is necessary to include high quality and digestible ingredients to ensure maximum performance of the animals (Coneglian et al, 2011). In these complex diets, more than six dozen components are used, such as ingredient sources with specific nutrients, specific sources of essential nutrients, and technological additives such as flavorings, enzymes to increase digestibility, and adjuvant products to control the stability of the ration. In addition to the physical stability of the ingredients and the mixture, the relevant factors for the nutritional quality of the concentrates and rations are the control of microorganism development (Longo et al, 2010), lipid oxidation (Gabbi et al, 2011), and mixing uniformity (Mccoy et al, 1994)
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