Farinha de Cará-roxo (Dioscorea trifida, L.) na alimentação de suínos na fase de terminação

Abstract

The purpose of this study was to evaluate the effects of inclusion of purple yam flour (D. trifida, L) in the diet of finishing pigs, through the digestibility of the diets, and the metabolic profile of the pigs fed with diets that had inclusion of 15% and 30% of purple character flour (D. trifida, L). The 12-day digestibility experiment was performed using the total fecal collection method of 15 tricross male castrated pigs. ”(Large white x landrace x duroc) with initial mean live weight of 60 to 70 kg and age of 120 days, distributed in a randomized block design (DBC) with 3 inclusion levels (treatments) (0%, 15% and 30 %) of purple yam flour (D. trifida, L) in the diet and 5 repetitions each. The SAS LAB statistical package (SAS INSTITUTE, 2011) was used to analyze nutrient digestibility and metabolic profile data, and the level factor degrees of freedom were decomposed into their individual (linear, quadratic) regression components through of the orthogonal polynomials, the analysis of variance was performed using PROC GLM from SAS. The results show that a significant effect was observed (P <0.05) with linear disbelieving responses of the digestibility coefficients of EB, MS, MO, MM, LIP in relation to the control diet, where this behavior was also observed in the EDap, PDap. and LDap of the decrease of these nutrients, as the levels of purple yam flour (D. trifida, L) increased. In the metabolic profile, significant differences (P <0.05) were observed in the total protein serum levels (4.46; 6.35; 7.20), albumin (2.01; 2.65; 3.75), glucose. (92.04, 106.5, 125.0), cholesterol (28.05, 30.5, 43.00), triglycerides (11.20, 14.50, 19.00), calcium (5.50; 4.90; 5.20) and magnesium (2.30; 3.13; 3.65), where in these parameters an increasing linear effect was observed, ie, as increases in the inclusion levels of purple character flour also increased the levels of the evaluated parameters. The results show that purple yam flour (D. trifida, L) may serve in the future as an alternative feed for finishing pigs