ANTIBODIES OF EGG YOLK (IGY) AND PROTEIN CORE (NUPRO) IN THE FEEDING OF PIGLETS

Abstract

Forty-eight crossbreed piglets (Duroc, Landrace, Yorkshire, Hampshire) of 35 d and 6,34 ± 0,200 kg, were fed by 36 d, to evaluate four treatments: T1 (control), no antibodies from egg yolk/No Nupro® antibodies (NIgY/NN); T2, with antibodies from egg yolk/without NuPro® antibodies (IgY/NN); T3, no antibodies from egg yolk/with Nupro® antibodies (NIgY/N) and T4, with antibodies from egg yolk/with NuPro® antibodies (IgY/N). Diets contained similar concentration of crude protein (21,0%), and metabolizable energy (3,4 Mcal ME/kg feed). At the end of the experiment zoometric measures were taken height at withers; tuberosity’s length, chest circumference and backfat thickness. Subsequently, three piglets per treatment were humanely sacrificed to evaluate carcass yields, weight of blood, lungs, heart, spleen, liver, and kidneys, abdominal organs, stomach and gastrointestinal tract were taken. A completely randomized design with a 2x2 factorial arrangement was used for data analysis. Addition of IgY, Nupro and both, did not affect (P> 0,05) the slaughter weights, and weights of hot and cold carcass. Lower (P≤0,05) wither height (cm) was observed in animals receiving both additives in relation with animals of the control; It was found the following values ​​36,11; 34,29; 33,11 and 34,88 for NIgY/NN, IgY/NN, NIgY/N and IgY/N, respectively. The addition of IgY, Nupro and both decreased (P≤0,05) the tuberosity’s length by 15,5% compared to the control group. Chest diameter (cm) and backfat thickness (mm) were not different (P≥0,05) between treatments.