La “mayonesa” un nuevo ingrediente en alimentación líquida de porcino de engorde

• C. Sol ^[1] ; L. Castillejos ^[1] ; J. Gasa ^[1]
  1. [1] SNiBA
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 1, 2013, ISBN 978-84-695-7684-7, págs. 138-140
• Idioma: español
• Títulos paralelos:
  • Mayonnaise, a new by-product
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • To evaluate the supplementation of 4% of mayonnaise on performance of fattening pigs (25-100kg) feeding liquid feed. One hundred eighty pigs (24,6±3,93 kg) were randomly assigned to 10 pens (18 pigs/pen). Each pen was assigned to one of two dietary treatments: (i) a liquid control diet (CTR) without mayonnaise or (ii) a liquid diet with the addition of mayonnaise (MAH). The trial lasted 14 weeks. BW was recorded at the end of each feeding phase and average daily feed intake (ADFI) was estimated by feed disappearance daily. Supplementation of mayonnaise did not affect (P>0.05) overall average daily gain (ADG) and feed conversion (FC). However, pigs fed MAH had higher (P<0.05) ADFI (1,948kg) than CTR pigs (1,758kg). Although the two experimental diets were formulated to be isoproteic and isoenergetic, soybean was replaced by rapeseed and corn by wheat and barley in MAH diet, to maintain the minimum cost of feed. To assess the effect of a new ingredient as the mayonnaise is not enough to control chemical composition and nutritional value. Therefore, it can’t conclude the mayonnaise had not effects without using the same conventional ingredients and similar levels, although it slightly modifies the cost of feed.