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Corporal composition of swine feed fron 10 to 20 kg with diet containing different levels of lysine and crude protein / Composição corporal de suínos alimentados dos 10 aos 20 kg com rações contendo diferentes níveis de lisina e proteína bruta

Zangeronimo, Márcio Gilberto; Fialho, Elias Tadeu; Murgas, Luis David Solis; Sousa, Raimundo Vicente de; Lima, José Augusto de Freitas.
Ciênc. agrotec., (Impr.) ; 33(6): 1627-1636, nov.-dez. 2009. tab, ilus
Artículo en Inglés | LILACS | ID: lil-538368
The aim of this work was to verify the effect of different levels of true digestible lysine (TDL) and crude protein (CP) on diets on the carcass composition of the swine in the nursery phase. Eighty piglets Landrace x Large White, barrows and females, with initial weight of 9.1±1.2 kg and final weight of 21.5±4.8 kg, weaned at the 28 days, allotted in groups of two during 35 days in the nursery. A randomized block design in factorial 2x4 (two levels of CP - 16 and 18 percent - and four of TDL - 0.7; 0.9; 1.1 and 1.3 percent) with five repetitions was used. After weighing, one animal of each stall was sacrificed and the carcass utilized for determination of water (CWP), protein (CPP) and lipid (CLP) percentage and deposition tax of the protein (DTP) and lipid (DTL). There were no differences for CWP, but there was had quadratic effect of the lysine levels on the CPP and DTP in the carcasses only in 18 percent CP diets, being 1.02 percent of TDL that propitiated the best result for DTP. There was no difference in 16 percent CP diets. For the CLP, there were no differences when 18 percent CP diets were utilized, however there was had quadratic effect with 16 percent CP diets, being 0.99 percent the level of TDL that provided the higher deposition. For the DTL, the 1.08 and 1.00 percent of TDL resulting in higher values in 18 and 16 percent CP diets, respectively. One concluded that 18 percent CP diets is the ideal and the 1.02 percent of TDL must be kept for the best carcass composition of swine in the initial phase.
Biblioteca responsable: BR1.1