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Effect of inclusion of citrus pulp in the diet of finishing swines

2010; Instituto de Tecnologia do Paraná (Tecpar); Volume: 53; Issue: 3 Linguagem: Inglês

10.1590/s1516-89132010000300028

1678-4324

Pedro Henrique Watanabe, Maria Cristina Thomaz, Urbano dos Santos Ruiz, Vívian Maia dos Santos, Alessandro Luís Fraga, Leonardo Augusto Fonseca Pascoal, Susana Zaneti da Silva, Henrique Gonzáles de Faria,

Meat and Animal Product Quality

The aim of this work was to study the effect of inclusion of citrus pulp in the diet of finishing pigs. In the first trial, 16 Topigs barrows with 80.5±4.7 kg of initial BW were used to evaluate the digestibility of citrus pulp. Having 18.85% of neutral detergent fiber and 41.18% of neutral detergent soluble fiber, citrus pulp showed as a feasible alternative ingredient to be added in the diets of feed restricted finishing pigs. Second trial tested the use of 0, 10, 20, 30% of citrus pulp in the diets of 36-feed-restricted barrows with initial BW of 83.7±5.1 kg. A quadratic trend (P<0.05) as function of citrus pulp levels was observed for daily weight gain and number of experimental days to reach 130kg BW, being the best estimated inclusion levels of citrus pulp 10.79 and 10.97%, respectively. For urea and triacylglycerol serological parameters, no effects of citrus pulp were observed (P>0.05), but a quadratic trend existed on cholesterol serological content.