Resumen

MARISCAL-LANDIN, Gerardo; RAMIREZ RODRIGUEZ, Ericka  y  CUARON IBARGUENGOYTIA, José Antonio. Nutritive value of safflower coproducts for finishing pigs. Rev. mex. de cienc. pecuarias [online]. 2017, vol.8, n.4, pp.331-340. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v8i4.4639.

To determine the apparent total tract digestibility (ATTD) of dry matter (DM), crude protein (CP) and energy (E). And the apparent and standardized ileal digestibility (AID, SID) of amino acids (AA) in safflower coproducts, two experiments were conducted. In the first five pigs of 50 ± 3.5 kg under a latin square design 5 x 5 two safflower coproducts (byproduct, meal) were evaluated using two presentations each: Ground and unground. Five diets were formulated: control (casein) and four experimental (safflower coproducts and casein). In the second experiment, eight pigs of 35.0 ± 2.5 kg cannulated at the ileal level were used. The ground meals were used to fabricate three diets: a reference (casein) and two experimental (safflower coproducts and casein). In the first experimental period, the pigs consumed the experimental diets (four pigs per treatment); in the second period, all pigs consumed the reference diet. The digestibility was analyzed according to a completely randomized design. The ATTD of CP was higher (P<0.05) on meal (87.4 in average); intermediate in by product unground (83.7) and lower in by product ground (76.0). The ATTD was higher (P<0.05) in by product (64.5 in average) than from Meal (57.7 in average). The AID and SID of CP and AA were similar (P>0.05) among coproducts. It is concluded that the SM digestible energy content is low (1.419 to 1.738 kcal/kg) and the SID of AA was similar among safflower coproducts.

Palabras llave : Safflower meal; Energy; Amino acids; Digestibility; Pigs.

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