Conservation of whole bovine milk serum and its influence on piglet feeding in the nursery phase
DOI:
https://doi.org/10.35699/2447-6218.2021.26778Keywords:
Dairy product, Performance, Piglets, Pig farmingAbstract
The objective was to demonstrate the best way to preserve whey and to verify the performance of pigs in the nursery phase using different levels of whey to replace the basal diet. Forty DanBred x Large White male piglets were used, with an average weight of 6 kg ± 0,200g at 23 days of age. The animals were divided into five groups with the inclusion of whole bovine milk serum. These treatments were performed according to the inclusion of whey in the control diet, with 8 replicates per treatment in a completely randomized design: D0- Control diet without serum; D1 - replacement of 7% of the D0 diet by whey; D2 - replacement of 14% of D0 by whey; D3 - replacement of 21% of the D0 diet by whey; D4 - replacement of 28% of the D0 diet by whey. The parameters evaluated for the quality of whey were acidity in Dornic degrees, and about the animal, the performance was feed intake, feed conversion, average daily weight gain. The results were subjected to analysis of variance and the Tukey test was performed at the 5% level. The best method of preserving whey is to keep it cold for up to a week. The use of whole whey in piglet diets in the nursery phase is viable up to 7% because despite increasing feed consumption, it improves feed conversion and consequently animal performance.
Downloads
References
Almeida, G. R.; Hauschild, L.; Fraga, A. Z.; Oliveira Littiere, T.; Moreira, V. E.; Castro Weitzel, L. C.; Campos, P. H. R. F. 2020. Interaction of space allowance and diet on growth performance and physiological responses of piglets raised in tropical conditions. Tropical Animal Health and Production, 52: 1–8. Doi: https://doi.org/10.1007/s11250-020-02394-4.
Almeida, K. N.; Alvim, T. D. C.; Souza, A. R. M.; Lacerda, G. E.; Alvim, F. A. L. S.; Alvim, J. C. 2015. Enzymatic hydrolysis of lactose of whey permeate. Revista do Instituto de Laticínios Cândido Tostes, 70: 55-63. Doi: https://doi.org/10.14295/2238-6416.v70i2.363.
Araujo, A. P.; Oliveira, V. J.; Siqueira, J. V. M.; Mousquer, C. J.; da Freiria, L. B.; Silva, M. R.; Ferreira, V. B.; Silva Filho, A. S.; de Souza Santos, C. M. 2013. Qualidade do leite na bovinocultura leiteira. PUBVET, 7: 2189-2326. Disponível em: http://www.pubvet.com.br/artigo/787/qualidade-do-leite-na-bovinocultura-leiteira.
Barros, D. S.; Valentim, J. K.; Medeiros, S. L. D. S.; Faria, S. R.; Pereira, I. D. B.; Pietramale, R. T. R.; Garcia, R. G. 2020. Vinasse in the diet of lactating sows and its effect on litter. Acta Scientiarum. Animal Sciences, 42: 1-6. Doi: https://doi.org/10.4025/actascianimsci.v42i1.48152.
Bertol, T. M.; Ludke, J. V.; Mores, N. 2000b. Efeito de diferentes fontes protéicas sobre desempenho, composição corporal e morfologia intestinal em leitões. Revista Brasileira de Zootecnia, 29: 1735-1742. Doi: https://doi.org/10.1590/S1516-35982000000600020.
Bertol, T. M.; Santos Filho, J. D.; Bonett, L. 1996a. Soro de leite integral na alimentação dos suínos. Embrapa Suínos e Aves.
Brooks, P. H.; Beal, J.; Niven, S.; Demeckova, V. 2003. Liquid feeding of pigs 2. Potential for improving pig health and food safety. In The IV Conference on effect of genetic and non-genetic factors on carcass and meat quality of pigs, 21: 7-22. Disponível em: https://www.researchgate.net/publication/233324685_Liquid_feeding_of_pigs_II_Potential_for_improving_pig_health_and_food_safety.
Caldara, F. R.; Rosa, P. S. G.; Oliveira Reis, N. M.; Garcia, R. G.; Almeida, F. A. 2009. Alho e orégano como substitutos de antimicrobianos na alimentação de leitões desmamados. Agrarian, 2: 142-152. Disponível em: https://ojs.ufgd.edu.br/index.php/agrarian/article/view/811/491.
Dębiec, H.; Lorenc, R. 1988. Influence of lactose on phosphate metabolism in rats. British Journal of Nutrition, 59: 87-92. Doi: https://doi.org/10.1079/BJN19880013.
Fernandes, A.; Miranda, A. P. 2013. Desempenho e ocorrência de diarreia em leitões alimentados com soro de leite. Archivos de zootecnia, 62: 589-594. Doi: http://dx.doi.org/10.4321/S0004-05922013000400011.
Ganju, S.; Gogate, P. R. 2017. A review on approaches for efficient recovery of whey proteins from dairy industry effluents. Journal of Food Engineering, 215: 84-96. Doi : https://doi.org/10.1016/j.jfoodeng.2017.07.021.
Garrido, B. C.; Souza, G. H.; Lourenço, D. C.; Fasciotti, M. 2016. Proteomics in quality control: Whey protein-based supplements. Journal of proteomics, 147: 48-55. Doi: https://doi.org/10.1016/j.jprot.2016.03.044.
Gomes, D. I.; Alves, K. S.; Oliveira, L. R. S.; Véras, R. M. L.; Barcelos, S. S.; Barbosa, C. V. 2011. Qualidade do leite bovino oriundo de diferentes propriedades rurais na região sudeste do Pará, Brasil. Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences, 54: 165-171. Doi: https://doi.org/10.4322/rca.2012.011.
