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Effects of processing methods on the digestibility and palatability of cassava root in growing pigs.

机译：加工方法对生长猪木薯根消化率和适口性的影响。

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Four experiments were carried out to evaluate the effects of processing methods on the digestibility and palatability of cassava roots (CR) in growing pigs. Fresh CR were ground with a vegetable biomass chopper (ground CR) or manually chopped with a slicing tool into thin chips (chopped CR). An electric grinder with a 3 mm diameter screen was used to make CR meal from dried ground CR obtained after a 6-h drying period (meal-6 h). The ground, chopped and meal forms were chosen because they are the main forms used for feeding pigs in such geographical areas. In Experiment 1, changes in hydrocyanic acid (HCN) and dry matter (DM) contents in chopped and ground CR were measured during a 24-h drying period in a solar dryer. The minimum drying times required to reach the minimum HCN content in ground and chopped CR were 3 and 6 h, respectively. The second and third experiments were designed to determine the effects of the processing form (chopped, ground or meal forms; Experiment 2) and the effects of increasing incorporation rates of ground CR (Experiment 3) on the coefficient of total tract apparent digestibility (CTTAD) of nutrients and energy in the experimental diets. In Experiment 2, a total of six pigs were studied in a 3x3 Latin square design. Each pig was fed alternately with one of the three experimental cassava forms, being offered 400 g/kg DM of CR products and 600 g/kg DM of a control corn soya bean meal (CSBM) diet. In Experiment 3, four pigs were studied in a 4x4 Latin square design and the dietary treatment included a gradual increase in ground CR from 0 to 600 g/kg of DM offered in the CSBM diet. In Experiment 2, it was found that the energy CTTAD of the experimental diet was not affected by the cassava form (chopped, ground or meal) (P>0.05), and averaged 0.927. In Experiment 3, the CTTAD of organic matter and energy linearly increased (P<0.05) with the gradual incorporation of ground CR. The digestible and metabolizable energy values of the ground CR were 15.6 and 15.5 MJ/kg DM, respectively. Experiment 4 was designed to investigate dietary preferences between a CSBM diet and the CR offered in chopped, ground or meal forms with different drying durations (3 or 6 h). Variations in the palatability of CR products were mainly related to differences in the DM and HCN contents. From the results obtained in Experiments 2-4, the ground CR dried for 6 h appeared to be the most appropriate form for incorporating cassava roots into pig feed under the conditions of a small-scale farming system.
机译：进行了四个实验，以评估加工方法对生长猪中木薯根（CR）的消化率和适口性的影响。新鲜的CR用蔬菜生物量切碎机研磨（CR），或用切片工具手动切成薄片（CR切碎）。使用具有3 mm直径筛网的电动研磨机，由干燥6小时（餐后6小时）后获得的干燥磨碎的CR制成CR粉。选择地面，切碎和进餐形式是因为它们是在这些地理区域中喂猪的主要形式。在实验1中，在太阳能干燥机中干燥24小时后，测定了切碎和磨碎的CR中氢氰酸（HCN）和干物质（DM）含量的变化。在地面和切碎的CR中达到最低HCN含量所需的最短干燥时间分别为3小时和6小时。设计第二个和第三个实验，以确定加工形式（切碎，磨碎或进餐形式;实验2）的影响以及磨碎CR掺入率增加的影响（实验3）对总表观消化率（CTTAD）的影响）实验饮食中的营养和能量。在实验2中，以3x3拉丁方形设计研究了总共6头猪。每头猪交替饲喂三种木薯形式中的一种，分别提供400 g / kg DM的CR产品和600 g / kg DM的对照玉米豆粕（CSBM）日粮。在实验3中，以4x4拉丁方形设计研究了四头猪，饮食处理包括将CSBM日粮中的地面CR从0逐渐增加到600 g / kg DM。在实验2中，发现实验饮食的能量CTTAD不受木薯形式（切碎，磨碎或进餐）的影响（P> 0.05），平均为0.927。在实验3中，随着地面CR的逐渐掺入，有机物和能量的CTTAD线性增加（P <0.05）。地面CR的可消化和代谢能值分别为15.6 MJ / kg DM。实验4旨在调查CSBM饮食和切碎，磨碎或进餐形式（具有不同的干燥时间（3或6小时））提供的CR之间的饮食偏好。 CR产品适口性的差异主要与DM和HCN含量的差异有关。从实验2-4中获得的结果来看，干燥6小时的CR研磨粉似乎是在小规模耕作系统条件下将木薯根掺入猪饲料中的最合适形式。

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