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| Rodrigues,Nair Elizabeth Barreto; Tadeu Filho,Elias; Zangeronimo,Márcio Gilberto; Cantarelli,Vinícius de Souza; Rodrigues,Paulo Borges; Rodrigues Filho,Moacir; Gomide,Elisangela Minati; Betarelli,Rafael Pedroso. |
| The objective of this study was to evaluate the effect of reducing the crude protein (CP) with the use of amino acids in diets with the same amount of calories anddifferent levels of soybean oil (SO) for finishing pigs kept in two different ambient temperatures. A total of 120 barrows (initial weight of 68.0±1.9 kg) were utilized for the experiment. The design was of randomized blocks in a 2 × 3 × 2 factorial arrangement (two levels of CP, 16.2 and 13.7%; three levels of SO, 1.5; 3.0 and 4.5%; and two ambient temperatures, 19 and 31 ºC), totaling twelve treatments with five replicates for thirty days. The heat reduced feed intake (FI) of the animals, regardless of the levels of CP and SO used, and reduced weight gain (WG) in diets with reduced CP and SO or... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass; Nutrition; Performance; Temperature. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000800011 |
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