Grinstead, G. S.; Goodband, R. D.; Dritz, S. S., Tokach, M. D.; Nelssen, J. L.; Woodworth, J. C.; Molitor, M. 2000. Effects of a whey protein product and spray-dried animal plasma on growth performance of weanling pigs. Journal of Animal Science, 78: 647-657. Doi: https://doi.org/10.2527/2000.783647x.
Haraguchi, F. K.; Abreu, W. C. D.; Paula, H. D. 2006. Proteínas do soro do leite: composição, propriedades nutricionais, aplicações no esporte e benefícios para a saúde humana. Revista de nutrição, 19: 479-488. Doi: https://doi.org/10.1590/S1415-52732006000400007.
Hauptli, L.; Lovatto, P. A.; Silva, J. H. S. D.; Garcia, G. G.; Brum Júnior, B. D. S.; Oliveira, J. L. S. D. 2005. Níveis de soro de leite integral na dieta de leitões na creche. Ciencia rural, 35: 1161-1165. Doi: https://doi.org/10.1590/S0103-84782005000500027.
Magalhães, A. C. M.; Obtenção higiênica e parâmetros de qualidade do leite de cabra. Viçosa-MG, 2005. Disponível em: https://www.dti.ufv.br/dzo/caprinos/artigos_tec/hig_quali.pdf .
Matalanis, A.; Decker, E. A.; McClements, D. J. 2012. Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres. Food Chemistry, 132: 766-772. Doi: https://doi.org/10.1016/j.foodchem.2011.11.034.
Navis, M.; Muncan, V.; Sangild, P. T.; Møller Willumsen, L.; Koelink, P. J.; Wildenberg, M. E.; Abrahamse, E.; Thymann, T.; Elburg, R. M. V.; Renes, I. B. 2020a. Beneficial effect of mildly pasteurized whey protein on intestinal integrity and innate defense in preterm and near-term piglets. Nutrients, 12:1125 b. Doi: https://doi.org/10.3390/nu12041125.
Navis, M.; Schwebel, L.; Soendergaard Kappel, S.; Muncan, V.; Sangild, P. T.; Abrahamse, E.; Aunsholt, L.; Thymann, T.; Elburg, R. M. V.; Renes, I. B. 2020b. Mildly pasteurized whey protein promotes gut tolerance in immature piglets compared with extensively heated whey protein. Nutrients, 12: 3391 a. Doi: https://doi.org/10.3390/nu12113391.
Rodrigues, E.; Castagna, A. A.; Dias, M. T.; Aronovich, M. 2013. Qualidade do leite e derivados: processos, processamento tecnológico e índices. Governo do estado do Rio de Janeiro, Niterói, Programa Rio Rural. 53p. (Manual Técnico, 37).
Rostagno, H. S.; Albino, L. F. T.; Donzele, J. L.; Gomes, P. C.; Oliveira, R. D.; Lopes, D. C.; Ferreira, A. S.; Barreto, S. D. T. 2011. Tabelas brasileiras para aves e suínos. Composição de alimentos e exigências nutricionais. 3. ed. Editora UFV. Viçosa, MG.
Rosa, P. P.; Zanela, M. B.; Ribeiro, M. E. R.; Fluck, A. C.; Angelo, I. D. V.; Ferreira, O. G. L.; Costa, O. A. D. 2017. Fatores etiológicos que afetam a qualidade do leite e o Leite Instável Não Ácido (LINA). REDVET. Revista Electrónica de Veterinaria, 18: 1-17. Disponível em: http://www.veterinaria.org/revistas/redvet/n121217.html.
Santos, D. B.; Aguiar, R. O.; da Cruz, W. P.; da Silva Bernardino, P. D. L.; da Silva Martins, L. H.; Carvalho, F. I. M.; Bichara, C. M.G; Silva, P. A. 2020. Desenvolvimento e caracterização de doces de leite bubalino pastosos saborizados com doces de bacuri e Cupuaçu. Brazilian Journal of Development, 6: 56917-56935. Doi: https://doi.org/10.34117/bjdv6n8-195.
Sugiharto, S.; Lauridsen, C.; Jensen, B. B. 2015. Gastrointestinal ecosystem and immunological responses in E. coli challenged pigs after weaning fed liquid diets containing whey permeate fermented with different lactic acid bacteria. Animal Feed Science and Technology, 207: 278-282. Doi: https://doi.org/10.1016/j.anifeedsci.2015.06.019.
Xiao, K.; Jiao, L.; Cao, S.; Song, Z.; Hu, C.; Han, X. 2016. Whey protein concentrate enhances intestinal integrity and influences transforming growth factor-β1 and mitogen-activated protein kinase signalling pathways in piglets after lipopolysaccharide challenge. British Journal of Nutrition, 115: 984-993. Doi: https://doi.org/10.1017/S0007114515005085.
Zardo, A. O.; de LIMA, G. J. M. M. 1999. Alimentos para suínos. Embrapa Suínos e Aves- Livro técnico (INFOTECA-E).
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Agrarian Sciences Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish in this journal agree to the following terms:
The Copyright for articles published in this journal follow authorship. The articles are open access, with their own attributions, in educational and non-commercial applications.
The journal reserves the right to make regulatory, orthographic and grammatical changes in the originals, with the aim of maintaining the standard language and the credibility of the vehicle. It will respect, however, the writing style of the authors.
Changes, corrections or suggestions of conceptual order will be forwarded to the authors, when necessary. In such cases, the articles, once appropriate, should be submitted for further consideration.
The opinions issued by the authors of the articles are their sole responsibility.
Agrarian Science Journal is licensed under a 