UTILIZACIÓN DE DIFERENTES NIVELES DE HARINA DE MORERA ( Morus alba ) EN LA ALIMENTACIÓN DE CERDOS EN LA ETAPA DE CEBA.

Abstract

The use of fodder in the feeding of pigs brings with it nutritional and physiological advantages that favor the porcine behavior. The objective of this research consisted of evaluating the effect of the use of different levels of Morera flour in the feeding of pigs in the fattening stage, the same that was carried out in the swine farm of the Department of Animal Production of the Faculty of Zootechnical Sciences. The parameters evaluated were: daily food consumption (CDA), weight increase (IP), feed conversion (CA) and carcass yield (RDC). In the feed consumption of the pigs there was no significant difference, demonstrating a greater consumption with the inclusion of mulberry flour T1. Regarding the total weight increase from the beginning to the 45th day for the treatment T0 was 11,475 Kg - 37,5 Kg; T1 increased between 13.23 Kg 37.43 Kg; the T2: 13.54 Kg - 40.18 Kg, and finally the T3 treatment increased from 13.54 Kg - 38.84 Kg respectively. The averages of food conversion at 45 days were 2.88 Kg / Kg for T0. 2.87 Kg / Kg for T1. 2.64 Kg / Kg for T2 and 2.72 Kg / Kg for T3. Regarding the back fat there was no statistical difference at (P <0.05), the means between all the treatments were between 22.5 mm and 23.5 mm; being a good option the inclusion of mulberry flour to obtain better results on this measured parameter. The use of mulberry flour does not influence the sensory characteristics of pork, according to the data obtained through the application of a sensory test; because T1 is recommended.