Evaluation of an automated temperature control equipment for lactating sows

The present study aimed to develop and evaluate an automated cooling control system (ATCE) for sows in the farrowing phase. The experiment was conducted at the Swine Production Unit, Federal Institute of Education, Science and Technology, Campus Machado, Machado, state of Minas Gerais. Sixteen sows and their offspring were evaluated, eight treated and eight controls, in a randomized block design, with eight replications. Surface temperature, body temperature and respiratory rate of the animals were evaluated, in addition to floor temperature and performance parameters. The use of ATCE decreased the floor temperature (12h) and neck temperature (12 and 16h) (p < 0.10). In addition, there was a reduction in rectal temperature (12h) and respiratory rate (12 and 16h) in ATCE animals (p < 0.10). No significant differences were detected in the coefficient of variation (CV) of birth weight, but at weaning the CV of piglet weight was 26.3% lower in animals subjected to the ATCE (p = 0.079). Furthermore, the difference in CV between birth and weaning was also lower with the use of ATCE (p = 0.015). It can be concluded that the use of ATCE has a positive influence on the thermal comfort of females, in addition to improving litter uniformity.(AU)

Benzoic acid in nursery diets increases the performance from weaning to finishing by reducing diarrhoea and improving the intestinal morphology of piglets inoculated with Escherichia coli K88.

A total of 224 weaned pigs (DanBred sows x PIC 337 sires) with an average body weight (BW) of 6.37 ± 0.34 kg (21 days of age) were used to evaluate how different levels of benzoic acid fed to weaning pigs orally inoculated with Escherichia coli (K88+ ) affected the nursing and grow-finishing performance, the physicochemical properties of the intestine, the volatile fatty acid concentration in the caecum and the incidence of diarrhoea. Pigs were randomly allocated in an experimental design of randomized blocks in a 4 × 2 factorial design, and they were administered four levels of benzoic acid (0.00%, 0.25%, 0.50% and 0.75%) and inoculated (or not) in two consecutive days with 1 ml solution containing 106 CFU/ml of E. coli (K88+ ). Seven replicates (pens) per treatment were used, and four animals were kept per pen. Supplementation with 0.75% benzoic acid promoted better performance (p < 0.05) in the nursery phase as well as in the subsequent phases until slaughter, and it decreased the incidence of diarrhoea in piglets (p < 0.05). In the piglets fed the benzoic acid diet, the villus height in the jejunum and ileum was greater until 42 days of life (p < 0.05), the crypt depth was decreased in the caecum (p < 0.05), and the butyric acid concentration was increased in the caecal content tendencially (p = 0.0708). In conclusion, supplementation with 0.75% benzoic acid has a positive effect on piglets by reducing diarrhoea, improving intestinal health and promoting the performance from weaning to finishing. Thus, benzoic acid can be considered a potential alternative that can replace growth-promoting antibiotics.

Níveis de ractopamina e sua influência sobre o desempenho e características de carcaça de suínos em terminação / Ractopamine levels and its influence on performance and carcass characteristics of finishing pigs

Aumentar a quantidade de carne na carcaça de suínos tem sido o objetivo não somente da indústria, como também do produtor de suínos, uma vez que melhora a rentabilidade e diminui os custos de produção. Neste sentido, objetivou-se com essa pesquisa avaliar o desempenho e as características de carcaça de suínos em terminação suplementados com diferentes níveis de ractopamina na dieta. Foram utilizados 60 suínos (30 machos castrados e 30 fêmeas), com peso inicial médio de 75,0 Kg alojados em baias de piso parcialmente ripado. O delineamento experimental foi em blocos casualizados com três níveis de ractopamina – 0, 5 e 10 ppm, totalizando três tratamentos e dez repetições, com dois animais (um macho e uma fêmea) por baia (parcela experimental). Foram realizadas análises de desempenho (peso final, ganho de peso médio diário, consumo de ração médio diário e conversão alimentar) e de qualidade de carcaça (rendimento de carcaça, rendimento de carne na carcaça, espessura de toucinho e profundidade de lombo). A suplementação de 10 ppm de ractopamina na dieta de suínos em terminação aumentou o rendimento de carne na carcaça e reduziu a espessura de toucinho. Assim, conclui-se que a suplementação de 10 ppm de ractopamina na dieta de suínos em terminação melhora as características de carcaça.

