Utilização da casca de café na alimentação de suínos na fase de crescimento e terminação

Abstract

: Two experiments were carried out with the aim of determining the nutritional values of sticky (SC) and dry coffee hulls (DC) and their effects on the performance of growing and finishing pigs. Coffee hulls were ground in a 2.5 mm (for SC2 and DC2) and in a 4.0 mm (SC4 and DC4) shieves. In Experiment I, two digestibility assays were carried out with 15 barrow pigs, whit weight initial of 45,65± 4,12 kg in growing phase and 77,47± 6,28 kg in finishing phase. Foe the growing phase the treatments consisted of a factorial arrangement (two hulls and two grindings), with six repetitions for treatment, for finishing phase were distributed in completely randomized design. Except for NDF and ADF, the digestibility coefficients has not present interactions (P?0,05) among the hulls type and the grinding process, and were greater of SC. Para NDF to DC2 have shown better digestibility that SC2, however, DC4 propitiated smaller digestibility coefficients that SC4. For ADF to DC4 have shown better digestibility coefficient that DC2, however, SC4 have shown better digestibility coefficient that DC4. The ED values (Kcal/kg) the hulls ground were 2494 (SC2), 2498 (SC4), 1236 (DC2) and 1345 (DS4). The Experiment II were carried out with 40 hybrid barrow and gilts, weighing initial of 33.52 ± 0,53 kg and 59,45 ± 0,14 kg in growing and finishing phase, respectively. The treatments consisted of basal diet (BD - 0% of SC4), to the yellow corn base and soybean meal and four diets containing growing levels of SC4 (5; 10; 15 and 20%). A randomized block design, with five treatments, four replicates and two pigs per pen. In the growing phase, it was observed worsening of DFI, DWG and F:G for each level of inclusion of SC4. The DFI has not present any difference (P?0,05) among levels 5, 10 and 15% of inclusion when compared with BD, but 20% inclusion level was different (P?0,05) of BD. The DWG and the F:G have not presented difference (P?0,05) among levels of inclusion when compared with BD. In the finishig phase, the regression analysis showed a worsening of DFI with the increase of the levels of inclusion of SC4. The DFI and the loin depth of the different inclusion levels has not differs (P?0,05) of BD. For DWG a quadratic effect was observed, 8,43% as better level of inclusion of SC4. The DWG and the F:G have not present differences (P?0,05) among BD and levels 5, 10 and 15% of inclusion, but 20% inclusion levelwas different (P?0,05) of BD. The ET values were inferior in growing and finishing phase when compared with BD and PUN was not influenced by inclusion levels of SC4. The results of carcass characteristics indicated a linear reduction of slaughter weight, hot carcass weight and ham weight with each level of inclusion of SC4 and the hot carcass yield differ (P?0,05) between the inclusion levels and BD, the other variables have not presented differences (P?0,05) when compared with BD. These results suggest that sticky coffee hulls can be included up to 5.0 % in diets for growing pigs, whereas in the finishing phase they can be included up to 9.5 %.