Use of olive cake and tomato peel in the Iberian pig feed | Utilización del alperujo de aceituna y la peladura de tomate en la alimentación del cerdo ibérico
2011
Hernández Matamoros, A., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias | Paniagua Breña, M., Junta de Extremadura, Badajoz (España). Centro de Investigación La Orden | Izquierdo Cebrián, M., Junta de Extremadura, Badajoz (España). Centro de Investigación La Orden | Tejeda Sereno, J.F., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias | González Sánchez, E., Universidad de Extremadura, Badajoz (España). Escuela de Ingenierías Agrarias
We use, olive cake and tomato peel (55% in level incorporation) added to Iberian pigs compound feed, during 28 days -plus 8 days in adaptation- in growing phase (from 72.6 kg to 104.4 kg of live weight). At the final experimental periods we obtain average daily gain of 646 and 664 g/day and 6.1 kg and 5.9 kg of average daily feed intake to olive cake and tomato peel, respectively. The ingestion of olive cake increased the content oleic fatty acid (3.2 porcentuals points) and decreased saturated fatty acid and polyunsaturated fatty acid in adipose subcutaneous tissue. By contrast, tomato peel increased the linoleic fatty acid (1.9 porcentuals points) and decreased the monounsatured fatty acid in this tissue. It can be concluded that due to high feed conversion ratio (9.4 and 8.9 to olive cake and tomato peel, respectively), the use of these subproducts would be conditioned to the cheapening of the diet depending on the cost of products. Also, if the aim is achieve quality standards in terms of fatty acid composition (high level to oleic acid in adipose tissue), the olive cake in contrast to the tomato peel, it seems more appropriate for inclusion in the diet of Iberian pigs during the pre-fattening phase.
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