Effect of Using Rice Bran and Tofu Dregs Fermented with Moringa-based Probiotics in the Diet to Improve the Productive Performance of Male Pigs

Graciano Soares Gomes, C. de Araújo Mali Code, Armando Bau Mau Afonso, Domingos Caeresi Bendito Beremau Gomes
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引用次数: 1

Abstract

The study aims to verify the effect of using agricultural by-products fermented with Moringa-based probiotics in the diet to improve the productive performance and economic value of the swine diet. The study was carried out in the Laboratory area of the Faculdade de Agricultura Hera, in the municipality of Dili from August 12 to October 16, 2021. The Experimental Method with Latin Square Design was used, consisting of 5 treatments and 5 replications. The variables observed are the productive performance and the economic value of the diet. The treatments applied composed of: T0 (as control), T1, T2, T3, and T4 use fermented by-products with different levels in the diet formulation. The study results showed that there were significant differences (P<0.05) between treatments. The means comparison test revealed that T3 was the best treatment compared to the other treatments. The pigs that received T3 were able to improve intake by about 1238.40g per day with a feed conversion of 2.55 and consumption efficiency of 44.78%. It increases shoulder height by 0.35 cm per day and average daily weight by 510g, in addition to providing high yields in the sale of pork. On the other hand, there were no real differences in the variables as initial and final body weight, breast circumference, hip height, animal length and body length of pig’s.
饲粮中添加辣木益生菌发酵米糠和豆渣对公猪生产性能的影响
本试验旨在验证在日粮中添加辣木益生菌发酵的农副产物对提高猪日粮生产性能和经济价值的影响。该研究于2021年8月12日至10月16日在帝力市赫拉农业学院的实验室区域进行。试验采用拉丁方设计,共5个处理,5个重复。观察到的变量是日粮的生产性能和经济价值。采用T0(作为对照)、T1、T2、T3和T4处理,在饲粮配方中添加不同水平的发酵副产物。研究结果显示,两组间差异有统计学意义(P<0.05)。均值比较检验显示T3是其他处理的最佳处理。T3组饲粮采食量提高1238.40g / d,饲料系数为2.55,消耗效率为44.78%。它每天增加肩高0.35厘米,每天平均体重增加510克,此外还提供了猪肉销售的高产量。另一方面,猪的初始和最终体重、胸围、臀高、体长和体长等变量均无显著差异。
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