USE OF ANALYTICAL HIERARCHY PROCESS BASED ON PRODUCTION PERFORMANCE /COST/ENVIRONMENTAL IMPACT, IN EVALUATING THE EFFICIENCY OF COMPOUND FEEDS FORMULATIONS FOR LAYING HENS

V. Criste, Tatiana Dumitra Panaite, Alina Banciu, Gabriela Vasile, Rodica Diana Criste, Madalina Arama

Abstract
    The efficiency of diet formulations that include food industry by-products (rapeseed meal, grape seeds meal, buckthorn meal, pumpkin meal and flax meal) was assessed based on the results of a feeding trial on laying hens (160 TETRA SL layers, 56 weeks) using the Analytical Hierarchy Process (AHP). The methodology involves pair comparisons made by a group of evaluators, which express the relative importance of the criteria and diet formulations that are considered. AHP users first break down the decision problem into a hierarchy of sub-problems that are easier to understand and which can be analysed independently. Three types of criteria were established on the basis of which each evaluator made the hierarchy: (c1) technical (laying percentage and average egg weight); (c2) economic (cost and feed conversion ratio); (c3) ecologic (physical-chemical and microbiologic indicators with ecologic relevance). The assessed compound feeds formulations had the same basal composition (17.44% crude protein and 11.72 MJ/kg feed metabolisable energy) but differed by the added by-products: E1 (9,5 % rapeseed meal + 3 % grape seeds meal); E2 (8,73 % flax meal + 3% buckthorn meal); E3 (9 % pumpkin meal). Based on the production performance, costs and environmental impact, formulation E1 (with rapeseed meal and grape seeds meal) performed best under these particular experimental conditions.

Key words: AHP methodology; criteria; laying hens; compound feeds formulations; by-products

PROCESUL DE IERARHIZARE ANALITICĂ, PE BAZA PERFORMANŢELOR DE PRODUCŢIE/ COST/ IMPACT MEDIU, ÎN EVALUAREA EFICIENŢEI UNOR REŢETE FURAJERE PENTRU GĂINI OUĂTOARE

V. Criste, Tatiana Dumitra Panaite, Alina Banciu, Gabriela Vasile, Rodica Diana Criste, Madalina Arama

Rezumat
    Evaluarea comparativa a eficientei unor retete furajere care includ subproduse ale industriei alimentare (srot de rapita, srot din simburi de struguri, srot de catina, srot de dovleac, srot de in) s-a facut pe baza rezultatelor obtinute intr-un experiment desfasurat pe gaini ouatoare (160 capete, hibrid TETRA SL, 56 de saptamani) prin folosirea metodologiei de ierarhizare analitica (AHP). Metodologia consta in realizarea, de catre un grup de evaluatori, a unor comparatii pereche cu scopul de a exprima importanta relativa a criteriilor si a retetelor luate in considerare. Utilizatorii de AHP descompun mai întâi problema lor de decizie într-o ierarhie de sub-probleme mai uşor de înţeles, care fiecare pot fi analizate în mod independent. S-au stabilit trei tipuri de criterii in baza carora, fiecare evaluator si-a realizat ierarhizarea: (c1) tehnic (intensitatea la ouat si greutatea medie a oului); (c2) economic (pretul de cost si consumul specific); (c3) ecologic (indicatorii fizico-chimici si microbiologici de relevanta ecologica). Retetele evaluate au avut aceeasi structura de baza (17,44% proteina bruta si 11,72 MJ/kg energie metabolizabila ) dar s-au diferentiat prin subprodusele inglobate: E1(9,5% srot de rapita + 3% srot de struguri); E2 (8,73% srot de in + 3% srot de catina); E3 (9% srot de dovleac). Pe baza performantelor de productie, costuri si impact mediu s-a stabilita ca in conditiile experimentului efectuat cea mai performanta a fost reteta E1 cu srot de rapita + srot de struguri.

Cuvinte cheie: metodologia AHP; criterii; gaini; retete furajere; subproduse