Evaluating the performance and profitability of varied combinations of brewery by-products for fattening pigs
2022
Beyihayo, Geoffrey A. | Rukundo, Eugene | Mwesigwa, Robert | Lwanga, Timothy | Kabugo, Stephen
Context The consumption of pork is rapidly increasing in Uganda and presents an opportunity for pig farmers to maximise profits. However, the population and productivity of pigs remains low and this is attributed to the high cost of commercial feeds. Aims We aimed to evaluate the effects of various combinations of brewery by-products on the performance, carcass characteristics and profitability of fattening pigs. Methods The study involved 48 crossbred (Large White×Camborough) pigs weaned at 2months of age and weighing 10.3±1.2kg. Group pens of four pigs, balanced for sex and weight, were assigned in a completely randomised design with three replications to four diets: BYM, 22% brewers’ spent grain+15% yeast cake+60% malt dust; BY, 33% brewers’ spent grain+14% yeast cake (with 50% maize bran); YM, 27% yeast cake+70% malt dust; and a commercial diet (control). Feed intake and efficiency, costs and carcass characteristic were determined. Key results Feeding brewery by-products increased (P P P >0.05). Backfat thickness measured at four sites was similar (P >0.05) across dietary treatments. Conclusion A blended mixture of brewery by-products containing brewers’ spent grain (22%), yeast (15%) and malt dust (60%) is an economical replacement of commercial diets for fattening pigs. Implications Brewery by-products can be used to increase profit margins without affecting the carcass characteristics of pigs.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library