Uso da moringa como aditivo para suínos na fase pós-desmame

• Ano de defesa: 2019
• Autor(a) principal: VIAPIANA, Juliane Garlet
• Orientador(a): DUTRA JÚNIOR, Wilson Moreira
• Banca de defesa: OLIVEIRA, Claudio José Parro de, TORRES, Thaysa Rodrigues, SILVA JUNIOR, Valdemiro Amaro da, SANTOS, Marcos José Batista dos
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural de Pernambuco
• Programa de Pós-Graduação: Programa de Pós-Graduação em Zootecnia
• Departamento: Departamento de Zootecnia
• País: Brasil
• Palavras-chave em Português: Moringa oleifera; Nutrição animal; Suíno
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8087

The objective was to evaluate the biological properties of Moringa oleifera (moringa) as an additive for piglets in the post-weaning phase, on performance, antioxidant capacity in vitro, the effect of supplementation on serum and immunological biochemical parameters and antioxidant capacity in vivo. A total of 120 piglets were distributed in four treatments with six replicates each, containing five piglets per experimental unit, in a randomized complete block design. The treatments were a control diet without addition of moringa extract; and three diets containing the levels of 0.5, 1.0 and 1.5% of moringa. The experimental period had weaning duration for the next 49 days. In the first chapter the evaluation of the zootechnical performance, carcass yield and meat quality, organ weight, incidence of diarrhea, diagnosis of pneumonia and pH the contents of the cecum and colon in piglets fed with moringa as additive are described. In the second chapter the quantification of the moringa secondary compounds, the in vitro antioxidant activity of the moringa ethanolic extract, the evaluation of the serological oxidative stability, the serum biochemistry and the immunity evaluation of the piglets fed with moringa as an additive are described. Feed intake, weight gain and feed conversion increased (P<0.05) with moringa supplementation up to the level of 1% of the plant extract. There was an increase (P<0.05) in the cold carcass yield and the water retention capacity of the meat, and a decrease (P<0.05) in the luminosity index and red meat index with supplementation around 1 % of the vegetable in the diets. There was an increase (P <0.05) in the frequency of diarrhea in piglets with supplementation of moringa levels, as well an increase in the number of infections with pneumonia. The concentration required to sequester 50% of the ABTS (EC50) radical was 59.52 μg/mL of moringa ethanolic extract, being effective in antioxidant capacity in vitro. In vivo antioxidant capacity differed significantly (P<0.01) among the experimental treatments, the moringa contained in the diets promoted a decrease (P<0.01) in the level of MDA in the piglets serum. Among the serological biochemical components, the levels of total protein, urea, phosphorus, and GGT enzyme had high correlation with the presence of moringa in the diets, but there was no significant difference between the levels. The supplementation of piglet diets in the post-weaning period with up to 1% moringa promoted improvements in the carcass yield, in the qualitative characteristics of the meat, but increased the frequency of diarrhea and pneumonia in the piglets. Moringa extract in the post-weaning phase increased the antioxidant response capacity of piglets, reducing oxidative stress. There was a greater initiating of immune response in the piglets that consumed moringa as additive.