Sticky coffee hull silage on the feeding of growing and finishing pigs

Abstract

Two experiments were carried out with the objective of evaluating the performance and carcass traits of growing and finishing pigs fed rations with sticky coffee hull silage. In experiment 1, the coffee hulls were ground through a 4-mm screen and ensiled with 30% water and enzymatic-bacterial inoculant and evaluated in digestibility trial with 15 crossbred pigs distributed in a completely randomised design. Overall, the ensiling process did not improve the digestibility of the sticky coffee hulls. In experiment 2, it was used 60 pigs (32.52 to 59.58 kg) in the growing phase and 55 pigs (61.70 to 90.27 kg) in the finishing phase, distributed in a completely randomised design with five diets (0, 4, 8, 12 and 16% of sticky coffee hull silage) and six replicates. In the growing and finishing phase, inclusion of levels of sticky coffee hull silage did not affect feed intake, weight gain, and plasma urea nitrogen. However, in the finishing phase, feed conversion improved as the levels of sticky coffee hull silage increased. Responses by backfat thickness and marbling were quadratic, whereas empty stomach weight increased linearly when sticky coffee hull silage was included in the diet. Sticky coffee hull silage has good nutritional value and if used in levels up to 16% of the diet, it does not impair performance of pigs in the growing and finishing phases and it results in leaner carcasses. However, the economic feasibility of its use depends on the price relationship of this by-product with the other feedstuffs.

Potential impacts of guava seed meal on piglet feeding as a dietary fibre alternative

“…The ADCDM values were higher than those reported by Carvalho et al (2009), who evaluated the replacement of corn by increasing levels of ensiled and sticky coffee peel (5; 10 and 15%) and obtained DCDM values of (62.64% and 59.91%). Corroborating these results, Silva et al (2008) evaluated cassava root silage without inoculants and obtained a DCDM of 92.57%.…”

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

“…CH are also named “cascara”, corresponding to a mixture of skin, pulp, mucilage, parchment, and part of silverskin resulting from the dry processing method [ 27 ]. “Sticky” CH is an additional by-product that can be obtained when the parchment layer is not removed with the outer layers, resulting in a by-product with a high level of protein and low level of fiber [ 28 , 29 ]. In the wet processing method, CP, also named “fresh cascara”, is a by-product that corresponds to a mixture of coffee cherry outer skin and pulp layer that can be separated by depulping in water [ 27 ].…”

Utilização De Grão De Milho Reidratado E Casca De Café Na Alimentação Animal

“…Devido ao elevado teor de fibras, principalmente celulose e lignina, o que dificulta o aproveitamento pelo animal, é necessário encontrar uma forma de reduzir esse componente estrutural da casca, sendo uma opção o processo de ensilagem que com o ataque de microrganismos fermentadores degradam parte da fibra, principalmente na presença de enzimas fibrolíticas que conseguem quebrar a estrutura da fibra reduzindo sua concentração. Carvalho et al (2011) trabalhando com ensilagem de casca de café, observaram uma redução de 16,87% de FDN e 21,74% de FDA da silagem de casca de café com a casca de café in natura.…”