ブタによるキャッサバの飼料価値について

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タイトル別名
  • Study of Nutritive Value of Cassava in Rations for Growing and Finishing Pigs
  • ブタ ニヨル キャッサバ ノ シリョウ カチ ニ ツイテ

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Present study was conducted to determine the nutritional value of cassava in balanced pig rations. In this experiment following two problems were studied: (a) What percentage of cassava can be used in pig rations without inducing a disadvantageous influence ? For this purpose the content of cassava was raised from 0, 7.5 to 15 percent in growing rations and 0, 10 up to 20 percent in finishing rations. (b) May cassava be used in pelleted diets? The effects of pelleted cassava diets on overall performance, health and carcass quality were compared to those of mash diets. In addition, a digestibility test of cassava was carried through. The results obtained were as follows. 1. Apparent digestibility of cassava was 36.4% for crude protein, 44.3% for crude fat, 54.5% for crude fiber and 95.6% for nitrogen-free extract. Cassava contained 87.2% total digestible nutrients and 3760 Kcal digestible energy per kg of dry matter. Energy digestibility (digestible energy/gross energy)×100, was 89.2%. The caloric value and the digestibility of nitrogen free extract were high. The digestible crude protein content of cassava product was 0.9 percent. The protein, mineral and fat contents were nutritionally minor components. 2. Feeding experiments were conducted to study the possibility of substituting cassava for cereals in rations for growing and finishing pigs. While pelleted diets containing cassava (up to 15 percent in growing rations and 20 percent for finishing pigs) resulted in performances similar to those with corn-based diets, poorer growth and feed efficiency were recorded for cassava-based diets when they were fed in mash form. Cassava-based rations in mash form were found to be disliked by swine due possibly to irritation to respiratory organs and eyes, but in contrast, pelleted rations were readily accepted similarly to conventional rations based on corn. 3. The results of fattening experiments have shown that health and carcass evaluation were not influenced by the level of cassava up to 20 percent.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 49 (4), 250-257, 1978

    公益社団法人 日本畜産学会

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