Resíduo da industrialização de ovos em dieta para leitões

Abstract

The objective of the experiment evaluating different levels of egg powder residue in the diets of piglets weaned at 28 days of age, assessing performance, hematological parameters, the bacterial count and the quantification of immunoglobulin (IgM). The study was conducted at the Swine Federal Institute of Education Science and Technology of South of Minas Gerais Campus Muzambinho. One design was used in a randomized block design with four treatments and six replications and three animals per experimental unit. The initial weight was used as a criterion for constitution of blocks and treatments consisted of four powdered egg levels (0.0%, 2.0%, 4.0% and 6.0%). The results were evaluated using the linear regression analyzes and polynomial, and the adjustments evaluated for accuracy (R2). With the increase of egg powder residue levels there was an improvement in animal performance. In general, with increasing levels of powdered egg residue there was an increase in final weight of the animals, weight gain and an improvement in feed conversion. Regarding the blood components, there was a reduction on packed cell volume and total protein of seguimentados with raising the level of egg powder residue. The egg powder residue improves the performance of piglets weaned at 28 days of age. As one increases the inclusion of egg residue powder in the diet, there is a higher incidence of beneficial bacteria in tratogastrinteninal piglets, keeping them imonologicamente healthier