Efeito do Uso de Farelo de Arroz e Borra de Tofu Fermentado com Probiótico à Base de Moringa na Dieta para Melhorar o Desempenho Produtivo de Suínos

The study aims to verify the effect of using agricultural by-products fermented with Moringa-based probiotics in the diet to improve the productive performance and economic value of the pig diet. The study was carried out in the laboratory area of the Faculty of Agriculture Hera, from August 12th to October 16th, 2021. The Experimental Method with Latin Square Design was used, consisting of 5 treatments and 5 repetitions. The variables observed are the productive performance and the economic value of the diet. The applied treatments composed of: T0 (as control), T1, T2, T3 and T4 use fermented by-products with different levels in the diet formulation. The study results showed that there were significant differences (P < 0.05) between treatments. The mean comparison test revealed that T3 was the best treatment compared to the other treatments. Pigs that received T3 were able to improve consumption, conversion, consumption efficiency, shoulder height and average daily weight, in addition to providing high yields in the sale of pork.