Increasing the amount of meat in the pig carcass has been the goal not only of the industry but also of the pig producer as it improves profitability and reduces production costs. In this sense, the objective of this research was to evaluate the performance and carcass characteristics of finishing pigs supplemented with different levels of ractopamine in the diet. Sixty 60 pigs (30 castrated males and 30 females) were used, with a mean initial weight of 75.0 kg housed in partially slatted stalls. The experimental design was a randomized block with three ractopamine levels (0, 5 and 10 ppm), totaling three treatments and ten replicates, with two animals (one male and one female) per pen (experimental plot). There were analyzed animals performance (final weight, average daily weight gain, daily feed intake and feed conversion) and carcass quality (carcass yield, carcass meat yield, backfat thickness and loin depth). The supplementation of 10 ppm of ractopamine in the finishing pig diet increased the meat yield in the carcass and reduced the backfat thickness. Thus, it is concluded that the supplementation of 10 ppm of ractopamine in the finishing pig diet improves the carcass traits.

Níveis de ractopamina e sua influência sobre o desempenho e características de carcaça de suínos em terminação / Ractopamine levels and its influence on performance and carcass characteristics of finishing pigs

Aumentar a quantidade de carne na carcaça de suínos tem sido o objetivo não somente da indústria, como também do produtor de suínos, uma vez que melhora a rentabilidade e diminui os custos de produção. Neste sentido, objetivou-se com essa pesquisa avaliar o desempenho e as características de carcaça de suínos em terminação suplementados com diferentes níveis de ractopamina na dieta. Foram utilizados 60 suínos (30 machos castrados e 30 fêmeas), com peso inicial médio de 75,0 Kg alojados em baias de piso parcialmente ripado. O delineamento experimental foi em blocos casualizados com três níveis de ractopamina 0, 5 e 10 ppm, totalizando três tratamentos e dez repetições, com dois animais (um macho e uma fêmea) por baia (parcela experimental). Foram realizadas análises de desempenho (peso final, ganho de peso médio diário, consumo de ração médio diário e conversão alimentar) e de qualidade de carcaça (rendimento de carcaça, rendimento de carne na carcaça, espessura de toucinho e profundidade de lombo). A suplementação de 10 ppm de ractopamina na dieta de suínos em terminação aumentou o rendimento de carne na carcaça e reduziu a espessura de toucinho. Assim, conclui-se que a suplementação de 10 ppm de ractopamina na dieta de suínos em terminação melhora as características de carcaça.(AU)

Increasing the amount of meat in the pig carcass has been the goal not only of the industry but also of the pig producer as it improves profitability and reduces production costs. In this sense, the objective of this research was to evaluate the performance and carcass characteristics of finishing pigs supplemented with different levels of ractopamine in the diet. Sixty 60 pigs (30 castrated males and 30 females) were used, with a mean initial weight of 75.0 kg housed in partially slatted stalls. The experimental design was a randomized block with three ractopamine levels (0, 5 and 10 ppm), totaling three treatments and ten replicates, with two animals (one male and one female) per pen (experimental plot). There were analyzed animals performance (final weight, average daily weight gain, daily feed intake and feed conversion) and carcass quality (carcass yield, carcass meat yield, backfat thickness and loin depth). The supplementation of 10 ppm of ractopamine in the finishing pig diet increased the meat yield in the carcass and reduced the backfat thickness. Thus, it is concluded that the supplementation of 10 ppm of ractopamine in the finishing pig diet improves the carcass traits.(AU)

Desempenho e qualidade de carcaça de suínos machos castrados, fêmeas e machos imunocastrados de diferentes potenciais genéticos / Performance and carcass quality of castrated males, females and immunocastrated male pigs from different genetic potentials

Considerando o crescimento da imunocastração de suínos no Brasil e a carência de informações de seu efeito nas diferentes linhagens e cruzamentos comerciais, objetivou-se com este estudo avaliar o desempenho e a qualidade de carcaça de suínos de 70 a 150 dias de diferentes categorias sexuais e diferentes origens genéticas. Os machos reprodutores utilizados foram o PIET (com predominância da genética Pietrain) e o DLPH (proporção semelhante de Hampshire, Duroc, Large White, Pietrain). Foram utilizados 20 animais de cada categoria, com peso médio inicial de 25,0 kg alojados em baias de piso de concreto. Foi utilizado um delineamento experimental em blocos casualizados em arranjo fatorial 3 x 2 (três categorias sexuais fêmeas, machos castrados e machos imunocastrados - e duas origens genéticas), totalizando seis tratamentos e cinco repetições, com dois animais por baia (parcela experimental). Os suínos DLPH apresentaram menor (P<0,05) consumo de ração e conversão alimentar durante a fase de crescimento. Machos imunocastrados apresentaram melhor (P<0,05) desempenho na fase de terminação. Não houve influência (P>0,05) da origem genética sobre as características de carcaça, já o rendimento de carcaça de fêmeas foi superior (P<0,05) ao de machos imunocastrados.(AU)

