Subproductos de cervecería en la suplementación alimenticia de oretes charolais

Abstract

Brewer byproducts in Feed of Yearling charolais Bulls. The effect of dietary supplementation on charolais bulls with brewery by-products on productive behavior was assayed. Eighteen bulls were dewormed and vitamined and then distributed in six treatments on the basis of the application of three levels of wet brewery putty (MC), and two levels of inactive brewer yeast (LC) during three growth stages. The variables to evaluate were: Daily intake of dry matter (CDMS), Average daily gain (GDP) and Feed conversion (CA). A completely randomized design with factorial arrangement A x B was applied, where A = MC levels (0, 10 and 20%) and B = LC levels (0 and 10%). In the first stage a significant difference (P<0.05) was found only in CDMS, in the interaction MC x LC, it was observed a reduction with the combination 20% MC and 10% LC. The cholesterol concentration decreased (P <0.05) with LC. During the second stage there was an interaction effect MC x LC on CDMS and on GDP: both variables decreased (P<0.05) with the combination of 20% MC and 10% LC. CA and blood profile were not affected (P> 0.05) with supplementation of both products during the second and third stages. However, in the third stage appeared a higher CDMS (P<0.05) with the inclusion of 10% LC in the feed ration. From the above it may be concluded that the association between the possible effect of brewery sub-products lies in the regulatory effect exerted by LC on the decrements of CDMS caused by the MC, yet these by- products are an option for feeding fattening bulls.