RESUMO -Avaliaram-se os efeitos da fermentação in vitro de seis alimentos: fubá de milho (FM), farelo de soja (FS), farelo de trigo (FT), sorgo (SO), glúten de milho (GM) e uréia (UR), incubados puros ou com o antibiótico monensina, esse na forma pura para análise (Monensina) ou comercial (Rumensin ® ). O experimento constituiu-se de 18 unidades experimentais [três alimentos energéticos ou protéicos × três tratamentos (controle, monensina ou rumensin) × duas repetições], em que foram analisados os parâmetros ruminais: pH, produção de amônia (NH 3 ), proteína bacteriana (PM), proteína solúvel (PS) e degradabilidade da proteína. As incubações foram feitas por 96 horas, em que as amostras foram coletadas às zero, 24, 48, 72 e 96 horas de fermentação.A leitura do pH foi realizada por um potenciômetro, enquanto as análises de amônia, proteínas microbiana e solúvel foram analisadas por técnicas colorimétricas. Não houve variações significativas no pH ao longo das incubações (6,94 inicial e 7,03 final). Não houve diferença entre as duas fontes de ionóforo testadas, contudo houve efeitos de interação entre antibiótico e alimento. A maior produção de NH 3 nos alimentos protéicos foi encontrada para a UR, seguida do FS e GM, sendo reduzida na presença do ionóforo.A PS foi semelhante para os alimentos protéicos, aumentada pelo uso do ionóforo, exceto para a uréia. A PM decresceu para a UR e o FS, porém aumentou para o GM, sem ocorrer efeito de ionóforo. Nos alimentos energéticos a PM foi semelhante para os três alimentos e os ionóforos apenas reduziram a PM do SO. A maior produção de NH 3 nos alimentos energéticos, foi encontrada para o FT, seguida do FM e SO. A PS foi semelhante para os alimentos energéticos. Houve correlações significativas das concentrações de NH 3 com o pH final e %PB dos alimentos.Palavras-chave: alimentos, amônia, fermentação, ionóforos, proteína, rúmen Protein Fermentation of Six Food Souces by Ruminal Microorganisms, IncubatedAlone or With Monensin or Rumensin ® ABSTRACT -The in vitro fermentation of the following food sources were evaluated: corn meal (CM), soybean meal (SM), wheat meaddlings (WM), sorghum (SO), corn gluten feed (CG) and urea (UR), incubated alone or with monensin, pure for analysis or comercial (Rumensin ® ). The experiment constituted of 18 experimental units (three energetic or proteic food sources × three antibiotic (control, monensin or rumensin) × two duplicates), and the following fermentation parameters were analyzed:pH, ammonia production, microbial protein, soluble protein and protein degradability. The incubations were developed in 96 hours and samples were collected at 0, 24, 48, 72 and 96 hours of fermentation. The pH was measured in glass electrode and ammonia, microbial protein and soluble protein by colorimetry. The was no pH variation along the incubations (initial = 6.94and final = 7.03). There was no difference between the two ionophore sources, but there was interactions between antibiotic and food sources. The greater ammonia production in the proteic sources ...
RESUMO -Objetivou-se analisar o efeito de suplementação energética sobre o consumo e a fermentação ruminal de proteínas em dois níveis de proteína dietética (6 e 20%). Quatro novilhos mestiços fistulados no rúmen foram utilizados em um quadrado latino e os tratamentos arranjados em um fatorial 2 × 2, em que as dietas testadas constituíram-se de: A. só feno; B. feno + 2,8 kg de farelo de soja; C. feno + 2,8 kg de fubá de milho; e D. feno + 2,8 kg de farelo de soja + 2,8 kg de fubá de milho. Foram realizados quatro períodos experimentais constituídos de 18 dias, sendo sete dias para adaptação dos animais, sete dias para determinação do consumo de matéria seca e quatro dias para coleta de amostras. As coletas foram feitas através de fístula ruminal nos tempos zero, dois, quatro e seis horas após a alimentação, sendo utilizadas para determinações das concentrações de amônia, pH e AGV do líquido ruminal. Não houve interações entre o fubá de milho e o farelo de soja, assim como não ocorreu efeito do tempo de coleta sobre os parâmetros estudados. O farelo de soja reduziu a relação acetato:propionato (A:P) em 13%, aumentou o consumo de matéria seca total (CMSt) em 41,2%, sem alterar o consumo de forragem e o pH, e aumentou as concentrações de amônia (790%), propionato (48%), AGV total (39%), isobutirato (165%), isovalerato (208%) e valerato (201%). O fubá de milho não afetou a fermentação de proteína, embora tenha causado aumento no CMSt (35%) e decréscimo no pH ruminal (6%) e na relação A:P (18%).Palavras-chave: amônia, consumo, desaminação, pH, proteína, suplementação Feed Intake and Ruminal Fermentation of Proteins as a Function of Energetic and Proteic Food Supplementation of SteersABSTRACT -The objective was to evaluate the effect of energetic supplementation on feed intake and ruminal fermentation of proteins in two protein levels in the diet (6 and 20%). There were used four rumen fistulated crossbred steers in a Latim square and the treatments were arranjed in a 2 × 2 factorial, in which the combinations were: A. only hay; B. hay + 2.8 kg of soybean meal; C. hay + 2.8 kg of corn meal; and D. hay + 2.8 kg of soybean meal + 2.8 kg of corn meal. Four experimental periods of 18 days were used, in which seven was for adaptation, seven for determination of dry matter intake and four for sampling. Ruminal samples were collected at 0, 2, 4 and 6 hours after feeding for determination of ammonia, pH and VFA. There was no interaction between corn meal and soybean meal, as well as no sampling time effect on the evaluated parameters. Soybean meal decreased 13% acetate:propionate (A:P) ratio and increased 41.2% DMI, with no effect on forage intake and pH and increased ammonia (790%), propionate (48%), total VFA (39%), isobutyrate (165%), isovalerate (208%) and valerate (201%). Corn meal did not affect protein fermentation, although it caused increase in DMI (35%) and decrease in ruminal pH (6%) and A:P ratio (18%).Key Words: ammonia, deamination, intake, pH, protein, supplementation Rev. bras. zootec., 30(5):1558-1565, 2001In...
The interaction of natural reactive phosphate with poultry litter may increase the production of forage grasses as a result of phosphorus (P) uptake. This study's goal was to analyze growth, production and P concentration of diagnostic leaves of forage grasses fertilized by an Arad reactive phosphate + poultry litter association. The experiment employed a 2 3 factorial, with the following factors: forage grasses (Urochloa brizantha and Panicum maximum), Arad rates (0 and 50 mg dm-3 P 2 O 5), and poultry litter (0 and 7.5 g dm-3). At the first harvest, the highest dry-matter production of leaves, sheaths + stems and shoots occurred in the interaction P. maximum × Arad × poultry litter. P concentrations in diagnostic leaves as well as number of leaves were similar between forage grasses, but higher in the interaction between Arad + poultry litter when compared to isolated fertilizers. At the second harvest, dry-matter production of shoots and sheaths + stems was higher in the U. brizantha + poultry litter interaction than in other interactions. Compared to the other fertilizers, P concentration in the diagnostic leaves at second harvest was higher in grasses fertilized with poultry litter. At second harvest, the number of leaves and tillers was highest in the U. brizantha + Arad + poultry litter interaction, followed by the Arad + poultry litter interaction. The association of Arad and poultry litter promotes adequate P nutrition and biomass production of forage grasses, and can therefore be considered an important instrument for the establishment of these grasses.
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