Funcionalidade nutricional do complexo xilanolítico obtida de Aspergillus japonicus var. aculeatus UFMS 48.136 em dietas para suínos
DOI:
https://doi.org/10.1590/1809-6891v25e-77576EResumo
Realizou-se este estudo com o objetivo de avaliar a funcionalidade nutricional do complexo xilanolítico produzido a partir de fungos da linhagem Aspergillus japonicus var. aculeatus UFMS 48.136, oriundo do bioma Cerrado/Pantanal sul mato-grossense em comparação à xilanase comercial, em dietas de suínos. Foram utilizados dezesseis suínos machos, com peso inicial de 64,23 ± 10,5 kg, distribuídos em delineamento experimental de blocos ao acaso, com quatro dietas: controle, formulado de acordo com as recomendações nutricionais; controle negativo, formulado com redução de 100 Kcal / kg de energia metabolizável (EM); controle negativo + xilanase Cerrado / Pantanal; controle negativo + xilanase comercial; com quatro repetições cada. A suplementação das xilanases proporcionou maiores (P<0,05) valores de energia digestível (ED), metabolizável (EM) e maiores (P<0,05) digestibilidade da matéria seca (MS), matéria orgânica (MO), proteína bruta (PB), extrato etéreo (EE), fibra em detergente neutro (FDN) e fibra em detergente ácido (FDA) em relação à dieta controle negativo, mas sem diferir (P>0,05) da dieta controle. A inclusão das xilanases proporcionou aumento (P<0,05) nos coeficientes de digestibilidade (CD) e metabolizabilidade da energia bruta (EB), MS, MO, PB, EE, FDN e FDA. Não foi constatada diferença (P>0,05) nos valores de digestibilidade e de CD entre as xilanase Cerrado/Pantanal e Comercial. A inclusão das xilanases possibilita a redução de 100 Kcal de EM por kg da dieta. A xilanase Cerrado / Pantanal possui a mesma eficiência nutricional em comparação com a xilanase comercial.
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