Inclusion of residue meat flour in growing pigs diet (30-50 kg)

Correia, A. M.Frank, I. O.Rodrigues, N. M.Castro, R. C. C.Rocha Junior, C. M.Pena, S. M.Silva, F. C. O.

A study was carried out to evaluate the inclusion of increasing levels of a residue from the rendering plant after obtaining meat and bone meal for growing pigs on performance, carcass characteristics, incidence of diarrhea and economic viability of the diets. Forty-eight pigs were allotted in a completely randomized design with four treatments (0, 2, 4 and 6% of residue inclusion), six replicates and two animals per experimental unit (barrows and females) with 30 ± 0.662 kg of initial weight in a 24-day trial period. Statistical assumptions of normality and homogeneity were verified using Shapiro-Wilk and Barllet tests, respectively, at 5% probability. The assumptions were met and the data were subjected to analysis of variance at 5% significance. The performance variables, carcass characteristics and diarrhea incidence did not showsignificant differences (P<0.05) between the levels of inclusion of residue in the diet. The residue can be used up to 6% in the feed without affecting performance, carcass characteristics and diarrhea incidence in growing pigs, however, the inclusion of 4% of the residue presents greater economic viability.