Banca de QUALIFICAÇÃO: FERNANDA ASCENCIO PACE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : FERNANDA ASCENCIO PACE
DATA : 19/12/2018
HORA: 16:00
LOCAL: Instituto Federal Catarinense Campus Araquari, Prédio D, sala 302b
TÍTULO:

Thermal processing and palatabilizers in diets for piglets on digestibility and zootechnical performance.

PALAVRAS-CHAVES:

Pelletizing, temperature, cane molasses, sugar, piglets.

PÁGINAS: 45
GRANDE ÁREA: Ciências Agrárias
ÁREA: Medicina Veterinária
RESUMO:

In the pelleting process of pork diets, the minimum temperature of 82°C enhances the protein denaturation, the enzymatic action and mainly the starch gelatinization, factors associated with the availability of nutrients. However, the inclusion of sugars generally used as palatabilizer in piglet’s diets, limits the pelleting temperature to 60°C in order to inhibit the Maillard reaction, which may cause negative effects, as reduction of digestibility, bitterness and rigidity of the pellet. In this way, palatabilizing alternatives such as the use of liquid cane molasses after diet processing are necessary to provide better exploration of the digestibility of the feed nutrients. In this context, the objective of this work was to evaluate the effect of the pelleting temperature (60°C or 90°C) and the type of palatabilizers (sugar or molasses) on the physical forms of the ration, the zootechnical performance in piglets during the nursery phase and the digestibility of dietary nutrients. Thirty-two male and female weaned piglets were housed in four beds with a bed of wood, randomly distributed in the experimental treatments in a 2x2 factorial arrangement. All animals received the same basal diet, formulated to ensure the nutritional requirements according to the stage of the piglets, provided at will. For the digestibility assay, the rations were concentrated with 0.3% of the marker chromium oxide III. Samples of the diets were collected for bromatological analysis (%), gelatinization degree of starch (%), fines (%) and pellet durability (%). After 7 days of diet adaptation, the faecal samples were collected during five days in the morning and afternoon, directly from the rectal ampulla by palpation, conditioned in plastic bags and sent for drying and subsequent analysis of chromium and nutrients concentration. The digestibility was calculated by the difference between the concentration of chromium and nutrients observed in the diet and the observed in the feces. For performance evaluation, the animals were individually weighed on a digital scale at 28, 35, 40 and 63 days of age. The data were submitted to variance analysis to test the effect of palatabilizer type, pelletizing temperature and its interactions (GLM procedure) and the average compared by the Tukey test at 5% of error probability. There was no interaction between the type of palatabilizer and pelleting temperature on the average daily weight gain (ADG) and total weight gain (TWG). There was no effect of the type of palatabilizer on the ADG and the TWG, whose average values were 0.671 and 0.665 kg and 20.80 and 20.62 kg for molasses and sugar, respectively. There was also no effect of the pelleting temperature on the ADG and the TWG, whose average values were 0.676 and 0.659 kg and 20.97 and 20.46 kg for the temperatures of 90°C and 60°C, respectively. Diets and faeces analysis are underway and may indicate if there is influence among treatments, on the nutrient digestibility coefficient and the physical characteristics of the rations.

MEMBROS DA BANCA:
Interno - 1830781 - ADOLFO JATOBA MEDEIROS BEZERRA
Interno - 1760760 - CARLOS EDUARDO NOGUEIRA MARTINS
Interno - 1046884 - ELIZABETH SCHWEGLER
Interno - 2277465 - FABIANA MOREIRA
Interno - 2648941 - IVAN BIANCHI
Interno - 1430573 - MIGUELANGELO ZIEGLER ARBOITTE
Presidente - 1085177 - VANESSA PERIPOLLI