INFLUENCE OF DIFFERENT DEPTHS ON BEDDING PHYSICOCHEMICAL CHARACTERISITICS AND ON Salmonella sp. PREVALENCE IN PIGS DURING THE FINISHING PHASE.

Authors

  • Érico Kunde Corrêa Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil
  • Eduarda Hallal Duval Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil
  • Paula Trindade Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil
  • Ivan Bianchi Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil
  • Thomaz Lucia Júnior Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil
  • Wladimir Padilha Silva Universidade Federal de Pelotas (UFPEL), Pelotas, Rio Grande do Sul, Brasil

Keywords:

Produção de suínos

Abstract

The main objective of this study was to evaluate two consecutive lots of swine production in floor of concrete and on bedding with two different depths. Environment parameters of the building had been evaluated, physical and chemistry of the bed, beyond the presence of Salmonella spp. in the systems of floor and the animals in the moment of slaughter. The treatments had been constituted of two different depths of bed of rind of rice, 0.5 m (T1) and 0.25 m (T2), and a system with compact floor of concrete (T3). Thirty animals had been used, being 15 animals for repetition. Was registered temperature in the surface of the floors and middle of the pens in the three treatments, to the half depth in the middle of the pens for T1 and T2. Was registered the ambient temperature and the relative humidity of air in the building. pH, dry matter, carbon and nitrogen Was determined in the beds. Salmonella spp. was analysed in: feces, blood, bed, swab of the floor and animals at the moment of slaughter. The use of bedding for swine in growth and finishing independent of the its height, is viable, because it did not influence the parameters of thermal comfort and the prevalency of Salmonella spp., beyond allowing the transformation of the waste in material stabilized for agricultural use.

KEY WORDS: Alimentary security, environment, system of production, thermal comfort.

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Published

2009-04-02

How to Cite

CORRÊA, Érico Kunde; DUVAL, Eduarda Hallal; TRINDADE, Paula; BIANCHI, Ivan; JÚNIOR, Thomaz Lucia; SILVA, Wladimir Padilha. INFLUENCE OF DIFFERENT DEPTHS ON BEDDING PHYSICOCHEMICAL CHARACTERISITICS AND ON Salmonella sp. PREVALENCE IN PIGS DURING THE FINISHING PHASE. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 1, p. 9–17, 2009. Disponível em: https://revistas.ufg.br/vet/article/view/451. Acesso em: 5 dec. 2025.

Issue

Vol. 10 No. 1 (2009)

Section

Animal Production

License

Copyright (c) 2009 Brazilian Animal Science/ Ciência Animal Brasileira

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