A Suplementação de complexo enzimático altera a temperatura superficial de leitões

Abstract

This study was conducted with the objective of investigating the effects of enzyme complex addition on low fiber diets with and without nutritional matrix adjustment for weaned piglets on pre and postprandial surface temperature and glucose level. Sixty - six animals were used, castrated males with initial weight of 6.71kg ± 0.5 kg, of 21 days of age, distributed in 32 cages, with two animals per experimental unit. The animals were distributed in a randomized complete block design in the treatments: 1 - diet without adjustment in the nutritional matrix (SAMN) + enzymatic complex; 2 - diet without adjustment in the nutritional matrix (SAMN) without enzymatic complex; 3 - diet with adjustment in the nutritional matrix (CAMN) + enzymatic complex; 4 - diet with adjustment in the nutritional matrix (CAMN) without enzymatic complex. The experiment was divided in three phases, with twelve days each, totaling 36 days of experimental period. Thermographic images of all animals were recorded in two periods (morning and afternoon), for six nonconsecutive days throughout the experimental period. At the end of the third phase, a pre and postprandial glycemia test was performed in one animal per repetition, using a portable glucose meter. There was an effect (P <0.05) of the adjustment of the nutritional matrix, and addition of the enzymatic complex on the surface temperature of the piglets. The piglets of the SAMN treatment without enzymatic complex presented higher surface temperature in relation to the SAMN containing the enzymatic complex. The animals submitted to the CAMN + enzyme complex presented higher temperature compared to those that did not receive the complex. There was no effect (P> 0.05) of the treatments on the pre and postprandial glycemic levels of the piglets. The use of the enzyme complex in high quality diets, with or without adjustment in the nutritional matrix, does not alter the blood glucose levels of weaned piglets. And the inclusion of enzyme complex in diets without adjustment in the nutritional matrix, provided a lower surface temperature, found by the evaluation of infrared thermography.