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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-134819
Document
Author
Full name
José Aparecido Moreira
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1998
Supervisor
Title in Portuguese
Utilização da levedura desidratada como fonte de proteína para suínos em crescimento e terminação
Keywords in Portuguese
CARCAÇA
CRESCIMENTO
DIETA ANIMAL
LEITÕES MESTIÇOS
LEVEDURA SECA
PROTEÍNAS
RAÇÕES
Abstract in Portuguese
O presente estudo foi conduzido para avaliar o efeito da incorporação de níveis crescentes da levedura desidratada (0,0, 3,5, 7,0, 10,5, 14,0 e 17,5%), processada pelo método "spray dry', sobre a performance e características de carcaça de suínos em crescimento e terminação. Foram utilizados 78 leitões mestiços, sendo 36 machos castrados e 42 fêmeas, distribuídos num delineamento em blocos casualizados, de acordo com sexo, peso e grupo genético. As rações experimentais isoprotéicas(17,5 e 15,5% PB) e isocalóricas (3251 e 3274 kcal de energia digestível) e a água, foram oferecidas à vontade aos animais durante o período experimental. Os animais e as rações foram pesados a cada 14 dias, para se obterem os dados de consumo diário de ração (CDR), ganho de peso (GDP) e conversão alimentar (CA). No final do experimento, os animais foram abatidos, para avaliar os seguintes parâmetros: rendimento e comprimento de carcaça, percentagem de pernil, espessura de toucinho, área do olho de lombo e relação gordura/carne. Os níveis da levedura desidratada não afetaram o CDR, mas foi observado um efeito linear depressivo sobre o GDP, nos períodos de crescimento (GDP = 1,0205 - O,0124X; R2 = 0,69), terminação (GDP =1,1036 - O,0182X; R2 = 0,68) e período total (GDP = 1,0619 - O,0156X; R2 =0,76), assim como para CA, nas fases de crescimento (CA = 2,2707 + O,0489X; R2 = 0,89) e período total (CA = 2,5827 + O,0326X; R2 = 0,60). As características de carcaça não foram afetadas pelos níveis crescentes da levedura. Embora tenha havido efeito linear depressivo no GDP e na CA com a incorporação da levedura na ração, há evidência de que o nível de 7% pode proporcionar performance e características de carcaça semelhantes àquelas obtidas com dietas baseadas em milho e farelo de soja
Title in English
Utilization of dried yeast as a protein source for growing - finishing swine
Abstract in English
The present study was carried out to evaluate the effect of increasing levels of dried yeast (“spray dry" method) on performance and carcass trais of growing-finishing swine. Seventy-eight crossbred pigs, 36 barrows and 42 gilts, were distributed to six treatments based on sex, live weight and genetic group. The treatments were diets containing: 0.0 (diet based on com and soybean meal), 3.5, 7.0, 10.5, 14.0, and 17.5% of dried yeast. The experimental diets were isonitrogenous and isocaloric for each period. During the experimental period, diets and water were given "ad libitum" and the pigs were weighed every 14-days period, to obtain the daily feed intake (DFI), averange daily gain (ADG), and feed/gain ratio (F/G). At the end of the experimental period, the animals were slaughtered to evaluate the fallowing traits: dressing percentagem, carcass length, weight and percentage of ham, backfat thickness, loin eye area and fat/meat ratio. The leveis of dried yeast did not affect the DFI, but had a depressive effect on ADG, during growing (ADG = 1.0205 - .0124X; R2 = .69), finishing (ADG = 1.1036 - .0182X; R2 = .68) and overall period (ADG = 1.0619 - .0156X; R2 = .76). In addition, the dried yeast also showed a negative linear effect on F/G, during growing (F/G = 2.2707 + .0489X; R2 = .89) and overall period (F/G = 2.5827 + .0326X; R2 = .60). The carcass traits were not affected by the increasing dietary level of the dried yeast. The results of this experiment indicated that dried yeast (Saccharomyces sp.) processed by "spray dry" method can be used as a source of protein for growing and finishing pigs, up to the level of 17.5 %. However, pigs fed the diet containing 7.0% of dried yeast showed similar performance to those of control diet.
 
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Publishing Date
2019-12-19
 
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