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Biofuel co-products as livestock feed - Opportunities and challenges
Biofuel co-products as livestock feed - Opportunities and challenges
Biofuel co-products as livestock feed - Opportunities and challenges
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268<strong>Biofuel</strong> <strong>co</strong>-<strong>products</strong> <strong>as</strong> <strong>livestock</strong> <strong>feed</strong> – <strong>Opportunities</strong> <strong>and</strong> <strong>challenges</strong>TABLE 8Chemical characteristics (percentage b<strong>as</strong>is) of the experimental <strong>feed</strong>Ingredient DM MM P CF CP Ca EE NDF ADF NaSoy bran (1) 88.1 6.6 0.6 5.92 45.54 0.3 1.4 14.1 7.8 0.1Maize (1) 87.1 1.3 0.2 1.95 8.57
Use of palm kernel cakes, <strong>co</strong>-<strong>products</strong> of the biofuel industry, in <strong>co</strong>llared peccary <strong>feed</strong>s 267TABLE 6Average features of the <strong>co</strong>mmercial cuts removed from the<strong>co</strong>ld, left half-carc<strong>as</strong>s of the <strong>co</strong>llared peccaries slaughteredafter the termination ph<strong>as</strong>eParameterLevels of bab<strong>as</strong>su cake in the <strong>feed</strong> (%)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 = St<strong>and</strong>ard error. (1) % of gammon in relation to the leftside <strong>co</strong>ld half carc<strong>as</strong>s. Source: Albuquerque, 2006.TABLE 7Average percentages of organs <strong>and</strong> gl<strong>and</strong>s in relation tothe carc<strong>as</strong>s of the <strong>co</strong>llared peccaries slaughtered after theterminal ph<strong>as</strong>eParameterInclusion levels of bab<strong>as</strong>su cake in the <strong>feed</strong> (%)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 = St<strong>and</strong>ard error. Source: Albuquerque, 2006.carc<strong>as</strong>s. In the diet with an inclusion level of 40 percentbab<strong>as</strong>su cake, the incre<strong>as</strong>e w<strong>as</strong> 2.8 percent for gammon<strong>and</strong> 15.4 percent for percentage of gammon in relation tothe <strong>co</strong>ld, left half-carc<strong>as</strong>s.Silva et al. (2002) studied the effect of different inclusionlevels of CP in the <strong>feed</strong> on carc<strong>as</strong>s <strong>and</strong> meat of <strong>co</strong>llared peccariesslaughtered after the terminal ph<strong>as</strong>e, <strong>and</strong> found nosignificant differences (P >0.05) for the carc<strong>as</strong>s parametersstudied. Similar to observations of Albuquerque (2006),the average dressing percentage w<strong>as</strong> between 56.88 <strong>and</strong>59.47 percent. The percentage of gammon in relation tothe carc<strong>as</strong>s w<strong>as</strong> between 35.0 <strong>and</strong> 38.2 percent, showingslightly higher values than reported in Albuquerque (2006).Some bovine data for dressing percentage were poorerwhen <strong>co</strong>mpared with that of <strong>co</strong>llared peccaries reported byAlbuquerque (2006), such <strong>as</strong> the data found by Schwarzet al. (1993), who found average dressing percentages ofbetween 57.7 <strong>and</strong> 58.4 percent, <strong>and</strong> Holzer et al., (1999),who reported an average dressing percentage between55.4 <strong>and</strong> 57.4 percent. The inclusion of different levels ofbab<strong>as</strong>su cake showed no significant differences (P >0.05) inthe values for organs <strong>and</strong> gl<strong>and</strong>s (Table 7).Meat properties <strong>and</strong> fatty acids profile in the<strong>co</strong>llared peccary gammonAlbuquerque et al. (2009) studied the organolepticproperties (<strong>co</strong>oking losses, shearing force, pH <strong>and</strong> waterholding capacity) of gammon from 12 <strong>co</strong>llared peccaries,<strong>and</strong> the fatty acid (FA) profile of the oil extracted from themeat. No significant differences (P >0.05) were observedin meat properties, <strong>and</strong> unsaturated FA (mono- <strong>and</strong> polyunsaturates)were more frequent than saturated fatty acidsin the <strong>co</strong>llared peccary gammon meat. When <strong>co</strong>mparing themeat from <strong>co</strong>llared peccaries, bovines, ovines <strong>and</strong> swine,the <strong>co</strong>llared peccary had more unsaturated FA (mono- <strong>and</strong>poly unsaturates) than saturated FA. The FA poly unsaturatesare responsible for a reduction in cholesterol blood levels(Monteiro, Mondini <strong>and</strong> Costa, 2000), suggesting that themeat from the <strong>co</strong>llared 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 h<strong>as</strong> been studied invarious animal species: fish – Pieractus mesopotamicus <strong>and</strong>Oreochromis niloticus (Oliveira et al., 1997, 2008; P<strong>as</strong><strong>co</strong>al,Mir<strong>and</strong>a <strong>and</strong> Silva-Filho, 2006.); chicken (Onwudike, 1986,1988; Fari<strong>as</strong>-Filho et al., 2006); <strong>and</strong> in swine (Rhule, 1996;Gómez, Benavides <strong>and</strong> Diaz, 2007.).Embrapa Amazônia Oriental, in partnership withthe Universidade Federal do Pará, embarked on aresearch project (PROFAMA, 2008) that evaluated theperformance of <strong>co</strong>llared peccaries bred in captivity ondiets of oil palm kernel cake <strong>as</strong> an alternative <strong>feed</strong>source. Animal performances (daily weight gain <strong>and</strong>daily <strong>feed</strong> intake), the characteristics of the carc<strong>as</strong>s <strong>and</strong>the non-carc<strong>as</strong>s <strong>co</strong>mponents were observed, <strong>and</strong> thebacterial microbiota in the g<strong>as</strong>tro-intestinal tract of theseanimals w<strong>as</strong> studied.Forty male animals were used, aged between 8 <strong>and</strong>10 months, in their final growth ph<strong>as</strong>e <strong>and</strong> 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; <strong>and</strong> T4 = 22.5% cake). Theproximate analysis of the <strong>feed</strong> is shown in Table 8, <strong>and</strong> thenutritional analysis in Table 9.At the end of each experimental ph<strong>as</strong>e, the animalswere slaughtered to evaluate the effects of the <strong>feed</strong> utilizedon the carc<strong>as</strong>s <strong>and</strong> non-carc<strong>as</strong>s characteristics (gammon<strong>and</strong> carc<strong>as</strong>s dressing percentage, head, hide, blood, feet,carc<strong>as</strong>s length, organs <strong>and</strong> gl<strong>and</strong>s, <strong>and</strong> <strong>co</strong>mmercial cuts)<strong>and</strong> live weight <strong>and</strong> f<strong>as</strong>ting weight.The results observed in the <strong>feed</strong> with the inclusion ofoil palm cake demonstrated that its use in the diet of the<strong>co</strong>llared peccary in an intensive breeding system <strong>co</strong>uld be aregional low-<strong>co</strong>st nutritional <strong>co</strong>mponent.Rhule (1996) studied the effect of breed on the growthof swine with varying levels of oil palm cake in the <strong>feed</strong>,<strong>and</strong> observed more weight gain in swine than in <strong>co</strong>llared
268<strong>Biofuel</strong> <strong>co</strong>-<strong>products</strong> <strong>as</strong> <strong>livestock</strong> <strong>feed</strong> – <strong>Opportunities</strong> <strong>and</strong> <strong>challenges</strong>TABLE 8Chemical characteristics (percentage b<strong>as</strong>is) of the experimental <strong>feed</strong>Ingredient DM MM P CF CP Ca EE NDF ADF NaSoy bran (1) 88.1 6.6 0.6 5.92 45.54 0.3 1.4 14.1 7.8 0.1Maize (1) 87.1 1.3 0.2 1.95 8.57
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viiCHAPTER 22Use of Pongamia glabra
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ixPrefaceHumans are faced with majo
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xiiCBMCBSCCDSCCKCDOCDSCFCFBCFRCGECI
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35Chapter 3Impact of United States
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101Chapter 6Hydrogen sulphide: synt
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155Chapter 8Utilization of crude gl
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209Chapter 11Co-products from biofu
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351Chapter 21Use of detoxified jatr
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379Chapter 22Use of Pongamia glabra
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403Chapter 23Co-products of the Uni
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467Chapter 26An assessment of the p
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483Chapter 27Biofuels: their co-pro
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501Chapter 28Utilization of co-prod
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523Contributing authorsSouheila Abb
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Contributing authors 533(Hons.) and
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