Considering the growth of pig immunocastration in Brazil and the lack of information on its effects in the different lineages and commercial crosses, this study aimed to evaluate the performance and quality of pork carcass from 70 to 150 days of different sexual categories and different genetic origins. The breeding males used were PIET (predominantly Pietrain genetics) and DLPH (similar proportion of Hampshire, Duroc, Large White, Pietrain). Twenty animals of each category were used, with initial mean weight of 25.0 kg housed in concrete floor bays. A randomized block design in a 3 x 2 factorial arrangement (three sex categories - females, castrated males and immunocastrated males - and two genetic origins) was used, totaling six treatments and five replications, with two animals per bay (experimental plot). DLPH pigs presented lower (P <0.05) feed intake and feed conversion during the growth phase. Immunocastrated males showed better (P <0.05) performance in the finishing phase. There was no influence (P> 0.05) of the genetic origin on the carcass traits and the carcass yield of females was higher (P <0.05) than that of the immunocastrated males.(AU)

Desempenho e qualidade de carcaça de suínos machos castrados, fêmeas e machos imunocastrados de diferentes potenciais genéticos / Performance and carcass quality of castrated males, females and immunocastrated male pigs from different genetic potentials

Considerando o crescimento da imunocastração de suínos no Brasil e a carência de informações de seu efeito nas diferentes linhagens e cruzamentos comerciais, objetivou-se com este estudo avaliar o desempenho e a qualidade de carcaça de suínos de 70 a 150 dias de diferentes categorias sexuais e diferentes origens genéticas. Os machos reprodutores utilizados foram o PIET (com predominância da genética Pietrain) e o DLPH (proporção semelhante de Hampshire, Duroc, Large White, Pietrain). Foram utilizados 20 animais de cada categoria, com peso médio inicial de 25,0 kg alojados em baias de piso de concreto. Foi utilizado um delineamento experimental em blocos casualizados em arranjo fatorial 3 x 2 (três categorias sexuais – fêmeas, machos castrados e machos imunocastrados - e duas origens genéticas), totalizando seis tratamentos e cinco repetições, com dois animais por baia (parcela experimental). Os suínos DLPH apresentaram menor (P0,05) da origem genética sobre as características de carcaça, já o rendimento de carcaça de fêmeas foi superior (P<0,05) ao de machos imunocastrados.

Considering the growth of pig immunocastration in Brazil and the lack of information on its effects in the different lineages and commercial crosses, this study aimed to evaluate the performance and quality of pork carcass from 70 to 150 days of different sexual categories and different genetic origins. The breeding males used were PIET (predominantly Pietrain genetics) and DLPH (similar proportion of Hampshire, Duroc, Large White, Pietrain). Twenty animals of each category were used, with initial mean weight of 25.0 kg housed in concrete floor bays. A randomized block design in a 3 x 2 factorial arrangement (three sex categories - females, castrated males and immunocastrated males - and two genetic origins) was used, totaling six treatments and five replications, with two animals per bay (experimental plot). DLPH pigs presented lower (P 0.05) of the genetic origin on the carcass traits and the carcass yield of females was higher (P <0.05) than that of the immunocastrated males.

Digestible and metabolizable energy of crude glycerin for finishing pigs / Energia digestível e metabolizável de glicerina bruta para suínos em terminação

The aim of this study was to determine the values of apparent digestible energy (DE) and metabolizable energy (ME) for crude glycerin derived of biodiesel based on pork fat for finishing pigs. The diets consisted of a basal diet and four levels of crude glycerin (0, 5, 10 and 15%). Twelve pigs were housed individually in metabolic cages and after seven days of adaptation, total collections of urine and feces for four consecutive days were performed. Gross energy (GE) of crude glycerin, diets, urine and fecal samples from each animal was determined. The crude glycerin used in this experiment presented 74.74% glycerin and 6,500 kcal kg-1 gross energy. The values of digestible energy (DE) and metabolizable energy (ME) were estimated by difference in the DE, and content of the basal diet was subtracted from the test diets containing the ingredient. The amount of GE, DE and ME for finishing pigs was 6,500, 5,839 and 5,509 kcal kg-1, respectively, with a coefficient of 91.0% of DE and 94.0% of ME. The energy of crude glycerin is based on the levels of fatty acids and GE depends on the concentration of fatty acids and glycerin, ME being a percentage of GE averaging is 84.75%.

