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Parra et al., 2008. Rev. Bras. Zootec., 37 (3): 433-442

Document reference 
Parra, A. R. P. ; Moreira, I. ; Furlan, A. C. ; Paiano, D. ; Scherer, C. ; Carvalho, P. L. de O., 2008. Coffee hulls utilization in growing and finishing pigs feeding. Rev. Bras. Zootec., 37 (3): 433-442

Two experiments were carried out to determine the nutritional values of sticky (SC) and dry coffee hulls (DC) and their effects on the performance and carcass quality of growing and finishing pigs. The hulls were ground to 2.5 mm (SC2 and DC2) and 4.0 mm (SC4 and DC4). In Exp 1, two digestibility assays were carried out with 15 barrow pigs weighting 45.74.12 and 77.56.28 kg for growing and finishing phases, respectively. The digestible energy (DE) values (kcal/kg) for SC2, SC4, DC2 and DC4 were 2494, 2498, 1236 and 1345, respectively. The values of SC showed DE values superior to DC, however, the grinding process did not improved the DE values. In experiment 2, 40 crossbred pigs were used, with an average initial weight of 33.420.53 and 59.450.14 kg in the growing and finishing phases, respectively. Five SC4 inclusion levels (0, 5, 10, 15 and 20%) were evaluated. In the growing phase, the daily feed intake (DFI) presented differences for 20% inclusion level when compared to the control diet (CD). There was a linear decrease in daily weight gain (DWG) when DC4 level was increased in the diet and F:G ratio was the same for CM4 inclusions and CD. In the finishing phase, there was a linear reduction in DFI with increasing inclusion SC4. There was a quadratic effect for DWG, which was better in the inclusion of 8.43%. The backfat thickness values in SC4 treatments were lower as compared to CD in both phases. There was a linear reduction of hot carcass weight and ham weight in the inclusion levels. The hot carcass yield was worst in each inclusion levels as compared to CD. The results suggest that inclusion of up to 5.0% of SC4 in the growing phase and 9.5% in the finishing phase is possible with no effect on the performance and production of lean meat carcasses.

Citation key 
Parra et al., 2008