Biofuel co-products as livestock feed - Opportunities and challenges

Use of palm kernel cakes, co-products of the biofuel industry, in collared peccary feeds 267TABLE 6Average features of the commercial cuts removed from thecold, left half-carcass of the collared peccaries slaughteredafter the termination phaseParameterLevels of babassu cake in the feed (%)0 20 40 60 SERibs (g) 1320 1147 1147 1413 186.6Gammon (g) 1428 1420 1468 1555 80.2Shoulder blade (g) 967 953 943 1028 67.7% Gammon (1) 30.6 32.4 35.3 37.2 3.4Notes: SE = Standard error. (1) % of gammon in relation to the leftside cold half carcass. Source: Albuquerque, 2006.TABLE 7Average percentages of organs and glands in relation tothe carcass of the collared peccaries slaughtered after theterminal phaseParameterInclusion levels of babassu cake in the feed (%)0 20 40 60 SEStomach (%) 5.0 4.7 5.2 4.0 0.65Heart (%) 0.7 0.8 0.7 0.6 0.08Lung (%) 1.3 1.8 1.5 1.2 0.11Liver (%) 2.1 2.7 2.5 2.2 0.19Spleen (%) 1.1 0.8 0.7 0.5 0.24Kidneys (%) 0.5 0.6 0.6 0.6 0.07Intestines (%) 5.9 8.2 7.3 6.5 0.93Total (%) 16.6 19.7 18.3 15.3 1.73Notes: SE = Standard error. Source: Albuquerque, 2006.carcass. In the diet with an inclusion level of 40 percentbabassu cake, the increase was 2.8 percent for gammonand 15.4 percent for percentage of gammon in relation tothe cold, left half-carcass.Silva et al. (2002) studied the effect of different inclusionlevels of CP in the feed on carcass and meat of collared peccariesslaughtered after the terminal phase, and found nosignificant differences (P >0.05) for the carcass parametersstudied. Similar to observations of Albuquerque (2006),the average dressing percentage was between 56.88 and59.47 percent. The percentage of gammon in relation tothe carcass was between 35.0 and 38.2 percent, showingslightly higher values than reported in Albuquerque (2006).Some bovine data for dressing percentage were poorerwhen compared with that of collared peccaries reported byAlbuquerque (2006), such as the data found by Schwarzet al. (1993), who found average dressing percentages ofbetween 57.7 and 58.4 percent, and Holzer et al., (1999),who reported an average dressing percentage between55.4 and 57.4 percent. The inclusion of different levels ofbabassu cake showed no significant differences (P >0.05) inthe values for organs and glands (Table 7).Meat properties and fatty acids profile in thecollared peccary gammonAlbuquerque et al. (2009) studied the organolepticproperties (cooking losses, shearing force, pH and waterholding capacity) of gammon from 12 collared peccaries,and the fatty acid (FA) profile of the oil extracted from themeat. No significant differences (P >0.05) were observedin meat properties, and unsaturated FA (mono- and polyunsaturates)were more frequent than saturated fatty acidsin the collared peccary gammon meat. When comparing themeat from collared peccaries, bovines, ovines and swine,the collared peccary had more unsaturated FA (mono- andpoly unsaturates) than saturated FA. The FA poly unsaturatesare responsible for a reduction in cholesterol blood levels(Monteiro, Mondini and Costa, 2000), suggesting that themeat from the collared peccary is a healthy source of animalprotein (Albuquerque et al., 2009).PALM KERNEL CAKE (ELAEIS GUINEENSIS) USEIN THE FEED OF COLLARED PECCARIES RAISEDIN CAPTIVITYThe use of oil palm cake in the diet has been studied invarious animal species: fish – Pieractus mesopotamicus andOreochromis niloticus (Oliveira et al., 1997, 2008; Pascoal,Miranda and Silva-Filho, 2006.); chicken (Onwudike, 1986,1988; Farias-Filho et al., 2006); and in swine (Rhule, 1996;Gómez, Benavides and Diaz, 2007.).Embrapa Amazônia Oriental, in partnership withthe Universidade Federal do Pará, embarked on aresearch project (PROFAMA, 2008) that evaluated theperformance of collared peccaries bred in captivity ondiets of oil palm kernel cake as an alternative feedsource. Animal performances (daily weight gain anddaily feed intake), the characteristics of the carcass andthe non-carcass components were observed, and thebacterial microbiota in the gastro-intestinal tract of theseanimals was studied.Forty male animals were used, aged between 8 and10 months, in their final growth phase and weighing anaverage of 13.20 kg. During the experiment, the animalsreceived varying levels of oil palm cake (T1 = 0% cake; T2= 7.5% cake; T3 = 15% cake; and T4 = 22.5% cake). Theproximate analysis of the feed is shown in Table 8, and thenutritional analysis in Table 9.At the end of each experimental phase, the animalswere slaughtered to evaluate the effects of the feed utilizedon the carcass and non-carcass characteristics (gammonand carcass dressing percentage, head, hide, blood, feet,carcass length, organs and glands, and commercial cuts)and live weight and fasting weight.The results observed in the feed with the inclusion ofoil palm cake demonstrated that its use in the diet of thecollared peccary in an intensive breeding system could be aregional low-cost nutritional component.Rhule (1996) studied the effect of breed on the growthof swine with varying levels of oil palm cake in the feed,and observed more weight gain in swine than in collared