Nutritional Value of Local Feedstuffs for Swine in Hawai‘i

Tiwari, Utsav
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[Honolulu] : [University of Hawaii at Manoa], [May 2015]
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Commercial swine diets are composed mainly of ingredients such as corn, wheat and soybean to meet energy and protein requirements. Market availability of these ingredients is variable due to limited production as well as competition among food, feed and fuel. Hence, in order to assure sustainability of swine production in places like Hawaii, alternative feeding system need to be studied, developed and extended. Some agricultural products like purple sweet potato(PSP), okinawan sweet potato (OSP), cassava and taro and some agricultural co-products like macadamia nut cake (MNC), okara, wheat millrun (WMR) and barley brewers grain (BBG), are available locally which could together provide basis for producing more affordable locally manufactured feeds. However, limited information available on nutritional value and digestibility of these potential feedstuffs, limits their use in routine swine feed formulation. The agricultural products and agricultural co-products were obtained from local market to determine nutrient profile and in vitro digestibility. Among the agricultural products, crude protein (CP) content was highest in taro (8.8%) and lowest in cassava (3.7%). Ether extract (EE) was highest in PSP (2.7%) and lowest in cassava (1.0%).Acid detergent fiber (ADF) content was highest in taro (10.3%) and lowest in PSP (5.6%). Neutral detergent fiber (NDF) content was highest in taro (11.4%) and lowest in PSP (7.9%). The starch content was highest in cassava (60.8%) and lowest in taro (38.4%). Gross energy was highest in taro (4333 Kcal/kg) and lowest in PSP (4134). Among the agricultural co-products. Crude protein content was highest in MNC (25.5%) and lowest in BBG (11.7%). Ether extract content was highest in okara (13.3%) and lowest in BBG (1.7%). The ADF content was highest in MNC (28.0%) and lowest in okara (19.7%). The NDF content was highest in WMR (42.0%) and lowest in okara (31.0%). The MNC had 2.8 and 0.2%, linoleic acid and linolenic acid content, respectively, lysine concentration was 0.7%. In vitro dry matter digestibility was significantly higher (P ˂ 0.001) in PSP (86.8%) than taro (70.3%). In vitro gross energy digestibility was significantly higher (P ˂ 0.001) in PSP (87.5%) than taro (64.9%). In vitro crude protein digestibility was significantly higher (P ˂ 0.05) in PSP (76.3%) and cassava (74.4%) than taro (63.1%) and OSP (63.1%). Among agricultural co-products, in vitro dry matter digestibility among co-products was significantly higher (P ˂ 0.05) in MNC (75.71%) and okara (74.10%) than BBG (61.33%). Agricultural products can be used as partial substitute of common energy ingredients in pig diets, especially for subsistent farming system where agricultural products are grown and are widely available whereas agricultural co-products can also be used to replace traditional feed ingredients to some extent and can serve as potential source of protein.
M.S. University of Hawaii at Manoa 2015.
Includes bibliographical references.
Swine, agricultural products, agricultural co-products, in vitro digestibility
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Theses for the degree of Master of Science (University of Hawaii at Manoa). Human Nutrition,Food & Animal Sciences
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