O objetivo do estudo foi determinar os valores de energia digestível (ED) e metabolizável (EM) aparente da glicerina bruta de biodiesel à base de gordura suína para suínos em terminação. Os tratamentos experimentais consistiram de quatro níveis de glicerina bruta (0, 5, 10 e 15%) a partir de uma dieta basal. Doze suínos foram alojados individualmente em gaiolas metabólicas e foram realizadas coletas de urina e fezes durante quatro dias. Foi determinada a energia bruta (EB) da glicerina bruta, das dietas, da urina e das amostras de fezes de cada animal. A glicerina bruta apresentou 74,74% de glicerina e 6.500 kcal de energia bruta kg-1. Os valores de energia digestível (ED) e metabolizável (EM) foram estimados por diferença, em que o conteúdo ED e EM da dieta basal foram subtraídos das dietas contendo o ingrediente teste. A quantidade de EB, ED e EM para suínos em terminação foi de 6.500, 5.839 e 5.509 kcal kg-1, respectivamente, com um coeficiente de 91,0% de ED e 94,0% de EM. A energia da glicerina bruta é baseada nos níveis de ácidos graxos e a EB depende da concentração de ácidos graxos e glicerina, sendo a EM um percentual da EB variando na média de 84,75%

Digestible and metabolizable energy of crude glycerin for finishing pigs / Energia digestível e metabolizável de glicerina bruta para suínos em terminação

The aim of this study was to determine the values of apparent digestible energy (DE) and metabolizable energy (ME) for crude glycerin derived of biodiesel based on pork fat for finishing pigs. The diets consisted of a basal diet and four levels of crude glycerin (0, 5, 10 and 15%). Twelve pigs were housed individually in metabolic cages and after seven days of adaptation, total collections of urine and feces for four consecutive days were performed. Gross energy (GE) of crude glycerin, diets, urine and fecal samples from each animal was determined. The crude glycerin used in this experiment presented 74.74% glycerin and 6,500 kcal kg-1 gross energy. The values of digestible energy (DE) and metabolizable energy (ME) were estimated by difference in the DE, and content of the basal diet was subtracted from the test diets containing the ingredient. The amount of GE, DE and ME for finishing pigs was 6,500, 5,839 and 5,509 kcal kg-1, respectively, with a coefficient of 91.0% of DE and 94.0% of ME. The energy of crude glycerin is based on the levels of fatty acids and GE depends on the concentration of fatty acids and glycerin, ME being a percentage of GE averaging is 84.75%.(AU)

O objetivo do estudo foi determinar os valores de energia digestível (ED) e metabolizável (EM) aparente da glicerina bruta de biodiesel à base de gordura suína para suínos em terminação. Os tratamentos experimentais consistiram de quatro níveis de glicerina bruta (0, 5, 10 e 15%) a partir de uma dieta basal. Doze suínos foram alojados individualmente em gaiolas metabólicas e foram realizadas coletas de urina e fezes durante quatro dias. Foi determinada a energia bruta (EB) da glicerina bruta, das dietas, da urina e das amostras de fezes de cada animal. A glicerina bruta apresentou 74,74% de glicerina e 6.500 kcal de energia bruta kg-1. Os valores de energia digestível (ED) e metabolizável (EM) foram estimados por diferença, em que o conteúdo ED e EM da dieta basal foram subtraídos das dietas contendo o ingrediente teste. A quantidade de EB, ED e EM para suínos em terminação foi de 6.500, 5.839 e 5.509 kcal kg-1, respectivamente, com um coeficiente de 91,0% de ED e 94,0% de EM. A energia da glicerina bruta é baseada nos níveis de ácidos graxos e a EB depende da concentração de ácidos graxos e glicerina, sendo a EM um percentual da EB variando na média de 84,75%(AU)