Valorisation de Azolla spp, Moringa oleifera , son de riz et de coproduits de volaille et de poisson en alimentation animale

RESUMELa présente étude s'est intéressée à la comparaison des performances zootechniques et économiques des porcs nourris avec des aliments commerciaux et des aliments non conventionnels. Au total, 90 porcelets métis (race locale X Large white) âgés de 60 à 90 jours dont 45 mâles castrés et 45 femelles, ont été répartis en 15 lots de 6 animaux, à raison de 3 loges de 6 porcelets par traitement alimentaire. Chaque lot a été nourri à volonté avec un aliment commercial et quatre aliments contenant différents taux de Azolla, Moringa, son de riz, viscères de poulet Cobb 500 et de poisson Oreochromis niloticus. Une différence significative (P < 0,05) a été notée entre les gains moyens quotidiens (GMQ). Après 90 jours d'expérimentation, les GMQ étaient de 197g/j pour les porcs du lot à aliment commercial et de 63 à 101g/j pour ceux soumis aux aliments à base de ressources non conventionnelles. Il ressort des calculs économiques que le coût alimentaire (Ca) par kg de gain de poids (GP) était plus faible pour l'aliment non conventionnel (716 FCFA/kg GP) par rapport à l'aliment commercial (830 FCFA/kg GP). Il est donc possible d'utiliser ces ressources non conventionnelles pour nourrir de façon efficiente des porcs dans un système intégré d'exploitations familiales tout en rendant l'environnement sain. © 2015 International Formulae Group. All rights reserved.Mots clés : Aliment, performance, porcs, rentabilité économique. Sanitation of the environment by the valorisation of non-conventional resources in feed of growing pigs ABSTRACTThe present study was focused on the comparison of zootechnic and economic performance of pigs nourished with commercial and non-conventional feed. In total, 90 crossbred piglets (Landrace x Large white) C. C. HEDJI et al. / Int. J. Biol. Chem. Sci. 9(4): 1929-1936, 2015 1930 aged 60 to 90 days with 45 castrated males and 45 females, were divided into 15 groups of 6 animals at the rate of 3 lodges of 6 piglets per treatment. Each batch was fed ad libitum with commercial feed and four feed containing different levels of Azolla, Moringa, rice bran, chicken Cobb 500 and fish Oreochromis niloticus viscera. A significant difference (P < 0.05) was observed between Average Daily Gain (ADG). After 90 days of experimentation, the ADG were 197 g / day for pigs nourished with commercial feed and 63 to 101 g / day for those subjected to feed made from unconventional resources. It emerges from the economic calculations that the feed cost (Ca) per kg of Weight Gain (WG) was lower for non-conventional feed (716 FCFA / kg WG) than the commercial feed one (830 FCFA / kg WG). It is therefore possible to use these unconventional resources efficiently to feed pigs in an integrated system of family farms while making healthy environment.

The aim of the study was to evaluate the impact of unconventional food resources on the quality of pig meat. 90 pigs of which 20 were slaughtered at 180 days old for meat quality evaluation. It came out from the study that the highest L* and b* were obtained in A0 commercial feed, while the highest a* was recorded in A3 (P < 0.05). From 45 minutes to 24 h post-mortem, the highest pork hue value was recorded in A2, whereas the highest chromaticity was found in A0. The pH 45 and pH 24 of Mld (Muscle Longissimus dorsi) were lower in control group than in experimental groups. The cooking loss and water-holding capacity of the meat from A4 were higher than those of other treatments. Luminance, redness, yellowness, chroma values and pH of the pork had increased during the post-mortem aging time for the both diet treatments while the hue value decreased (P < 0.05). Nutritionally, the protein content, the fat content, the dry matter content and the ash content varied respectively from 24.45% to 26.87%, 0.52% to 1.6%, 26% to 27.5% and 1.1% to 1.79% with the highest protein contents found in meat from unconventional feed A4 (P < 0.01) while the highest fat content (1.6%) was obtained from meat of the control group A0 (P < 0.001). The texture of the meat from the control group was better than those of experimental groups (P < 0.01). Overall, unconventional diet based on Azolla and Moringa improves technological and nutritional pork quality.